Mini desserts are perfect for get-togethers and social occasions. Place a cute lollipop stick with them and they become even more fun, easy to serve and enjoy.
I love cheesecake on a stick. I have made Key Lime Cheesecakes and Chocolate Covered Cheesecakes, both are made with the adorable lollipop sticks.
I have also made Mini Coconut Cream Pies with Raspberry Dipping Sauce, Peanut Butter Cookie Dough Truffes, Chocolate Covered Cookie Dough Truffles and Pecan Pie Truffles. All would go perfect on a tray with these Mini Chocolate Cheesecakes.
This recipe is super easy and the freezer does most of the work. You can dress them as you wish and serve them on a tray or even place them in a mason jar like I did!
This recipe is vegan, gluten free, dairy free, raw, no-bake, pretty and individual serving size.
Ingredients:
- 2 1/2 Cups Cashews (Pre-soaked for 3-4 hours and drained)
- 1/4 Cup Coconut Oil
- 1/4 Cup Maple Syrup (or 10 Drops of Liquid Stevia)
- 1 tsp Vanilla Extract
- 2 Tbsp Cocoa Powder
- 1/4 Cup Coconut Oil
- 1 Tbsp Cocoa Powder
- Mini Vegan Chocolate Chips
- Toasted Coconut
- Crushed Nuts
Directions:
- Place all cheesecake filling ingredients into the food processor and blend until completely smooth.
- Spray your silicone molds with a healthy, non-stick cooking oil.
- Place cheesecake filling evenly into molds.
- Place one stick into the center of each cheesecake bite.
- Place in the freezer overnight.
- Remove from freezer.
- Place coconut oil and 1 tbsp of cocoa powder into a small sauce pan and heat over low heat (stirring until completely mixed).
- Remove from heat.
- Pop each bite out of the cheesecake mold carefully and dip into the chocolate sauce.
- Directly coat each with either shredded coconut, chocolate chips or mixed nuts.
- Place on a wax-paper covered plate or tray.
- Pop back into the freezer for 10 minutes.
- Place on a plate and serve.
- Tip – Store these in the freezer (and serve directly from the freezer).
DAMY Members - 2-3 Mini Chocolate Cheesecakes is a great treat option.
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