Easy and delicious Vegan Mini No-Bake Chocolate Cheesecakes with a biscuit base, chocolate cheesecake filling, and even more!
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)
- 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.
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
Keywords: No-Bake Chocolate Cheesecake, Chocolate cheesecake, mini cheesecakes, mini chocolate cheesecake