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Chocolate Cheesecake Cups - Vegan and gluten free dessert.

Vegan Chocolate Cheesecake Cups

gluten free and dairy free smooth creamy cheesecake bites for any dessert lover. Raw and organic. No refined sugar. Natural and organic
Prep Time 1 d
Cook Time 3 hrs
Course Dessert
Servings 12


  • Food Processor or Strong Blender


Bottom Crust Layer

  • 1 cup Medjool Dates Pitted  (soaked in warm water for 10 minutes then drained)
  • 1 cup raw walnuts or almonds

Middle Layer

  • 1.5 cups raw cashews  (soaked for 1 hour or overnight)
  • ¼ cup lemon juice
  • cup coconut oil melted
  • ½ cup full fat coconut milk
  • ½ cup maple syrup

Top Later

  • 1 cup raw cashews  (soaked for 1 hour or overnight)
  • 4 tbsp almond or peanut butter
  • ¼ cup coconut oil melted
  • ¼ cup cocoa powder
  • ¼ cup water
  • ¼ cup salt


For Top Layer

  • Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
  • Next add nuts and process into a meal. Then add dates back in and blend until a loose dough forms.
  • Press this dough into the base of muffin pans. I have a silicone tray so I do not grease it but you can use a little coconut oil or use cupcake liners.

For Middle Layer

  • Add all middle layer ingredients to a food processor or blender and mix until very smooth.
  • Divide filling evenly among the muffin tins. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard - about 2 hours

For Top Layer

  • Add all top layer ingredients to a food processor or blender. Mix until very smooth.
  • Divide evenly among the muffin tins pouring mixture over top of the middle layer mixture. Tap again to remove air bubbles. Cover with plastic wrap and freeze until hard (3-6 hours).


Take out of freezer 10-15 minutes before serving to allow cheesecake cups to soften slightly.
Keyword Cheesecake, Chocolate, Vegan