Vegan Mini Chocolate Cherry Cheesecakes

Chocolate Cherry Cheesecake 2

Did you ever eat those chocolate covered cherries that came in a box as a kid?  You know, the ones with the syrupy filling, and milk choc0late coating that oozed out when you bit into them?  Well, I wasn't a fan.  Whenever I got a box of Valentine's Day chocolates I always avoided those ones.  The cherry inside did not taste like a real cherry at all, more like one of those ones you buy in a jar and garnish Sundaes with.  Funny that even as a kid, I somewhat didn't like things that were artificially colored and flavored.  For a long time, I was not a fan of chocolate and cherries because of those things.  But luckily one day I had some Black Forest Cake and my mind was changed.  That one had real cherries.  After that I knew that cherries and chocolate were a match made in heaven.  But it had to be good chocolate and good cherries of course!  So, when I had a half a bag of frozen organic cherries, the thing I thought to make with it this week was mini chocolate cherry cheesecakes.

Chocolate Cherry Cheesecake 4

I hadn't made cheesecake in a while, so it was about time, and with Valentine's Day coming up I thought chocolate cheesecakes with cherries swirled into them sounded appropriate.  After all, chocolate and red fruits are classic Valentines!  I like mini cheesecakes because they are simpler to make than large ones, easy to share, and if you only are feeding your small family, you don't have a bunch of extra cake leftover (p.s. these freeze well).  Not that having leftover cake is a bad thing, but I don't like to eat the same dessert every day for a week.  Anyways, these were really easy to make.  I gave them a dark chocolate crust that reminded me of brownies, then for the filling I combined almond butter and coconut milk for a luscious smooth base that was simply heavenly once the cocoa powder was added. I kept the cherry swirl simple because I wanted the flavor of the cherries to shine.

Chocolate Cherry Cheesecake 1

Once assembled, these were simply heavenly!  The filling like the most luscious chocolate mousse and cheesecake combined!  If you want non-vegans to be impressed, cheesecake is always a good option, just sayin'.  I haven't met anyone that doesn't like it when I share it with them.  They always say they can not believe it is vegan. These are a good option if you have to bring a Valentine's treat to a party because you can just set them out on a tray no cutting required!

Chocolate Cherry Cheesecake 3

Vegan Mini Chocolate Cherry Cheesecakes
Makes 12

Ingredients:

Crust:

  • 1/4 cup plus 2 Tbsp gluten free organic oat flour
  • 2 Tbsp unsweetened cocoa powder
  • 2 Tbsp organic almond butter
  • 2 Tbsp coconut butter, warmed to liquid
  • 1 Tbsp maple syrup
  • 1/8 tsp sea salt

Cheesecake Filling:

  • 1 cup full fat organic coconut milk at room temperature
  • 1/4 cup organic almond butter
  • 3 Tbsp maple syrup
  • 1/8 tsp sea salt
  • 1 tsp pure vanilla extract
  • 3 Tbsp unsweetened cocoa powder
  • 1/2 cup plus 2 Tbsp coconut butter, warmed to liquid

Cherry Puree:

  • 1/2 cup fresh or frozen and thawed organic cherries
  • 1 Tbsp maple syrup

Instructions:

  1. To make the crust, stir together all ingredients in a bowl, and then press into the bottoms of 8 silicone muffin tins, and set them on a tray.  Place in the freezer while you make the filling.
  2. To make the filling, combine all ingredients in a blender and blend until smooth.  Set aside.
  3. To make the cherry puree, combine all ingredients in a blender and blend until smooth.
  4. Pour half the filling over the crust in the tins, then drop the cherry puree (by the 1/8 tsp) over the filling to create dots, then swirl them with a toothpick. Pour the remaining filling over that, and repeat.  You might have extra cherry puree, so save it for garnishing.
  5. Place cheesecakes in the freezer to firm up for 1-2 hours or until firm (depending on how warm the filling was).  Once they have firmed up, unmold them and place them on a tray to serve, garnishing with the extra cherry puree.
  6. Store any leftover cheesecakes in the refrigerator for up to 1 week.

 

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

2 Comments
  1. Sunnie S.
    February 11, 2017 at 02:27
    Reply

    Amy, you have the most creative recipes and prettiest photography! I made your Lemon-Basil ice cream eons ago, and I still swear that it's THE best home-made ice cream I've ever tasted. This little cheesecake guys are adorable! <3

    • February 11, 2017 at 13:41
      Reply

      Thank you so much :)! I am happy to hear you enjoy my recipes. That ice cream reminds me of Summer :)!

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