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Double Chocolate Mini Cheesecakes

by Nensi Beram
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Double Chocolate Mini Cheesecakes

Recipe characteristics

  • Hazelnut crust topped with two creamy layers: dark chocolate layer and delicious white chocolate layer on top
  • Rich and creamy texture
  • No oven required
  • Perfect to serve up for holidays, birthdays, or any other special occasion
  • Dietary requirements: plant-based (dairy-free), gluten-free, and soy-free

Notes on ingredients

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.
  • Dry roasted hazelnuts: Roasting hazelnuts deepens their flavor and gives them a crisper texture. Check How to roast hazelnuts for more info.
  • Coconut flour: Coconut flour is made from coconut flesh that has been dried and finely ground. It’s not the same as shredded or desiccated coconut.
  • Dates: Use any variety as long as they’re soft and moist. If you only have dry dates, put them in a bowl and cover them with water. Soak at room temperature for 1-2 hours or until soft.
  • Cashews: They provide rich and creamy texture.  Make sure to soak them at room temperature for at least 4 hours.
  • Coconut cream: Always use full-fat canned coconut milk or the cheesecakes won’t turn out creamy. Chill it in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon.
  • Dark chocolate: For this recipe, I used dark chocolate with 75% cocoa solids.
  • Vegan white chocolate: Choose good quality vegan white chocolate with rich and creamy texture. It can be found in large grocery stores or health food stores. 
  • Agave syrup: You can substitute it with maple syrup.
  • Lemon juice: It adds a little extra flavor. 

Double Chocolate Mini Cheesecakes

How to make it

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.

Soaking cashews:  Put cashews in a bowl and add enough water to cover. Soak at room temperature for at least 4 hours.

Soaking dates: Put pitted dates in a bowl and cover them with water. Soak at room temperature for 1-2 hours or until soft.

Note: To ensure an ultra-smooth texture of the cashew cream, it’s important to use a high-speed blender.

Note on coconut cream: Always use full-fat canned coconut milk or the cheesecakes won’t turn out creamy. Chill it in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon.

Crust

  • Drain dates really well after soaking them – you can use a fork to remove any excess water.
  • Place roasted hazelnuts (check How to roast hazelnuts), coconut flour, and dates into the food processor and process until the mixture sticks together.
  • Once it’s all combined and the mixture is nice and sticky, spread the mixture into 12 small cylinder cupcake silicone molds 6 cm diameter and press down firmly to form the base.

Dark chocolate layer

  • Melt dark chocolate in a small pot over low heat. Stir until smooth.
  • Drain cashews well and place them into a high-speed blender.
  • Add coconut cream, agave syrup, and lemon juice, and process until smooth and creamy. Adjust sweetness if needed.
  • Add in melted dark chocolate and blend again briefly until all is well combined.
  • Using a spoon, layer the chocolate cream on top of the crunchy base (divide the chocolate cream evenly between the 12 silicone mold cylinders).
  • Place the cheesecakes in the freezer while you make the white chocolate layer.

White chocolate layer

  • Melt white chocolate in a small pot over low heat. Stir until smooth.
  • Drain cashews well and place them into a high-speed blender.
  • Add coconut cream, agave syrup, and lemon juice and process until smooth and creamy.
  • Add in melted white chocolate and blend again briefly until all is well combined. Adjust sweetness if needed.
  • Using a spoon, layer the white chocolate cream on top of the dark chocolate layer – fill each cupcake hole fully, and smooth out the top.
  • Place cheesecakes in the freezer to set for at least 4-5 hours or until firm.

Double Chocolate Mini Cheesecakes

Serving suggestion

  • Gently remove mini cheesecakes from the molds.
  • Let them sit at room temperature for about 30 minutes before serving.

Storing

  • Store leftover cheesecakes in the fridge or store in the freezer for up to 3 months for optimal flavor.

Tips and how-tos

How to roast hazelnuts

Roasting hazelnuts deepens their flavor and gives them a crisper texture. Here is how to do it:

    • Preheat oven to 180 °C.
    • Spread the hazelnuts in an even layer on the baking sheet.
    • Place in oven and roast for 10-15 minutes.
    • Stir or shake the tray every 5 minutes to help the hazelnuts to cook evenly.
    • When the hazelnuts are browned and smell nutty, remove from the oven and immediately transfer onto a plate or another baking sheet.
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Double Chocolate Mini Cheesecakes

Double Chocolate Mini Cheesecakes

Nensi Beram
Double Chocolate Mini Cheesecakes have a hazelnut crust topped with two rich and creamy layers. Perfect to serve up for holidays, birthdays, or any other special occasion!
Prep Time 1 hour
Cuisine Gluten-free, Vegan
Servings 12
Calories 397 kcal

Ingredients
  

Crust

Dark chocolate layer

  • 150 g cashews
  • 100 g coconut cream
  • 100 g dark chocolate (75% cacao)
  • 70 ml agave or maple syrup
  • 20 ml lemon juice

White chocolate layer

  • 150 g cashews
  • 100 g coconut cream
  • 100 g vegan white chocolate
  • 30-40 ml agave or maple syrup
  • 20 ml lemon juice

Instructions
 

  • Soaking cashews:  Put cashews in a bowl and add enough water to cover. Soak at room temperature for at least 4 hours.
    Soaking dates: Put pitted dates in a bowl and cover them with water. Soak at room temperature for 1-2 hours or until soft.
    Note: To ensure an ultra-smooth texture of the cashew cream, it’s important to use a high-speed blender.
    Note on coconut cream: Always use full-fat canned coconut milk or the cheesecakes won't turn out creamy. Chill it in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon.

Crust

  • Drain dates really well after soaking them - you can use a fork to remove any excess water.
  • Place roasted hazelnuts (check How to roast hazelnuts), coconut flour, and dates into the food processor and process until the mixture sticks together.
  • Once it’s all combined and the mixture is nice and sticky, spread the mixture into 12 small cylinder cupcake silicone molds 6 cm diameter and press down firmly to form the base.

Dark chocolate layer

  • Melt dark chocolate in a small pot over low heat. Stir until smooth.
  • Drain cashews well and place them into a high-speed blender.
  • Add coconut cream, agave syrup, and lemon juice, and process until smooth and creamy. Adjust sweetness if needed.
  • Add in melted dark chocolate and blend again briefly until all is well combined.
  • Using a spoon, layer the chocolate cream on top of the crunchy base (divide the chocolate cream evenly between the 12 silicone mold cylinders).
  • Place the cheesecakes in the freezer while you make the white chocolate layer.

White chocolate layer

  • Melt white chocolate in a small pot over low heat. Stir until smooth.
  • Drain cashews well and place them into a high-speed blender.
  • Add coconut cream, agave syrup, and lemon juice and process until smooth and creamy.
  • Add in melted white chocolate and blend again briefly until all is well combined. Adjust sweetness if needed.
  • Using a spoon, layer the white chocolate cream on top of the dark chocolate layer – fill each cupcake hole fully, and smooth out the top.
  • Place cheesecakes in the freezer to set for at least 4-5 hours or until firm.

Serving suggestion

  • Gently remove mini cheesecakes from the molds.
  • Let them sit at room temperature for about 30 minutes before serving.

Storing

  • Store leftover cheesecakes in the fridge or store in the freezer for up to 3 months for optimal flavor.

Notes

Note on coconut cream: Always use full-fat canned coconut milk or the cheesecakes won't turn out creamy. Chill it in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon.
Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

Nutrition facts

Nutrition Facts
Double Chocolate Mini Cheesecakes
Serving Size
 
12
Amount per Serving
Calories
397
% Daily Value*
Fat
 
28
g
43
%
Sodium
 
18
mg
1
%
Carbohydrates
 
32
g
11
%
Fiber
 
4
g
17
%
Sugar
 
20
g
22
%
Protein
 
8
g
16
%

* The nutritional information provided is calculated automatically and should be used as an estimate.

Keyword double chocolate no bake cheesecakes, vegan mini cheesecakes chocolate

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