A nutty biscuit base, chocolatey hazelnut cheesecake filling, coated in chopped hazelnuts and chocolate ganache, topped with dairy-free chocolate whipped cream, chopped hazelnuts and a golden praline truffle. 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.)
Mini No-Bake Hazelnut Cheesecakes
Indulge in pure decadence with my mini no-bake chocolate hazelnut cheesecakes. Each a bite-sized cheesecake is rich, flavourful, creamy and indulgent, filled with melted chocolate, cocoa and roasted hazelnuts. The cheesecakes feature a buttery biscuit base with added hazelnuts for crunch, a melted chocolate cheesecake filling with praline chocolate truffles chopped inside, rolled in chopped hazelnuts, coated in a silky smooth chocolate ganache then crowned with a swirl of chocolate whipped cream, a sprinkle of chopped nuts and crowned with a golden hazelnut chocolate truffle. They are unbelievably vegan and absolutely irresistible! They are the best treat for enjoying over the Holidays, or whenever you need a special dessert… this will impress all!
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 these cheesecakes
- No-bake = super creamy, light, and perfectly smooth!
- 100% vegan – this recipe doesn’t contain any animal derived ingredients! It’s completely dairy and egg free!
- Coated in chopped hazelnuts and chocolate ganache = indulgence level 1000!
- Rich chocolate and roasted hazelnut flavour combination that everyone loves!
- Mini size means perfectly portioned, great for sharing (or not)!.
- Crunchy biscuit and hazelnut base paired with a silky cheesecake filling.
- Chopped chocolate & hazelnut truffles loaded into the cheesecake filling, delicious!
- Topped with an elegant gold truffle for a luxe, festive finish.
- Made for special occasions but easy to enjoy anytime!
- Looks fancy, tastes indulgent, zero oven required! Perfect for the Holidays.
Mini chocolate hazelnut cheesecake layers
Below is a description of each layer to these mini chocolate hazelnut cheesecakes. Find the fill written recipe and method in the recipe card at the bottom of the page.
- Base
The base / crust features plain biscuits (graham cracker cookies) blitzed into a fine crumb, then mixed with chopped hazelnuts and melted vegan butter. It adds a crunch texture paired perfect with the smooth cheesecake.
- Cheesecake filling
I used my go-to no-bake cheesecake recipe which includes cashew nuts and dairy-free cream cheese, along with cocoa powder and icing / powdered sugar for sweetness. I added chopped Rhythm 108 praline truffles into the filling before pouring into each loose based mini cookie cup tin. The textures and flavours are incredible! It melts in the mouth while having a slight crunch from the hazelnuts inside the truffles.
- Coating
How do you add more indulgence to an already rich and indulgent chocolate hazelnut cheesecake? Oh, i know – roll each mini cheesecake in chopped hazelnuts then cover in melted chocolate ganache! It’s absolutely delicious, and looks incredible!
- Cream
I added a swirl of dairy-free whipping cream mixed with cocoa powder to create a rich chocolate cream, which is piped in a swirl on top of each mini cheesecake.
- Toppings
Decorate the cheesecakes by adding on some roughly chopped hazelnuts and a Rhythm 108 chocolate hazelnut truffle, which i dusted with edible gold and added a little sprinkle to look like mini baubles (perfect for the Holidays).
Key recipe ingredients
- Plain biscuits – or graham crackers. Any plain biscuit / cookie! You can also use gluten-free to make this recipe free from wheat / gluten!
- Chopped hazelnuts – They are both base, ganache and sprinkled on top of the cheesecake.
- Dairy-free butter / margarine – I use Flora Plant Butter. Another go-to is Naturli Vegan Block.
- Cashew nuts – Unsalted!
- Vegan cream cheese – I use Violife original. Other great vegan cream cheeses include Plant Based Philadelphia Cream Cheese, Miyoko’s Cultured Vegan Cream Cheese, Daiya Cream Cheese Style Spread.
- Icing / powdered sugar – Sieve to remove any lumps.
- Coconut cream – Thick white cream from a can of coconut milk.
- Vanilla extract – You can also use vanilla bean paste for a stronger flavour.
- Cocoa powder – Use a high quality cocoa for best indulgent flavour!
- Rhythm 108 praline truffles.
- Dairy-free dark chocolate – A high percentage dark chocolate works best for a rich, flavourful dessert (I use 70% or above).
- Dairy-free whipping cream – Ensure the cream you use for the swirl on top whips to a stiff peak. I use The Coconut Collaborative Double Cream. Other great alternatives include Flora Plant Cream,
- Edible gold glitter – I’ve linked the edible gold glitter I use here!
- Pearl sprinkles – I’ve linked the vegan friendly pearl sprinkles I use here.
Mini no-bake 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:
- 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!
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Mini No-Bake Hazelnut Cheesecakes
- Total Time: Overnight
- Yield: 6-8 1x
- Diet: Vegan
Description
The most indulgent mini cheesecakes you’ll EVER enjoy! Filled from base to decoration with roasted hazelnuts and rich chocolate, each bite takes you on a taste bud adventure! Vegan, n0-bake and easy to make!
Ingredients
Ingredients for the base
- 100g of plain biscuits (you can use gluten-free)
- 20g of chopped hazelnuts
- 50g of dairy-free butter / margarine
Ingredients for the filling
- 125g of cashew nuts (soaked and drained, see step 1)
- 280g of vegan cream cheese
- 75g of icing / powdered sugar
- 50g of coconut cream (thick white cream from a can of coconut milk)
- 2 teaspoons of vanilla extract
- 50g of cocoa powder
- 6 Rhythm 108 praline truffles
Ingredients for the chocolate ganache
- 80g of chopped hazelnuts
- 100g of dairy-free dark chocolate
- 100g of dairy-free cream (coconut)
Ingredients for the toppings
- 220ml of dairy-free whipping cream
- 3 tablespoons of cocoa powder
- Chopped hazelnuts (For sprinkling)
- Edible gold glitter
- Rhythm 108 praline truffles
- Pearl sprinkles
Instructions
Method (base)
- 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 biscuits and chopped hazelnuts 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. Press approximately 1 & 1/2 tablespoon of mixture into each loose base 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 fridge whilst you make the 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 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.
- Roughly chop the praline truffles into little pieces then add to the cheesecake mixture and fold to combine (Watch the video tutorial here).
- Equally pour the mixture into each tin, making 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)
- TIP: Freeze the cheesecakes for around 15-20 minutes before coating in the ganache as this will help them keep their shape and set the ganache. Pour some chopped hazelnuts onto a plate, then one by one, gently roll the sides of the cheesecake in the nuts. You want just the sides of the cheesecake to be covered (refer to photos for example).
- Add the chocolate and coconut cream into a saucepan and heat on low, stirring constantly until it melts and is super smooth and glossy. You want the ganache smooth enough so they it can easily pour over the cheesecakes.
- Once melted, allow to cool for a few minutes then pour over each cheesecake, allow any excess to drip off (refer to video for reference).
- Once coated, place the cheesecakes on a plate or board, place in the fridge until the ganache has set (approximately half hour – 1 hour).
Method (cream)
- In a stand mixer with balloon whisk attachment or in a bowl with a hand whisk / electric hand whisk whip up the cream along with the cocoa powder until it holds a thick, stiff peak.
- Transfer the whipped cream into a piping bag fitted with a star tip nozzle.
- Once the ganache has set, remove the cheesecakes from the fridge then pipe a swirl of chocolate cream on top of each mini cheesecake.
- Decorate with a sprinkle of some chopped hazelnuts.
- To add some sparkle, dust some praline truffles in edible gold glitter, and add a pearl sprinkle to the top of the truffle (attach with some of the chocolate ganache or melted chocolate). Place the truffle on top of the cheesecakes.
- Serve and enjoy!
Notes
To store: Keep fresh by storing in a air tight / sealed container in the fridge. Allow to come to room temperature fully before serving. Best enjoyed within 1-3 days of making.
Decorate with cream and toppings day of serving. keep everything fresh!
Soak the cashews before use – Allow the cashews to soak in a bowl of water for a few hours before using. You could even soak them overnight. This will allow them to blend creamy without bits in the batter.
What vegan whipped cream to use? I use The Coconut Collaborative Double Cream, as its dairy-free, super thick and pipes like a dream!
- Prep Time: 10 minutes
- Category: cheesecakes
- Method: No-Bake
- Cuisine: American
The presentation is stunning! Those gold praline truffles on top make the cheesecakes look so elegant. This would be such a hit at any gathering.
Author
Aw thanks so much!! xx
From a vegan culinary perspective, this is a scientifically sound recipe that uses cashews and vegan cream cheese to create natural richness. PolyTrack combination of high-quality cocoa and roasted hazelnuts balances the flavors, avoiding the overly sweet taste often found in no-bake desserts.
I love how easy and decadent they are — perfect for holiday treats or anytime you want something sweet without turning on the oven.
snow rider
The chocolate ganache coating on top of the hazelnut crust is such a nice touch. Rolling them in chopped hazelnuts before the ganache coat is the kind of detail that makes homemade treats look genuinely impressive.
This vegan no-bake cheesecake recipe looks divine! Love the hazelnut and chocolate layers, and the gold truffle topping is so festive. Perfect for holidays. Thank you for sharing!