Description
These Chocolate No Bake Mini Cheesecakes are a delightful vegan dessert featuring a rich Oreo crust, silky chocolate ganache, and a creamy cheesecake filling made from plant-based ingredients. Perfectly portioned into mini tins, they require no baking and are ideal for an easy yet elegant treat, garnished with fresh strawberries for a refreshing finish.
Ingredients
Scale
Crust
- 150 g vegan Oreos (or storebought Oreos/Bourbon cookies)
- 50 g vegan butter
- ½ teaspoon sea salt
Ganache
- 120 g dark chocolate (minimum 70% cocoa)
- 120 g coconut cream (or soy cream/oat cream)
Filling
- 350 g vegan cream cheese
- 200 g vegan Greek-style yogurt
- 100 g powdered sugar (sifted)
- 50 g hazelnut butter (optional)
Garnish (Optional)
- Fresh strawberries
Instructions
- Make the crust: Add the cookies and sea salt to a food processor and blitz for about 30 seconds until they are finely ground. Add the vegan butter and blend again until the mixture is evenly combined and sticks together when pressed between your fingers.
- Form the base: Press the cookie mixture firmly into the base of mini cake tins (approximately 3.1 inches with removable bases). Use the back of a spoon to smooth and compact the crust. Place the tins in the fridge while preparing the filling.
- Prepare the ganache: Finely chop the dark chocolate and place it in a bowl. Heat the coconut cream in a saucepan over medium heat until it gently simmers but does not boil. Pour the hot coconut cream over the chocolate and let it sit uncovered for 5 minutes, then stir with a metal spoon until the ganache is completely smooth.
- Make the filling: In a large mixing bowl, add the vegan cream cheese and vegan Greek-style yogurt. Use an electric whisk to beat the mixture for 2 to 3 minutes until smooth and fluffy.
- Incorporate sugar and hazelnut butter: Whisk in the sifted powdered sugar, then add the hazelnut butter if using, and whisk again until fully combined.
- Combine ganache with filling: Gradually add the ganache to the filling in 2 to 3 increments, whisking thoroughly after each addition until the mixture is homogenous.
- Fill the tins: Transfer the cheesecake filling into a piping bag for easier distribution, then pipe or spoon the filling evenly into the prepared mini cake tins. Use a spatula or spoon to smooth the tops. Place the filled tins in the freezer and let them set for 4 hours.
- Serve: Once set, carefully remove the mini cheesecakes from their molds by pushing up the removable bases. If needed, run a warm cloth around the outside of the tins to loosen them. Allow the cheesecakes to defrost at room temperature for about an hour before serving. Garnish with fresh strawberries if desired.
- Storage: Store in a sealed container in the refrigerator for up to 5 days, or freeze in an airtight container for up to 2 months.
Notes
- Using mini cake tins with removable bases makes it easier to remove the cheesecakes without damaging their shape.
- Hazelnut butter is optional but adds a lovely nutty flavor to the filling.
- You can substitute coconut cream with soy or oat cream depending on your preference.
- For best texture, allow cheesecakes to defrost at room temperature before serving.
- Ensure to sift powdered sugar to avoid lumps in the filling.
- Prep Time: 20 minutes
- Cook Time: 0 minutes (no bake)
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
