Single Serving Chocolate Cheesecake – Vegan

Coming at you today with something that I am really excited about. Single serving chocolate cheesecakes. Oh yes. You know when you just really want something sweet and chocolatey but you don’t want to go wild and crazy by making something like this? Well look no further because these little guys are here to help you out.

I decided against any fancy toppings for this cheesecake. I wanted to keep it plain and simple. It allows you to appreciate the decadence of the cake without any crazy toppings. But hey, if you want to top it with some peanut butter or cashew cream then go for it. Your cheesecake, your rules. I did sprinkle some hemp seeds on for an extra bit of Vitamin E and protein. Us vegans can never get enough protein, right?!

Anyways, I made two cheesecakes because it’s easier to blend double the recipe in your blender. Plus, you can always save one of them for later! I added some flowers on top as well just because my boyfriend got me flowers recently and I figured why not throw them on top of the cheesecake. I miss being outside and smelling fresh air, hearing birds chirping, and walking around barefoot. Pretty much impossible to do when our usual high for the day is around 10F degrees! So I thought that the flowers might make being stuck inside a bit easier. I don’t even know what type of flowers they are (can anyone help me out here?!) and I doubt that eating them is advised by the florist, so if you’re feeling inclined to put some flowers on your cheesecake then I recommend getting some edible flowers or simply removing whatever flowers you use before digging into the pure chocolate decadence.

Single Serving Chocolate Cheesecake

serves 2

Crust:
1/2 cup dates
1/4 cup almonds

Blend together ingredients in your blender or food processor. Press into 2 cupcake wrappers. I used a cupcake pan to make it easier to press into. You might have extra dough. (It’s great to snack on by itself!)

Cheesecake:
1/2 cup cashews, soaked
2-8 hours
1/2 avocado
3 tablespoons cashew milk
2 tablespoons cacao powder
2 tablespoons maple syrup
Drop of vanilla

Blend together all ingredients until smooth. Remove from blender and fill up cupcake wrappers. Place in refrigerator to set up a bit. Serve, enjoy!

Can be kept in refrigerator for up to 7 days or freezer for a few weeks.

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