Mini Chocolate Chestnut Cheesecakes

No-bake mini cheesecakes with four layers including an oaty base, sweet cream cheese filling, a chestnut date caramel and a thick topping of chocolate. These cheesecakes make a deliciously simple dessert that is naturally vegan, gluten-free and wholesome.

Serves 12-14


For the base layer:

  • 150g (5.3oz) oats
  • 100g (3.5oz) whole chestnuts
  • 100g (3.5oz) almond butter
  • 140g (5oz) maple syrup

For the chestnut date caramel:

  • 75g (2.6oz) dates, pitted weight
  • 50g (1.7oz) chestnuts
  • 50g (1.7oz) almond butter
  • 2-4 tbsp date water

For the cheesecake:

  • 250g (8.8oz) vegan cream cheese
  • 50g (1.7oz) almond butter
  • 25g (0.8oz) maple syrup


  • 200g (7oz) dark chocolate, refined sugar-free if desired
  • 12-14 chestnuts, chopped
  • ruit (pomegranate/raspberries)


  1. Soak the dates for the caramel in boiling water for 10 minutes, drain and keep the water. Line 12-14 muffin tin holes with a strip of parchment paper to allow you to lift the cups out.
  2. Make the base: add the oats and chestnuts to the blender and blend on medium-high power until crumbled. Now, add in the almond butter and maple syrup and blend again until sticky and combined.
  3. Divide the mix into 12-14 pieces, roll into balls and press down into the holes to make flat bases. Pop in the fridge.
  4. Make the chestnut date caramel: add all the ingredients (starting with 2 tbsp date water) into a small blender attachment and blend on medium-high until smooth, adding more date water as needed until creamy
  5. Make the cheesecake filling: stir together all the ingredients until smooth
  6. Divide the cheesecake mix between the bases and smooth over the tops. Now, add on the date caramel and spread over the tops. Pop in the fridge to chill slightly
  7. Melt the chocolate and then pour and spread over the cheesecakes. Top with the crushed chestnuts and some fruit, if desired, and allow to set in the freezer for 1-2 hours.

Recipe by Amy Lanza, Nourishing Amy with Vitamix UK and
Merchant Gourmet, nourishingamy.com