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 Video

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!