Step 1

In a mixing bowl, combine the crushed vegan biscuits, rolled oats, and melted vegan butter. Press the mixture firmly and evenly into the base of individual dessert rings or muffin cases to form the cheesecake crust. Place them on a tray lined with parchment paper and refrigerate while preparing the filling.

Step 2

In a separate bowl, beat the vegan cream cheese until smooth. Add the sweetened condensed oat milk, evaporated oat milk, granulated sugar, vanilla extract, and cornstarch. Mix until thoroughly combined and creamy.

Step 3

Gently fold in the dairy-free chocolate chips into the cheesecake mixture.

Step 4

Spoon the cheesecake filling onto the prepared crusts in the dessert rings or muffin cases, distributing it evenly among them. Smooth the tops with a spatula.

Step 5

Place the cheesecake bites in the refrigerator to chill and set for at least 4 hours or overnight.

Step 6

For the topping, melt the dairy-free chocolate chips and sweetened condensed oat milk together until smooth. Drizzle the topping over the chilled cheesecake bites.

Step 7

Carefully remove the dessert rings or muffin cases before serving.