If you’re craving a dessert that’s irresistibly rich, creamy, and chocolatey without the fuss of an oven, this Chocolate No Bake Mini Cheesecakes Recipe will quickly become your new favorite. These little delights combine the crunch of a cookie crust with a luxuriously smooth vegan cream cheese filling infused with decadent dark chocolate ganache. Perfectly portioned, they’re easy to make, beautifully presented, and guaranteed to impress your friends and family with minimal effort.
Ingredients You’ll Need
What I love about this recipe is how straightforward yet essential each ingredient is, bringing unique flavors and textures together to create a truly satisfying treat. Every element plays its part, from the crumbly vegan oreos that form a buttery crust to the luscious coconut cream that makes the filling perfectly silky.
- Vegan Oreos (150 g): These form the base of the crust, providing both crunch and sweetness.
- Vegan Butter (50 g): Helps bind the crust together with a rich, creamy texture.
- Sea Salt (½ teaspoon): Enhances the overall flavor by balancing sweetness in the crust.
- Dark Chocolate (120 g, minimum 70%): The star of the ganache, adding deep cocoa flavor and smoothness.
- Coconut Cream (120 g): Creates a silky ganache with a subtle tropical note; soy or oat cream works too.
- Vegan Cream Cheese (350 g): The creamy heart of the filling, making it rich but light.
- Vegan Greek-style Yogurt (200 g): Adds tangy brightness and a smooth texture to the filling.
- Powdered Sugar (100 g, sifted): Sweetens the filling with a fine texture, avoiding grit.
- Hazelnut Butter (50 g, optional): Adds a luscious nutty depth if you want a little extra indulgence.
- Fresh Strawberries (optional): For garnish, offering a fresh juicy contrast to the chocolate.
How to Make Chocolate No Bake Mini Cheesecakes Recipe
Step 1: Make the Crust
Start by pulsing your vegan oreos and the sea salt in a food processor until you have a fine crumb. Then add the vegan butter and blend until the mixture clumps together when pressed, ensuring a deliciously crumbly but firm base that will hold your mini cheesecakes beautifully.
Step 2: Press into Mini Cake Tins
Take the crust mixture and press it firmly into the bottoms of your mini cake tins. Compact the crust well so it sets evenly and doesn’t crumble when you remove the cheesecakes later. Pop these into the fridge while you prepare the rich, chocolatey filling.
Step 3: Make the Ganache
Chop dark chocolate finely and place it in a bowl. Warm the coconut cream gently until it’s just simmering, then pour it over the chocolate. Let it sit for 5 minutes without stirring, then whisk until completely smooth and glossy. This ganache will be the decadent touch in your creamy filling.
Step 4: Prepare the Filling Base
In a large bowl, whisk together the vegan cream cheese and Greek-style yogurt with an electric mixer until fluffy and smooth. This mixture forms the creamy foundation of your filling and should be perfectly airy before the additions.
Step 5: Sweeten and Combine
Next, add the sifted powdered sugar and optional hazelnut butter into your fluffy mixture and whisk again until everything is well combined. Finally, fold the ganache in gradually, ensuring it is evenly mixed through without deflating the airy texture.
Step 6: Fill and Freeze
Transfer the luscious filling into a piping bag for easy and neat filling, then pipe into your prepared mini cake tins. Use a spatula to smooth the tops and place the cheesecakes in the freezer for a solid 4 hours, allowing them to set fully.
Step 7: Unmold and Defrost
Carefully remove your set mini cheesecakes by pushing up the removable bases of the tins. If they feel stubborn, warming the outsides slightly helps release them. Let them defrost at room temperature for about an hour before serving to achieve that perfect creamy texture.
Step 8: Storage Tips
Store your delicious mini cheesecakes in an airtight container in the fridge for up to 5 days or freeze them for longer storage. They keep their delightful texture and taste perfectly, so you can enjoy them later whenever the craving hits.
How to Serve Chocolate No Bake Mini Cheesecakes Recipe
Garnishes
Fresh strawberries are my favorite way to add a burst of color and a juicy, slightly tart contrast to the rich chocolate. You can also sprinkle finely chopped hazelnuts or dust a bit of cocoa powder for a beautiful finish that adds texture and aroma.
Side Dishes
Pair these mini cheesecakes with a cup of freshly brewed coffee or rich plant-based hot chocolate for an indulgent pairing. A simple mixed berry salad also complements their creamy richness with a fresh, tangy flavor.
Creative Ways to Present
Present your Chocolate No Bake Mini Cheesecakes Recipe on a rustic wooden board or elegant glass platter, adorned with edible flowers or mint leaves for a festive touch. You can serve them alongside small scoops of vegan ice cream or drizzled with homemade berry coulis for extra flair.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the fridge, where they’ll stay fresh and creamy for up to 5 days. This gives you plenty of time to savor these little chocolate treasures without any rush.
Freezing
These mini cheesecakes freeze wonderfully, just place them in an airtight container and freeze for up to two months. When you want to enjoy one, just thaw in the fridge or at room temperature and they’ll be just as delicious as fresh.
Reheating
This recipe is best enjoyed chilled or at room temperature. Avoid heating to maintain that luscious texture. Simply let frozen cheesecakes thaw naturally before serving and enjoy every creamy bite.
FAQs
Can I use regular Oreos instead of vegan ones?
Absolutely! Regular Oreos work perfectly for the crust in this Chocolate No Bake Mini Cheesecakes Recipe. Just make sure they’re finely crushed and mixed well with the butter for the best crumbly texture.
What can I substitute for coconut cream?
If you don’t have coconut cream, soy cream or oat cream are great plant-based alternatives that will give you a similarly smooth ganache with slightly different but delicious flavor profiles.
How do I know when the cheesecakes are fully set?
After freezing for the recommended 4 hours, the cheesecakes should be firm to the touch and hold their shape when removed from the molds, signifying they’re perfectly set and ready to enjoy.
Can I make these cheesecakes gluten-free?
Yes! Use gluten-free chocolate cookies to make the crust and ensure all other ingredients are certified gluten-free to keep this dessert safe for gluten-sensitive friends and family members.
Is it possible to double the recipe?
Certainly! The recipe can be doubled to make more mini cheesecakes — just be sure to have enough mini cake tins or adjust your chilling space accordingly to keep everything setting properly.
Final Thoughts
There’s something truly special about whipping up a batch of these Chocolate No Bake Mini Cheesecakes Recipe — it’s effortless but so rewarding. Whether you’re treating yourself or impressing guests, I promise these mini delights bring all the indulgence with none of the hassle. Go ahead and give them a try; your dessert game will thank you!
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Chocolate No Bake Mini Cheesecakes Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 6 or 12 mini cheesecakes (depending on size/preference)
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
- Diet: Vegan
Description
These Chocolate No Bake Mini Cheesecakes offer a rich, creamy, and indulgent dessert that requires no oven. Made with a crunchy cookie crust, smooth vegan cream cheese filling combined with a luscious dark chocolate ganache, these mini cheesecakes are perfect for sharing or enjoying as individual treats. The recipe uses plant-based ingredients making it suitable for vegan diets and can be garnished with fresh strawberries for a fruity touch.
Ingredients
Crust
- 150 g vegan Oreos (or storebought Oreos/Bourbon)
- 50 g vegan butter
- ½ teaspoon sea salt
Ganache
- 120 g dark chocolate (minimum 70%)
- 120 g coconut cream (or soy cream/oat cream)
Filling
- 350 g vegan cream cheese
- 200 g vegan Greek-style yogurt
- 100 g powdered sugar (sifted)
- 50 g hazelnut butter (optional)
Garnish
- Fresh strawberries (optional)
Instructions
- Make the crust: Add the cookies and salt to your food processor and blitz for about 30 seconds until evenly finely ground. Add in the vegan butter and blend again until evenly combined and the mixture sticks together between your fingers.
- Press the crust: Press the cookie mixture into the base of mini cake tins (3.1″ with removable bases recommended). Smooth it out with the back of a spoon, making sure it is compact. Set aside in the fridge while you prepare the filling.
- Make the ganache: Finely chop the dark chocolate and place it in a bowl. Heat the coconut cream in a saucepan over medium heat until gently simmering, but not boiling. Pour the heated coconut cream over the chocolate and let it sit uncovered for 5 minutes. Stir until completely smooth.
- Prepare the filling: In a large mixing bowl, add vegan cream cheese and vegan Greek-style yogurt. Whisk with an electric mixer for 2-3 minutes until smooth and fluffy.
- Combine filling ingredients: Whisk in sifted powdered sugar, followed by hazelnut butter if using, and whisk again until fully combined. Gradually add the warm ganache in 2-3 increments, whisking after each addition until the mixture is evenly mixed.
- Fill the molds: Transfer the filling to a piping bag and evenly distribute it into the mini cake pans. Use a spatula or spoon to smooth the tops. Place the tins in the freezer and let them set for 4 hours.
- Serve: Once set, carefully remove the cheesecakes from the tins by pushing up the removable bases, using a warm cloth around the tins if needed to loosen them. Allow the mini cheesecakes to defrost at room temperature for about one hour before serving. Garnish with fresh strawberries if desired.
- Storage: Store the mini cheesecakes in a sealed container in the refrigerator for up to 5 days. Alternatively, freeze them in an airtight container for up to two months.
Notes
- Using mini cake tins with removable bases makes it easier to remove the cheesecakes without damage.
- Hazelnut butter is optional but adds a delicious nutty flavor to the filling.
- Make sure not to boil the coconut cream to avoid curdling the ganache.
- For best texture, allow cheesecakes to fully set in the freezer and thaw before serving.
- This recipe is vegan and can be made gluten-free by using gluten-free cookies.
