Made with only 9 ingredients and only about 20 minutes of active time, this chocolatey No-Bake Mini Cheesecakes recipe is the perfect solution for when you want to satisfy your sweet tooth without spending hours in the kitchen.
These easy-to-make treats are rich and creamy but are also made without raw cashews like many other vegan cheesecakes, making them the ultimate dessert for any occasion.
They’re also a great fit if you have a craving for chocolate cheesecake but don’t want to make a party-sized treat.
📖 Recipe Overview
- These miniature cheesecakes are easy and quick to make, requiring only a handful of ingredients and no baking time.
- The Oreo crust adds a delicious chocolatey crunch to the creamy cheesecake filling, creating a perfect balance of textures and flavors.
- These mini no-bake cheesecakes are versatile and can be customized with different toppings such as fresh berries, chopped nuts, or whipped coconut cream depending on your preferences.
- Since they’re already perfectly portioned, they’re great for sharing with friends and co-workers, packing for picnics and lunches, selling at bake sales, or toting to potlucks and parties.
Love the idea of no-bake chocolate desserts? Try my vegan chocolate mousse, chocolate pistachio tart, Nutella bars, and peanut butter brownies next! They’re all filled with chocolatey goodness and can be made without an oven.
🧾 Ingredients Needed
As promised, this simple recipe for mini cheesecakes requires just a few easy-to-find ingredients:
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
While all of the ingredients you’ll need are pretty straightforward, keep these notes in mind as you shop:
- Vegan Oreos - While I love using scratch-made cookies to make the base of these no bake mini oreo cheesecakes, you’re welcome to swap in the store-bought vegan chocolate sandwich cookies of your choice.
- Dark Chocolate - Aim for a minimum of 70% cocoa for the best, richest chocolate flavor.
- Coconut Cream - If you have a can of full-fat coconut milk, the cream is the semi-solid part that floats to the top. You’re also welcome to use soy cream or oat cream instead.
- Vegan Cream Cheese - Making homemade cream cheese is easy, but you can also pay for the convenience of store-bought if you prefer.
- Vegan Greek-Style Yogurt - Pro tip: if you can’t find vegan Greek yogurt or only have regular vegan yogurt on hand, you can strain it using cheesecloth and a mesh strainer to make it nice and thick.
- Powdered Sugar - If you’re fresh out, you can easily make your own using granulated sugar and cornstarch or potato starch.
- Hazelnut Butter - While this is an optional addition, I strongly recommend it for all you Nutella fans out there. 😉
🥣 How To Make Mini Cheesecakes
You’ll have a tray of sumptuous single serving cheesecakes ready for the freezer in just a few minutes using my easy recipe. Here’s how:
Step 1: Make crust by pulsing oreo cookies in a food processor with salt until finely ground. Add the melted butter and mix again until the crust mixture sticks together between your fingers.
Step 2: Prepare the base by pressing the prepared oreo cheesecake crust mixture into a mini tart pan.
Step 3: Make the vegan ganache by pouring warmed coconut milk over chopped chocolate in a bowl. Let sit for 5 minutes to melt, then whisk to combine.
Step 4: Beat cream cheese and yogurt together in a clear mixing bowl.
Step 5: Add powdered sugar and hazelnut butter to the no-bake cheesecake filling.
Step 6: Finish the cheesecake filling by beating in the ganache.
Step 7: Assemble the mini chocolate cheesecakes by evenly distributing the cheesecake filling between the prepared wells of the mini cake tin. Freeze for a minimum of 4 hours to set up.
Step 8: Carefully remove the individual cheesecakes from the tin. Garnish as you like (I used fresh strawberries and shaved chocolate curls), and serve.
🔪 Optional Variations
As much as I love these 6-bite sized cheesecakes just the way they’re written, there is plenty of room for you to make adjustments based on your needs and preferences. Here are a few variations worth considering:
- Gluten-Free - Swap in gluten-free oreos for a celiac-friendly treat.
- Nut-Free - Omit the hazelnut butter and opt for soy or oat-based dairy substitutes.
- Peanut Butter Cup: Use peanut butter instead of hazelnut butter for the chocolate cheesecake filling. Then top with chopped vegan peanut butter cups.
- Mint Chocolate Chip: Add some peppermint extract to the chocolate cheesecake filling and fold in some mini chocolate chips. Top with a dollop of whipped coconut cream and sprinkle with crushed candy canes.
- Salted Caramel: Drizzle some vegan caramel sauce on top of the chocolate cheesecake filling and sprinkle with sea salt.
- S'mores: Add some vegan marshmallows and crushed graham crackers to the chocolate cheesecake filling. Then swap in graham crackers for Oreos, and top with a toasted marshmallow.
📝 Recipe Tips
Make sure the ingredients are at room temperature before starting. This will help them blend together more easily and create a smoother texture.
Use a food processor or high-powered blender to make the crust. This will help ensure the crust is finely ground and evenly mixed.
Press the Oreo crust firmly into the mini cake tin, using the base of a small glass to help you smooth it out into an even layer.
Use a piping bag to add the filing to the wells of the cake tin to keep things neat and tidy.
Sure! Just be sure to use a flexible silicone muffin tin or line the muffin tin with liners. This will make it easier to remove the cheesecakes once they are set.
There are several reasons why a no-bake cheesecake may not be firm:
Insufficient chilling time: No-bake cheesecakes need time to chill and set properly in the freezer. If the cheesecake hasn't been chilled for long enough, it may not have had enough time to firm up.
Improper ratios of ingredients: If the ratios of ingredients in the recipe are not correct, the cheesecake may not set properly. For example, if there is too much liquid in the recipe (which might be the case if you used regular yogurt instead of Greek-style yogurt), the cheesecake may be too soft.
Not using the right type of cream cheese: Some types of cream cheese are softer than others. This can affect the texture of the cheesecake. Make sure to use block-style vegan cream cheese rather than whipped.
To fix a soft no-bake cheesecake, try chilling it for longer in the freezer. If that doesn't work, you may need to adjust the type of ingredients you’re using.
🍰 More No-Bake Cheesecake Recipes
Love this recipe? Please leave a 5-star ★★★★★ rating in the recipe card below and consider leaving a comment as well, thanks!
Stay in touch with me through social media @ Instagram, Pinterest, TikTok, and Facebook. And subscribe via email to get all our new recipes!
- 150 g (5.3 oz) vegan oreos, or storebought oreos/bourbon
- 50 g (¼ cup) vegan butter
- ½ teaspoon sea salt
- 120 g (0.69 cups) dark chocolate, minimum 70%
- 120 g (½ cup) coconut cream, or soy cream/oat cream
- 350 g (1 ½ cups) vegan cream cheese
- 200 g (⅘ cup) vegan Greek-style yogurt
- 100 g (0.83 cups) powdered sugar, sifted
- 50 g (¼ cup) hazelnut butter, optional
- Fresh strawberries, optional, for garnish
- Make the crust: Add the cookies and salt to your food processor and blitz for about 30 seconds until evenly finely ground. Add in the vegan butter and blend again until evenly combined and the mixture sticks together between your fingers.
- Press the cookie mixture into the base of mini cake tins (I use 3.1" with removable bases *see notes). Smooth it out with the back of a spoon, making sure it is compact. Set aside in the fridge while you prepare the filling.
- Make the ganache: Finely chop the chocolate and add it to a bowl. Heat the coconut milk in a saucepan over medium heat until gently simmering, but not boiling.Pour the heated coconut milk over the chocolate and allow it to sit uncovered for 5 minutes. Stir the mixture with a metal spoon until completely smooth.
- Make the filling: Add the cream cheese and yogurt to a large mixing bowl and whisk using an electric whisk for 2-3 minutes, until smooth and fluffy.
- Whisk in the sifted powdered sugar, followed by the hazelnut butter, and whisk again until combined. Lastly, add the ganache in 2-3 increments, whisking each time until evenly mixed.
- Transfer the filling to a piping bag and evenly distribute it into the mini cake pans. Use a spatula or spoon to smooth out the tops and place them in the freezer to set for 4 hours.
- Serving: Once set, carefully remove them from the molds by pushing up the removable base, you can run a warm cloth around the outside of the tins to help loosen them if needed. Allow them to defrost at room temperature for an hour before serving, and garnish with fresh berries.
- Storage: Refrigerate in a sealed container for up to 5 days. You can also freeze them in an airtight container for up to a couple of months.
- This is the exact pan See the equipment section above if you're US based.
- If your cake tins do not have removable bases, line the bottom with circles of parchment and place 2 long strips of parchment in a cross-section to act as a sling to lift them out once set.
© addictedtodates.com. All content and images are protected by copyright. If you want to share this recipe, please do so using the share buttons provided. Do not screenshot or republish the recipe or content in full. instead, include a link to this post for the recipe.