Method:
Fill a muffin pan with 12 cupcake liners. Place one Oreo in each of the liners. Ta-Da, there's your crust. That was easy.
Next, combine all of the filling ingredients in a food processor until very smooth. Pour the filling on top of the Oreos and place the muffin pan in the freezer to chill.
In the meantime, prepare the chocolate ganache and whipped topping.
For the ganache, melt the chocolate and butter in a double boiler. If you don't have a double boiler, place a heat-proof bowl over a pot of simmering water. Stir the mixture continuously until smooth.
For the whipped topping, scoop the solid coconut cream out of the chilled can of coconut milk and into a mixing bowl. For best results, chill your can of coconut milk in the fridge before using*. Add the powdered sugar and vanilla, and whip with an electric mixer for 3-5 minutes.
Now, to prepare the cheesecakes. Take the pan out of the freezer, and start by topping each cake with chocolate ganache. Add a large scoop of cherry pie filling on top of each cake, and top that with a dollop of whipped topping.
Keep the cheesecakes in a sealed container in the freezer. I recommend taking them out about 10 minutes before eating for the perfect cold but creamy texture.
Enjoy!
Alfalfa Bakehouse’s
No-Bake Vegan chocolate cherry cheesecakes
Looking to make something scrumptious & special for that special someone in your life? Our very own Strength leader, Halle, who also owns Alfalfa Bakehouse shared her delicious recipe for Vegan Chocolate Cherry Cheesecakes.
Not too keen on baking? Head over to her website to order some treats (she’s currently sold out for Valentine’s Day, but there’s no rule that says you can’t get treats after February 14th!
INGREDIENTS
Crust:
12 Oreos (sub gluten free chocolate sandwich cookies for gf cheesecakes)
Filling:
1 1/2 cups raw cashews, soaked 5 hours or overnight*
1/3 cup lemon juice
1/3 cup coconut oil
2/3 cup full fat coconut milk or coconut cream, chilled
1/2 cup maple syrup
1 tbsp vanilla
1 tsp salt
Chocolate ganache:
1/4 cup Vegan Butter (like Earth Balance)
1/2 cup dark chocolate chips*
Whipped Topping:
1 can full fat coconut milk*, chilled and drained of water
1/3 cup powdered sugar
1 tsp vanilla
Cherry filling:
1 can of your favourite cherry pie filling