Chocolate Dessert Gluten Free Supertreat Vegan

Mini Chocolate Sea Salt Cheesecakes (Vegan)

I soaked some cashews, I made some vegan chocolate cheesecake, and all was good.

While there is no graham cracker crust in this treat, my omega oat crust is yummy, and it’s made with omega superfoods walnuts and chia seeds.

I copied the crust recipe from my Omega Chocolate Peanut Butter Cup recipe into this one, so if you like chocolate, you might wanna check that one out too.

Omega Chocolate Peanut Butter Cups

Vegan Mini Chocolate Sea Salt Cheesecakes

Just as creamy and delicious as any other chocolate cheesecake, and also has omega yumminess in the crust. 

Course Dessert
Cuisine Chocolate, Glutenfree, Vegan
Keyword chocolate, Recipe, Vegan
Prep Time 10 minutes
chill time 1 hour
Servings 24 mini cheesecakes


Omega Oat Crust

  • 2 cups oats
  • 2 tbsp coconut oil
  • 1/4 cup walnuts
  • 1 tbsp chia seeds

Chocolate Cheesecake Filling

  • 2 cups soaked cashews drained
  • 3.5 oz vegan dark chocolate
  • 1 tbsp coconut oil
  • 3/4 cup almond milk


  1. Blend all ingredients for the crust. Put about 1 tbsp of the mixture in the mini muffin cups, then pack the mixture down, and chill for about 30 minutes in the fridge.  

  2. Melt the chocolate and the coconut oil together, then blend it with the cashews and the almond milk until smooth. 

  3. Add the cheesecake filling to the cups, top with cracked sea salt, and chill for another 30 minutes. 

  4. Dig in!

I definitely think I could have soaked the cashews a little longer, since my mixture came out a little chunky, so don’t be afraid to even soak them overnight (I just did two hours… I also used a blender instead of a food processor, hehe).



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