Mini Vegan Yule Log Cheesecakes are the perfect dessert for Christmas! A buttery cookie base, with a decadent no-bake chocolate cheesecake, topped with a swirl of dairy-free whipped cream and a mini vegan yule log. The cheesecakes are even coated in chocolate ganache and made to look like the chocolate on a yule log! Vegan, No-Bake Cheesecake, No-Egg, No-Dairy!
Mini Vegan Yule Log Cheesecakes
Bring a little holiday magic to your dessert table with these adorable No-Bake Mini Vegan Yule Log Cheesecakes! Inspired by the classic yule log (Bûche de Noël), these bite-sized treats combine creamy dairy-free chocolate cheesecake filling with a rich chocolate crust and a swirl of festive charm. They’re silky smooth, rich, chocolaty, indulgent, and surprisingly simple to make. Whether you’re hosting a cosy Christmas gathering or just craving something special for yourself, these mini yule logs are the perfect blend of elegance, ease, and plant-based delight.
Looking for more Christmas recipes? Check out my:
- VIRAL No-Bake Vegan Polar Bear Cheesecakes
- Vegan Gingerbread Tiramisu Brownies
- No-Bake Chocolate Yule Log
- Best EVER Vegan Christmas Pudding
- Easy Vegan No-Bake Santa Hat Truffles
- Vegan Candy Cane Truffles
- Savoury Vegan Puff Pastry Christmas Trees
Why you’ll love this recipe
- Completely vegan and dairy-free, made with creamy plant-based ingredients that taste just as indulgent as traditional cheesecake.
- Coated in a 2 ingredient ganache and made to look like mini yule logs! It also adds a glossy finish.
- No oven needed, keeping your kitchen cool and stress-free during the holidays.
- Beautifully festive presentation- each mini cheesecake is styled like a miniature yule log, perfect ofr Christmas day dessert.
- Each mini cheesecake is topped with a slice of a mini vegan yule log, so cute!
- Smooth, creamy and indulgent texture that melts in your mouth.
- Easy to make ahead and serve straight from the fridge!
- Customisable with flavours like coffee, espresso, peppermint or vanilla.
Mini vegan yule log cheesecakes 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.
- What cream to use? For the chocolate ganache and inside the cheesecake, use the thick white cream from a can of coconut milk. I use The Coconut Collaborative Double Cream for the whipped cream on top of the cheesecakes as its thick and whips up and pipes perfectly.
- 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 , TikTok and Facebook! 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. Happy baking all!
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Mini Vegan Yule Log Cheesecakes
- Total Time: Overnight
- Yield: 6-8 1x
- Diet: Vegan
Description
How to make the ultimate chocolate dessert, with a fun twist. Mini No-Bake Chocolate Cheesecakes are inspired by the much loved festive dessert, the yule log! Vegan, Easy, No-Egg and No-Dairy!
Ingredients
Ingredients for the base
- 40g of dairy-free butter (I use Flora Plant Block)
- 100g of vegan chocolate cookies (I use vegan friendly Bourbons, you can use Oreos or another vegan chocolate cookie / biscuit)
Ingredients for the cheesecake
- 125g of cashew nuts (see step 1)
- 250g of vegan cream cheese (I use Violife Original)
- 75g of icing / powdered sugar
- 50g of coconut cream
- 1 teaspoon of vanilla extract / vanilla bean paste
- 100g of dairy-free dark chocolate (melted)
- 3 tablespoons of cocoa powder
Ingredients for the chocolate ganache
- 200g of dairy-free dark chocolate
- 180g of dairy-free cream (see notes for more detail)
Ingredients for the cream swirl
- 220ml of dairy-free whipping cream (I use The Coconut Collaborative Double Cream)
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- Mini Vegan Yule logs (for decoration)
- Icing / powdered sugar (for dusting)
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 or 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, melted dark chocolate and cocoa powder. 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.
- 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)
- Add the chocolate and cream into a saucepan and heat on low, stirring constantly with a heat proof spatula until it melts and is super smooth and glossy.
- Once melted, allow to cool for a few minutes. During this time, place the cheesecakes in the freezer as it makes it easier for adding on the ganache.
- Balance a cheesecake on a fork and pour over the ganache, enough for it to drip down the sides, completely covering the cheesecake. Use a spoon to help ease it over the edges of the top of the cheesecake. Tap the fork to allow any excess to drip back into the bowl.
- As the cheesecake is cold, the ganache may set quickly, so while it’s still wet, but starting to set, use a fork to drag lines up the sides of the cheesecake. This will give it the ‘yule log’ effect (refer to video for example).
- Place into the fridge to set.
Method (cream)
- In a stand mixer with balloon whisk attachment or in a bowl with electric hand whisk, whip up the cream until it holds a peak.
- Transfer into a piping bag fitted with a medium sized star tip nozzle.
- Pipe a swirl of cream to the top edge of each cheesecake.
- Place a mini yule log slice on top of each cheesecake.
- Serve with a light dusting of icing / powdered sugar.
- 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.
Store the yule log cakes and cheesecakes separately then add on top just before serving to keep everything fresh.
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.
Dairy-free cream: For the ganache, you can either use coconut cream or a vegan dairy-free cream alternative. My go-to’s are The Coconut Collaborative Double Cream and Flora Plant Cream.
- Prep Time: 10 minutes
- Category: cheesecakes
- Method: No-Bake
- Cuisine: American
Can these be made without the cashews?
beautiful cheesecake
where is the recipe
thanks