These rich and decadent mini chocolate cheesecakes are the perfect easy no bake dessert recipe! Made in just 20 minutes with a chocolate Oreo crust and creamy chocolate cheesecake filling that’s all naturally dairy free and vegan!

mini chocolate cheesecakes on parchment paper

Why You’ll LOVE This Creamy Mini Chocolate Cheesecake Recipe

I’m guessing you’re as much of a fanatic of cheesecakes as I am. I love a good classic New York style baked vegan cheesecake, along with fun twists, like this vegan cookies n’ cream cheesecake, cannoli cheesecake, and blueberry Basque cheesecake.

From no bake cheesecakes to baked cheesecakes, I love them all. So naturally, we had to make a deliciously decadent MINI cheesecake recipe.

These easy and simple 8 ingredient (2 of which are for the crust!) mini chocolate cheesecakes are based off of my classic baked vegan chocolate cheesecake. 

The result? A decadent Oreo cookie crust layered with the most lush chocolate cream cheese filling that will leave you speechless.

bitten mini chocolate cheesecake

These mini chocolate cheesecakes are thick and fluffy with a rich and decadent chocolate flavor and garnished with even more chocolate on top!

And guess what? You don’t need any eggs nor dairy products to make these unbelievably vegan mini cheesecakes! Because they’re no bake, they set perfectly in their mold in the freezer, making this such an easy 20 minute treat for you to prepare for any party or celebration!

Ingredient Notes:

  • Vegan cream cheese: I love using Tofutti or Kite Hill here. Both taste wonderful! Both are dairy free full fat cream cheese brands, which makes the texture super rich and creamy. 
  • Dairy free yogurt: I love using Forager Project cashew milk yogurt. You can also swap in a nut-free yogurt as well. Alternatively, you can swap in a vegan sour cream too! Again, I love Forager Project for this!
  • Vegan heavy cream: You can also use coconut cream here, but I love the texture and flavor of vegan heavy creams, like Silk and Plant Crock. It acts very similarly to a whipping cream, helping to create that really lovely and fluffy texture. 
  • Dairy free chocolate: I love using Valrhona chocolate, but Pascha Chocolate or Enjoy Life chocolate chips are great brands as well.
  • Sugar: Using a high quality vegan sugar is key. I always use Florida Crystals Sugar, as it’s 100% vegan and organic (very important to me!). 
  • Cocoa powder: Try to use a Dutch-processed cocoa powder if you can. We don’t need a specific type for baking purposes, obviously, but the flavor is really lovely.
  • Oreo cookies: These are for our easy 2 ingredient crust! I like to make homemade vegan gluten free Oreo cookies, but you can also use store bought!
  • Vegan butter: I love using Miyoko’s or Violife here.
mini chocolate cheesecakes on parchment paper

Step by Step Instructions with Photos:

Please note that all instructions and ingredient measurements are found down at the bottom of this recipe post in the recipe card. However, we’re illustrating the steps with photos here.

Recipe Variations:

Want to switch up the flavor profile of these mini chocolate cheesecakes? No problem!

  • Swap in vegan Nutella for the melted chocolate
  • Replace the Oreo cookies with Biscoff Lotus cookies!
  • Remove the chocolate and cocoa powder, and add in 1/4 cup (50 g) more of sugar + 1 tbsp vanilla extract for vanilla chocolate mini cheesecakes
  • Top with blueberry or strawberry jam instead of chocolate
  • Swap in the chocolate with melted vegan white chocolate for mini white chocolate cheesecakes!

How long to thaw mini cheesecakes?

You don’t need long to thaw these vegan no bake mini chocolate cheesecakes from the freezer after setting. I like to give just 10-15 minutes before removing them from their pan, then topping with my favorite toppings!

bitten mini chocolate cheesecake

Can you make mini cheesecakes in a muffin tin?

Absolutely! No need to order a special mini cheesecake pan if you don’t want to. Simply line a regular muffin tin with muffin liners (don’t use a mini muffin tin, as this will be too small). Alternatively, you can make even slightly large mini cheesecakes by using a large muffin pan.

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

Easy No Bake Mini Chocolate Cheesecakes (Dairy Free + Vegan) pinterest pin

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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Easy No Bake Mini Chocolate Cheesecakes (Dairy Free + Vegan)

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  • Author: Britt Berlin
  • Prep Time: 15
  • Freezing time: 120
  • Total Time: 2 hours 15 minutes
  • Yield: 12 1x
  • Category: Cheesecakes
  • Method: No bake
  • Cuisine: American
  • Diet: Vegan


These rich and decadent mini chocolate cheesecakes are the perfect easy no bake dessert recipe! Made in just 20 minutes with a chocolate Oreo crust and creamy chocolate cheesecake filling that’s all naturally dairy free and vegan!



Cookie crust:

Cheesecake batter:

  • 1 1/3 cups (300 g) vegan cream cheese, room temperature
  • 1/3 cup (80 g) dairy free yogurt
  • 1/3 cup (80 mL) vegan heavy cream
  • 1/3 cup vegan chocolate, melted and cooled to room temperature
  • 1/4 cup (50 g) sugar
  • 2 tbsp (20 g) cocoa powder



  1. Prep: Grease a mini cheesecake pan with oil or line a muffin tin with cupcake liners.
  2. Make the crust: In a food processor, pulse the Oreo cookies and melted vegan butter together until it forms into a fine crumble. Press 1-2 tbsp of crust into the bottom of the cheesecake pan or muffin tin liners. Place the cheesecake pan into the freezer to chill while you make the filling. Save the remaining cookie crumble as a topping for the cheesecakes.
  3. Make the chocolate cheesecake filling: In a large bowl, use a hand mixer to cream together the vegan cream cheese, dairy free yogurt, and vegan heavy cream. Add in the melted chocolate, sugar, and cocoa powder, and mix until creamy and smooth.
  4. Fill the cheesecake pan: Remove the cheesecake pan from the freezer. Fill a large piping bag with the cheesecake mixture. Pipe the cheesecake batter into each mini cheesecake until it reaches the top. You might have some leftover filling, depending on how big your mini cheesecake pan is. You can make additional cheesecakes after freezing these!
  5. Freeze: Place the cheesecake pan into the freezer to freeze for 20 minutes. After 20 minutes, cover the pan and place it back into the freezer to prevent freezer burn. Chill for 1-2 hours, or until set.
  6. While the cheesecakes are setting: Prep any toppings that you want to use. 
  7. Decorate the cheesecakes: Remove the cheesecake pan from the freezer. You should be able to press the cheesecakes out of the pan easily from the bottom of the pan. If they’re a little stuck, you can use a butter knife to run along the edges of the cheesecakes. Place the cheesecakes onto a plate and decorate as you’d like.
  8. Serve and enjoy! Serve these mini chocolate cheesecakes immediately. Store any leftovers in an airtight container and in the freezer for up to 3 months.


Gluten free: Follow my recipe for vegan Oreos, swapping in the gluten-free flour for a gluten-free version. Or you can purchase gluten-free Oreos.

mini chocolate cheesecakes