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
Scale
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.
