A mini layered chocolate vanilla cheesecake made with Navitas Organics Cacao Powder, Cacao Butter, Cacao Nibs and Cacao Sweet Nibs

Chocolate Vanilla Cheesecake Recipe

The holidays are the perfect time to create special desserts that are worth indulging in. These chocolate vanilla cashew cheesecakes are decadent and filled with sustainably sourced ingredients that make them even more special.

INGREDIENTS

Cheesecake Crust:

¼ cup desiccated coconut

½ cup walnuts

½ cup almond flour

4 Medjool dates

2 Tbsp. maple syrup

2 Tbsp. coconut oil

¼ tsp. salt

1 tsp. cinnamon

Cheesecake:

2 cups Navitas Organics Cashew Nuts, soaked for 2 hours and drained

1 cup coconut milk, divided

½ cup Navitas Organics Cacao Powder

¼ cup coconut sugar

¼ cup Navitas Organics Cacao Butter, melted

1 Tbsp. vanilla extract

⅓ cup maple syrup

¼ tsp. sea salt

 

Toppings:

½ cup Navitas Organics Cacao Nibs or Cacao Sweet Nibs

¼ cup edible lavender (optional)

DIRECTIONS

Make the Crust: Add all crust ingredients to a high-speed food processor and blend until a moldable dough forms.

Spray a nonstick mini cheesecake pan with coconut oil. Take two tablespoons of crust dough and cover the bottom of each tin. Place the cheesecake pan in the freezer and allow the crust to harden, about one hour.

Make the Vanilla Cheesecake Layer: Add soaked cashews to high-powered blender along with ½ cup coconut milk, cacao butter, vanilla extract, maple syrup, and sea salt. Blend ingredients on high until a frothy, pudding-like batter forms. Remove ⅔ batter from blender and place in a small bowl. Set aside.

Make the Chocolate Cheesecake Layer: Heat a small saucepan over low heat and combine remaining ½ cup coconut milk, cacao powder and coconut sugar. Whisk until a thick chocolate batter forms. Remove from heat and allow to cool.

Add cooled chocolate batter to remaining vanilla batter in blender, and blend on high until a chocolate pudding-like mixture forms. Remove from blender and place in a small bowl. Set aside.

Assemble Cheesecakes: Once crust has hardened, remove cheesecake pan and add two tablespoons of chocolate cheesecake batter to each tin.

Place back in the freezer for one hour and allow to harden.

Once hardened, remove from freezer and add two tablespoons of vanilla batter to each tin. Top with your desired toppings and place back in freezer to harden.

After roughly one hour, remove pan from freezer and allow to thaw for 5-10 minutes. Serve immediately.

Makes 6 servings

 

Submitted by Megan Faletra | The Well Co.
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Image of Chocolate Vanilla Cheesecake Recipe

Chocolate Vanilla Cheesecake Recipe

Megan Faletra | The Well Co.

Servings

6 mini cheesecakes

The holidays are the perfect time to create special desserts that are worth indulging in. These chocolate vanilla cashew cheesecakes are decadent and filled with sustainably sourced ingredients that make them even more special.

Ingredients

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Directions

    Make the Crust:

    1. Add all crust ingredients to a high-speed food processor and blend until a moldable dough forms.
    2. Spray a nonstick mini cheesecake pan with coconut oil. Take two tablespoons of crust dough and cover the bottom of each tin. Place the cheesecake pan in the freezer and allow the crust to harden, about one hour.

    Make the Vanilla Cheesecake Layer:

    1. Add soaked cashews to high-powered blender along with ½ cup coconut milk, cacao butter, vanilla extract, maple syrup, and sea salt. Blend ingredients on high until a frothy, pudding-like batter forms. Remove ⅔ batter from blender and place in a small bowl. Set aside.

    Make the Chocolate Cheesecake Layer:

    1. Heat a small saucepan over low heat and combine remaining ½ cup coconut milk, cacao powder and coconut sugar. Whisk until a thick chocolate batter forms. Remove from heat and allow to cool.
    2. Add cooled chocolate batter to remaining vanilla batter in blender, and blend on high until a chocolate pudding-like mixture forms. Remove from blender and place in a small bowl. Set aside.

    Assemble Cheesecakes:

    1. Once crust has hardened, remove cheesecake pan and add two tablespoons of chocolate cheesecake batter to each tin.
    2. Place back in the freezer for one hour and allow to harden.
    3. Once hardened, remove from freezer and add two tablespoons of vanilla batter to each tin. Top with your desired toppings and place back in freezer to harden.
    4. After roughly one hour, remove pan from freezer and allow to thaw for 5-10 minutes. Serve immediately.
    Servings: 6 mini cheesecakes
    Submitted by:

    Megan Faletra | The Well Co.