No Bake Chocolate Cheesecakes - Post Image

No Bake Chocolate Cheesecakes

February 01, 2017

With Valentine’s Day right around the corner, it’s important to treat yourself and your loved one to something special, but what if they have a dairy allergy? How do you make something that’s delicious, easy to make and incredibly tasty?

I’ve got an easy solution for you with these easy no bake chocolate cheesecakes for two! The recipe is made with Go Veggie’s Plain Cream Cheese, soy yogurt (or coconut would be delicious), cocoa powder, vanilla and naturally sweetened with maple syrup.

To top it off, I suggest making the cheesecakes with a little coconut whipped cream. If you aren’t familiar with coconut whipped cream, it’s basically just coconut milk whipped with vanilla extract.

All you need to do is chill a can of full fat coconut milk or coconut cream overnight (but do not shake the can), then the next day, scrape out the top cream into a large bowl, leaving any liquid in the can. Beat the hardened cream together on medium high until creamy and smooth. Add in vanilla extract if you’d like.

Top the cheesecakes with the coconut whipped cream!

See, an easy to make no bake vegan dessert that anyone would love — even the kids!

No Bake Chocolate Cheesecakes

1 8oz package Go Veggie Plain Cream Cheese

2/3 cup vanilla soy yogurt (can also use coconut yogurt)

3 tablespoons pure maple syrup

3 tablespoons unsweetened cocoa powder

1 teaspoon vanilla extract

1 (15 oz) can coconut whipped cream, can chilled in fridge overnight

Optional: raspberries & fresh mint, for topping

1.Add cream cheese, yogurt, maple syrup, cocoa powder and vanilla into a large bowl. Beat with an electric mixer on high until smooth and creamy. Add more maple syrup if you’d like it a little sweeter. Pour the mixture into two small glasses.

2.Next make your coconut whipped cream, by scraping out the top cream into a large bowl, leaving any liquid in the can. Beat the hardened cream together on medium high until creamy and smooth. Add in vanilla extract if you’d like. Soon coconut whipped cream on top of the cheesecakes. Garnish with fresh raspberries and mint. Store in fridge until ready to eat. Enjoy!