Vegan No-Bake Mini Kinder Cheesecakes

Imagine a dessert that combines the creamy indulgence of cheesecake with the irresistible taste of Kinder Bueno—but completely plant-based, mini-sized, and no-bake. Enter the Vegan No-Bake Mini Kinder Cheesecakes, a treat that’s as decadent as it is fun to make. These bite-sized desserts are filled with velvety hazelnut cream, topped with whipped coconut cream, and finished with crunchy praline cookies. Perfect for parties, gifting, or a sweet personal indulgence, they are an elegant, guilt-free way to satisfy your chocolate cravings.

Whether you’re a vegan dessert enthusiast or just looking to try a fresh twist on classic treats, these cheesecakes are simple to assemble, utterly delicious, and visually stunning. In this post, we’ll walk you through every step—from soaking cashews to swirling the golden hazelnut spread—to ensure your mini cheesecakes turn out perfectly every time.

Why You’ll Love This Recipe

• Vegan & dairy-free: All ingredients are plant-based, making it suitable for a variety of dietary preferences.
• No-bake convenience: No oven needed; perfect for busy days or warmer months.
• Flavor-packed layers: Each cheesecake combines cookie crunch, creamy filling, and rich hazelnut notes.
• Mini-sized perfection: Ideal for portion control or entertaining, with six individual servings.
• Customizable toppings: Chocolate praline cookies and chopped hazelnuts allow for creative decoration.
• Make-ahead friendly: Can be prepared the day before, making dessert stress-free.

Ingredients Breakdown

Here’s a detailed ingredient list organized by component. Following these exact measurements ensures a flawless result.

Ingredients for the Base

• 40g of dairy-free butter (Flora Plant Block recommended)
• 100g of cookies (I use Rhythm 108 Hazelnut Chocolate Praline Cookies)

Ingredients for the Cheesecake Filling

• 125g of cashew nuts (soaked overnight)
• 250g of vegan cream cheese
• 75g of icing/powdered sugar
• 50g of coconut cream
• 1 teaspoon of vanilla extract or vanilla bean paste
• 3 tablespoons of Rhythm 108 Golden Blonde Spread
• 3 tablespoons of roughly chopped roasted hazelnuts

Ingredients for the Whipped Cream & Toppings

• 220ml of dairy-free whipping cream
• 50g of Golden Blonde Spread
• Roughly chopped hazelnuts (for sprinkling)
• Rhythm 108 chocolate hazelnut praline cookies (for decoration)

Yield: 6 mini cheesecakes
Prep Time: 10 minutes (+ overnight soaking)
Method: No-bake
Cuisine: American/Vegan

Tools & Equipment Needed

To make these mini cheesecakes easily and accurately, you’ll need:

• 6-hole loose base or push-up cookie cup tin
• Small saucepan for melting butter
• Medium heatproof mixing bowls
• Food processor or blender for base and filling
• Wooden spoon or spatula
• Measuring spoons and cups
• Stand mixer with balloon whisk or electric hand whisk for whipped cream
• Piping bag with medium round tip nozzle
• Knife and spoon for decorating
• Refrigerator and freezer for setting

Optional: Silicone spatula, parchment paper, or silicone mat to aid in cheesecake removal.

Step-by-Step Instructions

Step 1: Prepare the Base

1. Grease the tin: Lightly butter the 6-hole loose base tin with a small amount of dairy-free butter.
2. Melt the butter: In a small saucepan over low heat, melt 40g of dairy-free butter. Transfer to a medium heatproof bowl.
3. Process the cookies: Blend 100g of cookies into fine crumbs in a food processor.
4. Combine butter and crumbs: Mix the cookie crumbs into the melted butter until it resembles wet sand. Adjust with extra crumbs or butter if too dry or wet.
5. Press into tins: Add 1½ tablespoons per tin and press firmly to compact the base. Set aside while preparing the cheesecake filling.

Step 2: Prepare the Cheesecake Filling

1. Soak cashews: Soak 125g of cashew nuts in water overnight to soften. Drain before use.
2. Blend filling: Combine drained cashews, 250g vegan cream cheese, 75g icing sugar, 50g coconut cream, 1 teaspoon vanilla extract, 3 tablespoons golden blonde spread, and 3 tablespoons chopped hazelnuts in a high-speed blender. Blend for approximately 5 minutes until smooth, scraping down sides as needed.
3. Layer the filling: Pour evenly into each prepared tin over the cookie base. Optional: swirl in some golden blonde spread and sprinkle chopped hazelnuts between layers.
4. Refrigerate overnight: Place in the fridge for at least 8 hours to set. For easier removal, freeze for 15 minutes prior to unmolding.

Step 3: Whipped Cream & Toppings

1. Whip cream: In a stand mixer with balloon whisk or using an electric hand whisk, whip 220ml dairy-free cream with 1/2 tablespoon of golden blonde spread until peaks form.
2. Pipe cream: Transfer to a piping bag fitted with a medium round tip and pipe around the edge of each cheesecake, creating a small well in the center.
3. Decorate: Spoon or pipe additional golden blonde spread in the well, then sprinkle roughly chopped hazelnuts and a piece of chocolate praline cookie on top.

Tips & Variations

• Nut-free alternative: Substitute cashews with sunflower seeds to avoid nuts.
• Chocolate indulgence: Drizzle melted vegan chocolate over the cheesecakes for extra decadence.
• Flavor variations: Add a hint of cinnamon or cocoa powder to the cheesecake filling for a twist.
• Mini party bites: Use smaller tins for bite-sized portions suitable for buffets.
• Texture boost: Lightly toast the chopped hazelnuts to intensify flavor.

Flavor Profile & Pairings

• Taste: Sweet, nutty, and creamy with a hint of chocolate-hazelnut richness.
• Texture: Crunchy cookie base, smooth cheesecake filling, fluffy cream, and crunchy hazelnuts.
• Serving suggestion: Serve chilled alongside fresh berries, vegan chocolate sauce, or a warm cup of coffee.

Nutritional Overview (Per Mini Cheesecake)

Nutrient	Amount
Calories	~320 kcal
Protein	5g
Carbohydrates	25g
Fat	24g
Fiber	2g
Sugar	12g

Dietary Notes: Vegan, dairy-free, egg-free. Contains nuts (cashews, hazelnuts).

Make-Ahead & Storage Tips

• Refrigeration: Store in an airtight container for 3–5 days. Let sit at room temperature 10 minutes before serving for best flavor.
• Freezing: Freeze before adding whipped cream for up to 1 month. Add toppings after thawing.
• Prep ahead: Cashews and cookie base can be prepared the day before.

FAQs

Q1: Can I use a different vegan cream cheese?
A1: Yes, any plant-based cream cheese works. Firmness may vary slightly.

Q2: Can I skip the golden blonde spread?
A2: You can, but the spread adds the signature hazelnut flavor reminiscent of Kinder Bueno.

Q3: How do I make them nut-free?
A3: Substitute cashews and hazelnuts with sunflower seeds and seed butter.

Q4: Can I make larger cheesecakes instead of mini?
A4: Yes, adjust the quantities proportionally and increase chilling time.

Q5: Can these be transported?
A5: Yes, but keep refrigerated and assemble whipped cream/toppings just before serving for best results.

Cooking Timeline at a Glance

Step	Time
Base prep	10 min
Cheesecake filling prep	15 min
Refrigeration	Overnight
Whipped cream & toppings	15–20 min
Total active time	~45 min

Serving Suggestions

• Display on a dessert platter for gatherings.
• Pair with fresh fruit or vegan hot chocolate.
• Individual mini size makes it perfect for gifting.

Ingredient Spotlight

Cashew Nuts

• Key for creamy texture. Soak overnight to ensure smooth filling.
• Store in a cool, dry place, away from sunlight.

Golden Blonde Spread

• Provides signature hazelnut flavor and creaminess.
• Can be used for layering, swirling, or topping.

Pro Cooking Tips

• Use a high-speed blender for smooth filling.
• Compact the cookie base firmly to prevent crumbling.
• Chill tins before removing to maintain shape.
• Swirl toppings artistically for an Instagram-worthy look.

Storage & Freezing Guide

• Cheesecake base & filling: Freeze up to 1 month without cream.
• Whipped cream: Add after thawing to maintain texture.
• Hazelnut toppings: Store separately if prepping ahead.

Recipe Variations

1. Chocolate-Hazelnut Cheesecakes: Add vegan chocolate chunks to the filling.
2. Berry Surprise: Add a thin layer of berry compote under the cream swirl.
3. Mini Trifles: Serve in clear cups for layered presentation.
4. Coffee Hazelnut: Add a teaspoon of instant coffee to the filling for mocha flavor.

Expanded Conclusion

These Vegan No-Bake Mini Kinder Cheesecakes are a fun, indulgent, and elegant dessert perfect for any occasion. With a combination of creamy filling, crunchy bases, and nutty chocolate toppings, they are sure to impress family, friends, or even yourself. Easy to make, customizable, and fully vegan, these mini cheesecakes are destined to become a favorite treat. Prepare them in advance, serve chilled, and enjoy the smiles they bring with every bite.

Indulge in the decadence of hazelnut heaven and make these cheesecakes your go-to dessert for parties, holidays, or a simple weeknight delight.

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