Mini Chocolate Coffee Layer Cheesecakes
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"MOCHA CHEESECAKES πŸ˜πŸ«β˜•οΈ Vanilla layer, choc layer & a choc coffee layer... Hmm what more could you possibly want in a dessert?! 🀀"
-- @thrivingonplants

Details

Prep time 30mins
Serves or Makes: 12

Recipe

For the Vanilla Layer

  • 1 cup cashews, soaked in water overnight
  • 1/ 2 cup maple syrup
  • Pinch of salt
  • 1/ 4 cup melted cacao butter
  • 1/ 4 cup melted coconut oil
  • 1/ 4 cup vanilla coconut yogurt
  • 2 teaspoons vanilla extract
  • 3 tablespoons cocoa powder
  • 3 tablespoons ground coffee
  • Chocolate bar, broken

Make the Vanilla Layer

Method

  • Step 1

    Blend the cashews, maple syrup, salt, cacao butter, coconut oil, coconut yogurt, and vanilla extract in a blender until smooth and creamy. Using 1/3 of the blended cheesecake mixure,​ fill 12 nonstick or silicon cupcake cavities 1/3 way full. Then, place the pan in the freezer. There should be leftovers cheesecake filling left in the blender bowl.

  • Step 2

    To the remaining cashew mixture, add 2 tablespoons cocoa powder and blend. Once the first layer of cheesecake has set, spoon half of the chocolate mixture over the frozen layer (filling it 2/3 of the way).

  • Step 3

    To the remaining cheesecake filling, add ground coffee and 1 tablespoon cocoa powder. Blend again. Once the chocolate filling layer has set, fill the cupcake cavities with the coffee mixture.

  • Step 4

    Place the pan into the freezer for another 2 hours. Pop the mini cheesecakes out of the pan and allow to defrost for 15 minutes before serving. Decorate with chocolate bar chunks.