No Bake Vanilla & Mocha Cheesecakes
 
 
Author:
Serves: 6
Ingredients
  • For the Crust
  • 1 cup pitted medjool dates (make sure they are plump)
  • 1 cup chopped walnuts or pecans
  • ½ cup unsweetened shredded coconut
  • For the Filling
  • 8 oz (one brick) full fat cream cheese, room temperature
  • ½ cup coconut sugar (you can use regular granulated as well)
  • 2 teaspoons pure vanilla extract
  • 1 cup 35% heavy whipping cream
  • For the Mocha Paste filling
  • 2 tablespoons organic cocoa powder +1 tablespoon espresso powder or regular coffee granules mixed with a pinch of cream or water to make a paste
  • For the Coconut Heart Garnish:
  • 400ml (14 oz) can of unsweetened coconut cream, drain off the coconut water
  • 2 tablespoons manuka honey
  • ½ teaspoon pure vanilla extract
  • pinch of pink himalayan sea salt
Instructions
  1. For the coconut hearts, line an 8x8 inch square baking pan with parchment paper leaving an overhang so you can lift out the frozen mixture. Mix the coconut cream with the honey, vanilla and sea salt. Spread the coconut mixture into the prepared pan and freeze for 30 minutes. Using a small heart shaped cookie cutter, cut out the hearts and refreeze until ready to use.
  2. To make the crust In a food processor combine dates, nuts and coconut then process until you have a sticky mixture to work with. About 2 - 3 minutes should do it.
  3. If you have silicone baking molds use them. If not, line a mini muffin pan with cupcake wrappers.
  4. Divide the base crust evenly between the molds and press down the mixture down firmly with your fingers. (NOTE: I used a 1½ tablespoon cookie scoop and that worked perfectly to fill 6 large mold spaces. Place the mold in the fridge while you make the filling.
  5. Prepare the filling by beating the cream cheese and sugar together until light and fluffy in a stand mixer with the paddle attachment, about 3 minutes. Stir in the vanilla extract.
  6. In a separate bowl, whisk or use a hand mixer to beat the whipping cream until soft peaks form.
  7. Fold whipped cream into cream cheese mixture until fully combined. Divide the cream cheese mixture in half and fold in the mocha paste to one half of the mixture.
  8. Make the cheesecakes by topping the crusts with a 1½ tablespoon scoop of plain mixture divided amongst the molds. Then finish by dividing the the mocha filling evenly over the molds
  9. Place mold into fridge for at least 4 hours to set (overnight is even better). Top with coconut hearts and desired garnishes.Serve chilled.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2020/02/10/no-bake-vanilla-mocha-cheesecakes/