No Bake Chocolate Cheesecakes
Servings: 6-8 Servings
1 8oz package GO VEGGIE Vegan Classic 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
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.
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!
Recipe by: Ambitious Kitchen