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Mini Chocolate Chestnut Cheesecakes

Mini Chocolate Chestnut Cheesecakes

Chestnuts are the perfect ingredient for many vegan desserts for so many reasons! I’ve used them in my caramel as they’re naturally sweet and creamy so work well as a dairy replacement when blitzed, plus they are a wonderful binding ingredient so I’ve also added them to the biscuit base so they add rich flavour and texture.

 

by @Nourishing.Amy

  • Serves 12

  • 1 Hour 30 Minutes

  • 3 pans

  • Beginner

Suitable for gluten-free and vegans

Whole Chestnuts

Ingredients

Base Layer

Chestnut date caramel

Cheesecake

  • 250g vegan cream cheese
  • 50g almond butter
  • 25g maple syrup

Topping

Instructions

  1. Soak the dates for the caramel in boiling water for 10 minutes, drain and keep the water. Line 12-14 muffin tin holes with a strip of parchment paper to allow you to lift the cups out.
  2. Make the base: add the oats and chestnuts to the blender and blend on medium-high power until crumbled. Now add in the almond butter and maple syrup and blend again until sticky and combined.
  3. Divide the mix into 12-14 pieces, roll into balls and press down into the holes to make flat bases. Pop in the fridge.
  4. Make the chestnut date caramel: add all of the ingredients (starting with 2 tbsp date water) into a small blender attachment and blend on medium-high until smooth, adding more date water as needed until creamy.
  5. Make the cheesecake filling: stir together all the ingredients until smooth.
  6. Divide the cheesecake mix between the bases and smooth over the tops. Now add on the date caramel and spread over the tops. Pop in the fridge to chill slightly.
  7. Melt the chocolate and then pour and spread over the cheesecakes. Top with the crushed chestnuts and some fruit, if desired, and allow to set in the freezer for 1-2 hours.
  8. Carefully lift the cups out using the parchment strips and enjoy straight away. Keep in the fridge for up 1 week or 1 month in the freezer.

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