OK guys, I think this is one of the best indulgent desserts everrrrr. I nearly died when I tasted these vegan chocolate hazelnut cheesecake beauties, made with the almighty Vego Spread. Which is basically vegan Nutella but it’s fully organic, a little bit crunchy and wayyyy better!

Let me just specify two things here:

  1. I was not sponsored by Vego chocolate to create this post. (However, more than happy for them to send me some free stuff so I can create more incredible recipes like this one 😉
  2. Unlike my super healthy, 100% wholefood vegan Mango Cheesecake recipe, this is a bit of a ‘cheat day’ one. I try to keep my recipes as wholefood-based as possible, as you know. But with the inclusion of vegan chocolate biscuits, vegan cream cheese, and a buttload of Vego chocolate spread (which has super clean ingredients, but still… SUGAR), this one’s a decadent exception. Because we all deserve a little blowout once in a while, and truthfully you could do MUCH worse for your body than these 😉

Vego Spread Recipe

Now that’s out of the way, let me tell you about Vego chocolate. In case you haven’t discovered it yet, it’s actually the best chocolate in the whole world. Bar none. Pun intended.

It’s vegan, organic, fair trade, gluten-free and the creamiest most delicious chocolate ever. So as if their chocolate wasn’t enough to rock the vegan world, they have recently come out with a Vego Chocolate Hazelnut Spread. And it’s just as amazing.

I truly think these mini vegan cheesecakes are a recipe that does it justice. It’s that good. They seriously melt in your mouth. Back in my non-vegan days I made an actual Nutella cheesecake, and I swear it was nowhere near as good as these babies.

Yes, this brand is still a little more costly than its non-vegan counterparts, but it’s sooo worth it. As more and more people support ethical brands like this one, not only will the standards of taste and quality be raised, but the price will also come down!

Vego Chocolate Spread Recipe


As for the vegan cream cheese, I used the Scottish-produced ‘Sheese’ brand Creamy Sheese. It’s the best I’ve tried so far and it’s palm oil free, non-GMO and based on coconut oil and soy protein. The thickener and flavourings used are all natural too, so it’s one of the better choices. If you live in the UK, you will find that Tesco has rebranded this vegan cheese under their own ‘Free From’ range, but it’s the same stuff. Here in Australia it’s available in most major supermarkets.

I know I’ll be doing a whole bunch of these vegan chocolate hazelnut cheesecakes for Christmas day next week. I’m looking forward to fooling some family and friends into thinking they’re the real deal 😉

Enjoy and please let me know what you think in the comments!

Vegan Chocolate Hazelnut Cheesecake
5 from 1 vote
Vegan Chocolate Hazelnut Cheesecake
No Bake Vegan Chocolate Hazelnut Cheesecakes
Prep Time
15 mins
fridge/freeze time
2 hrs 10 mins

Made with Vego spread (the vegan equivalent of Nutella)!

Course: Dessert
Keywords: Mini Vegan Cheesecakes, Vegan Cheesecake, Vegan Nutella Cheesecakes
Servings: 6 pieces
For the Base:
  • 125 g vegan chocolate biscuits *see note
  • 1.5 tbsp vegan butter melted
For the Filling:
  • 100 g Vego spread *see note
  • 250 g vegan cream cheese at room temperature
  • 1/4 cup maple syrup
  • 2 tbsp coconut oil melted
  • 2 tbsp chopped hazelnuts to garnish
  • 6 tsp extra Vego spread to garnish
For the Base:
  1. Add biscuits and melted vegan butter to a food processor blend to a fine crumb.

  2. Divide mixture into 6 even portions and press into the bases of 6 lightly greased silicon muffin moulds.

  3. Refrigerate for 10 minutes or so while you prepare the filling.

For the Filling:
  1. Add the cream cheese (make sure it's at room temperature), Vego spread and maple syrup to a mixing bowl and use electric beaters to beat on medium speed for 1 minute.

  2. Add the melted coconut oil and beat for a further 30 seconds.

  3. Pour the filling onto the prepared bases then freeze for 2 hours, ensuring that they sit flat in the freezer (otherwise you'll end up with crooked cakes like some of mine were)!

  4. Push out of the moulds and arrange on a plate. Allow to rest at room temperature for at least 1 hour then return to fridge until ready to serve.

  5. To serve, garnish the cheesecakes with an extra teaspoon or so of Vego spread and a sprinkle of chopped hazelnuts. Voila!

Recipe Notes

*I used Arnott's Chocolate Ripple Biscuits and they worked a treat. Vego spread can be found at most places that stock vegan groceries. If in doubt there are many online stockists that sell it. It's worth hunting for!


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