Mini No-Bake Vegan Kit Kat Cheesecakes: A Delicious Treat for Everyone

If you’ve ever craved the crispy and creamy satisfaction of a Kit Kat but thought you could never enjoy one again due to dietary restrictions, this recipe is about to change that! Welcome to the world of Mini No-Bake Vegan Kit Kat Cheesecakes, an indulgent dessert that combines the crispy wafer texture of vegan Kit Kats, a rich and creamy cheesecake filling, and a delightful chocolate swirl topping. The best part? This treat is 100% vegan, so you can enjoy it guilt-free!

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These cheesecakes have a base made of crunchy digestive biscuits, a smooth and chocolatey filling, and are topped with a silky meringue buttercream that will leave you wanting more. With the rise in popularity of vegan alternatives in recent years, this dessert allows you to recreate a childhood favorite in a modern, plant-based way. In fact, the vegan Kit Kat, which debuted in 2020, brings the nostalgic chocolate experience right back. Perfect for summer days, these no-bake cheesecakes require no oven, which makes them a breeze to prepare and enjoy on a hot day or at a celebration.

In this article, we’ll walk you through every step of creating these miniature masterpieces, from preparing the base to assembling the cheesecake filling, and finally, decorating with a decadent chocolate swirl. Whether you’re a seasoned vegan baker or a curious newbie, this recipe is simple enough for anyone to make and will definitely impress your friends, family, or guests.

The Appeal of Vegan Kit Kat Cheesecakes

Vegan baking has come a long way, with an increasing number of delicious plant-based alternatives available on the market. For those who miss the crispy wafer layers of Kit Kat, the vegan version offers the same satisfying crunch and smooth chocolate experience. Nestlé, the maker of Kit Kat, introduced the vegan version in 2020, making it easier for those who follow a plant-based lifestyle to indulge in this iconic chocolate bar.

Not only does this recipe offer a nostalgic flavor, but it also introduces a fun twist by turning it into a no-bake cheesecake. Perfect for warm weather, this dessert doesn’t require you to turn on the oven, keeping your kitchen cool while still delivering a rich and indulgent treat. The creamy, light texture of the filling paired with the crispiness of the Kit Kat and the decadent chocolate topping creates a balanced combination of flavors and textures that is both refreshing and satisfying.

Ingredients Breakdown

These Mini No-Bake Vegan Kit Kat Cheesecakes are made from three key components: the base, the cheesecake filling, and the chocolate swirl topping. Each layer adds its own special touch, making every bite a delightful experience. Let’s break down the ingredients for each component:

Base Ingredients

• 150g Digestive Biscuits – The digestive biscuits form the base of the cheesecake. They’re crunchy, slightly sweet, and provide the perfect contrast to the creamy filling. If you can find vegan chocolate digestives, even better, but regular digestives work wonderfully when paired with cocoa powder.
• 1 Tablespoon Cocoa Powder – The cocoa powder adds a rich chocolate flavor to the base, giving it an extra layer of indulgence.
• 50g Dairy-Free Butter/Margarine – This binds the biscuit crumbs together to form a solid base. It’s essential to use vegan butter to keep the recipe dairy-free.

Cheesecake Filling Ingredients

• 260ml Dairy-Free Whipping Cream (Elmlea Plant-Based Alternative Double Cream) – This is the key to achieving a thick and creamy texture in the filling. Elmlea’s whipping cream holds its shape well, creating a smooth, airy texture when whipped.
• 160g Dairy-Free Cream Cheese – Provides the signature tangy, creamy texture of a classic cheesecake. Brands like Violife, Nush, or Sainsbury’s own Free From range work well for this.
• 50g Dairy-Free Dark Chocolate (70% Cocoa) – Dark chocolate adds depth to the filling, giving it a rich, slightly bitter contrast to the sweetness of the other ingredients.
• 2 Vegan Kit Kats (roughly chopped) – These are the stars of the show, offering that iconic crispy texture and chocolatey sweetness. Use a good quality vegan Kit Kat to get the best results.
• Vegan Kit Kats for Decoration – Additional Kit Kats are used to decorate the cheesecakes, creating an eye-catching presentation that will make them even more irresistible.

Chocolate Swirl Ingredients

• 100g Dairy-Free Block Butter – Used in the chocolate swirl topping, the block butter gives it the necessary structure. A solid vegan butter like the Naturli Vegan Block works perfectly here.
• 200g Icing Sugar – This helps create the smooth, creamy consistency of the meringue buttercream. It’s essential for achieving the right texture and sweetness.
• 100g Dairy-Free Dark Chocolate (melted) – This adds a rich chocolatey flavor to the buttercream, balancing the sweetness and creating the perfect swirl topping.
• 50ml Aquafaba (Chickpea Brine) – Aquafaba is the liquid from a can of chickpeas. It acts as an egg replacer and helps whip the buttercream to a light and airy texture.

Step-by-Step Instructions

Let’s dive into the process of creating these Mini No-Bake Vegan Kit Kat Cheesecakes. The recipe is broken into three main stages: preparing the base, making the cheesecake filling, and finishing with the chocolate swirl topping. You’ll be able to assemble these cheesecakes in no time!

1. Prepare the Base

1. Melt the Vegan Butter: Place the dairy-free butter or margarine in a small saucepan. Heat it over low heat until fully melted. Once melted, remove it from the heat and transfer it into a medium-sized heatproof mixing bowl.
2. Blend the Digestive Biscuits: Add the digestive biscuits and cocoa powder into a food processor or blender. Pulse until they turn into fine crumbs. This will be the foundation of the cheesecake’s base, so make sure the texture is smooth and uniform.
3. Combine the Butter and Biscuit Crumbs: Pour the melted butter into the crushed biscuit mixture. Stir with a wooden spoon or spatula until fully combined. The mixture should resemble wet sand and hold its shape when pressed between your fingers.
4. Press the Base into the Tin: Press approximately 50g of the mixture into each cupcake or mini cheesecake tin. Compact the crumbs firmly to ensure the base won’t crumble. For best results, use the back of a spoon or your fingers to evenly press the crumbs into the base of each cup.
5. Freeze the Base: Place the base into the freezer while you prepare the filling. This helps it set and hold its shape.

2. Prepare the Cheesecake Filling

1. Whip the Dairy-Free Cream and Cream Cheese: In a medium-sized bowl, combine the dairy-free whipping cream and cream cheese. Using a hand mixer or stand mixer, start on low speed and gradually increase to high speed. Whip until the mixture is thick and creamy. This should take about 5 minutes. The consistency should be firm enough to hold its shape when scooped.
2. Melt the Dark Chocolate: Use a bain-marie to gently melt the dark chocolate. Once melted, let it cool slightly before adding it to the whipped cream and cream cheese mixture. Mix well to combine.
3. Fold in the Chopped Kit Kats: Roughly chop the vegan Kit Kats and gently fold them into the cheesecake filling. Make sure the pieces are evenly distributed throughout the mixture, as these will add texture and flavor to every bite.
4. Pipe the Cheesecake Filling: Transfer the cheesecake filling into a piping bag fitted with a large round tip nozzle. Carefully pipe the filling into the prepared cupcake tins over the biscuit base. Tap the tin gently on the countertop to help the mixture settle evenly.
5. Freeze the Cheesecakes: Place the filled cheesecake tins back into the freezer for about 4 hours, or until they are firm to the touch. If you’re using a push-up tin, gently push up the base to release the cheesecakes once they’ve set.

3. Make the Chocolate Swirl Topping

1. Whip the Dairy-Free Butter: In a large mixing bowl, whip the dairy-free butter until it’s creamy and smooth. This is the base of your chocolate swirl topping.
2. Add the Icing Sugar: Sift the icing sugar into the whipped butter and mix until fully incorporated. The mixture should be smooth and fluffy.
3. Incorporate the Melted Chocolate and Aquafaba: Pour in the melted dark chocolate and the aquafaba (chickpea brine). Continue to whip the mixture for another 5 minutes until it becomes light and creamy. If it’s too soft, add a little more icing sugar to thicken it up.
4. Pipe the Swirl: Transfer the buttercream into a piping bag fitted with an open star tip nozzle. Pipe a decorative swirl on top of each cheesecake to finish them off.
5. Decorate with Kit Kats: Top each cheesecake with a few pieces of chopped vegan Kit Kats and half a Kit Kat along the edge for decoration.

Tips and Variations

• Substitute the Biscuits: If you can’t find vegan digestive biscuits, you can use any other type of biscuit that is vegan-friendly. Graham crackers are a good substitute if you prefer a slightly different flavor.
• Use Different Vegan Chocolate: If you’re not a fan of dark chocolate, you can use any other vegan chocolate you prefer. Just keep in mind that the flavor of the cheesecake will change based on your choice of chocolate.
• Add Fresh Berries: For a burst of freshness, top your cheesecakes with fresh berries like strawberries, raspberries, or blueberries. They add a refreshing contrast to the sweetness of the dessert.

Conclusion

These Mini No-Bake Vegan Kit Kat Cheesecakes are the perfect way to indulge in a classic treat while staying true to a vegan lifestyle. From the rich and creamy filling to the satisfying crunch of vegan Kit Kats, every bite will remind you why these cheesecakes are a must-try. Whether you’re baking for a special occasion, or simply craving something sweet, these mini cheesecakes are sure to impress. Give them a try and enjoy a dessert that’s both nostalgic and modern—vegan style!