Dessert

No-Bake Mini Bounty Cheesecakes Recipe

Name: No-Bake Mini Bounty Cheesecakes Recipe
Prep time: 20 min
Total time: 8 h 5 min
Cuisine: Vegan
Ingredients: 100g chocolate biscuits (gluten-free if desired); 50g dairy-free butter / margarine; 1/2 tablespoon desiccated coconut; 125g cashew nuts (soaked and drained); 280g vegan cream cheese; 75g icing / powdered sugar; 50g coconut cream (thick white cream from a can); 3 tablespoons desiccated coconut; 150g dairy-free dark chocolate; 150g dairy-free cream; 2 tablespoons desiccated coconut; Vegan bounty bar (optional); 220ml dairy-free whipping cream (for whipped topping)

Byanna orden November 11, 2026November 11, 2026

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Introduction

No-Bake Mini Bounty Cheesecakes are rich, coconut-leaning delights that come together without turning on the oven. They’re creamy, chocolatey, and finished with a silky ganache and coconut topping for a tropical bite.

A row of small dark chocolate cylinders sits on a white marbled surface, each coated in a snowy layer of shredded coconut. The bottom layer is the glossy chocolate bar, the middle layer is a thick coating of coconut flakes, and on top sits a tiny white square candy that adds a bright, pale accent. The overall look is a neat, repeating line of bite-sized treats with a two-texture contrast between smooth chocolate and flaky coconut. photo taken with an iphone --ar 4:5 --v 7

Ingredients

100 g chocolate biscuits (gluten-free option available)
50 g dairy-free butter / margarine
1/2 tablespoon desiccated coconut
125 g cashew nuts (soaked and drained)
280 g vegan cream cheese
75 g icing / powdered sugar
50 g thick coconut cream (from a can of coconut milk)
3 tablespoons desiccated coconut
150 g dairy-free dark chocolate
150 g dairy-free cream (coconut)
220 ml dairy-free whipping cream
2 tablespoons desiccated coconut
Vegan bounty bar or coconut chocolate bar (optional)

Instructions

Step 1: Melt the dairy-free butter in a small saucepan over low heat, then transfer to a medium heat-proof bowl. Let cool slightly.
Step 2: Blend the biscuits with 1/2 tablespoon desiccated coconut until fine. If you don’t have chocolate biscuits, use plain biscuits and add a dash of cocoa powder.
Step 3: Mix the biscuit crumbs with the melted butter until the texture resembles wet sand and holds together when pressed. Press about 1 1/2 tablespoons into each loose-bottom mini tin, packing firmly. Chill while making the filling.
Step 4: Soak the cashews overnight in water, then drain. Place in a blender with the vegan cream cheese, icing sugar, 50 g coconut cream, and 3 tablespoons desiccated coconut. Blend on high until very smooth, scraping down as needed. Add extra coconut cream if needed for a smoother texture.
Step 5: Divide the filling evenly among the tins, tapping to remove air bubbles. Chill in the fridge overnight to set.
Step 6: To unmold, briefly place the tins in the freezer for about 15 minutes, then run a knife around the edges and gently lift the cheesecakes from the tins.
Step 7: For the ganache, melt together the dairy-free chocolate and 150 g coconut cream over low heat until smooth and glossy. Let cool slightly, then spoon or pour over the cheesecakes. Return to the fridge to set for 30–60 minutes. If desired, sprinkle coconut on top while ganache is still wet.
Step 8: Whip the dairy-free cream with 2 tablespoons desiccated coconut to stiff peaks. Transfer to a piping bag fitted with a round tip.
Step 9: Once the ganache is set, pipe a swirl of coconut cream on each cheesecake. Decorate with a light sprinkle of desiccated coconut and a piece of vegan bounty bar if using. Serve and enjoy.

Tips & Variations

For a stronger coconut flavor, add a little more desiccated coconut to the filling.
Using plain biscuits with a dash of cocoa powder is a good substitute if chocolate biscuits aren’t available.
Chill times can be extended if your kitchen is warm to ensure clean unmolding.

Storage

Store the assembled cheesecakes in the fridge for up to 3 days. For best texture, keep the ganache set and the coconut whipped cream chilled until ready to serve. You can freeze uncoated cheesecakes for longer storage, then thaw in the fridge before finishing with ganache and toppings.

How to Serve

A row of dark chocolate cylindrical desserts sits on a white marbled surface, each piece coated in snowy coconut flakes with a glossy chocolate center visible through the sprinkle, and a small pale square topping perched on top like a tiny lid. The first layer is a firm chocolate cylinder, the second layer is a thick coat of shredded coconut around the sides, and the top layer is the pale square garnish resting on the summit. The whole presentation is on white plates or a white base, with the white marbled background giving a clean, bright look and scattered coconut shreds adding texture around the desserts. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these without cashews?

The recipe relies on blended soaked cashews for the creamy texture; you can substitute with soaked almonds or a vegan cream cheese base, but the texture may differ slightly.

Do I need to refrigerate overnight?

Chilling overnight helps the cashew filling firm up and the flavors to meld. If you’re short on time, a minimum of 4–6 hours will still yield good results.