Of all things, this chocolate cheesecake recipe was inspired by a pan—yep, a pan. Specifically this pan.
Last Thanksgiving my sister made the most adorable mini raw pumpkin cheesecakes using this pan (well, raw except for the pumpkin part). They were almost too cute to pop in my mouth! So on Black Friday you can bet what I was out hunting for. A mini cheesecake pan of my own (and let me tell you, it was hard to find—I finally resorted to Amazon). I just had, had, had to have one and that meant I had to come up with a sweet something to fill it with to justify the expense.
I think this recipe justifies it. No?
The base of the recipe comes from this Mini Strawberry Cheesecake post. To lighten it up a bit (raw cheesecakes are usually a combination of cashews and coconut oil … sometimes tofu), I added some non-dairy yogurt to the mix. The result; a cross between a cheesecake and frozen yogurt! These are the bomb when frozen and then allowed to thaw a bit prior to serving—oh, and topped with a decadent dairy-free Kahlua Ganache, of course.
Instead of recreating the wheel, I asked Kelly of The Spunky Coconut to recommend a graham-cracker-like crust. She pointed me to this one. The only addition was a bit of cocoa powder to make it a chocolate graham cracker crust. Perfect!
You’ll get the silkiest results with a high-powered blender like a Blendtec or Vitamix.
Let me know what you think!
Chocolate sells—here’s the proof.
Oh but wait, before we get to the recipe, I have a funny for you. Let’s call it the Blogger Tip ‘O The Day. Looky here at this chart.
This graph shows daily traffic to my site. You see that spike there? Wanna know what caused it? A simple but ooey gooey chocolate recipe (this 5-Minute Microwave Mug Brownie). So if you’re blog is stalling a bit, my advice is to post a decadent chocolate recipe. You’re bound to see that traffic rebound in a jiffy. The proof is in the pudding—or ahem, in the chocolate brownie—WE LOVE CHOCOLATE!
Mini Chocolate Silk Cheesecakes with Kahlua Ganache
Gluten-Free | Casein-Free | Citrus-Free | Corn-Free | Dairy-Free | Egg-Free | Fish-Free | Nightshade-Free | Peanut-Free | Potato-Free | Rice-Free | Shellfish-Free | Soy-Free | Wheat-Free | Grain-Free | Sesame-Free | Yeast-free | GFCF | Vegetarian | Easily Vegan (use alternative liquid sweetener in place of honey in crust)
For the Crust:
Make 1/2 a batch of this WALNUT-BASED PIE CRUST, adding 1-1/2 tablespoons COCOA POWDER.
For the Filling:
1 cup raw CASHEWS, soaked for 4 hours and rinsed well
1 cup non-dairy vanilla YOGURT (I use So Delicious)
1/3 cup COCONUT OIL, liquefied
1-1/2 tablespoon fresh LIME JUICE
1/4 cup COCONUT SUGAR (or sugar of choice)
3 tablespoons COCOA POWDER
8 drops vanilla liquid STEVIA (or sweeten to taste with more sugar)
1/4 scant teaspoon SEA SALT
For the Ganache:
1/3 cup COCONUT CREAM (see notes)
1/3 cup “safe” CHOCOLATE CHIPS
Optional 2 tablespoons KAHLUA LIQUEUR
- Make crust according to Kelly’s directions. Just add 1-1/2 tablespoons of cocoa powder to the mix.
- Divide crust evenly between, and press into, 12 mini cheesecake pan molds (like this one).
- Bake 350˚F for 15 minutes. Remove and let cool 10 minutes.
- Blend all cheesecake ingredients in a high-powered blender until super smooth, scraping sides.
- Fill cheesecake molds with cheesecake mixture.
- Transfer to freezer.
- To make the ganache; heat coconut cream over medium heat in a small saucepan. Remove from heat and stir in chocolate chips and liqueur. Continue stirring until smooth.
- Remove pan of cheesecakes from freezer 15 minutes prior to serving. Push them out of molds, remove the metal disk, and transfer to individual serving plates.
- Top with ganache and serve.
- Store leftovers in freezer or refrigerator. It just depends if you prefer a firmer or a creamier texture.
Coconut Cream: Set a 14 fl. oz. can of Thai Kitchen full-fat coconut milk in a cool spot for 24-48 hours. Open can and spoon off 1/3 cup of the white solids. This is “coconut cream.” Use the remainder of the can in a smoothie!