No-Bake Mini Chocolate Cheesecakes
These no-bake mini chocolate cheesecakes are creamy, rich, and full of chocolate in every bite. With a buttery Oreo crust, smooth chocolate cheesecake filling, and a silky chocolate ganache on top, they are a gorgeous little treat for every chocolate lover!
Made without an oven, these eggless mini chocolate cheesecakes are very simple to put together and are easy to make ahead. The individual portions make them great for parties, potlucks, or when you want a little something sweet after dinner.
Looking for more no-bake chocolate treats? Then you must try my chocolate orange tart, chocolate peppermint fudge, and peanut butter Rice Krispies bars.
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Why You'll Love This Recipe
- No baking needed. These chocolate cheesecake cups set in the refrigerator, so there’s no need to turn on the oven.
- Three layers of chocolate. From the Oreo crust to creamy chocolate filling and luscious chocolate ganache on top, this cheesecake is a chocolate lover’s dream come true!
- Easy to make. These chocolate cheesecakes without gelatin are made using simple ingredients and straightforward steps. No complicated technique or special equipment.
- Make-ahead friendly. You can easily make these cheesecakes in advance and keep them refrigerated or even freeze them.
- Perfect individual portions. These mini cheesecakes are so convenient to serve at parties, picnics, potlucks, or when you want just a little treat.
Recipe Ingredients
Cream cheese: Use full-fat cream cheese at room temperature. Avoid low-fat cream cheese as it will not have enough fat content to firm up the no-bake chocolate cheesecake without gelatin.
Sugar: We use icing sugar, also known as powdered sugar and confectioner's sugar, in this recipe. It blends very easily with the cream cheese, keeping the cream cheese filling smooth and creamy.
Chocolate: I used 55% dark chocolate. You can use darker chocolate, but please note the higher the percentage of cocoa, the less sweet your cheesecake will be. Please use very good-quality chocolate for best results.
Cream: Whipping cream or heavy cream with a minimum 35% fat content is best to use for this no-bake chocolate cheesecake. Make sure it's chilled well before beating it.
Oreos: I used regular Oreos, the same ones that go in my baked Oreo cheesecake. But you can also use any other chocolate cookie similar in texture and flavor.
Please see the recipe card below for full information about the ingredients and quantities.
How To Make No-Bake Mini Chocolate Cheesecakes
Recipe Video
Step-By-Step Instructions
Step 1: Add the Oreos to a food processor and pulse until finely crushed. Transfer to a bowl and stir in the melted butter until the crumbs are well moistened.
Step 2: Line a standard muffin pan with paper liners. Spoon about 1 tablespoon of the cookie mixture into each liner. Press them down using your fingers or the bottom of a small cup to pack them tightly. Place the pan in the refrigerator while you make the filling.
Step 3: Place the whipping cream in a medium bowl and beat with an electric beater until soft peaks form. Melt the chocolate and set aside to cool for a few minutes.
Step 4: In a large bowl, combine cream cheese and icing sugar. Beat well using an electric beater until smooth and creamy. Add vanilla extract and salt, then continue beating until combined.
Step 5: Whisk in the cooled, melted chocolate.
Step 6: Add the whipped cream and beat until well combined.
Step 7: Evenly distribute the chocolate filling over the 12 crusts and smooth the top. Refrigerate for 7-8 hours or overnight to firm up.
Step 8: Spoon 1-2 teaspoons of the ganache on top of each cheesecake. Place them back in the refrigerator for 10-15 minutes for the ganache to set.
Step 9: Garnish with fresh raspberries, freeze-dried raspberries, and sea salt. Serve and enjoy!
Top Tips
- Bring the cream cheese to room temperature. This makes it much easier to get a smooth and lump-free filling.
- Chill the cream before whipping. For an even lighter and fluffier cream, chill the beaters and mixing bowl too.
- For the best taste and flavor, use good quality chocolate.
- Cool the melted chocolate for a few minutes before adding to the cream cheese mixture. Hot chocolate can curdle the mixture.
- Line your muffin pan with paper or silicone liners. They make removing the set cheesecakes much easier.
- Refrigerate the chocolate cheesecakes for a few hours or even overnight so they firm up nicely.
- Use full-fat ingredients. The fat in the cream cheese and cream will help this chocolate cheesecake set without gelatin and also gives a richer, creamier texture.
- Weigh the ingredients using a kitchen scale. This gives you more accurate and consistent results.
How To Serve And Store
Take the no-bake chocolate cheesecakes without gelatin out about 15-20 minutes before serving. You can garnish them with fresh berries and sea salt, as I did, or top them with a swirl of whipped cream.
Store these chocolate cheesecakes in an airtight container in the refrigerator for up to 3 days.
You can also freeze them for up to 1 month in an airtight container. Thaw them in the refrigerator or at room temperature. I actually love them straight from the freezer - they're like chocolate cheesecake ice cream!
Recipe FAQs
Can I make these no-bake chocolate cheesecakes ahead of time?
Yes, I actually prefer making them a day in advance. This gives them plenty of time to set and makes them perfect for entertaining. You can make them a day or two ahead and garnish just before serving!
Why is my no-bake cheesecake not firm?
Make sure you're using full-fat cream cheese and cream. Higher fat content helps these cheesecakes set without gelatin. Also give them enough time in the refrigerator. I prefer chilling them overnight.
Can I make this no-bake cheesecake in dessert cups?
Yes, absolutely. You can easily use small dessert cups instead of muffin liners. I've also made my no-bake saffron cheesecake and no-bake mango cheesecake this way.
More Easy No-Bake Recipes You'll Love
Recipe
No-Bake Mini Chocolate Cheesecakes
Ingredients
Crust
- 20 Oreos
- 4 tbsp Butter, melted I used salted butter
Chocolate Cheesecake Filling
- 1/2 cup Whipping cream, chilled
- 1 cup Chocolate chips I used 55% dark chocolate.
- 10.5 oz Cream cheese, room temperature
- 1/2 cup Icing sugar / Powdered sugar
- 1 tsp Vanilla extract
- 1/4 tsp Salt
Chocolate Ganache
- 1/3 cup Whipping cream
- 3.5 oz Chocolate chips I used 55% dark chocolate.
Toppings (Optional)
- Fresh raspberries, Freeze-dried raspberries, and sea salt.
Instructions
Crust
- Add the oreos to a food processor and pulse until finely crushed.20 Oreos
- Transfer to a bowl and stir in the melted butter until the crumbs are well moistened.4 tbsp Butter, melted
- Line a standard muffin pan with paper liners. Spoon about 1 tablespoon of the cookie mixture into each liner. Press them down using your fingers or the bottom of a small cup to pack them tightly. Place the pan in the refrigerator while you make the filling.
Chocolate Cheesecake Filling
- Place the whipping cream in a medium bowl and beat with an electric beater until soft peaks form.1/2 cup Whipping cream, chilled
- Melt the chocolate and set aside to cool for a few minutes.1 cup Chocolate chips
- In a large bowl, combine cream cheese and icing sugar. Beat well using an electric beater until smooth and creamy.10.5 oz Cream cheese, room temperature, 1/2 cup Icing sugar / Powdered sugar
- Add vanilla extract and salt, then continue beating until combined.1 tsp Vanilla extract, 1/4 tsp Salt
- Whisk in the cooled, melted chocolate.
- Add the whipped cream and beat until well combined.
- Evenly distribute the chocolate filling over the 12 crusts and smooth the top.
- Refrigerate for 7-8 hours or overnight to firm up.I prefer to chill these cheesecakes overnight.
Chocolate Ganache
- Pour the cream into a small microwave-friendly bowl, and heat in the microwave for 30-45 seconds until hot but not boiling.Add the chocolate chips and allow them to sit in the warm cream for 5 minutes. Whisk well until the chocolate is melted and the mixture is smooth and glossy.Set aside for a few minutes to cool slightly.1/3 cup Whipping cream, 3.5 oz Chocolate chips
- Spoon 1-2 teaspoons of the ganache on top of each cheesecake. Place them back in the refrigerator for 10-15 minutes for the ganache to set.
- Garnish with fresh raspberries, freeze-dried raspberries, and sea salt. Serve and enjoy!
Video
Notes
- Bring the cream cheese to room temperature. This makes it much easier to get a smooth and lump-free filling.
- Chill the cream before whipping. For an even lighter and fluffier cream, chill the beaters and mixing bowl too.
- For the best taste and flavor, use good quality chocolate.
- Cool the melted chocolate for a few minutes before adding to the cream cheese mixture. Hot chocolate can curdle the mixture.
- Use full-fat ingredients. The fat in the cream cheese and cream will help this chocolate cheesecake set without gelatin and also gives a richer, creamier texture.
- Weigh the ingredients using a kitchen scale. This gives you more accurate and consistent results.
