Vegan Mini Chocolate Cheesecakes


cheesecakeCheesecake can perform miracles.

OK, maybe not -- but I've never met a cheesecake that couldn't drag me out of a deep depression or cure a stress headache. This vegan version will have you doing a little tap dance. We promise.

What You Need

Crust

1 cup vegan vanilla wafer crumbs (about 30 wafers, crushed)
1/2 cup pecans, finely chopped
6 tablespoons sugar
6 tablespoons cocoa
1/3 cup vegan butter, melted

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Filling

3 (8 oz.) packages vegan cream cheese, softened
1/2 cup cocoa
1/4 cup (1/2 stick) vegan butter, melted
2 teaspoons vanilla extract
1 can (14 oz.) vegan condensed milk
3 egg replacers, mixed
Vegan whipped cream
Chopped pecans

How to Make It

Stir together all crust ingredients in medium bowl until well blended. Set aside.

Heat oven to 300°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups or spray with vegetable cooking spray and prepare crust. Press about 1 tablespoon of crust on bottom of each cup. Beat cream cheese in large bowl until creamy. Alternately add cocoa, butter and vanilla, beating until well blended. Gradually beat in sweetened condensed milk. Add eggs; beat until blended. Spoon into cups.

Bake 30 to 35 minutes or until set. Cool completely.* Refrigerate until serving time. Garnish with vegan whipped cream and pecans. Cover; refrigerate leftover cheesecakes. Makes 24 cheesecakes.

* If cooking spray is used, cool baked cheesecakes. Freeze 10 minutes; remove from pan with narrow spatula.

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Image source: thebittenword