Mini No-Bake Kit Kat Cheesecakes

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 Why You’ll Love This Recipe

  • No-Bake Convenience: Enjoy a delicious dessert without turning on the oven.
  • Vegan-Friendly: Crafted entirely with plant-based ingredients, suitable for vegans.
  • Kit Kat Delight: Incorporates vegan Kit Kats for a nostalgic chocolate and wafer crunch.
  • Impressive Presentation: Mini cheesecakes with Kit Kat-lined edges make for a stunning dessert.

Ingredients

  • For the Base:
    • 150g digestive biscuits
    • 1 tablespoon cocoa powder
    • 50g dairy-free butter or margarine
  • For the Cheesecake Filling:
    • 260ml dairy-free whipping cream (e.g., Elmlea Plant Based Double Cream Alternative)
    • 160g dairy-free cream cheese
    • 50g dairy-free dark chocolate (70% cocoa)
    • 2 vegan Kit Kats, roughly chopped
    • Additional vegan Kit Kats, halved, for lining the tins
  • For the Chocolate Swirl Topping:
    • 100g dairy-free block butter
    • 200g icing sugar
    • 100g dairy-free dark chocolate, melted
    • 50ml aquafaba (chickpea brine)
    • Extra vegan Kit Kats for decoration

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Prepare the Base:
    • Melt the dairy-free butter in a saucepan over low heat.
    • In a food processor, blend the digestive biscuits and cocoa powder until fine.
    • Combine the biscuit crumbs with the melted butter until the mixture resembles wet sand.
    • Press approximately 50g of the mixture into each cup of a deep cupcake or cookie cup tin, compacting firmly.
    • Place in the freezer to set while preparing the filling.
  2. Make the Cheesecake Filling:
    • In a bowl, whip the dairy-free whipping cream and cream cheese until thick and creamy.
    • Melt the dark chocolate using a bain-marie and allow it to cool slightly before adding to the cream mixture; whip to combine.
    • Fold in the roughly chopped vegan Kit Kats.
    • Transfer the filling into a piping bag.
    • Line the edges of each tin with halved vegan Kit Kats, then pipe the filling into the center.
    • Tap the tin gently to settle the mixture and fill any gaps.
    • Freeze for at least 4 hours or until firm.
  3. Prepare the Chocolate Swirl Topping:
    • Whip the dairy-free butter until creamy.
    • Gradually add the icing sugar and melted dark chocolate, whipping until smooth.
    • Slowly incorporate the aquafaba, whipping until the mixture is silky and smooth.
    • Transfer into a piping bag fitted with a star tip nozzle.
  4. Assemble the Cheesecakes:
    • Once the cheesecakes are firm, remove them from the tins.
    • Pipe a swirl of the chocolate topping onto each cheesecake.
    • Decorate with additional chopped vegan Kit Kats.
    • Allow the cheesecakes to defrost in the fridge for about 1–2 hours before serving.

Servings and Timing

  • Servings: Makes 6–8 mini cheesecakes.
  • Preparation Time: 30 minutes.
  • Chilling Time: 4 hours or overnight.

Variations

  • Gluten-Free Option: Use gluten-free digestive biscuits and ensure the vegan Kit Kats are gluten-free.
  • Different Flavors: Substitute vegan Kit Kats with other vegan chocolate bars or add a layer of fruit compote for a fruity twist.
  • Nut-Free Version: Ensure all ingredients, including chocolate and biscuits, are free from nuts and produced in a nut-free environment.

Storage/Reheating

  • Storage: Keep the cheesecakes in an airtight container in the refrigerator.
  • Shelf Life: Best enjoyed within 3 days.
  • Freezing: These cheesecakes can be frozen without the chocolate swirl topping for up to 1 month. Thaw in the refrigerator before adding the topping and serving.

FAQs

1. Can I use regular Kit Kats instead of vegan ones?

Yes, if you’re not following a vegan diet, regular Kit Kats can be used.

2. What can I use instead of digestive biscuits for the base?

Graham crackers or any plain, sweet biscuit can be substituted.

3. Is there a substitute for aquafaba in the chocolate swirl topping?

Aquafaba helps achieve a light, airy texture. If unavailable, you can use a small amount of dairy-free milk, though the texture may differ.

4. Can I make a large cheesecake instead of mini ones?

Yes, you can adapt the recipe to make a single large cheesecake; adjust the setting time accordingly.

5. How do I ensure the cheesecakes set properly?

Using a high-quality dairy-free whipping cream that holds its shape when whipped is crucial. Elmlea Plant Based Double Cream Alternative is recommended.

6. Can I prepare these cheesecakes in advance?

Absolutely, they can be made a day ahead and stored in the refrigerator until ready to serve.

7. What if I don’t have a piping bag?

You can use a zip-top plastic bag with a corner snipped off as a makeshift piping bag.

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Mini No-Bake Kit Kat Cheesecakes

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  • Author: Isabella
  • Total Time: 4 hours 30 minutes
  • Yield: 6–8 mini cheesecakes
  • Diet: Vegan
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Description

Indulge in these Mini No-Bake Kit Kat Cheesecakes, featuring a vegan chocolate digestive base, creamy chocolate cheesecake filling, and a decadent chocolate swirl topping. Packed with vegan Kit Kats, these no-bake delights are perfect for a stunning, plant-based dessert that satisfies every sweet tooth.

 

Ingredients

For the Base:

  • 150g digestive biscuits
  • 1 tbsp cocoa powder
  • 50g dairy-free butter or margarine

For the Cheesecake Filling:

  • 260ml dairy-free whipping cream
  • 160g dairy-free cream cheese
  • 50g dairy-free dark chocolate
  • 2 vegan Kit Kats, chopped
  • Additional vegan Kit Kats, halved, for lining

For the Chocolate Swirl Topping:

  • 100g dairy-free block butter
  • 200g icing sugar
  • 100g dairy-free dark chocolate, melted
  • 50ml aquafaba
  • Extra vegan Kit Kats for garnish

Instructions

  • Prepare the Base:
    • Melt dairy-free butter over low heat.
    • Process digestive biscuits and cocoa powder into crumbs.
    • Mix crumbs with melted butter until combined.
    • Press 50g into each cup of a deep cupcake tin. Freeze to set.
  • Make the Cheesecake Filling:
    • Whip dairy-free cream and cream cheese until creamy.
    • Add melted chocolate, whip to combine, then fold in chopped Kit Kats.
    • Line tin edges with halved Kit Kats. Pipe filling into the center. Freeze for 4 hours.
  • Prepare the Chocolate Topping:
    • Whip dairy-free butter until creamy. Gradually add icing sugar and melted chocolate.
    • Slowly incorporate aquafaba, whipping until smooth. Transfer to a piping bag.
  • Assemble the Cheesecakes:
    • Remove cheesecakes from tins. Pipe chocolate topping on top. Garnish with vegan Kit Kats.
    • Defrost in the fridge for 1–2 hours before serving.

Notes

  • Substitute digestive biscuits with gluten-free options for a gluten-free version.
  • Store in the fridge for up to 3 days or freeze (without topping) for up to 1 month.
  • Prep Time: 30 minutes
  • Category: Dessert
  • Method: No-Bake

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