🍫 Mini Chocolate Cheesecakes

(Makes 6–8 mini cheesecakes)

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🧁 Option 1: Baked (Classic Style)

🕒 Prep: 20 mins | Bake: 20 mins | Chill: 2 hours

🧾 Ingredients

Crust:

• 3/4 cup graham cracker crumbs (or crushed digestive biscuits)
• 2 tbsp melted vegan butter (or coconut oil)
• 1 tbsp cocoa powder (optional)

Filling:

• 1 cup vegan cream cheese (or regular if not vegan)
• 1/2 cup melted dark chocolate
• 1/4 cup maple syrup or sugar
• 1/4 cup coconut cream or plant-based yogurt
• 1 tsp vanilla extract

🥣 Instructions

1. Preheat oven to 325°F (160°C).
2. Line a muffin tin with paper or silicone liners.
3. Mix crust ingredients and press into the bottom of each muffin cup. Chill or pre-bake for 5 mins.
4. Blend all filling ingredients until smooth.
5. Spoon filling onto crusts and smooth the tops.
6. Bake for 15–20 mins, until mostly set.
7. Cool fully, then refrigerate at least 2 hours before serving.