Mini No-Bake Kit Kat Cheesecakes: A Vegan Dream Dessert

There’s something incredibly satisfying about indulging in a sweet, creamy dessert after a long day. But what if that dessert was not only delicious but also vegan and easy to prepare? Enter the Mini No-Bake Kit Kat Cheesecakes—a treat that combines all the familiar flavors of a classic Kit Kat bar with the smoothness of a cheesecake, all without the need for baking! These mini cheesecakes are packed with a crunchy chocolate digestive base, a rich chocolate cheesecake filling, and a generous topping of crispy Vegan Kit Kat pieces. Perfect for any occasion, whether it’s a weekend treat or a celebration, these cheesecakes are sure to impress your friends, family, and even those who aren’t vegan.

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If you’ve ever been a fan of Kit Kats, you’ll be thrilled to know that they now make a vegan version. Back in 2020, Nestlé introduced the first-ever vegan “plant-based” Kit Kat, and it tasted just like the original. For those of us who have grown up loving the iconic combination of crisp wafer and smooth chocolate, this was a game-changer. Since then, the world of vegan chocolate has only gotten better, and now you can recreate your favorite Kit Kat-inspired treats without any dairy or animal products.

These Mini No-Bake Kit Kat Cheesecakes are a prime example of how to take a classic candy bar and transform it into a decadent dessert that everyone can enjoy, regardless of their dietary preferences. The best part? You don’t even need to turn on the oven! These cheesecakes come together in a snap, and the chilling time in the fridge allows the flavors to meld into a rich, satisfying treat that’s perfect for any dessert lover.

Why These Mini No-Bake Kit Kat Cheesecakes Are a Winner

Let’s take a closer look at why this recipe is so fantastic. First, it’s a no-bake dessert, which means you don’t need to worry about using the oven or spending hours in the kitchen. It’s quick, easy, and perfect for when you want to create something special without the hassle.

Second, this recipe is completely vegan. If you’re following a plant-based diet, these cheesecakes will let you indulge in the classic flavors of Kit Kats without the use of dairy. And don’t worry about the texture; the combination of dairy-free cream cheese, dairy-free whipping cream, and other simple ingredients creates a rich, creamy filling that’s just as satisfying as its non-vegan counterparts.

Lastly, these mini cheesecakes are a great party dessert or potluck contribution. Their small size makes them perfect for individual servings, and they’re easy to serve and eat. Plus, they can be made ahead of time, which makes them a stress-free addition to any gathering.

Ingredients You’ll Need for These Mini No-Bake Kit Kat Cheesecakes

This dessert comes together with just a few simple ingredients, all of which are easy to find at most supermarkets or health food stores. Here’s what you’ll need:

For the base:

• 150g digestive biscuits: These biscuits create the perfect crunchy, crumbly base. If you can’t find digestives, graham crackers or any plain biscuits will work too.
• 1 tablespoon cocoa powder: This adds a rich chocolate flavor to the base. You can use any unsweetened cocoa powder you have on hand.
• 50g dairy-free butter/margarine: This binds the biscuit crumbs together to form the base. Use your favorite vegan butter or margarine.

For the cheesecake filling:

• 260ml dairy-free whipping cream: This is the key to achieving that rich, creamy texture for the filling. The best option is Elmlea Plant-Based Double Alternative Cream. It whips up beautifully and holds its shape well.
• 160g dairy-free cream cheese: For a smooth and tangy filling, dairy-free cream cheese is essential. Look for brands like Violife or Nush for the best texture and flavor.
• 50g dairy-free dark chocolate (70%): Dark chocolate adds a rich, slightly bitter flavor that balances out the sweetness of the other ingredients.
• 2 Vegan Kit Kats: These will be roughly chopped and mixed into the filling to create pockets of delicious crunch throughout.
• A few more Vegan Kit Kats for the sides and decoration: These will be used for decorating the cheesecakes and adding a fun, crunchy texture to the edges.

For the chocolate swirl topping:

• 100g dairy-free block butter: This will help create a smooth, creamy topping when whipped. The Naturli Vegan Block is a great option.
• 200g icing sugar: This helps create the light, airy texture of the topping.
• 100g dairy-free dark chocolate (melted): This adds richness to the swirl topping.
• 50ml aquafaba: This is the water from a can of chickpeas. It acts as an egg replacer and helps to make the topping light and fluffy.

For decoration:

• Vegan Kit Kats: A few extra Kit Kats for decorating the top of the cheesecakes, adding that final touch of indulgence.

Method: How to Make These Mini No-Bake Kit Kat Cheesecakes

Making these cheesecakes is surprisingly easy, and the process is straightforward. Here’s how to do it:

Step 1: Prepare the Base

1. Start by melting the dairy-free butter or margarine in a small saucepan over low heat. Once melted, remove from the heat and set aside.
2. Place the digestive biscuits and cocoa powder into a food processor or blender. Blitz them until they form fine crumbs. If you don’t have a food processor, you can place the biscuits in a ziplock bag and crush them with a rolling pin.
3. Add the melted butter to the biscuit crumbs and stir until the mixture resembles wet sand. When pressed between your fingers, it should hold its shape.
4. Press about 50g of the mixture into each section of a cupcake or cookie tin. Use your hands to compact the mixture well to prevent it from crumbling later. If you have a push-up tin, that’s even better for easy removal!
5. Place the base in the freezer while you prepare the cheesecake filling. This helps it set firmly.

Step 2: Make the Cheesecake Filling

1. In a medium-sized bowl, combine the dairy-free whipping cream and dairy-free cream cheese. Whip the mixture on low speed at first to avoid splattering, then increase the speed to high. Continue whipping until the mixture becomes thick and creamy, about 5 minutes. You can use a stand mixer or a hand whisk for this step.
2. Melt the dark chocolate using a bain-marie (double boiler) or microwave. Once melted, allow it to cool slightly, then fold it into the whipped cream and cream cheese mixture. Whip to combine.
3. Roughly chop the Vegan Kit Kats and fold them into the cheesecake filling. This adds a delightful crunch and gives the cheesecake its signature Kit Kat flavor.
4. Transfer the filling into a piping bag fitted with a large round nozzle. If you don’t have a piping bag, you can use a regular plastic sandwich bag and snip off the corner.
5. Take your tin with the biscuit base out of the freezer and place 5 halves of Vegan Kit Kats around the edges. This creates a beautiful effect where the Kit Kats are visible around the sides of the mini cheesecakes.
6. Pipe the cheesecake filling into the tin, filling each section completely. Tap the tin on the counter to level the filling and ensure it settles into the spaces between the Kit Kats.
7. Place the tin back in the freezer for at least 4 hours or overnight until the cheesecakes are firm to the touch.

Step 3: Make the Chocolate Swirl Topping

1. In a large mixing bowl, whip the dairy-free butter until it becomes creamy. If you have a stand mixer, this will be quicker and more efficient.
2. Sift in the icing sugar and whip until fully combined.
3. Add the melted dark chocolate and aquafaba to the bowl and continue whipping until the mixture is light and airy. The aquafaba helps the topping achieve a fluffy, whipped texture.
4. Transfer the chocolate swirl into a piping bag fitted with an open star tip. Pipe a swirl on top of each mini cheesecake for a beautiful finishing touch.

Step 4: Decorate and Serve

1. Once the cheesecakes have set, carefully remove them from the tin. If you used a push-up tin, this will be easy. If you used a regular cupcake tin, carefully run a knife around the edges to loosen the cheesecakes.
2. Decorate each cheesecake with chopped pieces of Vegan Kit Kat and a half Kit Kat on top.
3. Serve immediately or store in the fridge until ready to serve.

Tips for Success

• Chill Time: Make sure to chill the cheesecakes for at least 4 hours, or overnight if possible. This allows the filling to set properly and gives the flavors time to develop.
• Use the Right Cream: For the best texture, use a high-quality dairy-free whipping cream like Elmlea Plant-Based Double Alternative Cream. Some coconut-based creams can be too runny, so avoid those for this recipe.
• Vegan Kit Kats: If you can’t find the vegan version of Kit Kats, feel free to use any vegan chocolate wafer bar as a substitute.

Conclusion

These Mini No-Bake Kit Kat Cheesecakes are the perfect vegan dessert for anyone craving something indulgent, creamy, and chocolatey. With a simple preparation process and minimal ingredients, they are a must-try for both vegan and non-vegan dessert lovers alike. Whether you’re hosting a party, looking for a sweet treat, or just want to enjoy a vegan version of your favorite candy, these cheesecakes are sure to be a hit!

So, what are you waiting for? Get into the kitchen, grab your ingredients, and whip up these delicious mini cheesecakes today. You won’t regret it!