No-bake Chaga Cheesecake Cups (Vegan, GF)

No-bake Chaga Cheesecake Cups (Vegan, GF)

This is the best vegan cheesecake we've had in a minute, and we know our way around a cheesecake❣️😉  Not to mention the chaga and cacao make it an anti-oxidant dream.  Who said you can't eat cake and ALSO have glowing skin!?  Let me be clear, we, the mushroom guys, are saying you can have both.

Ingredients with Measurements

For “cheesecake” mixture:
✿ 1 ½ cups cashews soaked and drained
✿  4 tbsp. coconut oil
✿ 2 tbsp. lemon juice
✿ ½ cup + 2tbsp almond milk (can also use another milk alternative such as coconut milk, cashew milk or regular milk)
✿ 2-2.5 tbsp maple syrup or honey

For the crust:
✿ 2 tsp Mālama Mushrooms Chaga extract (we used the regular mushroom extract, but you can use a cacao mix for a more chocolatey-cheesecake take).
✿ ¾ cup cashews 
✿ ½ cup unsweetened coconut
✿ 1 tbsp. maple syrup or honey
✿ 1 tsp. lemon zest
✿  Pinch of salt
✿ 1 tsp. vanilla extract
Chocolate drizzle topping:
✿ 1 cup chocolate chips to melt
✿ 2 tsp coconut oil


✿ Blend ingredients for crust in food processor or blender, until crumbly (don’t mix for too long or it will become too creamy).
✿ Blend ingredients for cheesecake mixture in powerful blender or food processor. 
Line a muffin tin with liners or spray / lightly brush oil onto a silicone mold like we did. (**As an alternative, you can make the no-bake cheesecake in little mason jars or glasses. Layer up the crust, "cheesecake" mixture and stick the glasses or jars in the fridge to firm up for at least an hour. Serve straight from the fridge. Nothing will stand between you and this cheesecake, son!!)
✿ Then evenly distribute the crust mixture among the cups and press down firmly with a small spatula or the back of a spoon until the crust is firmly packed down to the bottom of the cups.
✿ Next, evenly distribute the cheesecake mixture on top of the crust layer and smooth it out so that the surface of each cup is flat.
✿ Place muffin tray in freezer for approximately an hour to allow the cups to firm up.**
✿ When ready to serve, remove from freezer and allow to thaw for 20-30 minutes (or you can consume from frozen). 
✿ While they thaw, melt chocolate topping ingredients (chocolate chips, coco oil, and Mālama Chaga Cacao) in a double boiler on the stove over boiling water.  
✿ Make sure its thin enough to be drizzled on top.  Once cheesecakes are thawed, drizzle as much as you'd like.  Feel free to cover the whole cheesecake if you're a chocolate lover!!


A few tips:

✿ Soak the cashews for at least 2 hours in hot water to soften them up before blender. This will ensure a smoother “cheesecake” consistency.

✿ Use a powerful blender or magic bullet when making the cashew cheesecake mixture over a food processor if you have the option.  The processor doesn’t blend the mixture as finely, which can make the texture less creamy and more chunky. 

✿ You can whip up the mixture for the crust layer in the blender, magic bullet or food processor because in this case, we are going for the chunky factor. We want that crust to stay slightly crumbly so that it doesn’t turn into cashew butter. 



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