A buttery hazelnut cookie base, hazelnut cream cheesecake filling topped with dairy-free whipped cream, chopped hazelnuts and more hazelnut cream. These vegan no-bake mini kinder cheesecakes are creamy, rich and delicious! Vegan, No-Egg, No-Dairy…not that anyone would know!
This creamy dessert has been made in collaboration with Rhythm 108. All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)
Vegan No-Bake Mini Kinder Cheesecakes
If you’re a fan of Kinder Bueno but want a dairy-free take on the classic treat, these Vegan No-Bake Mini Kinder Bueno-Inspired Cheesecakes are about to become your new obsession. Creamy and ultra nutty, and layered with indulgent hazelnut goodness, these little desserts capture all the magic of the beloved candy / chocolate bar, without any baking, and without any animal products!! Perfect for sharing with guests or treating yourself, each mini cheesecake is rich, decadent, and surprisingly easy to make. Plus, they’re freezer-friendly and totally Instagram-worthy! You’ll love them!
Looking for more mini no-bake cheesecakes? Check out my:
- Mini No-Bake Orange Curd Cheesecakes
- No-Bake Mini Pistachio Cheesecakes
- Easy Mini Lemon Curd Cheesecakes
- Mini No-Bake Twix Cheesecakes
- Baked Mini Vegan Red Velvet Cheesecakes
- Viral Mini No-Bake Jammie Dodger Cheesecakes
- Mini No-Bake Funfetti Cheesecakes
Why you’ll love this recipe
- 100% vegan – all the indulgence, without any animal products!
- No-bake – no oven required, simply blend, layer, and chill to set.
- Inspired by Kinder Bueno – rich and creamy hazelnut in every bite.
- Perfectly portioned mini cheesecakes – great for parties, gifting, or for enjoying by yourself.
- Quick to prepare – with minimal prep time, they’re super easy.
- Loved by vegans and non-vegans alike – a guaranteed crowd-pleasing dessert!!
- Freezer-friendly – ideal as a make-ahead dessert! Simply freeze, then defrost before enjoying.
- Gluten-free adaptable – Use gluten-free biscuits / cookies to make this recipe gluten-free!
Layers of a mini kinder cheesecakes
These mini cheesecakes have a few layers, from their buttery base, silky smooth cheesecake filling to the creamy decorations. I have jotted down each layer below. Find the full written recipe and ingredients list in the recipe card at the bottom of this page.
- Base
A simple 2 ingredient base (melted dairy-free butter and ground up Rhythm 108 chocolate hazelnut praline cookies) are the base of these mini desserts. The nutty chocolate cookies taste delicious and give an added chocolate flavour to the dessert, similar to the chocolate in a Kinder bar.
- Cheesecake layers
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 Rhythm 108 hazelnut cream for the ultimate creamy, nutty and moreish flavour. It literally tastes like the inside of a Kinder bueno bar (but dairy-free!).
- Cream toppings
The decoration / toppings are optional but oh my, they taste incredible! A swirl of hazelnut cream is topped with some whipped cream and chopped hazelnuts. I also placed a hazelnut chocolate praline cookie on top of the dessert, which is truly scrumptious!
Key ingredients for these mini cheesecakes
- Hazelnut cream : To give the cheesecakes the most delicious flavour and creamy texture, i use the Rhythm 108 Golden Blonde Spread. This taste just like the inside of a kinder bar, with creamy caramel and roasted hazelnuts, it’s truly irresistible! It’s vegan, gluten-free, palm oil free and organic! SHOP THE SPREAD HERE!
- Cookies : You can use any cookie of your choice, but i like to use the Rhythm 108 Hazelnut Chocolate Praline Cookies! These cookies are a hazelnut cookie with a creamy chocolate filling. When blended, they create the most scrumptious buttery biscuit base for the cheesecakes!
- Cashew nuts : The cashew nuts will create a thick, creamy and stable cheesecake filling. Just make sure to soak then drain before using so they are soft enough to blend smooth.
- Cream cheese : Use a dairy-free cream cheese to create a luscious creamy cheesecake. I use Violife Original Cream cheese. Other brads include Kate Hill Cream Cheese and Miyoko’s Vegan Cream Cheese.
- Whipping cream : You want a dairy-free cream which whips up to stiff peaks. My go-to is The Coconut Collaborative! It is ultra thick and holds it’s shape when piped on-top of each dessert. Plus it’s super light, creamy and compliments the cheesecakes perfectly!
Recipe tips and tricks
- Use a loose base / push up tins: Whenever I share my no-bake cheesecake recipes over on my 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.
- 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.
- Storing the cheesecakes: 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!
Print
Vegan No-Bake Mini Kinder Cheesecakes
- Total Time: Overnight
- Yield: 6 1x
- Diet: Vegan
Description
Easy mini and no-bake kinder bueno inspired cheesecakes, which are filled with vegan friendly hazelnut cream!
Ingredients
Ingredients for the base
- 40g of dairy-free butter (I use Flora Plant Block)
- 100g of cookies (I use the Rhythm 108 Hazelnut Chocolate Praline Cookies)
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 Rhythm 108 Golden Blonde Spread
- 3 tablespoons of roughly chopped roasted hazelnuts
Ingredients for the whipped cream + toppings
- 220ml of dairy-free whipping cream
- 50g of golden blonde spread
- Roughly chopped hazelnuts (for sprinkling)
- Rhythm 108 chocolate hazelnut praline cookies (for decoration)
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 cheesecake filling.
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 golden blonde spread. 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 golden spread and sprinkle some chopped hazelnuts 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 (whip cream)
- Whip up the whipping cream (either in a stand mixer fitted with balloon whisk attachment, or with an electric hand whisk) along with 1/2 tablespoon of the golden spread (optional) until it holds a peak.
- Transfer the cream into a piping bag fitted with a medium round tip nozzle.
- Drizzle some of the golden spread around the top edge of the cheesecake, allowing it to drip down the sides.
- Make a little well in the middle of the cream using a spoon and pipe / spoon in some of the golden hazelnut spread.
- Finish with a sprinkle of some roughly chopped hazelnuts and a little chocolate praline cookie.
- 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
