Vegan Chocolate Chip Cheesecake Bites
Indulge in these delightful Mini Chocolate Chip Cheesecake Bites! Conveniently portion-sized, with a creamy vegan cheesecake filling spotted with dark chocolate chips, served on a crunchy biscuit base.
Equipment
- 1-2 mixing bowl
- 1 electric mixer
- 4 Dessert rings or muffin cases
- 1 Tray lined with parchment paper
- 1 spatula
- 1 Refrigerator
Ingredients
For the cheesecake crust:
- 1 cup vegan biscuits (90 g) crushed into fine crumbs
- ½ cup rolled oats (45 g)
- 2 tablespoon vegan butter (28 g) melted
For the chocolate chip cheesecake filling:
- 1.5 cups unflavoured vegan cream cheese (360 g)
- ¼ cup sweetened condensed oat milk (60 ml)
- ¼ cup evaporated oat milk (60 ml)
- ⅓ cup granulated sugar (65 g)
- 1 teaspoon pure vanilla extract
- 1 tablespoon cornstarch (8 g)
- ½ cup dairy-free chocolate chips (90 g)
For the topping:
- ¼ cup dairy-free chocolate chips (45 g)
- 1 tablespoon sweetened condensed oat milk (15 ml)
Instructions
- In a mixing bowl, combine the crushed vegan biscuits, rolled oats, and melted vegan butter. Press the mixture firmly and evenly into the base of individual dessert rings or muffin cases to form the cheesecake crust. Place them on a tray lined with parchment paper and refrigerate while preparing the filling.
- In a separate bowl, beat the vegan cream cheese until smooth. Add the sweetened condensed oat milk, evaporated oat milk, granulated sugar, vanilla extract, and cornstarch. Mix until thoroughly combined and creamy.
- Gently fold in the dairy-free chocolate chips into the cheesecake mixture.
- Spoon the cheesecake filling onto the prepared crusts in the dessert rings or muffin cases, distributing it evenly among them. Smooth the tops with a spatula.
- Place the cheesecake bites in the refrigerator to chill and set for at least 4 hours or overnight.
- For the topping, melt the dairy-free chocolate chips and sweetened condensed oat milk together until smooth. Drizzle the topping over the chilled cheesecake bites.
- Carefully remove the dessert rings or muffin cases before serving.
Notes
- Ensure the melted butter is fully mixed with the crushed biscuits and oats to create a solid crust base.
- Use softened vegan cream cheese for easier blending and smoother filling consistency.
- Refrigerate the cheesecake bites for at least 4 hours or overnight for best results - this helps in setting and enhancing flavors.
- To achieve a neat drizzle for the topping, wait until the melted chocolate is slightly cooled before pouring over the chilled cheesecake bites.
- Serve these delightful treats chilled for a refreshing dessert experience.