How much would I use if I could? I’ve got 2 springform, one smaller than the other and not sure which one to use. I don’t have access to much where I live in New Zealand so hopefully there is a substitute I can use and buy :). Dear Dana, Thanks so much for the lovely review! Thank you !! How does this deliciousness hold in warm temperature? Thank you! I made this for a New Years party and they were a hit! It’s easy good and I always try to lick the blender when I’m done. I’ve made these twice ,and both times they’ve turned out great. I am currently on the FODMAP diet and can not have dates or any dried fruit at this time. Owww looks extremely delicious!! If it's too dry, add a few more dates through the spout while processing. Thanks Thanks for sharing, Suzanne! I honestly couldn’t taste any chocolate even though I put 200grams! This is going to be a birthday staple in our family. amazing! It sets up so well! ), Instant Pot Millet (Fast, Fluffy, Perfect! The only thing I would change is your “total time” to include the setting part. I have made this recipe and I’m torn between this and the blueberry cheesecake (countless times) in terms of which is better. There were multiple steps but very simple and all in all easy. It’s set and I’ve just put it in freezer for Christmas, luckily I had a little filling left over so poured it into small cups and have just eaten it. Thanks. Hi Jeanne! I would suggest trying silken tofu! We’re so glad to hear that, Christine! You keep upping your game, photo and recipe-wise! Olive oil I’m gonna make it for my non-believer friends! I will definitely make these again. Hi there, how long should the crust be in the fridge/freezer for before we pour the topping over it? I’m working right now and dreaming about these lil cheesecakes! Does it need the cacao butter? You can use both, but I prefer canned! I did add 2 heaping Tbs of unsweetened cocoa powder to the batter because it wasn’t chocolatey emough for me. It was easy to put together and I was in a hurry so popped it in the freezer for about an hour and a half to set. And up the sweetness? I also gave it to my “ugh, everything vegan is horrible” colleagues and they loved it too!!! I forgot to rate the recipe in my last comment! after taste left by chocolate sweetened with sugar . :). We have a mixture of dairy and non-dairy eaters in our household and everybody loved them. I think that should work. I would love to make this but I am allergic to coconut, do you know what would be a suitable substitute for coconut? Ill be making them for all my guests! I thought nothing could beat your 7-ingredient cheesecakes, but I think this just did! Thanks! Was also very good (and addictive) right after blending! Hmm, you can usually sub oats in place of nuts in the recipes. See notes for storage. Wow, I hit the jackpot when I found this recipe and your website. (here is my YouTube video I could have probably stretched it to 18 with some advanced planning. Thank you so much for great vegan recipes! Next time I’m want to try a more neutral oil or maybe I need a better quality coconut oil. This recipe might be of help too! I’m guessing a mix of sunflower / hemp may work? Thanks so much for the lovely review! We haven’t tried it, but it should work! Thank you for this recipe. But both do the same job! Nuts (walnuts + cashews) Ohhhhhhhh myyyy goodness! So yes ACV works! Chocolaty It had more of a silky smoothe texture. Could we use Raw Almonds instead of raw cashews? Drooling over here. Do you have a blender recommendation? I think you guys are going to LOVE these cheesecakes. Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! thanks!! You could not tell at all that these were not made with cream cheese! We all love it!! Will defo make this again. That’s tough. From her, my in-laws, and myself thank you for this amazingly delicious recipe!! This was such a simple recipe and the result is beyond expectations. That cross section photo is killing me!!!! They look so fancy and taste sublime. Leave a comment, rate it, or take a picture and tag it #minimalistbaker on Instagram. I am very pleased with it’s taste and texture….best chocolate cheesecake I ever had. Not a huge fan of the date crust but it is a healthier version! (JUST KIDDING, drooling is fun.) I had the same reaction Jilly. I’m transitioning to a dairy free diet after 14 years of lacto-ovo-vegetarianism, and this website is like my bible when it comes to dairy free cooking. I don’t have all of those ingredients, but I’m going to the store!! Need help? It came out great. We have made this making sure to soak the cashews. Every photograph makes me want to eat them more. Do you think you can sub the oil for applesauce or just leave it out? You can also, Dawn @ Florida Coastal Cooking and Wellness, Orange Cranberry Crisp (Gluten-Free & Easy! Does the full fat coconut milk have a strong coconutty taste? I made this for the second time and it is sooooo good. ), but I’m not complaining! You can also subscribe without commenting. Thank you for such a great and easy recipe. I made this for my other half’s birthday and he thoroughly enjoyed this! But really, either one works! :). So overall it looked very beautiful :) My only mistake was that I made the filling in a food processer instead of a blender so the top came out a bit grainy. as it is nothing like it, but other than that, top marks! I believe mine are 3.5 inches wide at the base! I purchased Ghiradelli 100% cocoa powder and wondered HOW to use this recipe with that rather than hardened chocolate? Most of these recipes rely so heavily on nuts/nut products that I can’t even attempt the majority of them :(. In addition, to make removing the cheesecakes easier, cut out two strips of parchment paper per ramekin and lay them in an "X" shape at the base. I think it would work. They were absolutely delicious! Scrape down sides as needed and blend until very creamy and smooth. My filling turned out to be super liquid! We’re so glad it turned out well, Tina! Notify me of followup comments via e-mail. Let us know if you do some experimenting! Perfection. I can’t wait to try this. MAKE IT ❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️. Thank you for the recipe! Thankyou. If you can’t have dairy (and cheesecake starts a hurricane in your belly, like me), this is the PERFECT alternative. The lemon adds the classic tanginess of cheesecake. And dairy-free dark chocolate a deep chocolate flavor. Get ready to stump your friends and family in the best way possible. I forgot to mention that I made your nice chocolate mouse recipe once with chocolate and once with cocoa and felt the cocoa mouse tasted better (just my personal opinion, of course! :). Perhaps Yes, please. (if such a thing is possible!). Did you ever figure out how to make these without the sugar-sweetened chocolate bar? But I doubt that would affect texture? Can I add agar-agar, to make it more resistant? Must get off this page and back to work asasp, These look so yummy! Yes! I’d like to make a bunch of these in miniature muffin tins for a party. If you experimented with the cocoa powder, the fat and the sweetener, what amounts did you end up with that worked? I tried this recipe yesterday and OMG it tastes So yes ACV works! We haven’t tried it, but it might work! Would this recipe work if I used regular vegan cream cheese for the filling (Go Veggie) ? If yes, would you recommend I roast them first? Hi Dana, I was diagnosed with crohn’s last year and am on a super restricted diet. I can’t wait to make this again the consistency and texture were amazing. Although this was pretty good, i found it to be a bit grainy. It was so rich and creamy, perfect with sliced strawberries, and just outstanding. My tip for anyone making this recipe is to really follow steps 5 and 6 carefully for a creamier result. You will not be subscribed to our newsletter list. I would suggest trying silken tofu before other nuts! It turned out to look exactly like that on the pictures and was extremely smooth and lovely. Olive oil richness. Best cheesecake ever! I never really liked conventional cheesecake, but this is a new favourite! thanks Dana, you’ve made being vegan easy and delicious! I was quite nervous at first because my filling was super liquid-y but it firmed up perfectly in the fridge. Olive oil should not have this same effect – is it the chocolate that solidifies it then? Havent tastend them yet but I think you should just drop the lemon. Thanks for hitting it out of the park yet again! Is there any way we could replace the lemon (1/4) with something that’s a bit more neutral? I cannot wait to try some of your other recipes. I will definitely be making these again!! Followed the recipe exactly however using coconut oil instead of olive, and using honey instead of maple syrup. Can I use cashew butter instead of soaked cashews. We are fine with coconut but are peanut, tree nut, egg, dairy and soy free.

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