Indulge in the ultimate chocolate lover’s dessert with this simple recipe for delectable vegan No Bake Mini Cheesecakes. With their creamy, luscious texture and scrumptious Oreo cookie crust, these low-lift mini chocolate cheesecakes are the perfect treat for any occasion.
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.
Notes
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.