No-Bake Vegan Chocolate Chip Cookie Dough Cheesecakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Mini no-bake cheesecakes with a gluten-free chocolate chip cookie dough crust, creamy vanilla cashew filling, and dark chocolate ganache topping. A decadent make-ahead dessert.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- ¼ cup (50g) coconut oil (use refined for no coconut flavor)
- ¼ cup coconut sugar
- 1 teaspoon pure vanilla extract
- ¼ teaspoon sea salt
- 1 tablespoon dairy-free milk of choice
- 1 cup (96g) blanched almond flour
- ⅓ cup (2 oz) mini chocolate chips (or chopped dark chocolate)
- 2 cups raw cashews (soaked in water for 4 to 12 hours, drained and rinsed before using)
- ⅓ cup (112g) pure maple syrup
- ¼ cup canned full-fat coconut milk (use the coconut cream on top)
- ¼ cup (50g) coconut oil (melted (use refined for no coconut flavor))
- 2 tablespoons lemon juice
- 1 tablespoon vanilla extract
- ⅛ teaspoon sea salt
- ½ cup (3 oz) dark chocolate (in chips or chopped finely)
- ¼ cup full-fat coconut milk
- Mini chocolate chips (to garnish)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Sodium
- 7mg
- Total sugar
- 26g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 312mg
- Calcium
- 64mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 7MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.