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Mini Turtle Cheesecake (Vegan, Paleo)

A smooth and creamy cheesecake with chocolate, pecans, and date caramel.
Servings 12

Ingredients

  • 36 pecans about 1 cup
  • 12 large dates pitted

Chocolate Sauce

  • 1/4 cup raw cacao powder or unsweetened cocoa powder
  • 1/4 cup coconut oil melted
  • 1 tablespoon pure maple syrup or honey

Cheesecake Filling

  • 1 1/2 cups raw cashews soaked overnight in water and squeeze lemon juice
  • 1/4 cup lemon juice about 2 lemons
  • 1/3 cup coconut oil melted
  • 1/2 cup full fat coconut milk
  • 6 large dates pitted (or 1/4 cup raw honey or maple syrup)

Instructions

  1. Using paper or silicone muffin cups place 3 pecans on the bottom of each cup for first layer.
  2. Make the chocolate sauce by mixing the cacao powder, coconut oil, and maple syrup together until smooth.
  3. Over the pecans with about 3/4- 1 tablespoon of the chocolate sauce to form the next layer.
  4. Over the chocolate sauce press a pitted date (opened to lay flat) as the "caramel" into the chocolate.
  5. Let the crust set in the fridge while making the filling.
  6. In a blender add the cheesecake filling ingredients and blend until smooth (about 3-5 minutes).
  7. Take out the muffin cups from the fridge and cover the crusts with the cheesecake mixture until the filling is evenly distributed over the 12 cheesecakes.
  8. Press a pecan or cashew on the top (optional) of each cheesecake.
  9. Set in the fridge and allow to set up overnight about 6-8 hours until firm.
  10. Store in an airtight container up to one week in the fridge.

Recipe Notes

*choose organic ingredients when possible.