either softbound or Kindle/Nook/etc. eBook at Amazon
Hot Chocolate Cheesecake Cups
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.
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