Home » Recipes » Mini vegan chocolate macadamia cheesecakes

Mini vegan chocolate macadamia cheesecakes

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Servings 12
Course Dessert
Preference Dairy Free, Gluten Free, Vegan
Perfect for Healthy Dessert
Skill level Easy


Macadamia chocolate crust

  • 1 cup unsalted macadamias
  • 4 medjool dates
  • 1/2 cup cocoa powder
  • 1 pinch sea salt
  • 1 tsp vanilla extract


  • 1 cup macadamias soaked in water for 2-4 hours, strained, finely blended
  • 1/4 cup coconut oil liquid
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1/4 cup water
  • 1/2 cup cocoa powder
  • 1/2 ripened avocado mashed
  • 1/2 cup macadamias extra, roasted, finely choppedfresh raspberries for topping


  • Grease 12 x 1/3 cup muffin tin. For the crust, place all ingredients into a high speed blender and pulse until combined. Divide the crust into the muffin pan holes and press down with fingers to firmly place the crust into the pan, set aside.
  • In a large bowl, combine macadamias, coconut oil, maple syrup, vanilla, water, cocoa and avocado until the mixture is creamy. Fill the muffin pans with the mixture. Sprinkle with extra macadamias and raspberries and place in the freezer to set for a few hours before removing from pan to serve.


 You can use 1 cup macadamia cheese if already made – just replace the cup of macadamias soaked in water with the macadamia cheese. You can find the super simple recipe for macadamia cheese here.


Calories: 312kcalCarbohydrates: 19gProtein: 4gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 18gSodium: 8mgPotassium: 324mgFiber: 6gSugar: 11gVitamin A: 24IUVitamin C: 1mgCalcium: 47mgIron: 2mg

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