No-Bake Mini Bounty Cheesecakes

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If you love the classic pairing of tropical coconut and rich chocolate, these No-Bake Mini Bounty Cheesecakes are the ultimate plant-based treat. They pack everything you love about a Bounty bar—a deep chocolate crunch, a velvety coconut-cream center, and a glossy chocolate coating—into elegant, individual portions.

By skipping the oven and the tofu, this recipe relies on creamy soaked cashews, vegan cream cheese, and coconut cream to establish an unbelievably luxurious, thick texture that sets up perfectly in the fridge.

No-Bake Mini Bounty Cheesecakes
No-Bake Mini Bounty Cheesecakes

Recipe Specifications

  • Yield: 6–8 individual mini cheesecakes

  • Setting Time: Chilled overnight, plus 1 hour for the ganache coating

  • Baking Vessel: 6 or 8-hole loose-base cookie cup tin (or individual mini springform pans)

  • Dietary Profile: 100% Vegan, Plant-Based, Dairy-Free, Egg-Free, Tofu-Free

Comprehensive Ingredients Checklist

1. The Chocolate-Coconut Crust

  • 100g vegan chocolate biscuits (such as Oreos with the cream removed, Bourbon biscuits, or gluten-free chocolate cookies)

  • 50g dairy-free butter or margarine, melted

  • ½ tablespoon desiccated (shredded) coconut

2. The Velvety Coconut Cheesecake Core

  • 125g raw cashew nuts (must be soaked in water overnight and thoroughly drained)

  • 280g vegan cream cheese

  • 75g icing sugar (powdered sugar)

  • 50g coconut cream (the thick, solid white cream from the top of a chilled can of full-fat coconut milk)

  • 3 tablespoons desiccated coconut

3. The Glossy Chocolate Ganache Cloak

  • 150g dairy-free dark chocolate

  • 150g dairy-free coconut cream (liquid or smooth cream from the can)

4. The Whipped Topping & Garnish

  • 220ml dairy-free whipping cream

  • 2 tablespoons desiccated coconut (divided for the cream and dusting)

  • 1 vegan Bounty-style candy bar (such as Rhythm 108 Coconut Bar), sliced into small chunks

Step-by-Step Production & Assembly Guide

+-------------------------------------------------------------+
|    GARNISH: Vegan Bounty Bar Chunk & Desiccated Coconut    |
+-------------------------------------------------------------+
|    TOPPING: Piped Swirl of Whipped Coconut Cream            |
+-------------------------------------------------------------+
|    COATING: Thick, Glossy Dark Chocolate Ganache Shell      |
+-------------------------------------------------------------+
|    MIDDLE: No-Bake Creamy Coconut & Cashew Cheesecake Core  |
+-------------------------------------------------------------+
|    BASE: Compacted Chocolate Biscuit & Coconut Crust       |
+-------------------------------------------------------------+
|             BUILT IN A LOOSE-BASE COOKIE CUP TIN            |
+-------------------------------------------------------------+

Phase 1: Pressing the Chocolate-Coconut Bases

  1. Melt the Butter: Melt the 50g of dairy-free butter in a small saucepan over low heat. Pour the melted butter into a medium mixing bowl.

  2. Blitz to Crumbs: Place the 100g of chocolate biscuits and ½ tablespoon of desiccated coconut into a food processor. Pulse until they form fine, uniform crumbs. (If you only have plain biscuits on hand, simply add 1 teaspoon of cocoa powder to the mix).

  3. Combine: Pour the crumbs into the melted butter and stir well. The texture should resemble wet sand and hold its shape tightly when pressed between your fingers.

  4. Pack the Tins: Evenly distribute roughly 1½ tablespoons of the damp crumb mixture into each hole of your loose-base tin. Use clean hands or the flat bottom of a small glass to firmly compact the crust down. Pressing hard is crucial to ensure the bases don’t crumble later. Pop the tin into the fridge to firm up while you make the filling.

Phase 2: Blending the Coconut Cheesecake

  1. The High-Speed Blend: Thoroughly drain your soaked cashews. Place them into a high-speed blender or powerful food processor along with the 280g of vegan cream cheese, 75g of icing sugar, 50g of coconut cream, and 3 tablespoons of desiccated coconut.

  2. Process to Satin: Blend on high speed for about 5 minutes until completely smooth, glossy, and free of any cashew grit. Because the batter is exceptionally thick, stop the machine a few times to scrape down the sides with a spatula. Chef’s Trick: If your blender is struggling, add an extra tiny splash of liquid coconut cream to help it catch.

  3. Fill and Level: Divide the filling equally among the chilled biscuit bases. Give the tin a few sharp taps flat against your kitchen counter to force out any trapped air bubbles and flatten the tops.

  4. The Overnight Chill: Place the tin into the refrigerator and leave it overnight to set completely solid.

Phase 3: Unmolding & Enrobing in Ganache

  1. The Freezing Trick: Before attempting to unmold the cheesecakes, place the entire tin into the freezer for 15–20 minutes. Making them extra firm protects their shapes and helps the warm ganache set instantly.

  2. Unmold Gently: Run a thin, sharp knife carefully around the edges of each cheesecake ring. Press firmly upward on the loose bottom disks to slide the mini cheesecakes smoothly out of the tin. Place them onto a wire rack set over a baking sheet (to catch any chocolate drips).

  3. Simmer the Ganache: In a small saucepan over low heat, combine the 150g of dark chocolate and 150g of coconut cream. Stir constantly until completely melted, uniform, and ultra-glossy. Let it cool for just a few minutes so it’s not scorching hot.

  4. Pour and Coat: Generously pour the smooth ganache over each mini cheesecake, ensuring it drapes down and completely covers the tops and sides. Allow any excess chocolate to drip off.

  5. Optional Decor Step: While the ganache coating is still wet and sticky, lightly sprinkle a pinch of desiccated coconut over the tops. Transfer the coated cakes to a plate or clean board and chill in the fridge for 30–60 minutes to let the chocolate casing set.

Phase 4: Piping the Final Flourish

  1. Whip the Cream: In a mixing bowl or stand mixer fitted with a balloon whisk, whip the 220ml of dairy-free whipping cream and 1 tablespoon of desiccated coconut on high speed until it holds thick, stiff peaks.

  2. Pipe and Garnish: Transfer the whipped coconut cream into a pastry bag fitted with a medium round nozzle. Pipe a clean, gorgeous swirl of cream directly onto the center of each set chocolate cheesecake.

  3. The Final Touch: Dust the cream with a tiny extra pinch of desiccated coconut and crown each dessert with a mini chunk of your vegan Bounty bar. Keep chilled until the moment you serve!

Chef’s Professional Success Tips

  • Selecting Your Cream Cheese: For no-bake vegan cheesecakes, the type of cream cheese you buy matters immensely. Look for oil-and-starch-based cream cheeses (like Violife or store-brand equivalents) rather than water-heavy, protein-based ones. The solid fats in these cream cheeses harden beautifully when cold, ensuring your mini cakes maintain a pristine, freestanding shape after unmolding.

  • Flawless Ganache Flow: If your ganache seems too thick to pour smoothly after melting, stir in 1 extra tablespoon of liquid dairy-free cream or coconut milk over low heat. It needs to be thin enough to cascade naturally over the edges of the cold cheesecakes without needing to be scraped with a spatula, which would ruin the glossy finish.

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