Vegan Mini Chocolate Cherry Cheesecakes

Just because you don’t eat eggs or dairy or are vegan does not mean you can not enjoy delicious cheesecake!  These chocolate cherry cheesecakes taste just as delicious as regular cheesecake, only they contain no refined sugar or flour, and no animal products.  So you can feel good about enjoying them! Although they have a few ingredients, they are fairly simple to make!  Now is the perfect time to make them too, since cherries are at their best this time of the year!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 12 | Prep Time: 15 minutes | Cook Time: 0 minutes | Ready in: 3 hours

Ingredients

• Crust:
• 1/4 cup plus 2 Tbsp Bob's Red Mill oat flour
• 2 Tbsp Rapunzel unsweetened cocoa powder
• 2 Tbsp Once and Again smooth almond butter
• 2 Tbsp Dastony coconut butter
• 1 Tbsp maple syrup
• 1/8 tsp sea salt
• Cheesecake filling:
• 1 cup Thai Kitchen full fat organic coconut milk at room temperature
• 1/4 cup Once and Again smooth almond butter
• 3 Tbsp maple syrup
• 1/8 tsp sea salt
• 1 tsp pure vanilla extract
• 3 Tbsp Rapunzel unsweetened cocoa powder
• 1/2 cup plus 2 Tbsp Dastony coconut butter, warmed to liquid
• Cherry Puree:
• 1/2 cup fresh organic cherries, pitted
• 1 Tbsp maple syrup

Instructions

Instructions:

1. To make the crust, stir together all ingredients in a bowl, and then press into the bottoms of 8 silicone muffin tins (to make removing them easier), 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, un-mold 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.