Instead of dairy, this mini no-bake chocolate “cheesecake” uses raw cashews for creaminess. The best part? It’s actually easier to make than a conventional cheesecake!
Regardless of the occasion, this healthy spin on a traditional cheesecake is a great dairy-free dessert! This mini no-bake chocolate cheesecake is sweet, creamy, and delicious, but it contains no refined sugar. Instead, it gets its sweetness from a whole fruit: dates.
Instead of one large cheesecake, this recipe makes 12 single-serving mini cheesecakes. What can I say? I love a miniature version of things!
Health Benefits of Cocoa Powder
There’s a funny e-card making the rounds lately touting “Chocolate is Salad!”
The thing is, that’s actually kind of true. Cocoa is a plant, and it’s got lots of health benefits, especially in a recipe like this with less refined sugar. Cocoa on its own isn’t unhealthy. It’s all of the empty calories from added sugar and dairy that could be problems for some people.
There is actual science backing up chocolate’s health benefits, and all of the research recommends dark chocolate. That’s because dark chocolate contains the highest concentrations of cocoa powder. You can’t eat a Hershey bar and say you did something good for your body, but a few squares of high-quality dark chocolate or a recipe like this made with cocoa powder and whole food ingredients do come with health benefits.
The beneficial compounds in chocolate – flavinoids – protect your heart, prevent diabetes and obesity, and may even reduce stroke risk. But that doesn’t mean you should down conventional chocolates packed with refined sugar that are responsible for cardiovascular diseases and weight gain.
Make these naturally sweetened cheesecake for healthier snacking.
Mini No-Bake Chocolate Cheesecakes
Dairy Free Mini No-Bake Chocolate Cheesecakes
- 1 c almonds or walnuts
- 1 c pitted dates soaked overnight in enough water to cover, then drained
- 3 c raw cashews soaked overnight in enough water to cover, then drained
- 1 c coconut oil melted
- ½ c water
- ⅓ c cacao powder
- 1 tsp vanilla extract
- mixed fruits of your choice
- Puree the almonds or walnuts until you have a coarse meal and set aside.
- Puree ⅓ cup of the dates, then mix the dates and almond meal to create a sticky dough.
- Divide the dough between 12 lined muffin tins, pressing it down into the bottom. The dough will fill the cups about ¼ of the way.
- Combine all of the remaining ingredients except for the berries in your blender or food processor and puree until totally smooth. If the mixture seems grainy, give your blender a break, then puree some more. Keep pureeing and taking breaks until you have a creamy mixture.
- Pour the mixture evenly into the cups.
- Top with your berries, and chill for 1 hour or until you're ready to serve.