Layered Mini Cheesecakes with Chocolate Chip Cookie Crust

Layered Mini Cheesecakes with Chocolate Chip Cookie Crust

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Layered Mini Cheesecakes with Chocolate Chip Cookie Crust

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Layered Mini Cheesecakes with Chocolate Chip Cookie Crust

By Dana Halsey of What's She Cooking

If you grew up in the 90’s (or earlier) you remember the iconic Hoodsie Cups – they were the perfect blend of chocolate and vanilla ice cream in a single-serve cup paired with a wooden spoon that made eating them enjoyable and not too over-indulgent. This recipe is a healthier take on the summer classic with an added chocolate chip cookie crust made possible by LesserEvil Almond Butter Chocolate Chip Cookies.  

The crust layer is deliciously soft and buttery and creates an excellent base for these mini cheesecakes that are made healthier with cashew cream and coconut milk. 

The perfect size for snacking, these mini cheesecakes are the ideal after-dinner treat that will satisfy your sweet tooth and are a saving grace for those who can never decide between vanilla and chocolate. 



1 box LesserEvil Almond Butter Chocolate Chip Cookies

1/2 cup pitted dates

1 tbsp melted coconut oil


1 1/2 cups raw cashews (soaked overnight, drained and rinsed)

1/2 cup full-fat coconut milk

1/2 cup pure maple syrup   

1/4 cup melted coconut oil 

1 tsp pure vanilla extract

1 tbsp lemon juice

2 tbsp raw cacao powder  

Pinch of fine sea salt 


1. In a food processor, pulse together the Lesser Evil cookies, coconut oil and dates until crumbly. When you press a small amount between your fingers, it should hold together. If it does not, add a small amount more of coconut oil.

2. Evenly divide the crust mixture into the muffin tins** and press in firmly with the back of a spoon. The firmer, the better - you don't want the crust falling apart!

3. *Note: if you are using a silicone muffin mold, liners are not needed, but if you are using a traditional metal muffin tin you will need liners!

4. In a high speed blender, blend together the soaked cashews, maple syrup, coconut milk, coconut oil, lemon juice, vanilla and salt until very smooth. I recommend using a blender, as a food processor will leave the mixture a little more grainy. This may take a few minutes until it's completely smooth, so be patient!

5. Once smooth, pour HALF of the mixture evenly between the cups. Reserve the other half for the chocolate layer.

6. Put the muffin tin with the first cheesecake layer in the freezer for 30 min or until the vanilla layer is somewhat solid. You want to be sure the first layer is solid before adding the chocolate layer so they don't combine!

7. Add raw cacao powder to the remaining cashew filling and blend until fully combined.

8. Once the first layer is solid, evenly pour the chocolate layer on top of each mini cheesecake.

9. Transfer the final product into the freezer and freeze for at least 3-4 hours, preferably overnight. Be sure to remove them from the freezer about 5 minutes before serving to slightly soften.

10. Enjoy!



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