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Chocolate Hazelnut Mini Cheesecakes

by Nensi Beram
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No-Bake Chocolate Hazelnut Mini Cheesecakes

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

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

Crust

Peanut butter layer

  • Cashews
  • Dark chocolate (85% cacao)
  • Date syrup
  • Lemon juice
  • Coconut oil
  • Rice milk

Topping

  • Dark chocolate (85% cacao)
  • Blueberries

No-Bake Chocolate Hazelnut 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.

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 small cylinder silicone molds (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.

No-Bake Chocolate Hazelnut Mini Cheesecakes

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.
How to drizzle chocolate
  • Melt dark chocolate in a small pot over low heat.
  • When the cake is set, take it out of the freezer and let it sit at room temperature for 5 minutes.
  • Using a teaspoon, do a test drip by letting melted chocolate run down the side of your cake. If it falls rapidly and reaches the bottom of the cake, your chocolate is probably too warm. Let it cool down a bit and then try again until you create those beautiful, perfect drips!

Note: Having the melted chocolate and the cake at the right temperature is essential for this. You might need a little bit of practice, but it’s very easy once you get it.

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No-Bake Chocolate Hazelnut Mini Cheesecakes

No-Bake Chocolate Hazelnut Mini Cheesecakes are:

  • Vegan (dairy-free)
  • Gluten-free
  • Soy-free
  • No-bake
  • Rich and indulgent
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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.

 

No-Bake Chocolate Hazelnut Mini Cheesecakes

Chocolate Hazelnut Mini Cheesecakes

Nensi Beram
Delicious No-Bake Chocolate Hazelnut Mini Cheesecakes combine a hazelnut crust with a rich and creamy chocolate filling, all in one single serving!
Prep Time 30 mins
Cuisine Gluten-free, Vegan
Servings 9
Calories 398 kcal

Ingredients
  

Crust

Chocolate layer

Topping

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 small cylinder silicone molds (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

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.
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
Chocolate Hazelnut Mini Cheesecakes
Amount per Serving
Calories
398
% Daily Value*
Fat
 
28
g
43
%
Sodium
 
13
mg
1
%
Carbohydrates
 
33
g
11
%
Fiber
 
5
g
21
%
Sugar
 
19
g
21
%
Protein
 
7
g
14
%

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

Keyword gluten-free chocolate cupcakes, mini chocolate cheesecake, no-bake mini cupcakes

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