Chocolate Cheesecake Cups Recipe

Name: Chocolate Cheesecake Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup pitted dates soaked in warm water for 10 minutes then drained; 1 cup walnuts or almonds; 1 1/2 cups raw cashews soaked for 1 hour or overnight; 1/4 cup lemon juice; 1/3 cup coconut oil melted; 1/2 cup full fat coconut milk; 1/2 cup maple syrup; 1 cup raw cashews soaked for 1 hour or overnight; 4 tablespoons almond butter or peanut butter; 1/4 cup coconut oil melted; 1/4 cup maple syrup; 1/4 cup cocoa powder; 1/4 cup water; 1/4 teaspoon salt

Servings: persons

1 cup pitted dates soaked in warm water for 10 minutes then drained
1 cup walnuts or almonds
1 1/2 cups raw cashews soaked for 1 hour or overnight
1/4 cup lemon juice
1/3 cup coconut oil melted
1/2 cup full fat coconut milk
1/2 cup maple syrup
1 cup raw cashews soaked for 1 hour or overnight
4 tablespoons almond butter or peanut butter
1/4 cup coconut oil melted
1/4 cup maple syrup
1/4 cup cocoa powder
1/4 cup water
1/4 teaspoon salt

1
Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
2
Next add almonds and process into a meal. Then add dates back in and blend until a loose dough forms.
3
Press this dough into the base of muffin pans. I have a silicone tray so I do not grease it but you can use a little coconut oil or use cupcake liners.
4
Add 1.5 cups cashews, lemon juice, coconut oil, coconut milk and 1/2 cup maple syrup to a food processor or blender and mix until very smooth.
5
Divide filling evenly among the muffin tins. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard - about 2 hours
6
Add all top layer ingredients (1 cup cashews, almond butter, 1/4 cup coconut oil, 1/4 cup maple syrup, cocoa powder, water and salt to a food processor or blender. Mix until very smooth.
7
Divide evenly among the muffin tins pouring mixture over top of the middle layer mixture. Tap again to remove air bubbles. Cover with plastic wrap and freeze until hard (3-6 hours).

749

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup pitted dates soaked in warm water for 10 minutes then drained, 1 cup walnuts or almonds, 1 1/2 cups raw cashews soaked for 1 hour or overnight, 1/4 cup lemon juice, and more.

Yes, Chocolate Cheesecake Cups falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Cheesecake Cups

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions