Mini Chocolate Cheesecakes
Prep time
Total time
Serves: 12
  • ½ cup raw walnuts
  • ½ cup raw almonds
  • ½ cup gluten free oats
  • ½ cup unsweetened coconut flakes
  • 1 cup madjool dates
  • ¼ cup cocoa
  • ½ Tbsp coconut oil
  • ¾ cup + 1 Tbsp maple syrup (can sub honey or agave)
  • 1½ cups raw cashews, soaked for 6-8 hours
  • 1 lemon, juiced (about ¼ cup)
  • ¼ cup coconut oil
  • ½ cup coconut milk, full fat
  • ¼ cup cocoa
  • Optional: 2 Tbsp peanut buter
  • Garnish: cocoa nibs, coconut flakes,melted dark chocolate, berries, whipped coconut cream and/or peanut butter.
  1. Place the walnuts, almonds, oats, coconut flakes, dates, cocoa, coconut oil and 1 Tbsp maple syrup in food processor. Process for 1-2 minutes until the mixture is fine. It should squish together when you press on it.
  2. With parchment or wax paper, cut 12 pieces about 4in x 4in. Cut out the corners to make an X on each one (see picture above for example).
  3. In a regular size muffin tin, place an X and then fill with crust mixture. Pack mixture with a spoon or your fingers to pack it in flat and tight. Repeat until all muffin tins are filled.
  4. To make the filling, place soaked cashews, lemon juice, coconut oil, coconut milk, ¾ cup maple syrup, cocoa and optional peanut butter in a blender. Blend until smooth and creamy.
  5. Pour the filling over each crust until the filling has been poured over each of the equally.
  6. Place them in the fridge for 20-30 minutes so they will firm up.
  7. Now is your time to have fun! Top your cheesecakes with whichever garnishes you want and then place back in the fridge until you are ready to serve them. They should stay firm outside of the fridge for 30-45 minutes.
  8. Enjoy :)
To make paleo, replace the oats with almonds or walnuts. To make raw, replace the maple syrup with agave. For a faster and easier version, you can make it as a regular size cheesecake in a large pie pan.
Recipe by Cook up Love at