Sweet treat for chocolate lovers
If you are a chocolate lover, you’re gonna love this! Delicious No-Bake Chocolate Hazelnut Mini Cheesecakes combine a hazelnut crust with a rich and creamy chocolate filling, all in one single serving! Mini cheesecakes are then drizzled with dark chocolate and topped with blueberries.
These little treats are perfect to serve up for holidays, birthdays, or any other special occasion!
Dietary requirements: vegan (dairy-free), gluten-free, and soy-free. No oven required!
Meet the ingredients
Crust
- Dry roasted hazelnuts (check How to roast hazelnuts)
- Fine coconut flour
- Cacao powder
- Dates
Peanut butter layer
- Cashews
- Dark chocolate (85% cacao)
- Date syrup
- Lemon juice
- Coconut oil
- Rice milk
Topping
- Dark chocolate (85% cacao)
- Blueberries
How to make it
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.
NOTE: To ensure an ultra-smooth texture of the cashew cream, it’s important to use a high-speed blender.
Crust
- Drain dates really well after soaking them – you can use a fork to remove any excess water.
- Place dry roasted hazelnuts, fine coconut flour, cacao powder, and dates in the food processor and process until the mixture sticks together.
- Once it’s all combined, spread the mixture into 9 silicone mold tall cylinders (5 cm diameter, 5 cm in height) and press down firmly to form the base.
Chocolate layer
- Melt chocolate in a small pot over low heat. Stir until smooth.
- Drain cashews well and place them into a high-speed blender.
- Add lemon juice, coconut oil, rice milk, and date syrup 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 – fill each cupcake hole fully, and smooth out the top.
- Place the cupcakes in the freezer to set for at least 4-5 hours or until firm..
Serving suggestion
- Remove the cupcakes from the freezer.
- Drizzle each cupcake with melted dark chocolate (see How to drizzle chocolate) and top with fresh blueberries.
Storing
Keep the leftover cupcakes in the fridge or the freezer.
Tips and how-tos
No-Bake Chocolate Hazelnut Mini Cheesecakes are:
- Vegan (dairy-free)
- Gluten-free
- Soy-free
- No-bake
- Rich and indulgent
Thank you for stopping by! If you try this recipe, please let us know what you think in the comments section below. Your feedback means a lot to us! Also, if you post it on Instagram, please tag us with @alltheworldisgreen because we love to see your remakes.
Chocolate Hazelnut Mini Cheesecakes
Ingredients
Crust
- 80 g roasted hazelnuts
- 10 g coconut flour
- 10 g cacao powder
- 80 g dates previously soaked in water for 1-2 hours
Chocolate layer
- 200 g cashews previously soaked in water for minimum 4 hours
- 50 ml coconut oil
- 20 ml lemon juice
- 100-120 ml date syrup
- 100 g dark chocolate (85% cacao)
- 80 ml rice milk at room temperature
Topping
- 50 g dark chocolate (85% cacao)
- blueberries
Instructions
Crust
- Drain dates really well after soaking them - you can use a fork to remove any excess water.
- Place dry roasted hazelnuts, fine coconut flour, cacao powder, and dates in the food processor and process until the mixture sticks together.
- Once it’s all combined, spread the mixture into 9 silicone mold tall cylinders (5 cm diameter, 5 cm in height) and press down firmly to form the base.
Chocolate layer
- Melt chocolate in a small pot over low heat. Stir until smooth.
- Drain cashews well and place them into a high-speed blender.
- Add lemon juice, coconut oil, rice milk, and date syrup 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 – fill each cupcake hole fully, and smooth out the top.
- Place the cupcakes in the freezer to set for at least 4-5 hours or until firm.
Serving suggestion
- Remove the cupcakes from the freezer.
- Drizzle each cupcake with melted dark chocolate (see How to drizzle chocolate) and top with fresh blueberries.
Notes
Nutrition facts
* The nutritional information provided is calculated automatically and should be used as an estimate.
