Whip up the vegan cream cheese using a hand mixer and a mixing bowl. Scrape down the sides with a flat spatula as needed.
Melt 8 oz of the chocolate chips. (Set aside the remaining two ounces.) I recommend using a 20 oz paper bowl because cleaning hardened chocolate off of a ceramic bowl is not fun and takes all the ease out of this two ingredient recipe.
You can melt the chocolate chips in the microwave. Start with 30 seconds and then mix, mix, mix. Use 10-15 second increments after that. Each time you warm the chocolate, mix it with a plastic spoon (again, for cleaning purposes) until as much of the chocolate has melted as possible.
Pro-tip: If your chocolate looks like it all melted on its own in the microwave, it’s already burned. You have to mix the chocolate chips until they finish melting that way.
Next, pour half the melted chocolate mixture into the mixing bowl and combine it with the whipped cream cheese using the hand mixer. Again, use the spatula to scrape down the sides of the bowl as needed. Pour the rest of the melted chocolate in and use the hand mixer to finish mixing the chocolate and cream cheese together.
I recommend gently mixing one ounce of the chocolate chips you set aside into the bowl. That way your little vegan chocolate cheesecakes will have a nice crunch. You can then save the last ounce for garnish.
Gather your small cute vessels and put in 1-2 oz of the chocolate mixture into each little pot/cup, whatever you have. Cover with plastic wrap and refrigerate until ready to serve. You can wait to garnish before serving if you’re using something like fresh fruit. Items like the mini chocolate chips will keep well in the fridge.