A buttery biscuit base, caramel cheesecake filling topped with dairy-free chocolate cream and mini shortbreads, these vegan no-bake mini Twix cheesecakes are creamy, rich and delicious! Vegan, No-Egg, No-Dairy.. not that anyone would know!
Mini Vegan No-Bake Twix Cheesecake
Craving something rich, chocolatey, and indulgently sweet, than I have you covered! These Vegan No-Bake Mini Twix Cheesecakes are the perfect treat. With a buttery cookie base, a lusciously creamy cashew-based caramel cheesecake filling, each bite delivers the nostalgic flavour of a classic Twix bar in a wholesome, plant-based dessert. Topped with a decadent swirl of chocolate whipping cream and a homemade shortbread biscuit, these mini cheesecakes are not only easy to make but also freezer-friendly, making them the ultimate make-ahead treat for any occasion. The only no-bake twix cheesecakes you’ll ever want again!
Looking for more mini cheesecake recipes?
- Mini No-Bake Orange Curd Cheesecakes
- No-Bake Mini Pistachio Cheesecakes
- Easy Mini Lemon Curd Cheesecakes
- Baked Mini Vegan Red Velvet Cheesecakes
- Viral Mini No-Bake Jammie Dodger Cheesecakes
- Mini No-Bake Funfetti Cheesecakes
Why you’ll love these no-bake twix cheesecakes
- No oven required – Perfect fuss-free, no-bake dessert which is easy to make and prep.
- Twix-inspired layers – Buttery cookie base, gooey caramel, and rich chocolate, all in one bite. The taste of Twix without the cruelty.
- Completely vegan – Dairy-free, egg-free, and fully plant-powered!
- Mini & shareable – Great for parties, gatherings or as mini potion control.
- Creamy texture – Ultra creamy thanks to soaked cashews and coconut cream.
- Freezer-friendly – Great for making ahead of time and enjoy anytime the sweet cravings strike.
- Allergy-friendly option – Easily made gluten-free by using gluten/wheat-free flour and gluten-free cookies.
- Looks impressive – but secretly super easy to make! Whats not to love?!
- Satisfies every craving – Sweet, salty, crunchy, creamy, and chocolatey!! A dessert lovers dream!
Layers of mini twix cheesecakes
You can find the full recipe and method in the recipe card at the bottom of this page.
- Base
A simple 2 ingredient base (melted dairy-free butter and ground up golden oreos) are the base of these mini desserts. The golden Oreos taste delicious and give an added shortbread flavour to the dessert, similar to the shortbread in a Twix bar.
- Cheesecake
This no-bake cheesecake filling is truly scrumptious! Made using soaked cashew nuts and dairy-free cream cheese as the main ingredient, it’s flavoured with homemade vegan caramel. The caramel is perfectly gooey, sweet and salty, just like in a Twix bar.
- Caramel
The cheesecake has hidden swirls of caramel sauce and cookie crumbles, making it super indulgent and creamy!
- Chocolate cream
The cheesecakes are topped with a swirl of decadent chocolate cream (vegan whipping cream, melted dark chocolate and cocoa powder). It replicates the chocolate coating on the outside of a Twix bar! Tops the desserts off perfectly!
Recipe tips and tricks
- Use a loose base / push up tins: Whenever I share my no-bake cheesecake recipes over on Instagram the top question is ‘What tin do you use to get them out so neat?’. You’ll want to use a loose base / push up cookie cup tins. I have linked them here. They don’t require any lining or greasing (but it is optional). It allows the cheesecakes to come out neatly with smooth sides.
- Use good quality chocolate: I like to use 70% or above dairy-free dark chocolate for optimal, indulgence.
- Make the caramel & shortbread in advance: Save time, make the caramel and shortbread the day before assembling the cheesecake. This way, you don’t need to wait around for the ingredients to cool down… simply put all together and chill.
- Make sure the cheesecakes have set fully before removing from tin: In order to release the cheesecakes from the tin neatly, make sure they have fully set. You can place them in the freezer for 10 minutes before using a knife to help ease them out of the tin before pushing up.
- Use a high speed blender: The cheesecake mixture is definitely on the thicker side, so it’s vital to use a good quality / high speed blender to help blend it smooth and creamy. I use a Kitchenaid Power Plus Blender.
How to store the cheesecakes
- Storing: As these cheesecakes are no-bake and contain cream cheese, they will need to be kept chilled. Store in an air tight / sealed container in the fridge and enjoy chilled. Best enjoyed within 3-4 days of making. They can be frozen and allowed to come back to room temperature.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Any questions regarding the recipe, ask in the comments below. Happy baking all!
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Vegan No-Bake Mini Twix Cheesecakes
- Total Time: Overnight
- Yield: 6 1x
- Diet: Vegan
Description
How to make Twix inspired mini cheesecakes, with a biscuit base, caramel cheesecake filling topped with chocolate cream! All the elements of a classic Twix bar, but in cheesecake form. Vegan, No-Egg, No-Dairy and No-Bake!
Ingredients
Ingredients for the base
- 40g of dairy-free butter (I use Flora Plant Block)
- 100g of golden Oreo cookies (you can use vegan shortbread or plain digestives)
Ingredients for the caramel
- 1 batch of vegan caramel sauce
Ingredients for the cheesecake
- 125g of cashew nuts (see step 1)
- 250g of vegan cream cheese
- 75g of icing / powdered sugar
- 50g of coconut cream
- 1 teaspoon of vanilla extract / vanilla bean paste
- 3 tablespoons of the vegan caramel sauce
Ingredients for the chocolate ganache
- 100g of dairy-free dark chocolate
- 90ml of dairy-free cream (coconut cream or whipping / double cream)
Ingredients for the chocolate cream
- 220ml of dairy-free whipping cream (I use The Coconut Collaborative Double Cream)
- 50g of dairy-free dark chocolate (melted)
- 3 tablespoons of cocoa powder
+
- Vegan shortbread (Half the batch and make into little squares)
Instructions
Method (base)
- Grease a 6 hole loose base / push up cookie cup tin with some dairy-free butter.
- Add the dairy-free butter 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 / biscuits into a blender / food processor and blend until fine. Pour the biscuit 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. If it’s too wet, add in some more biscuit crumbs, if too dry, add in some more melted butter.
- Press approximately 1 & 1/2 tablespoons of mixture into each tin, making sure to compact it in using clean hands or spoon. The more compact it is, the less likely it will crumble. It’s best to use a loose base tin, I’ve linked a great one here.
- Place aside whilst you make the caramel (recipe and method here). Come back to this step when the caramel has been made & is cool.
Method (cheesecake filling)
- The cashew nuts will need to be soaked overnight in water. See notes (at the bottom of the recipe card) for more details.
- Drain the cashew nuts from the water and place them into a food processor/blender along with the dairy-free cream cheese, icing sugar, coconut cream, vanilla and caramel. Whizz up on high speed for around 5 minutes until smooth. Add some more coconut cream if needed. I use a ‘Kitchenaid Powerplus blender’. It’s best to use a high-speed blender if possible as the mixture is quite thick, and you want it as smooth as possible. You might need to stop the mixture a few times and scrape down the sides to make sure everything is incorporated and smooth.
- Equally pour the mixture into each tin. Make sure to tap the cheesecakes onto the worktop to remove any air bubbles.
- Optional: Swirl some caramel sauce and crumble some biscuits in-between the cheesecake in layers (refer to video for example).
- Place into the fridge overnight to set.
- Once set, remove from the fridge, and push out the cheesecake (as the base is loose bottomed). To make it easier, place the tin into the freezer for 15 minutes to help firm up the cheesecakes, then slide a knife around the edges of the cheesecakes to help loosen them from the tin. Making the cheesecakes firmer will help push them out the tin and won’t damage them.
Method (chocolate ganache)
- Melt the chocolate and cream together either over the hob using a bain-marie method (fill a saucepan 3/4 full with simmering water, place a heat proof bowl on top and add in the chocolate and cream, allow to melt) or either in the microwave in 20 second intervals until glossy and smooth.
- One melted, set aside while you whip up the cream.
Method (cream + decorations)
- Whip up the whipping cream (either in a stand mixer fitted with balloon whisk attachment, or with an electric hand whisk) along with the melted chocolate and cocoa powder until it holds a peak.
- Transfer the cream into a piping bag fitted with a medium star tip nozzle.
- In the middle of the cream, drizzle in some of the chocolate ganache.
- Finish with a sprinkle of some homemade vegan shortbread and mini shortbread squares.
- Serve and enjoy.
Notes
To store: Keep the cheesecake fresh by storing in an air tight / sealed container in the fridge. Allow to come to room temperature before serving as this gives the butter in the base time to warm up and become less firm.
Best enjoyed within 3-5 days of making.
Soak the cashew nuts in a bowl of water overnight to help soften them ready for blending. Make sure the water is covering the nuts. Be sure to drain all the water before adding into the blender.
Coconut cream: You want to only use the thick white cream out of a can of coconut milk. Chill the cream overnight, drain out the clear liquid and only use the thick white cream.
- Prep Time: 10 minutes
- Category: cheesecakes
- Method: No-Bake
- Cuisine: American
Any ideas to make this nut free as well?
Excellent recipe easy to follow would love to make this as one large one amazing now going to try another recipe but maybe an easier one
Have you made this as a large cake? Would you be able to provide the scaled up measurements? I’d like to make it as a birthday cake! Thank you!
Assuming this will still work with dairy and non vegan ingredients?
Are the cashews raw?