Description
Creamy, rich, and fully dairy-free, these Mini No-Bake Kit Kat Cheesecakes are packed with chocolate, crunchy Kit Kats, and topped with a fluffy chocolate swirl. Perfect for any occasion, completely vegan, and no oven required.
Ingredients
Base:
150g digestive biscuits
1 tbsp cocoa powder
50g dairy-free butter or margarine
Filling:
260ml dairy-free whipping cream (Elmlea Plant-Based Double Cream)
160g dairy-free cream cheese
50g dairy-free dark chocolate (70%)
2 Vegan Kit Kats, roughly chopped
Extra Vegan Kit Kats for the sides
Chocolate Swirl:
100g dairy-free block butter
200g icing sugar
100g dairy-free dark chocolate (melted)
50ml aquafaba (chickpea brine)
Decoration:
Roughly chopped Vegan Kit Kats
Half Kit Kat for each cheesecake top
Instructions
1. Melt dairy-free butter over low heat, then remove from heat.
2. Blend biscuits and cocoa powder until fine crumbs.
3. Mix crumbs into melted butter until mixture resembles wet sand.
4. Press approx. 50g of mixture into each tin. Freeze while preparing filling.
5. In a bowl, whip dairy-free cream and cream cheese until thick.
6. Melt dark chocolate and let cool slightly, then fold into cream mixture.
7. Fold in chopped Kit Kats.
8. Cut extra Kit Kats in half and place around edges of each tin.
9. Pipe filling into center of each tin. Tap to level.
10. Freeze for 4 hours or overnight until firm.
11. Remove from freezer, allow to soften before serving.
12.
13. **Chocolate Swirl**
14. Whip butter until creamy.
15. Sift in icing sugar and mix until smooth.
16. Add aquafaba and melted chocolate. Whip until light and fluffy.
17. Pipe swirl on each cheesecake.
18. Decorate with chopped Kit Kats and a halved Kit Kat.
Notes
Let cheesecakes thaw slightly before serving for best texture.
Store in airtight container in fridge, enjoy within 3 days.
Use silicone molds or push-up tins for easy release.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Cheesecake
- Method: No-Bake
- Cuisine: American