Description

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!

Ingredients

Scale

Cookie crust:

10 (125 g) vegan Oreo cookies (gluten free as needed)
4 tbsp vegan butter, melted

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

Toppings:

Cook Mode Prevent your screen from going dark

Instructions

Prep: Grease a mini cheesecake pan with oil or line a muffin tin with cupcake liners.
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.
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.
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!
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.
While the cheesecakes are setting: Prep any toppings that you want to use.
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.
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.

Notes

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.