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
