No-Bake Vegan Mini Kinder Bueno Cheesecakes
Silky-smooth, no-bake mini cheesecakes with rich swirls of vegan hazelnut spread and toasted hazelnuts—an indulgent dairy-free twist on Kinder Bueno.
Equipment
Ingredients
Base
toasted hazelnuts (toasted)
100 g
cocoa powder
20 g
coconut oil (melted)
30 g
Cheesecake Filling
raw cashews (soaked)
200 g
coconut cream (chilled)
250 g
maple syrup
80 ml
lemon juice
30 ml
vanilla extract
10 ml
vegan hazelnut spread
120 g
Topping
coconut cream (chilled)
200 g
toasted hazelnuts (chopped)
30 g
Instructions
Prepare the base
Mix ground toasted hazelnuts with cocoa powder and melted coconut oil until it resembles wet sand.
Form the crust
Press the base mixture firmly into the bottom of 6 silicone muffin molds or mini cheesecake pans.
Blend the cheesecake filling
Blend soaked cashews, coconut cream, maple syrup, lemon juice and vanilla until completely smooth and creamy.
Swirl in the hazelnut spread
Gently fold or swirl the vegan hazelnut spread into the cheesecake mixture to create a marbled effect.
Fill the molds
Spoon the swirled cheesecake mixture over the prepared bases, smoothing the tops.
Freeze to set
Place the mini cheesecakes in the freezer for 2–3 hours until firm.
Whip the coconut cream topping
Whip chilled coconut cream until light and fluffy.
Garnish and serve
Pipe or spoon the whipped coconut cream onto each mini cheesecake, sprinkle with chopped toasted hazelnuts, and serve immediately or keep chilled.
Original recipe
Storage
Store in an airtight container. Let thaw 10 minutes at room temperature before serving if frozen.
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