No-Bake Mini Chocolate Cheesecakes
These no-bake mini chocolate cheesecakes are rich, creamy, and so easy to make. Made with cream cheese, chocolate, and whipped cream, they set beautifully without gelatin and are perfect for entertaining or making ahead.
Servings: 12 Cheesecakes
Calories: 366kcal
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.
Nutrition
Serving: 1 Cheesecake | Calories: 366kcal | Carbohydrates: 34g | Protein: 7g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 337mg | Potassium: 267mg | Fiber: 2g | Sugar: 24g | Vitamin A: 388IU | Vitamin C: 0.1mg | Calcium: 118mg | Iron: 4mg