Mini No-Bake Kit Kat Cheesecakes: A Decadent Vegan Delight

These Mini No-Bake Kit Kat Cheesecakes are the perfect treat for any occasion. They combine a rich, chocolate digestive base with a creamy, dairy-free cheesecake filling, and are topped off with crunchy, crispy vegan Kit Kats. This dessert is easy to prepare, no-bake, and completely vegan, making it an ideal option for plant-based eaters or anyone craving a fun, indulgent dessert without the fuss of baking.

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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)
• 160g dairy-free cream cheese (e.g. Violife, Nush, or Sainsbury’s Free From)
• 50g dairy-free dark chocolate (70% cocoa)
• 2 vegan Kit Kats, roughly chopped
• A few packs of vegan Kit Kats for decorating the sides

For the chocolate swirl topping:

• 100g dairy-free block butter (e.g. Naturli or Flora Plant-Based Block)
• 200g icing sugar
• 100g dairy-free dark chocolate (melted)
• 50ml aquafaba (chickpea brine)

Method

Making the Base

1. Begin by melting the dairy-free butter in a small saucepan over low heat. Once melted, remove from the heat and pour the butter into a medium mixing bowl.
2. In a food processor or blender, add the digestive biscuits and cocoa powder. Blend until you achieve fine crumbs. Combine the biscuit crumbs with the melted butter and stir until it resembles wet sand. When pressed between your fingers, it should hold its shape.
3. Press about 50g of the mixture into each cookie cup tin (you can use a 6-cup cupcake tin if you don’t have a specific mini cheesecake tin). Compact the mixture with your hands to make sure it’s firm and even.
4. Place the base into the freezer while you prepare the cheesecake filling.

Making the Cheesecake Filling

1. In a medium bowl, combine the dairy-free whipping cream and cream cheese. Using a hand mixer or stand mixer, whip the mixture on low speed to avoid splashing, then increase the speed to high and continue whipping until the mixture thickens. This should take around 5 minutes.
2. Melt the dark chocolate using a bain-marie (double boiler method) or in the microwave, stirring in intervals. Once melted, allow it to cool slightly before adding it into the whipped cream mixture. Whip to combine.
3. Gently fold in the chopped Kit Kats, making sure they are evenly distributed throughout the cheesecake filling.
4. Transfer the cheesecake filling into a piping bag fitted with a large round tip nozzle.

Assembling the Cheesecakes

1. Take the chilled base out of the freezer and arrange five half-Kit Kats around the edge of each cup tin. This creates a stunning visual effect with the Kit Kats surrounding the cheesecake filling.
2. Pipe the cheesecake filling into the center of the tin. Tap the tin gently on the countertop to settle the filling and ensure it reaches the edges.
3. Place the tin back into the freezer for at least 4 hours or overnight to set.

Making the Chocolate Swirl

1. In a large mixing bowl, add the dairy-free butter and whip it until it becomes creamy. This should take a couple of minutes with a stand mixer or hand mixer.
2. Sift in the icing sugar, and continue whipping on high speed for another 2 minutes to fully incorporate it.
3. Add the melted dark chocolate and aquafaba to the butter mixture and whip for about 5 minutes until it becomes light, airy, and creamy. Be cautious not to overwhip, as it can become too soft. If necessary, add a bit more icing sugar to thicken it.
4. Transfer the chocolate buttercream into a piping bag with an open star tip nozzle. Pipe a swirl of cream on top of each cheesecake.

Finishing Touches

1. Decorate the top of each cheesecake with some chopped vegan Kit Kat pieces and a half Kit Kat for extra flair and flavor.
2. Place the cheesecakes back into the fridge to allow the swirl to firm up and set.

Serving Suggestions

These mini cheesecakes are best served after a few hours in the fridge. They’re perfect for summer gatherings, birthdays, or any occasion that calls for a deliciously indulgent treat. Serve them chilled for the best texture, and pair with a refreshing plant-based drink such as iced tea or a vegan milkshake for a delightful treat.

Tips for Success

1. Base Texture: Ensure that the digestive biscuit base is compacted well. If it’s too loose, the base may crumble. If you prefer a firmer base, you can add extra biscuits or cocoa powder, but be mindful of the texture to avoid making it too dense.
2. Choosing Dairy-Free Ingredients: The type of dairy-free cream cheese and whipping cream you use plays a big role in the final texture of your cheesecakes. I recommend using Elmlea Plant-Based Double Cream and Violife Dairy-Free Cream Cheese for a smooth, creamy result. Avoid coconut cream, as it can affect the texture.
3. Substituting Kit Kats: If you can’t find vegan Kit Kats, feel free to use another crispy chocolate bar or even a homemade crispy wafer for a similar texture. This dessert works great with other vegan chocolate options as well.
4. Freezing and Setting: The cheesecakes need to freeze for at least 4 hours or overnight for the best texture. If they aren’t firm enough, they won’t come out of the tin neatly. Let them defrost for 30 minutes in the fridge before serving if they’ve been frozen overnight.
5. Storing: These cheesecakes should be kept in the fridge and are best enjoyed within 3 days. Store them in an airtight container to keep them fresh.

Conclusion

These Mini No-Bake Kit Kat Cheesecakes are an indulgent, vegan-friendly dessert that’s easy to make and absolutely delicious. With a chocolate digestive base, a creamy dairy-free cheesecake filling, and crispy vegan Kit Kats, they are sure to satisfy anyone’s sweet tooth. Whether you’re vegan or not, these cheesecakes will be a hit at your next gathering. They offer the perfect balance of creamy, crunchy, and chocolaty flavors, and the no-bake method makes them a hassle-free treat. Enjoy the process of making them as much as you’ll enjoy eating them!