Raw Mocha Mini Cheesecakes are a luxurious treat, combining two velvety layers that melt in your mouth with every bite. The rich mocha flavor is perfectly balanced by a nutty, wholesome crust, creating a dessert that feels indulgent yet guilt-free. Whether you’re sharing them with someone special or treating yourself, these elegant mini cheesecakes are sure to impress. Fall in love with this delectable creation, and make it a memorable centerpiece for your Valentine’s celebration!
Valentine’s Day is just around the corner, and whether you’re celebrating with someone special or treating yourself, there’s always a reason to indulge in a delicious dessert. That’s why I’m thrilled to share this easy yet mouthwatering recipe for Raw Mocha Mini Cheesecakes—a guilt-free delight that’s perfect for the occasion.
A Family Valentine’s Tradition
For me, Valentine’s Day is all about family and love. My two grandsons are always my little Valentines, so I created this recipe with them in mind. These cheesecakes are rich, creamy, and irresistibly good—a true expression of love in every bite.
Explore More Vegan Valentine’s Day Recipes
If mocha isn’t your flavor of choice, don’t worry! Head over to my Desserts page to explore more vegan Valentine’s Day recipes. Whether you prefer baked or raw, fruity or nutty, chocolatey or vanilla, there’s something for everyone.
What Makes These Cheesecakes Special?
Now, let’s talk about why these cheesecakes are so special. They’re not just easy to make; they’re packed with wholesome ingredients that are as good for your body as they are for your taste buds. Did you know that dates are one of the healthiest natural sweeteners? By using them in this recipe, you’re getting a dose of vitamins, minerals, and fiber with every bite. Plus, cacao powder is rich in antioxidants, and the nuts add a satisfying crunch while providing essential nutrients. You may find out more about the benefits of dates HERE.
But remember, even the healthiest desserts are best enjoyed in moderation. These mini cheesecakes are perfect as a Valentine’s dessert for two, whether shared over coffee or enjoyed as a romantic breakfast treat.
Thank you so much for stopping by! I hope you’ll try these Raw Mocha Mini Cheesecakes and make them part of your celebration. If you have any questions or suggestions, feel free to reach out. Wishing you a Happy Valentine’s Day filled with love, sweetness, and maybe a little chocolate! 💕
RAW MOCHA MINI CHEESECAKES: Discover How to Make a Sweet Valentine’s Dessert!
Equipment
- Blender
- muffin silicon mold
- Mini ice cream scoop
- piping bag
- chopstick
- parchment paper,
- tray
- surgical gloves
Ingredients
- CRUST
- 1 cup of pitted Medjool dates soaked for 15 minutes and drained
- 2 tbsp of raw coconut oil melted above the steam in double boiler pot
- 2 tsp pure vanilla extract
- ¼ cup of raw almonds
- ¼ cup of hazelnuts
- ¼ cup of pecans
- ¼ cup of raw sunflower seeds
- Pinch of Himalayan pink salt
- VANILLA LAYER
- 1 cup of raw cashews soaked for 6 hours and rinsed
- 2 tbsp canned coconut cream
- ¼ cup Maple syrup
- 2 tbsp raw coconut oil melted above the steam in double boiler
- 1 tsp pure vanilla extract
- Pinch of Himalayan pink salt
- 2 tbsp water
- Blend all in blender until smooth.
- MOCHA LAYER
- 1 cup of raw cashews soaked for 6 hours and rinsed
- 2 tbsp canned coconut cream
- 1/2 cup Maple syrup
- 2 tbsp raw coconut oil melted above the steam in double boiler
- 1 tbsp cacao powder
- 1 tsp instant coffee
- 2 tsp rum extract or liquor of your choice; optional
- Pinch of Himalayan pink salt
- 3 tbsp water
Instructions
- PREPARING THE CRUST
- Blend the crust ingredients: In a food processor, blend the dates, coconut oil, and salt until smooth.
- Add the nuts: Pulse the nuts into the mixture, keeping them slightly chunky for added texture.
- Prepare the pan: Place your silicone muffin pan on a tray or cutting board for easier handling.
- Portion the crust: Scoop 2 tablespoons of the crust mixture into each muffin form using a mini ice cream scoop.
- Press and smooth: Wearing plastic or surgical gloves, press each portion down with your fingers to create an even, flat surface. The gloves help make the crust smooth and tidy.
- Freeze: Place the pan in the freezer for 2 hours to set the crust.
- MAKING THE FILLING
- Divide the fillings: Transfer the vanilla and mocha filling mixtures into separate bowls.
- Layer the fillings: Spoon 2–3 tablespoons of the vanilla filling onto each crust, then fill the rest of the space with the mocha filling.
- Create Valentine’s swirls: Tap the pans lightly to settle the fillings. Use a chopstick to swirl the vanilla and mocha layers together, forming elegant patterns. Tap the pans again if needed.
- Freeze: Place the cheesecakes in the freezer for 6–8 hours to fully set. Store any leftover cream in a sealed container in the refrigerator.
- DECORATING AND SERVING
- Prepare for decoration: Once frozen, carefully remove the cheesecakes from the silicone pan and place them on a surface lined with parchment paper.
- Fill the piping bag: Fill a piping bag with both the vanilla and mocha fillings, ensuring both colors flow evenly.
- Decorate your Valentine’s cakes: Pipe beautiful designs onto each cheesecake to give them a festive and romantic look.
- Chill before serving: Return the cheesecakes to the freezer for 1 hour to firm up the decorations. Before serving, let them sit at room temperature for 30 minutes to achieve the perfect creamy texture.
Video
Notes
- Storage: Keep these mini vegan cheesecakes in an airtight container in the freezer for up to 1 month.
- Perfect for Valentine’s Day: Serve these elegant desserts with fresh berries or a drizzle of chocolate for a truly romantic treat!
