Mini Chocolate Cheesecakes (Vegan)

This recipe is similar to my Lemon Cheesecake recipe, therefore, it can be made using the same crust and baking time. However, today I wanted to try making mini cheesecakes. I had some Trader Joe’s animal cookies on hand, so I thought I’d use them instead of making a crust. The result was a cute image on the bottom of the cakes!

In the future, I might use whole or crushed Newman O (or Oreo) cookies. Alternatively, I’d opt for “full-on creaminess” and omit the cookie/crust completely. This is definitely a recipe I will be making again and again!

INGREDIENTS

(Crust)
Your choice of whole or crushed cookies, placed in the bottom of ~15 silicone muffin liners

(Filling)
8 oz organic tofu (any firmness, drained but not pressed)
8 oz container vegan cream cheese
1/4 C coconut milk
10 oz bag vegan semi-sweet chocolate chips/chunks, melted in a double boiler
1/2 C organic sugar
1 t vanilla extract
1/2 t cinnamon
2 T organic cornstarch

Quick crust

Enjoy Life Mega Chunks

Trader Joe’s Vegan Cream Cheese

ASSEMBLY

Blend all filling ingredients in your Vitamix mixer (or food processor). Pour the creamy blend into the silicone muffin liners. Bake at 350 degrees for 20 minutes. Cool the cakes on a wire rack until they’re warm but not hot, then refrigerate until completely cold. The cakes should easily peel away from the silicone liners. Enjoy!

Bottom of the mini chocolate cheesecakes

Mmm…good!