Description
Delicious and creamy Chocolate No Bake Mini Cheesecakes made with a vegan Oreo crust, rich chocolate ganache, and a smooth dairy-free cream cheese filling. Perfectly portioned as mini cheesecakes, these treats require no baking and set in the freezer, making them an easy yet impressive dessert for any occasion.
Ingredients
Scale
Crust
- 150 g vegan Oreos (or store-bought 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 sea salt to your food processor and blitz for about 30 seconds until evenly and finely ground. Add the vegan butter and blend again until the mixture is evenly combined and sticks together when pressed between your fingers.
- Form the crust: Press the cookie mixture firmly into the base of mini cake tins (approximately 3.1 inches) with removable bases. Smooth the surface with the back of a spoon, ensuring it is compacted evenly. Place the tins in the fridge while preparing the filling.
- Prepare 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—not boiling. Pour the hot coconut cream over the chocolate and leave uncovered for 5 minutes. Stir with a metal spoon until the mixture is completely smooth and glossy.
- Make the filling: In a large mixing bowl, combine the vegan cream cheese and vegan Greek-style yogurt. Use an electric whisk to whip them for 2-3 minutes until the mixture is smooth and fluffy.
- Add sweeteners and flavor: Whisk in the sifted powdered sugar followed by the hazelnut butter (if using). Continue whisking until well incorporated. Gradually add the ganache in 2-3 portions, whisking after each addition until the filling is smooth and evenly mixed.
- Assemble mini cheesecakes: Transfer the filling into a piping bag and evenly pipe it into the prepared mini cake pans over the crust. Smooth the tops with a spatula or spoon. Place the filled tins in the freezer and allow them to set for at least 4 hours.
- Serving: To serve, carefully remove the mini cheesecakes from the molds by pushing up the removable bases. If needed, run a warm cloth around the outside of the tins to loosen them. Let the cheesecakes defrost at room temperature for about one hour before serving. Garnish with fresh strawberries or berries of your choice.
- Storage: Store any leftovers in a sealed container in the refrigerator for up to 5 days. For longer storage, 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 once set.
- Hazelnut butter is optional but adds a lovely nutty flavor to the filling.
- If you don’t have a food processor, crush the cookies finely by placing them in a sealed bag and rolling with a heavy object.
- Make sure not to boil the coconut cream to avoid separation in the ganache.
- Letting the cheesecakes defrost before serving enhances their texture and flavor.
