Description
No-Bake Mini Bounty Cheesecakes are a creamy, coconut-kissed vegan treat with a chocolate biscuit base, a cashew-cream filling, glossy ganache, and a coconut whipped topping. They’re set in a tin and served as bite-sized desserts, perfect for a dairy-free crowd.
Ingredients
Scale
Base
- 100g chocolate biscuits (gluten-free if desired)
- 50g dairy-free butter / margarine
- 1/2 tablespoon desiccated coconut
Cheesecake filling
- 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
Ganache
- 150g dairy-free dark chocolate
- 150g dairy-free cream
Toppings
- 2 tablespoons desiccated coconut
- Vegan bounty bar (optional)
- 220ml dairy-free whipping cream (for whipped topping)
Instructions
- Base preparation: Melt the dairy-free butter in a small saucepan over low heat until fully melted. Pour the melted butter into a medium heat-proof mixing bowl to cool slightly.
- Crush the biscuits: In a blender or food processor, blend the chocolate biscuits and 1/2 tablespoon desiccated coconut until fine crumbs. Pour the biscuit crumbs into the melted butter and mix with a wooden spoon until the texture resembles wet sand. The mixture should hold its shape when pressed.
- Line and press: Press approximately 1.5 tablespoons of the mixture into each loose-bottomed mini tin or silicone cup, firmly compacting to create a sturdy base. Chill in the fridge while you make the filling.
- Soak cashews: Soak the cashew nuts overnight in cold water (or for several hours) to soften for blending.
- Make the filling: Drain soaked cashews. In a high-speed blender, blend cashews with vegan cream cheese, icing sugar, coconut cream, and 3 tablespoons desiccated coconut until smooth and creamy, stopping to scrape down the sides as needed. You may add a splash of coconut cream if the mixture is too thick.
- Assemble filling: Evenly divide the cheesecake filling among the prepared tins, tapping the tins gently on the work surface to remove air bubbles. Return to the fridge to set overnight.
- Unmold and chill: Once set, remove the mini cheesecakes from the fridge. For easier unmolding, place the tin in the freezer for about 15 minutes to firm up, then run a knife around the edges to loosen and extract the cheesecakes.
- Ganache prep: Optional tip: For a firmer ganache set, freeze the cheesecakes for 15–20 minutes before coating.
- Make ganache: In a small saucepan over low heat, combine chocolate and coconut/ dairy-free cream. Stir continuously until melted and glossy. Remove from heat and cool slightly before pouring over each cheesecake to cover the top. Return to the fridge for 30–60 minutes until ganache sets.
- Toppings: Whip the dairy-free whipping cream with 2 tablespoons desiccated coconut until stiff peaks form. Transfer to a piping bag with a round tip. Once ganache is set, pipe a swirl of coconut cream on each cheesecake. Sprinkle with desiccated coconut and optionally place a chunk of vegan bounty bar on top.
- Serve: Chill briefly if needed and serve the mini cheesecakes chilled.
Notes
- Cashews can be soaked up to 12 hours in advance; drain well before blending.
- For a stronger coconut flavor, increase desiccated coconut in the filling by another tablespoon.
- Nut-free option: substitute cashews with soaked peeled almonds blended to smooth consistency, though texture may differ.
- Store leftovers in the fridge for up to 3 days or freeze for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
Keywords: vegan, no-bake, cheesecake, coconut, cashews, ganache, chocolate, dairy-free, dessert
