Easy and delicious Mini No-Bake Chocolate Cheesecakes with a biscuit base, chocolate cheesecake filling, topped with even more chocolate. These are a chocoholics DREAM, they’re also vegan friendly! Keep reading to learn how to make them.
If you’re after a rich and creamy dessert which takes minutes to make, and is vegan and no-bake, this is the one for you! It’s a simple buttery biscuit base, decadent chocolate cheesecake filling, and then has a puddle of chocolate ganache on-top with a swirl of chocolate cream. These cheesecakes are IRRESISTIBLE.
These mini cheesecakes feature so much chocolate! Simply scrumptious to serve up at a party or individually. Also, since they’re no bake, you can make them ahead of time until you’re ready to serve – yippee!
Individual cheesecakes are a great option because they are easy to serve, they take the hassle out of making a really large cheesecake, plus they look really cute. There are also many ways of making them, including in a cupcake tin with liners, in individual glasses, or in my loose base cookie cup tins like I have.
What makes these Mini No-Bake Chocolate Cheesecakes so good?
We’ve all seen a full sized chocolate cheesecake, but have you seen adorable, mini ones before?!
Over the past year, I have been loving making mini / small batch desserts, in particular, mini cheesecakes. Whenever I post a video of my mini cheesecakes over on Instagram, they get so much attention. I thought it was only right I shared my recipe for this chocolate version!
I am a sucker for anything chocolate! These cheesecakes are not only super easy to make, but only contain 2 ingredient in the base, 4 ingredients for the filling and a few ingredients for optional decoration, which I would definitely add as it makes this dessert even tastier! They are some of the most delicious cheesecakes I’ve ever tried! I gave my mum one to taste test and she was wow’ed also at how yummy they are considering they only have a handful of ingredients.
Looking for more cheesecake recipes? Look no further:
Vegan White Chocolate Cheesecake
Easy Vegan Mini Oreo Cheesecake
The BEST Vegan Biscoff Cheesecake
Vegan Mini Biscoff Cheesecakes
Vegan Cookie Dough Easter Egg Cheesecake
What dairy-free cream to use?
My favourite dairy-free double cream / whipping cream is Elmlea Plant Based Double Cream Alternative. It makes the cheesecake filling thick and ultra creamy. Something like coconut cream or a vegan single cream will be too runny and won’t set, even if its in the fridge overnight.
How to make Mini No-Bake Chocolate Cheesecakes
- Firstly, make the base
When making the base, you’ll want 2 ingredients- ‘cookies and cream’ biscuits and dairy-free butter / margarine. It doesn’t matter which one you use as it’ll be melted. When making the biscuit base, you want the biscuits be a fine crumb. I use a food processor to achieve this. If you don’t have a food processor or blender, you can add the biscuits into a clean tea towel and bash them with a rolling pin until really fine. If you leave any big lumps or chunks of biscuit, the base won’t set as well and may become crumbly. Try to pack it in as much as possible.
- The cheesecake filling
For the filling, it is the same idea as the majority of my mini no-bake cheesecakes. You want to use a vegan double cream and cream cheese. My all time favourite whipping cream to use and the one I would only recommend for this recipe is Elmlea Plant Based Double Cream. It whips up to a really thick texture, which is great as the cheesecakes need to be firm enough to hold their shape. Don’t use a single or whipping cream, these won’t set the cheesecake.
- Ganache puddle
I mean, it’s not a chocolate cheesecake if its not filled with chocolate then topped with it too. I made a really simple 2 ingredient ganache to sit on-top of these cheesecakes. Mixing melted chocolate with dairy-free cream is a great way to make a quick and easy ganache which is rich and will set.
- Chocolate cream swirl
I again used some Elmlea Plant Cream, along with some left over melted ganache from the ganache puddle, whipped them both together until thick, transferred it into a piping bag fitted with a large star tip nozzle and piped a swirl on top of each cheesecake. You can even finish them off with some grated dark chocolate.
Why you NEED to make these cheesecakes:
- The cheesecake can be whipped up in minutes
- They’re completely NO-BAKE!
- 100% vegan and easy to make
- They taste out of this world good! If you love cookies and cream and chocolate, you’ll be obsessed with this dessert
- You don’t have to share (this is a major bonus)
- They can be made in advance
This recipe is truly delicious, you’re going to have so much fan making and especially tucking in-to these cheesecakes! Enjoy!!!
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. It would mean so much, thank you & happy baking!
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Mini No-Bake Chocolate Cheesecakes
- Total Time: Overnight
- Yield: 6 1x
- Diet: Vegan
Description
Easy and delicious Vegan Mini No-Bake Chocolate Cheesecakes with a biscuit base, chocolate cheesecake filling, and even more!
Ingredients
Ingredients for the base
- 100g of cookies and cream biscuits (you can use gluten-free)
- 50g of dairy-free butter / margarine
Ingredients for the cheesecake filling
- 150g of dairy-free dark chocolate
- 260ml of dairy-free double cream*
- 160g of dairy-free cream cheese*
- 50g of cocoa powder
Ingredients for the chocolate ganache
- 60ml of dairy-free dark chocolate
- 30ml of dairy-free double cream*
Ingredients for the chocolate cream
- 80ml of dairy-free double cream
+
- Dairy-free dark chocolate (grated for decoration)
Instructions
Method (base)
- Add the dairy-free butter / margarine into a small saucepan, place on the hob and heat over low until fully melted. Remove from the heat and add into a medium sized, heat proof mixing bowl.
- Add the cookies and cream cookies into a blender / food processor and blend until fine. Pour the cookie crumbs into the melted butter and stir together using a wooden spoon or spatula. It should resemble wet sand, and when you press it between your fingers, should hold its shape. Press approximately 40-50g of mixture into each cookie cup tin, making sure to compact it in using clean hands. The more compact it is, the less likely it will crumble. Place into the freezer whilst you make the filling.
Method (cheesecake filling)
- Place the dairy-free dark into a heat proof bowl. Fill a small saucepan 1/4 with water and place over the hob on a low / medium heat. Place the bowl on-top to create a bain-marie. Melt the chocolate. Set aside.
- In a medium sized bowl, add in the dairy-free whipping cream and cream cheese. Whip on low speed first to prevent it splashing out the bowl, then turn to high speed. Whip until thick. This will take around 5 minutes. I use a stand mixer with a balloon whisk attachment, but a hand whisk will work great too! The mixture should be thick, creamy and hold its shape firmly.
- Add in the melted chocolate and cocoa powder. Whip until fully combined. The mixture should be thick, chocolatey. Click here to see me make these cheesecakes.
- Transfer the cheesecake filling into a piping bag fitted with a large round tip nozzle (or snip off the tip of a piping bag).
- Pipe the cheesecake filling evenly on-top of each base / into each cookie cup. Level off the top with an off set spatula or back of a spoon.
- Place into the freezer for 4 hours or until firm to the touch. If you have push up tins, push up the bases of the cookie cup tin to release the cheesecakes. If the cheesecakes haven’t set firm, they won’t come out the tin neatly.
- Once firm, I like to pop them into the fridge to defrost slightly while you make the ganache and cream swirl.
Method (chocolate ganache)
- Place the dairy-free dark into a heat proof bowl. Fill a small saucepan 1/4 with water and place over the hob on a low / medium heat. Place the bowl on-top to create a bain-marie. Melt the chocolate. Pour in the dairy-free cream and whip until smooth.
- Spoon a 2 teaspoons worth of ganache on-top of each cheesecake and level off with an off set spatula or with the back of a spoon.
Method (chocolate cream swirl)
- Place the cream into a bowl and whip until thick. I use a stand mixer with a balloon whisk attachment. A hand whisk will work fine, but it will take much longer.
- Drizzle in some of the left over chocolate from the chocolate ganache, and whip together until thick and chocolaty. You’ll want the chocolate to be runny, if not, you’ll get lumps in the cream.Transfer the cream into a piping bag fitted with an open star tip nozzle and pipe a high swirl on top of each cheesecake.
- Decorate with some grated dark chocolate- optional.
Notes
To store: As this cheesecake contains cream cheese, it’s best stored in a sealed container in the fridge. Best enjoyed within 4 days of making.
What cream cheese to use? My favourite vegan friendly cream cheese is Violife, but if you have found a thick, and creamy cream cheese (different brand), use that!
What cream should I use? For the ganache, any cream works, whether its coconut cream or a vegan single / double cream.
What tin to use? I use Paul Hollywoods 6 Deep Cupcake / cookie cup tin. It has a push up base, for easily sliding out the cheesecakes. Size: 27 x 18.5 cm (10.5″ x 7″).
What double cream to use? My favourite dairy-free double cream / whipping cream is Elmlea Plant Based Double Cream Alternative. It makes the cheesecake filling thick and ultra creamy. Something like coconut cream or a vegan single cream will be too runny and won’t set, even if its in the fridge overnight.
- Prep Time: 2 hours
- Category: Cheesecakes
- Method: No-Bake
- Cuisine: American
I have not made them – yet. But we don’t have Elmlea cream in Australia. Would you know of any similar? And what brand of chocolate would taste the best. Many thanks