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When you long for cheese cake and yearnings nowDon’t look for anymore! These chocolate without baking Cheese cake cups meet up fast With simple methods and Only 7 ingredients You can be around right now!
This decadent dessert has Alllllt The rich taste of chocolate you know and love (fainting!), But joins only in 5 minutes. In addition, it is Vegan and optionally Gluten without. What are you waiting for? Let’s make cheese cakes!
We have made chocolate cheese cakes before (exhibitions A and B), but this takes the cake for the easier still!
Simply mix Anacardos (for a creamy and rich texture) with coconut yogurt and lemon juice (For a spike in the form of cheese cake), maple syrup (for sweetness), and a pinch of salt To improve everything.
Then add melted dark chocolate To give it a luxurious wealth and chocolate flavor!
For a more classic cheese cake result, you can choose to make a “Cortex” chocolate cookie By bombarding Oreo -style cookies in a blender. But this step is optional because the creamy and decadent filling of cheese cakes is worthy of a fainting!
Add the “cortex” and the filling to bottles or glasses and cover with fresh raspberries or raspberry compote! Then you are in one oh really Magical.
We can’t wait for you trying this cheese cake! Is:
Decadent
Chocolate
Worthy
Fast and easy
Oh so delicious
And perfect to share!
Whether the raspberry season, the birthday of a cheese cake fan, Valentine’s Day, or you just need a quick chocolate gift, this is the dessert to do.
More chocolate desserts that should try
If you try this recipe, let us know! Leave a comment, qualify and not forget to label a photo @minimalistbaker on Instagram. Health, friends!
Portions 6 (~ 6 oz. Jares)
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CRUST optional
- 1 cup Oreo -style cookies (Be sure of vegan/gluten without necessary: homemade or bought in the store // Includes the cream filling)
CHEESECAKE
- 1 ½ Cups raw anacardos
- 3/4-1 cup Simple coconut yogurt and sugar (or bought in the store // we like culina, cocojune and coyo)
- 1/3 cup maple syrup
- 23 teaspoonful lemon juice (freshly squeezed)
- 1/8 TSP piled up sea salt
- 1/2 cup Black chocolate chips, melted (Be sure that Vegan/dairy is necessary // we like to enjoy life/or or use bittersweet chocolate if you prefer less sweetness)
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If you are serving with the Raspberry compote, start preparing it at this time, using this recipe. Set aside.
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Bark (optional): Place the chocolate cookies in a high speed blender and press several times until there are no large pieces.
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Divide the crushed crumbs uniformly between ~ 6 oz. bottles or vessels, adding ~ 2-3 tablespoons of cookie crumbs by container. Rinse your blender if necessary.
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Cheese Tecake: Chocolate sparks melt in a heat -proof bowl in the microwave in 15 second increases. You can also do this on the stove adding chocolate sparks to a small glass or metal bowl and carefully placing the bowl on a saucepan with water over low heat. Hot, occasionally stirring with a spatula or spoon, until it melts (~ 5 minutes).
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To the high speed blender rinsed*, add anacardos, coconut yogurt (starting with the smaller amount), arce syrup, lemon juice and salt and mix high for 1-2 minutes, using the manipulator to mix and scrape down the sides and under the blades as necessary. If the mixture has problems mixing, you can add the melted chocolate now (you simply do not want to add it to very cold ingredients because it can make the mixture take over). Otherwise, mix until it is soft before adding melted chocolate. If you are still fighting to mix, you can add more coconut yogurt, maple syrup or lemon juice! Try and adjust as necessary, adding more coconut yogurt for the spongy, Arce syrup for sweetness or lemon juice for a taste of the spicy cheese cake.
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To assemble the cheese cake cups, cover the cookie crumb layer in each bottle/glass with ~ 1/4 cup of the mixture of cheese cakes and 1 tablespoon of the raspberry compote (if used).
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Serve at room temperature or refrigerate for 30 minutes to 1 hour before serving (our preference). The filling will be thickened as it cools. When ready to serve, cover the cheese cake with fresh raspberries (if it does not include the raspberry compote).
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Store the cheese cakes covered in the refrigerator for up to 2-3 days or in the freezer for up to 1 month. If you don’t enjoy them in a few hours, we suggest adding the berries just before serving! If it is frozen, let me defrost before enjoying. The texture will be a bit creamy after freezing, but still very delicious!
*If you use a vitamix container with a wide base, you may have to double the recipe to mix. We like Vitamix 5200, which has a narrow base and does not require so much volume to mix until they are creamy.
*If you use a Nutribullet or similar style blender, you may need more liquid to encourage mixture. When we tested with a nutribus, we needed the total amount of coconut yogurt To encourage the mixture.
*Preparation time and total time do not include optional steps (make the cortex, compote and cool cheese cakes).
*Adapted from our vegan cheese cake without baking (5 minutes!) And chocolate cheese pastels without baking.
*Nutritional information is an approximate estimation calculated without the cortex (which is optional) or raspberries.
Service: 1 cheese cup Calories: 334 Carbohydrates: 29.3 gram Protein: 6.8 gram Fat: 25.9 gram Saturated fat: 11.3 gram Polyunsaturated fat: 2.6 gram Monounsaturated fat: 7.7 gram Trans fat: 0 gram Cholesterol: 0 mg Sodium: 27 mg Potassium: 424 mg Fiber: 3 gram Sugar: 17.2 gram Vitamin A: 0 IU Vitamin C: 0.8 mg Calcium: 39 mg Iron: 2.4 mg
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