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Mini No-Bake Kit Kat Cheesecakes

Prep Time 30 minutes
Total Time 30 minutes
Servings 8 pieces
Calories 350
Delight in these creamy, chocolatey mini cheesecakes topped with crunchy Kit Kat pieces, all made without baking for a quick and indulgent treat.

Ingredients

Crust

  • 150 g digestive biscuits
  • 1 tablespoon cocoa powder
  • 50 g dairy-free butter / margarine

Filling

  • 260 ml dairy-free whipping cream (1 pot of Elmlea Plant Based Alternative Double cream)
  • 160 g dairy-free cream cheese
  • 50 g dairy-free dark chocolate (70%) (melted)
  • 2 Vegan Kit Kats roughly chopped

Decoration & Sides

  • 50 g dairy-free block butter
  • 200 g icing sugar
  • 100 g dairy-free dark chocolate (melted)
  • 50 ml aquafaba (chickpea brine)

Vegan Kit Kats for decoration

Instructions 

  • Melt the dairy-free butter in a saucepan, then mix with crushed biscuits and cocoa powder. Press into cupcake tins and freeze.
  • Whip the dairy-free cream and cream cheese until thick, then fold in melted chocolate and chopped Kit Kats. Pipe into the tins and freeze for 4 hours.
  • Make Swiss meringue buttercream by whipping butter, icing sugar, aquafaba, and melted dark chocolate until light and creamy. Pipe on top of each cheesecake and decorate with chopped Kit Kats and halved Kit Kats.

Notes

Ensure to freeze the cheesecakes thoroughly before serving for best texture.
Calories: 350kcal
Cost: $15
Course: Dessert
Cuisine: Vegan
Keyword: cheesecake