Easy No Bake mini Chocolate Cheesecakes

These Easy No bake mini Chocolate cheesecakes are creamy and soft, topped with an airy chocolate whipped cream and chocolate cookie crumbs.

Not only are these no bake, but the filling is made with only 3 ingredients!

No bake mini Chocolate Cheesecakes dust

In days when I don’t feel like turning my oven on, but still have cheesecake cravings, these No bake mini cheesecakes come in handy!

I do love a good old cheesecake recipe, with eggs and baking time, but there’s a time and mood for everything. A regular cheesecake recipe is more time consuming and more difficult to achieve.

If you’re a cheesecake purist, you might find this Goat Cheese Cheesecake with French Grape Spread, or this Chocolate Ricotta Cheesecake more fitting recipes for you.

Now, if you’re in the mood for a simple, quick and no-bake cheesecake, look no further! No more water baths, cracks or high list ingredients for your cheesecakes!

No bake mini Chocolate Cheesecakes with fork

List of Ingredients for No bake mini Chocolate Cheesecakes

  • Chocolate sandwich cookies: I used Oreos
  • Semi-sweet Chocolate: 60%
  • Unsalted butter: for crust
  • Cream Cheese: Need to be taken out of the fridge 2 hours prior to using
  • Sweetened condensed milk: will help sweeten the filling
  • Whipping cream: Chilled for better results
  • Powdered sugar: for Chocolate whipped cream
  • Cacao powder: to make whipped cream chocolate flavored
  • Pure vanilla extract: Adds flavor and aroma
No bake mini Chocolate Cheesecakes

How to make Easy No bake mini Chocolate Cheesecakes (with photos and video)

Start by lining 21 cupcake tins with cupcake liners, set aside

In a food processor, mix all of your crust ingredients, until fine crumbs form. With 1 Tbsp, scoop crust mixture into cupcake liners, then use a 1/4 measuring cup or the back of a spoon to compact it. Place in the freezer while preparing filling

Beat cream cheese until smooth and creamy, making sure no lumps are left. Add sweetened condensed milk and melted chocolate and mix until well combined

Using an ice cream scoop, scoop mixture into cupcake liners, cover and refrigerate for 24 hours

Lastly, make your chocolate whipped cream: for better results, place metal bowl and whisk attachment in the freezer for 10 minutes. Whisk all ingredients until firm peaks form

Pipe on top of cheesecakes and sprinkle with crushed cookies. Keep refrigerated

How to store Easy No bake mini Chocolate Cheesecakes

Store in an air-tight container, covered and refrigerated at all times. They will last 3-4 days.

If you want to freeze, place cheesecakes with piped whipping cream in an air tight container, making sure your the container is tall enough for your cheesecakes

Thaw in the refrigerator overnight before serving

No bake mini Chocolate Cheesecakes

Swapping ingredients for a Gluten Free version

I haven’t tried this crust with gluten free Oreos, but the results should be the same or almost the same!

So go ahead and swap for Gluten Free Oreos if you’re looking for a gluten free version.

More No-bake Cheesecake recipes:

Follow me on Instagram and tag #sweetfixbaker to see all the No-bake cheesecakes you make!

No bake mini Chocolate Cheesecakes dust
Print Recipe
5 from 5 votes

Easy No bake mini Chocolate Cheesecakes

These No bake cheesecakes are creamy and soft, topped with an airy chocolate whipped cream and chocolate cookie crumbs.
Not only are they no bake, but the filling is made with only 3 ingredients!
Prep Time20 mins
Additional Time1 d
Total Time1 d 20 mins
Course: Cheesecake
Cuisine: American
Keyword: chocolate cheesecake mini, chocolate mini cheesecake with oreo crust, easy no bake mini cheesecakes without gelatin, Easy No bake mini Chocolate Cheesecakes, mini chocolate cheesecake bites recipe, mini chocolate cheesecake no bake, mini chocolate cheesecake recipe no bake
Servings: 21 mini cheesecakes
Calories: 227kcal
Author: Maria Corcuera

Ingredients

Crust:

  • 18 cookies chocolate sandwich cookies I used Oreos
  • 1/4 Cup Chocolate melted
  • 3 Tablespoon unsalted butter melted

Filling:

  • 2 (8 ounce) packages cream cheese room temperature
  • 1 Can sweetened condensed milk 14 oz
  • 1 1/2 Cup semi-sweet chocolate 60%, melted and cooled

Topping:

  • 1 1/2 Cup whipping cream chilled
  • 1/4 Cup powdered sugar
  • 1 1/2 tablespoon cacao powder
  • 1 teaspoon pure vanilla extract
  • 1/8 Cup Chocolate Cookie Crumbs for garnish

Instructions

Crust:

  • Line 21 cupcake tins with cupcake liners and set aside
  • In a food processor, mix all of your crust ingredients, until fine crumbs form. With 1 Tbsp, scoop crust mixture into cupcake liners, then use a 1/4 measuring cup or the back of a spoon to compact it. Place in the freezer while preparing filling
    18 cookies chocolate sandwich cookies, 1/4 Cup Chocolate, 3 Tablespoon unsalted butter

Filling:

  • Using an electric mixer, beat the softened cream cheese on medium speed until smooth and creamy, making sure no lumps are left. Add sweetened condensed milk and melted chocolate and mix until well combined
    2 (8 ounce) packages cream cheese, 1 Can sweetened condensed milk, 1 1/2 Cup semi-sweet chocolate
  • Using an ice cream scoop, scoop mixture into cupcake liners, cover and refrigerate for 24 hours

Topping:

  • For better results, place metal bowl and whisk attachment in the freezer for 10 minutes. Whisk all ingredients until firm peaks form
    1 1/2 Cup whipping cream, 1/4 Cup powdered sugar, 1 1/2 tablespoon cacao powder, 1 teaspoon pure vanilla extract
  • Pipe on top of cheesecakes and sprinkle with crushed cookies
    1/8 Cup Chocolate Cookie Crumbs

  • * Watch video for step-to step instructions!

Video

Notes

Crust:

  • Make sure crust is well compacted before adding the filling

Filling:

  • Pull cream cheese out of the fridge 2 hours prior to using
  • Make sure melted chocolate is slightly cooled before using

Topping:

  • For best results make sure whisk and bowl are ice cold
* Watch video for step-to step instructions!

Nutrition

Serving: 1g | Calories: 227kcal | Carbohydrates: 21g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Cholesterol: 27mg | Sodium: 54mg | Fiber: 1g | Sugar: 16g

Free Guide + Free Recipes!

Join our mailing list and receive my free guide “Commonly made mistakes when Baking”.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Recipes



Maria
Sweet Fix Baker is a baking blog full of sweet recipes, including indulgent and healthier ones!
Click here to read more about me, or contact me here if you want to send me a quick message.
error: Content is protected !!