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Vegan Chocolate Chip Cheesecake Bites

These Vegan Chocolate Chip Cheesecake Bites are a delightful blend of creamy cheesecake and chocolate, served in bite-sized portions for easy enjoyment.
Print Recipe
Prep Time 20 minutes
Total Time 4 hours
Servings: 12 bites
Course: Dessert, Snack
Cuisine: American, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup vegan biscuits, crushed These form the base of your delicious bites.
  • 1/2 cup rolled oats Adding healthy texture to the crust.
  • 2 tbsp vegan butter, melted This gives richness and helps the crust hold together.
For the cheesecake filling
  • 1.5 cups unflavored vegan cream cheese The star of your cheesecake filling.
  • 1/4 cup sweetened condensed oat milk Adds natural sweetness.
  • 1/4 cup evaporated oat milk Keeps the filling light and airy.
  • 1/3 cup granulated sugar Just the right amount of sweetness.
  • 1 tsp pure vanilla extract For that lovely hint of vanilla flavor.
  • 1 tbsp cornstarch Acts as a thickening agent in the filling.
  • 1/2 cup dairy-free chocolate chips Mixed in for a delightful chocolate explosion.
  • 1/4 cup dairy-free chocolate chips for drizzling To top off your bites beautifully.
  • 1 tbsp sweetened condensed oat milk for drizzle To create a silky sauce that complements the chocolate.

Method
 

Preparation of the crust
  1. In a mixing bowl, combine the crushed vegan biscuits, rolled oats, and melted vegan butter. Mix until well combined.
  2. Press this mixture into individual dessert rings or muffin cases to create the crust. Then, refrigerate it while you prepare the filling.
Making the cheesecake filling
  1. Using an electric mixer, beat the vegan cream cheese until smooth and creamy.
  2. Gradually add in the sweetened condensed oat milk, evaporated oat milk, granulated sugar, vanilla extract, and cornstarch. Mix until creamy and well-blended.
  3. Gently fold in the dairy-free chocolate chips into the cheesecake mixture until evenly distributed.
Assembly and chilling
  1. Spoon the cheesecake filling onto your prepared crusts, smoothing the tops for a polished finish.
  2. Cover the cheesecake bites with plastic wrap and refrigerate for at least 4 hours, or ideally overnight.
Preparing the topping
  1. Melt the remaining dairy-free chocolate chips along with the sweetened condensed oat milk in a small saucepan over low heat, stirring until smooth and glossy.
Serving
  1. Once set, gently remove the dessert rings or muffin cases before drizzling the melted chocolate over the cheesecake bites.

Notes

To achieve an ultra-smooth filling, ensure your vegan cream cheese is at room temperature before beating. For a firmer filling, consider adding a bit more cornstarch. You can add different flavored extracts, such as almond or coconut, to the filling. Make these bites ahead of time and freeze them!