This vegan No-Bake Mini Chocolate Cheesecakes with strawberry filling is the perfect dessert to impress your family and friends. Delicate and creamy chocolate mousse is combined perfectly with a crunchy chocolate hazelnut crust and flavorful strawberry filling. Amazingly delicious and easy as well. Chickpeas are the base of cheesecake, so besides being extremely tasty, it’s also high in proteins and really healthy. Moreover, these mini cheesecakes are very simple to make, so even if you are quite new to cooking, you will make it great. Be sure to try it, you won’t regret it!
Chickpeas are really great in desserts. They don’t give any flavor to the mousse, but only a great texture. Chickpeas include an impressive nutritional composition. They are high in dietary fiber (especially soluble fiber) and proteins. Good source of choline, magnesium, zinc, selenium, and other important minerals. Making these chocolate mousse cakes is just a perfect way to feed your children with healthy chickpeas. Moreover, they will love it and will ask for more : )
- Chickpeas are used as the base of the cheesecake filling. They provide a creamy and smooth texture without adding any flavor. They are also high in dietary fiber, protein, and various minerals, making this dessert healthier.
- Dark Chocolate. High-quality dark chocolate with 70-75% cacao is used in this recipe. Chocolate not only adds a rich flavor to the dessert but also brings its elegant taste to the dessert.
- Cashews. Soaked cashews provide creaminess to the mousse filling. They are high in healthy fats, protein, and minerals.
- Maple Syrup is a natural sweetener that is used to add sweetness to the cheesecake filling.
- Almond milk is used as a liquid ingredient to give a smooth and creamy texture to the filling. It’s a dairy-free option and low in calories. You can use any plant-based milk that you like.
- Strawberry jam for the filling to add a fruity flavor and taste to the cheesecake. It complements the deep chocolate mousse and gives a refreshing taste to the dessert.
- Hazelnuts. Roasted hazelnuts are used to make the crust for the cheesecake. They add a crunchy and nutty flavor to the dessert.
- Dates are used as a natural sweetener in the crust. They add a caramel-like sweetness to the crust.
- Cocoa powder to make the chocolate hazelnut crust. It adds a rich chocolate flavor and a dark color to the crust.
These incredibly delicious and creamy no-bake cheesecakes will satisfy your chocolate cravings with their rich, explosive chocolate taste. Strawberry jam complements the deep chocolate mousse. But if you prefer other fillings, feel free to experiment with the combinations. Here are some ideas:
- Raspberry filling. Instead of strawberry filling, you can use raspberry jam to add a tangy flavor to the mini cheesecakes.
- Salted caramel topping. Top the mini cheesecakes with a homemade caramel sauce for a delicious sweet and salty combination.
- Chocolate ganache: Instead of using strawberry or other fruit fillings, you can top the mini cheesecakes with a decadent chocolate ganache for a rich and indulgent dessert. Goes well with this chocolate blackcurrant ganache recipe.
- Mocha flavor. Add a tablespoon of espresso powder to the chocolate mousse for a mocha flavor.
- Also, you can use other nuts instead of hazelnuts, such as almonds, pecans, or walnuts, in the crust.
- The mousse is quite dense, deeply chocolate. So if you want to get a little bit softer texture, you can increase the amount of liquid ingredients a bit. Just add an extra 2 tablespoons of milk or syrup. You can taste the mixture while cooking, and make changes to the sweetness if you want.
These variations can be used in combination with each other, or you can mix and match to create your own unique flavor combinations.
Tips for Success
Following these tips will ensure that your No-Bake Mini Chocolate Cheesecakes with Strawberry Filling turn out perfectly every time:
- Drain and rinse the chickpeas well before using them in the recipe. This will help remove any excess liquid and improve the texture of the cheesecakes.
- Soak cashews. It’s important to soak the cashews for 4-6 hours in advance to soften them and get a smoother mousse texture.
- Use a good food processor or blender to blend the mass until super smooth and creamy texture for the cheesecake filling.
- If the mass for the crust isn’t sticky enough to bind together, add a little bit more dates.
- Chill the cheesecakes before taking them out of the molds. Cheesecakes need to be chilled for at least 3-4 hours to set properly. You can also chill them overnight for even better results.
- Top with fresh strawberries before serving. For an extra pop of color and flavor, top the cheesecakes with fresh sliced strawberries just before serving.
More no-bake dessert recipes to try
Don’t miss out on the chance to indulge in these irresistible gluten-free and dairy-free No-Bake Mini Chocolate Cheesecakes. The velvety smooth texture, combined with the decadent chocolate and refreshing strawberry filling, make for a truly delectable treat that is perfect for any occasion, from a special family dinner to a party with friends. They are incredibly easy to make, so even if you are a beginner in the kitchen, you will have no trouble whipping up a batch. Trust us, this recipe will become your go-to for a satisfying and impressive dessert.
For the Crust:
- ½ cup (70 g) hazelnuts, roasted
- 4 Medjool dates, pitted (or 8-10 smaller ones)
- 2-3 tbsp cocoa powder
For the Mousse:
- ⅓ cup (50 g) cashews
- 1 can (15 oz or 425 g) chickpeas, rinsed and drained (about 9 oz or 250 g when drained)
- ⅓ cup (80 ml) almond milk (or other dairy-free milk of your choice)
- 4 tbsp (80 g) maple syrup (or honey)
- 4.5 oz (130 g) dark chocolate (with 70-75% cacao)
For the Filling:
- 4 tbsp (80 g) strawberry jam
- Add the hazelnuts to a food processor and blitz until small crumbs. Add cocoa powder and the dates, blend until the ingredients stick together to form a sticky mass. If it isn't sticky enough to bind together, add a little bit more dates. Press the mixture into the base of silicone molds, filling them about 0.5-inch high. Set aside in the fridge while you’re making the mousse.
- Soak cashews for 4-6 hours. Drain and rinse.
- Add cashews, chickpeas, maple syrup, and milk to a high-speed blender and blend until smooth and creamy. Melt dark chocolate, pour it into the mousse mass, blend again. The consistency should be very creamy and smooth without any lumps.
- Transfer the half of the mousse into the molds over the hazelnut crust. Using a spoon, add strawberry jam into the middle of each cake. Coat with the other half of the mousse and level using a spatula.
- Transfer molds into the fridge for about 3-4 hours to set. Take the cakes out of the molds and decorate with chocolate, hazelnuts, strawberries or other toppings of your choice.