{raw} mini triple chocolate cream cake recipe

by purelytwins

hello luvs!

finally Friday! we have some special visitors coming to visit us this weekend!

to get the weekend started off right we are sharing another favorite raw dessert of ours. a dessert we already practiced and shared with friends. just cannot get enough of it.

and this dessert we plan on making for Lori’s dessert bar at her wedding!

{raw} mini triple chocolate cream cake recipe. very chocolately, smooth and delectable with every bite! Naturally gluten and grain-free. Paleo. This chocolate cream cake is loved by everyone!

when thinking of a special Valentine’s Day recipe this chocolate dessert recipe came to our mind.

we wanted something chocolate…very chocolately. something smooth and delectable with every bite.

{raw} mini triple chocolate cream cake recipe. very chocolately, smooth and delectable with every bite! Naturally gluten and grain-free. Paleo. This chocolate cream cake is loved by everyone!

raw triple chocolate cream cake ( raw cheesecake if you will)

more chocolate the better right? we agree.

we call it a cream cake instead of cheesecake. we like to give it a different name since it is technically not like a traditional cheesecake. but feel free to call it a cheesecake.

RAW TRIPLE CHOCOLATE CREAM CAKE - very chocolately, smooth and delectable with every bite! Naturally gluten and grain-free. Paleo. This chocolate cream cake is loved by everyone!

RAW TRIPLE CHOCOLATE CREAM CAKE - very chocolately, smooth and delectable with every bite! Naturally gluten and grain-free. Paleo. This chocolate cream cake is loved by everyone! threecheesecakes

the crust is made up of pecan flour. we just took whole pecans and place them into food processor (blender would work too) and pulsed till we had a flour like texture. again you can use any nut of your liking but pecans are fatter so they provide a nice buttery like crust.

for the filling part cashews work the best. as they get very smooth and creamy. to make the filling is best done in a high powered blender like a Vita-mix. you want to make sure all the cashews are well blended. no one wants chunky cheesecake. or maybe some do. either way the blender does best.

{raw} mini triple chocolate cream cake recipe. very chocolately, smooth and delectable with every bite! Naturally gluten and grain-free. Paleo. This chocolate cream cake is loved by everyone!

now we are warning you when you make this filling it is very hard not to eat it all with a spoon. we struggled with this part. it is just too damn good not to eat along the way.

raw gluten-free grain-free triple chocolate cheesecake with a pecan crust

even though this triple chocolate cream cake is free of many common allergies promise it is just as satisfying and mouthwatering as any other cheesecake recipe out there



{raw} mini triple chocolate cream cake recipe

5 from 1 review

A rich dairy-free raw vegan chocolate cheesecake that will melt in your mouth! Naturally gluten and grain-free. Paleo. This chocolate cream cake is loved by everyone!

  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 12 mini cheesecakes or one large 8 or 9 inch cake 1x



pecan chocolate crust:

  • 1 cup pecan meal (just ground up pecans, can use any nut meal of liking)
  • 34 medjool dates (or 23 tbsp maple syrup)
  • 1/2 cup cacao powder (cocoa powder)
  • pinch sea salt
  • 1 teaspoon vanilla

chocolate filling:

  • 2 cups cashew, pieces
  • 1/2 cup coconut oil, liquid
  • 1/2 cup maple syrup ( or honey or coconut nectar)
  • 1/2 cup water
  • 2 teaspoons vanilla
  • 3/4 cup raw cacao powder (or cocoa powder)

Chocolate sauce

  • 1/4 cup coconut oil (liquid)
  • 1 tsp vanilla
  • 2 tbsp maple (or stevia)
  • 5 tbsp cocoa powder


crust directions:

  1. place all ingredients into a food processor (can do in a blender) and pulse till combined. you want the crust to slightly stick together.
  2. grab your mini cheesecake pan and scoop your pecan chocolate crust into your pan. press down with fingers to firmly place the crust into pan.
  3. set aside as you make your filling.

filling directions:

  1. soak cashews (or macadamia nuts) for about 10- 15 minutes (optional) then rinse well. place cashews into blender with maple syrup, vanilla, and water. blend for a little bit to get it creamy.
  2. next add in your cacao powder and coconut oil. blend till creamy. you may have to scrape down the sides a few times. just keep blending till it is nice and smooth.
  3. **we like our chocolate cream cake on the rich chocolate not too sweet side, you may add in a little bit more sweetness if desired
  4. once chocolate filling is blended begin scooping your filling into your mini cheesecake pans. fill them to the top. set the chocolate cream cakes into your freezer to set for a few hours before removing from pan.

filling directions

  1. place everything into a bowl and stir until well combined. sweeten to taste!
  2. top cheesecakes with chocolate sauce.
  3. pecans add great to add too.

we love making this raw chocolate cream cake as mini cakes because they are the perfect individual serving!

and just so cute…love mini things.

decorate your tasty raw mini triple chocolate cream cake any way you would like.

then devour.

this is a great chocolate cheesecake recipe that will sure impress your friends, family, or your special loved one for valentines day! promise they won’t believe it is raw and actually good for them.



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Tara Burner February 3, 2012 - 6:58 am

I’m drooling here!
going to pin this and share on FB

Lori and Michelle February 3, 2012 - 7:13 am

thanks Tara!

Lynne February 3, 2012 - 7:00 am

OMG! I will make these soon. Thanks for sharing!!!

brandi February 3, 2012 - 7:02 am

these look incredible! i’ve got to get a good blender and a food processor so i can make these.

Alex@Spoonful of Sugar Free February 3, 2012 - 7:12 am

This looks ridiculously amazing, girls!!! oh. my. goshness….

Haley February 3, 2012 - 7:24 am

Those look amazing!!!

Cara February 3, 2012 - 7:29 am

So, I actually have one of those mini cheesecake pans but you know what? When baking cheesecakes, I never have good luck. They never fail to fall in the middle. A raw treat makes much more sense.

Lori and Michelle February 3, 2012 - 8:12 am

same here Cara so making raw cheesecakes are so much easier and end up being better in our opinion πŸ˜‰

Tina @ Best Body Fitness February 3, 2012 - 7:47 am

As always, a delicious yet healthy recipe! You both never cease to make my eyes drool. Yes – eyes drool. πŸ˜‰

Lori and Michelle February 3, 2012 - 8:12 am

aww thanks Tina you are so sweet!

Heathy February 3, 2012 - 8:15 am

OMG! Chocolate – sign me up!!! I will have to make these, they’re so gorgeous. Will be perfect at Lori’s wedding. Hoping to make your cookie cake this weekend for girls night xo

Lori and Michelle February 3, 2012 - 8:39 am

thanks Heathy!!! xoxo

Evan Thomas February 3, 2012 - 8:17 am

These do indeed look incredible. And I love that the filling is so simple to make. It would make for one lucky Valentine’s.

Erica February 3, 2012 - 8:59 am

Ok….a raw dessert bar? Y’all NEED to open one- stat! I’d be all over these babies. I’d want to eat the bottom layer alone!

Lori and Michelle February 3, 2012 - 9:19 am

thanks Erica, we wish we could open a raw dessert bar. how fun would that be?? maybe one day

Tamikko February 3, 2012 - 9:29 am

Oh yum! drool drool… thank you so much for this recipe. Cheesecake has always been my favourite dessert and I have yet to try this, really can’t wait to make it πŸ™‚

Kris | iheartwellness.com February 3, 2012 - 9:33 am

I think i love you BOTH so much right now…..can these get any better or any cuter?!

You my friends share such healthy amazing options for people to be a bit healthier during the fun “Love Day” coming up!


Lori and Michelle February 3, 2012 - 10:26 am

thanks Kris!!! HUGS

Gina February 3, 2012 - 10:10 am

These look amazing–can’t wait to make them! Lori & Michelle, I have tried quite a few of your recipes and they have all turned out amazingly well. Thank you for sharing your delicious recipes! Love your blog.

Lori and Michelle February 3, 2012 - 10:27 am

Gina thank you for following our blog πŸ™‚ HUGS

the delicate place February 3, 2012 - 10:12 am

holy shizz! these are classy! where do you come up with this stuff seriously!? wow this will be a perfect wedding dessert for sure πŸ™‚ i know the food will be amazing at lori’s wedding!! i’m also really surprised that something this sophisticated looking has relatively simple ingredients! way to go girls! x

Lori and Michelle February 3, 2012 - 10:27 am

thanks Melissa, we try πŸ˜‰
sometimes simple is better!!! HUGS

Nicole @ Making Good Choices February 3, 2012 - 10:30 am

I’ve literally been dying for you girls to post this recipe. I’m making these this weekend!

Lauren February 3, 2012 - 10:40 am

These are gorgeous!! Chocolate heaven!!!

Lindsay @ In Sweetness and In Health February 3, 2012 - 10:54 am

Oh my god. Chocolate, and healthy? YES PLEASE :D. Pinning this now!

bitt February 3, 2012 - 11:13 am

looks so good! do you have a link to the type of mini cheesecake pan you have?

Megan @ The Detoxinista February 3, 2012 - 11:14 am

These are so cute! Adding this to my “to make” list– what a perfect Valentine treat!

What kind of pan do you use to create those cute mini-sized cakes?

Heidi @ Food Doodles February 3, 2012 - 11:29 am

These look absolutely incredible! You two are so amazing with raw desserts – they always look great. But these ones in particular are stunning(not to mention they sound delicious :D) And they look perfect for a wedding πŸ˜€

Lisa February 3, 2012 - 12:35 pm

These really are amazingly pretty πŸ™‚
Beautiful pics of them—and I’m sure they’re delicious too!
Thanks for sharing the recipe, and happy Wine Friday!

Amber Shea @Almost Vegan February 3, 2012 - 1:27 pm

GORGEOUS! Maybe you girls should come make the desserts for MY wedding πŸ˜‰

Kris February 3, 2012 - 2:57 pm

pinned, starred, bookmarked – MAKING! these look fantastic, girls! XO

Toni February 3, 2012 - 3:17 pm

These look absolutely delicious!!!! Can’t wait to give them a try!!!

LizAshlee February 3, 2012 - 4:07 pm

Oh my gosh..I would eat the entire pan! πŸ™‚

Lori and Michelle February 3, 2012 - 4:13 pm

haha same here Liz!

Ami@dashofcurry.com February 3, 2012 - 4:48 pm

All I can say is . . . WOW! If only I could put my hand through the screen and grab about five or six of those for right now I would be much happier! Such a fantastic recipe!!!

hippie4ever February 3, 2012 - 8:28 pm

Mmmmm..I was just wondering what I should make for my son’s birthday. Thanks!

Lou February 3, 2012 - 9:16 pm

LOVE these… I may have to make them for MY wedding too!

Do you use mini spring form pans?

Gena February 4, 2012 - 6:33 am

I honestly do not know how you guys do it. This recipe is incredible. And could be served in any fancy raw restaurant!!

Tessa @ Amazing Asset February 4, 2012 - 7:13 am

Oh wow these are fantastic! I will certainly be giving these a try in the future!

Aylin @ Glow Kitchen February 4, 2012 - 8:56 am

Wow! Those look impressive–I love how bite-size they are. Must I share them?

Krysten Siba Bishop (@darwinianfail) February 4, 2012 - 9:42 am

THOSE LOOK AMAZING!! I am definitely trying this recipe out! Such a good alternative when a gal just needs a chocolate kick!

Katie February 4, 2012 - 11:07 am


These look amazing and the pics are amazing! Perhaps these should be served at the wedding ; )

Hope you girls are wonderful! <3

Laury @thefitnessdish February 4, 2012 - 12:22 pm



I have been eying these in your header for weeks and kept thinking I wanted to ask you what the heck they were!

So simple, so delectable, so mouth watering.

I am definitely making these. I appreciate how there aren’t many ingredients, and all things that aere affordable and in my kitchen right now! Except the pecans, or I would be making these today!

Thank you!

Melissa February 7, 2012 - 3:10 pm

My son’s 1st bday is today. He has horribly dairy allergies so we’re making this for him. From initial taste tests, this is amazing. Can’t wait to see if he likes it! πŸ™‚ Thanks for posting!

Lori and Michelle February 7, 2012 - 6:17 pm

Melissa awesome!! hope your son has a wonderful birthday

Sharon @ Bit of the Good Stuff February 8, 2012 - 2:19 pm

Oh my gosh these look to die for!!!! My mouth is just watering looking at the pics! Stunning photography too! Thanks so much for sharing the recipe. I can’t wait to give them a try! I love the idea of mini cheesecakes. What sort of tin/mold did you use?

Koko February 10, 2012 - 10:30 am

Amazing ladies!! I’m drooling big time πŸ™‚

Jeanine February 10, 2012 - 1:01 pm

These are so gorgeous, can’t wait to try!! Love your site, btw! Just came across it though Finding Vegan.

Lori and Michelle February 10, 2012 - 5:49 pm

Thanks Jeanine, glad you found us.

Tanya February 10, 2012 - 6:00 pm

Hi! Do you use raw cashews or roasted cashews? I assume raw, but just wanted to make sure… Thanks!

Lori and Michelle February 10, 2012 - 6:25 pm

Hello Tanya, we used raw cashews, but you could use roasted. whatever you like.

Kocinera February 10, 2012 - 10:36 pm

Wow!! These look so yummy! I’ve always wanted to try some raw dishes, but I never realized that you could make desserts like this. Cool!

Jessica February 13, 2012 - 6:13 am

I made this for my Dad’s birthday and everyone absolutely loved it! (Including me :)) Thanks for the delicious recipe!

Lori and Michelle February 13, 2012 - 10:02 am

awesome!!!! thanks Jessica for letting us know πŸ™‚

Kyra February 18, 2012 - 5:14 am

Wow and gluten free–what a dream! I think this recipe goes to the top of my to do list:)

Aasya February 20, 2012 - 9:01 pm

Hey, I really wanna try these out, they look sooooo good!!! But I’m worried about them tasting different since they won’t have eggs, and I’m not a vegan. Can you tell me what ingredient I can substitute with eggs? Please πŸ™‚
PS. I want to make these when my dad comes on the 26th, so I would appreciate it if anyone can tell me before then!

Smiles! πŸ™‚

Lori and Michelle February 21, 2012 - 7:26 am

Aasya, I am not really sure what to substitute for eggs. As this recipe is made to be unbaked. If you add eggs you will have to bake it. This recipe is really good even for non-vegans. Sorry we will not be able to help with making it with eggs as it is best as is. Sorry.

Leilynn February 23, 2012 - 2:03 pm

What kind of pan were you using to make these cute cakes?

Lori and Michelle February 23, 2012 - 7:42 pm

Leilynn we use this type of mini cheesecake pan http://www.amazon.com/Norpro-3919-Mini-Cheesecake-Pan/dp/B0006IW02M

Archana March 5, 2012 - 8:09 am

Can you substitute coconut oil with some other oil? Never used coconut oil for cooking.

Lori and Michelle March 5, 2012 - 8:40 am

Archana well for raw desserts you are not cooking the oil, which is why coconut oil works the best as it gets solid when cold. So the desserts stays together. The only other option is cacao butter.

AMBER March 18, 2012 - 11:11 am

i just made this and its mind blowing good im impressed it came out of my kitchen πŸ™‚ thanks for the amazing recipe

Lori and Michelle March 18, 2012 - 3:20 pm

awesome Amber!!! it is one of our favs!! glad you enjoyed it too πŸ™‚

Tawsha Simon April 9, 2012 - 10:49 pm

Can you substitute anything for the cashews? I read a similar recipe where the author used garbanzo beans, but I don’t know how that would work out for this. Great site by the way! I have 10+ food allergies so your recipes are really helpful!

Lori and Michelle April 10, 2012 - 10:38 am

Tawsha you can use macadamia nuts or even almonds. not sure about garbanzo beans, but you could give it a try I guess. just cashews help provide the creaminess. if you eat soy, tofu should work too. hope this helps.

Marie April 10, 2012 - 5:55 pm

Do they go into the “freezer” compartment to freeze or into the refrigerater compartment ?

Lori and Michelle April 11, 2012 - 5:06 am

We store them in the refrigerator, but you can put them in freezer for longer shelf life.

Ronn April 13, 2012 - 7:16 pm

I hope this isn’t one of those “stupid questions”, but approximately how many whole pecans will it take to make 1 cup of pecan meal?

My family and I always have a raw dessert on Sunday evenings, and this is definitely going to be our next one! They look fantastic. And such *beautiful* photographs!

Elizabeth May 2, 2012 - 7:11 pm

I found your blog a few weeks ago searching for gluten-free “bakers” in North Carolina. The recipes look tasty, but this one caught my eye and I knew I had to have some. I’ve made it TWICE now. (Well, a half recipe once to see if it was good as it looked.)

I was surprised at how simple it was. And oh so yummy! It was a big hit. This is definitely a keeper.

Thanks for posting!

Lori and Michelle May 2, 2012 - 7:23 pm

so glad to hear it Elizabeth!!!! πŸ™‚

Lisa May 8, 2012 - 2:59 pm

I’m wondering if the dates can be removed and stevia used instead?

Lori and Michelle May 8, 2012 - 7:11 pm

Lisa well the dates help hold the crust together. If you use stevia you might have to add water.

Malia May 12, 2012 - 12:38 pm

Where is the best place to get the liquid coconut oil at a decent price?

Lori and Michelle May 12, 2012 - 2:25 pm

Malla well coconut oil is not always liquid, it is liquid when at a certain temperature. now with the hot months it is usually liquid in stores, but could be solid. most health food stores sell it, look out for sales. also amazon online has good deals.

Nicole May 13, 2012 - 7:26 pm

Just wanted to let you know that I made these tonight… OH MY GOODNESS. Ahhhhmazing. Thank you for this wonderful recipe!

Alma Jose May 19, 2012 - 8:15 pm

Lori and Michelle,
This recipe is amazing! I’m inspired to try this. I was wondering, where can you purchase a mini cheesecake pan? I love the shape of these babies:-)

Nick May 23, 2012 - 11:36 pm

I stumbled upon this today looking for a raw cheesecake recipe. All I can say is “wow” – I made it in about 30 minutes, it was so easy and so good. Plus you made me look good for my dinner date tonight, thanks for that! I just used ring molds and pressed the crust down tight. After a couple hours in the freezer the entire thing slid out easily using the plunger. Triple chocolate heaven.

Lori and Michelle May 24, 2012 - 4:25 am

Nick awesome!! this just made our day!! glad you enjoyed the raw cheesecake

Patti May 24, 2012 - 3:33 pm

How do you make the chocolate for the top???
Doing a vegan brunch on sunday

siewlingchaw May 30, 2012 - 12:05 am

hello what can i substitute coconut oil with ? πŸ™‚

Lori and Michelle May 30, 2012 - 3:52 am

The only thing is cacao butter. You will have to melt it to liquid form.

Bart June 7, 2012 - 9:31 am

Verry beautifull and delicious! Looks verry professional. Im gona try to make it also.

Shaina June 12, 2012 - 9:00 am

Obviously I know raw cashews are the best but can I make this with cashews that aren’t raw? For some reason raw cashews are hard to find around here πŸ™

Lori and Michelle June 12, 2012 - 9:31 am

Shaina you can use roasted cashews, just make sure you soak them as it helps soft them to blend.

Shaina June 12, 2012 - 11:55 am

Thanks so much for your quick reply!! I plan on making this for my Dad for Father’s day…he will be super excited! πŸ™‚

Bart June 29, 2012 - 1:19 pm

I love raw food!!! I feel so clean after eating and is so healthy.
Love this website!

Sue July 1, 2012 - 4:46 pm

Can cashew butter be used in place of soaked cashews for the triple chocolate cream cake recipe?

Lori and Michelle July 2, 2012 - 8:22 am

Sue, yes we give the link above to our first recipe where we used cashew butter.

Tovah July 12, 2012 - 9:38 pm

These are amazing. I replaced the water in it with orange juice and zest to make jaffa cakes. Worked perfectly!

Renee October 22, 2012 - 11:58 am

Hello Ladies! Not sure how I came across your website, but I have made these triple chocolate cream cakes (and shared the recipe) many times now! I have gotten nothing but rave reviews. They are absolutely AMAZING!! Thanks so much for sharing your talents with the web world! I feel fortunate to have discovered you and your great recipes.

purelytwins October 22, 2012 - 12:40 pm

Awesome to hear Renee! Glad you enjoyed our recipe!

Cheryl November 17, 2012 - 6:23 pm

I just made this….. was easier than I expected, and OH MY GOSH this tastes sooooooo good… Thank you!!!! =D

Casey O'Brien November 25, 2012 - 2:30 am

These are so yummy!!! But I used almond meal for the base and found that it did not set very well… Was going to attempt again with pecan meal as recipe says…. Do you think that will help the base set better? Or adding water? Would love to know what you suggest!

purelytwins November 26, 2012 - 1:37 pm

Casey pecans are a little fatty than almonds, so they do work bests. But you could add in more dates to help hold it together when using almonds.

Krissy January 17, 2013 - 10:15 am

Wow! Can’t wait to try these!! They look delicious!! Just started following your blog and I already KNOW I won’t regret it!! πŸ™‚

If we don’t have a mini cheese cake pan (which I will try to find one to buy) Can we just make these in a silicone muffin tray?

purelytwins January 17, 2013 - 11:11 am

Ya I think that would be fine. Give it a try.

Christina Gagnon March 31, 2013 - 10:52 am

Are cashew pieces the same as whole cashews as far as measuring goes? In other words is 2 cups whole cashews O.K. or should I go by weight (16oz of pecans – 2 cups). Thanks for your help – can’t wait to try this recipe.

purelytwins March 31, 2013 - 12:52 pm

no cashew pieces are not the same as whole cashews because the pieces are smaller so you are getting more volume. we suggest going by weight.

Amy Gorski April 3, 2013 - 10:40 am

I made these yesterday and WOW. Talk about dense, chocolate heaven! I wish I could post the picture that I took!!! Well done ladies!

Tara August 30, 2013 - 6:54 pm

My 3 kids are allergic to nuts. What can I use as a substitute? Would chick peas work?

purelytwins August 31, 2013 - 10:38 am

yes you can try using chickpeas

Mary February 21, 2015 - 3:23 pm

made these for a dinner party tonight. They are in my freezer to set up prior to topping with the chocolate sauce. Are the to be moved to the refrigerator at that point? I really don’t want a frozen dessert. If moved to the refrigerator will they then hold up for some length of time to then be served and stay firm?

purelytwins February 21, 2015 - 4:48 pm

you can put them out about 30 mins -1 hr. If you house is warm wait until 30 mins, if you place is cool you can do 1 – 1:30 hr. Yes you can put it in the fridge too!

Dianne U April 2, 2015 - 3:45 pm

When I saw that these were dairy-free, I squealed with joy! I will be making these soon and I wanted to thank you for giving us DF (dairy-free) people something yummy and chocolatey to indulge in. Bless you both and may your halos shine bright!

purelytwins April 2, 2015 - 7:39 pm

thank you Dianne and all our recipes on this blog our dairy-free! πŸ™‚ enjoy the cheesecake, our all time favorite

Lani June 27, 2016 - 11:50 pm

OMG!! Just made these for a birthday party for my girlfriends tomorrow evening. Don’t plan on telling anyone they are vegan but Oh, Gosh! they are so good, no one will know. Hubby is licking the blender clean and my daughter is begging for the leftovers. There was a little more filling than I could use and I used the same pan as you so she is one lucky girl.

My filling is very very thick. Can I add a little water next time to thin it out a little or will that stop it from staying nicely formed? I plan on making these again for July 4th.

I plan on topping with the chocolate and pecans.

purelytwins June 28, 2016 - 12:23 am

Lani so happy to hear you loved this. It’s a favorite of ours πŸ™‚ We haven’t tried adding in water so unsure what it would do, you could possibly get away with 1-2 tbsp of water.

Julia July 13, 2016 - 8:14 am

How much of whole pecans I need to make 1 cup of pecan meal, is it 1 cup of halves pecans will make 1 cup of pecan meal?
Thank you for incredible recipe

Krista November 22, 2016 - 6:43 pm

Made this a few weeks ago. The filling is so good. I made it again tonight but I added a little extra maple syrup this time because I like a little sweeter. I had a baby this year and I’m trying to get back to pre- pregnancy weight so I love that this is gluten, dairy and refined sugar free! I also love that it’s raw so no cooking..!

Thanks for posting this tasty recipe!

purelytwins November 22, 2016 - 11:24 pm

Ya so happy to hear this Krista!! Enjoye

Amber July 26, 2017 - 4:37 pm

I have made these 3 times now (once as cupcakes and twice as a full cake) and have shared this recipe a dozen times. Everyone is amazed how amazing these taste and cannot believe it is vegan!

Question though, I put the assembled cake (crust and filling) in the freezer to harden typically overnight, then remove it the next afternoon to put on the chocolate sauce. However, every time I put the sauce on, the cake itself is so cold the topping freezes up and hardens on contact and before I’m able to evenly spread it or add any pretty decorations (berries, pecan pieces, etc).

Any suggestions on what to do?

purelytwins July 26, 2017 - 8:02 pm

Let the cake sit out a bit before pouring the sauce on top. So glad to hear you and everyone likes the recipe!

Shannon July 7, 2018 - 12:58 pm


I’ve made these over the last few years and am completely in love with them! I’ve even changed my regular cheesecake recipe to incorporate this crust to rave reviews! I do have a question. I’m starting keto to try to help with a few health issues and wanted to know how you do this without the maple syrup. Thank you!

Bekah January 6, 2019 - 12:52 am

I had a friend with allergies and I could NOT FIND ANYTHING to make for her! Thank you for this. It was so amazing!

Heidi Geyer February 25, 2019 - 2:20 pm

Can I make these a day or two ahead of time? How long do they keep?

purelytwins February 28, 2019 - 7:32 pm

You can make a day, but not more than that.

michelle March 14, 2019 - 12:46 pm

Hi, Can you please recommend the place you got these cute mini pie form? they don’t look like the regular muffin pan form.. thanks!

purelytwins March 14, 2019 - 8:52 pm

they are cheesecake pan and you can order it off Amazon

RenΓ©e Hudgins October 2, 2022 - 1:44 pm

I have been making these for years! I make them in little mini muffin tins and freeze them. They are great to pull out when I have guests or when I want to treat. They are fabulous!!! Thank you for this deliciousness.

purelytwins October 30, 2022 - 10:54 am

glad you enjoyed them

Comments are closed.

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