Raw & Vegan Mini Chocolate Cashew Cheesecakes


Every year on my Dad’s birthday, my Mom makes my Dad cheesecake (it’s his favorite). Being really dairy sensitive (just self diagnosed allergies, never officially tested) I would never eat cheesecake knowing I just would feel incredibly terrible after ingesting it. So I always make my own, and every year, even those dairy eating family members, always snag a bite and love them (even grandma)! So I thought you, dear readers, would love this recipe too. This is a no nonsense, honest to goodness, raw, vegan, dark chocolate cashew cheesecake… really, how could you go wrong? I hope you enjoy these as much as we do! (And being mini, if you make them this way, they are the perfect sweet treat after an indulgent dinner)!



Mini Chocolate Cashew Cheesecakes

20 minutes

20 minutes


  • for the crust:
  • 1 cup cashews (soaked for at least 30 minutes)
  • 1/4 cup raw cacao powder
  • 2 tablespoons honey
  • 1 teaspoon vanilla
  • for the cheesecake:
  • 2 cups cashews (soaked for at least 30 minutes, I like to soak them overnight)
  • 1/4 cup almond butter
  • 1/2 cup coconut oil, melted
  • 1/4 cup honey
  • 1/4 cup non dairy milk (I like coconut milk for a creamier consistency


  1. Soak cashews
  2. Place all crust ingredients into a blender or food processor
  3. Press crust mixture into a large pie pan or cupcake pan (which is what I used), distributing evenly
  4. Place all cheesecake ingredients into a blender or food processor and buzz until smooth
  5. Distribute mixture evenly in cupcake tins (12 regular cupcakes or 24 mini or 1 large cake)
  6. Place a cashew on each cheesecake for garnish if desired
  7. Freeze for at least 1 hour before serving

run a knife under warm water to help pop cakes out of the cupcake tin if they don't slide out easily



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