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 Hot Chocolate Cheesecake Cups Wheeeeeeeeee! The idea for this hit me on a long road trip and I got it all organized in my brain along the way. These individual desserts are fun, festive and delicious, reminiscent of hot chocolate but in the form of a silky, rich cocoa cheesecake. Be mindful that they will sink a little in the middle after baking but it’s not a problem because that part will be built up with vegan whip and other delights. For the mini-marshmallows, I used Dandies, which are also available at Trader Joe’s; for the whip, I used So Delicious Coco Whip and for the half & half, I used Califia Better Half. Speaking of great food, check out our e-book, Fun, Festive and Fabulous Vegan Holidays for Everyone: Recipes, Puns, Historic Lore, Tips and More to Help You Celebrate Without Compromise, and I think you will LOVE it. We cover ten celebrations along with more than 70 previously published and brand-spanking-new recipes – all vegan and gluten-free – that are designed for everyone from beginning to more experienced cooks to recreate in their own kitchens with ingredients that are easy to access, helping you to live it up, vegan style. Whether you’re vegan or omnivorous, whether you celebrate certain holidays or not, you will find dozens of really fun, delicious and damn impressive recipes to enjoy year-round, along with puns, historic lore, advice and so much more to keep you interested. So much value-added! Vegan Holidays for Everyone is for everyone who likes to enjoy great food without compromise. Hot Chocolate Cheesecake Cups 20 - 22 vegan chocolate sandwich cookies ½ cup coconut oil or vegan butter, melted 2 tablespoons VeganEgg ½ cup ice water 24 ounces plain dairy-free cream cheese, softened ½ cup plain vegan half & half or creamer ⅔ cup sugar 2 teaspoons pure vanilla extract 1 ¼ cups slavery-free, vegan chocolate, melted 24 whole chocolate sandwich cookies Toppings: vegan whipped topping, mini-marshmallows, extra chocolate chips and cocoa, cinnamon and/or nutmeg Preheat the oven to 325 degrees. Line two muffin tins with 24 muffin papers. Process the cookies in a food processor until they become crumbs. In a small bowl or large mixing cup, combine the crumbs with the melted coconut oil or butter. Press about a tablespoon into the bottom of each lined muffin cup. Bake for 8 - 10 minutes. In a stand mixer, combine the VeganEgg and cold water (ice removed); whip vigorously using the flat beater attachment for about a minute. Add the cream cheese, creamer, sugar and vanilla and beat over medium speed. Add the melted chocolate and continue mixing until thoroughly blended, scraping down as necessary. Using an ice cream scoop or similar spoon, add the cream cheese mixture into each muffin cup and bake for 30 minutes or until the centers are almost set. Cool for at least two hours in the refrigerator. After they’ve been chilled and are solid, using a very sharp, small knife, cut a notch in each one that is just wide enough to insert part of a cookie, with the rest available as a handle. Dollop with vegan whipped topping and place some mini-marshmallows and chocolate chips on top. It looks especially pretty with a sprinkle of cinnamon, nutmeg or cocoa over the top. Chill again and serve cold. © 2013-2018, Vegan Street |
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