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!

On 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 water bath, cracks, or high-list ingredients for your cheesecakes!

List of Ingredients for this No-bake Chocolate Cheesecake

You’ll need simple ingredients for this recipe, found in any grocery store:

• Chocolate sandwich cookies: The chocolate sandwich cookies, such as Oreo© cookies, serve as the base for the crust. When crushed and mixed with butter, they form a firm foundation for the creamy cheesecake filling.
• Semi-sweet Chocolate: Using semi-sweet chocolate with 60% cocoa provides a rich chocolate flavor without being overly sweet. This adds depth and complexity to the cheesecake, ensuring the chocolate flavor is prominent but well-balanced.
• Unsalted butter: Melted butter is used to bind the crushed cookies together, creating a sturdy crust. It also adds a subtle richness and helps the crust hold its shape once chilled.
• Cream Cheese: Cream cheese is the main component of the cheesecake filling, providing a smooth and creamy texture. Allowing it to sit at room temperature for two hours softens it, making it easier to blend with the other ingredients, resulting in a lump-free and velvety filling.
• Sweetened condensed milk: Sweetened condensed milk sweetens the cream cheese mixture while also contributing to its creamy texture. Its thick consistency helps bind the ingredients together, ensuring a smooth and rich cheesecake.
• Heavy Whipping cream: Chilled whipping cream is essential for creating a light and airy whipped cream topping. The cold temperature helps it whip up to a fluffy consistency, which adds a lovely lightness to the otherwise rich and dense cheesecake.
• Powdered sugar: Powdered sugar sweetens the whipped cream and helps stabilize it. Its fine texture ensures it dissolves quickly and evenly, preventing any graininess in the whipped cream.
• Cacao powder: Cacao powder adds a rich chocolate flavor to the whipped cream, complementing the chocolate cheesecake filling and enhancing the overall chocolatey experience. It also adds a slightly bitter note that balances the sweetness.
• Pure vanilla extract: Pure vanilla extract enhances the flavor of the cheesecake filling and the whipped cream. It adds a subtle sweetness and a fragrant aroma that rounds out the flavors.

Take a look at the recipe card at the bottom of this post for the full recipe.

Add-ons and Substitutions

Here are some add-ons and substitutions to customize your individual Cheesecakes:

Add-Ons:

1. Fruit Toppings: Add fresh fruit (strawberries, raspberries, blueberries) or a fruit compote on top of the cheesecakes for a burst of flavor and color.
2. Chocolate Ganache: Drizzle a rich chocolate ganache over the cheesecakes for an extra layer of chocolate. To make ganache, heat equal parts of heavy cream and chopped chocolate until smooth and combined.
3. Caramel Sauce: Drizzle caramel sauce over the top for a sweet, gooey finish. You can also sprinkle a pinch of sea salt on the caramel for a sweet-salty combination.
4. Nuts: Sprinkle chopped nuts like pecans, walnuts, or almonds on top for added crunch and flavor.

Substitutions:

1. Crust: If you don’t have Oreos, you can use graham crackers for a graham cracker crust, digestive biscuits, or any other type of cookie you prefer. Adjust the amount of butter to ensure the crust holds together.
2. Semi-Sweet Chocolate: You can substitute dark chocolate or milk chocolate based on your preference. Adjust the sweetness of the filling accordingly.
3. Powdered Sugar: If you don’t have powdered sugar for the whipped cream, you can blend granulated sugar in a blender until it reaches a powdery consistency.
4. Vanilla Extract: For a different flavor profile, you can substitute the vanilla extract with almond extract, peppermint extract, or even a splash of your favorite liqueur (like Baileys or Kahlua).

Feel free to mix and match these add-ons and substitutions to create your perfect version of mini chocolate cheesecakes!

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

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

In a food processor, mix all of your Oreo© crust ingredients, until fine crumbs form. With 1 Tbsp, scoop the 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 the filling

With an electric mixer in a separate bowl, beat the cream cheese until smooth and creamy, making sure to scrape the sides of the bowl and mix until no lumps are left. Add the sweetened condensed milk and melted chocolate and mix until well combined

Using an ice cream scoop, scoop the cheesecake batter into the cupcake liners with the Oreo© cookie crust, cover with plastic wrap, and refrigerate for 24 hours.

Lastly, make your chocolate whipped cream: for better results, place a metal bowl and whisk attachment in the freezer for 10 minutes. Use a medium bowl to whisk the heavy cream, powdered sugar, cacao powder, and vanilla extract, until stiff peaks form.

Use a large piping bag to pipe on top of the cheesecakes, and sprinkle them with crushed cookies. Keep refrigerated

How to store Easy No-bake triple 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 container is tall enough so your frosting doesn’t squish.

Thaw in the refrigerator overnight before serving.

Swapping ingredients for a Gluten Free version

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

So go ahead and swap for gluten-free cookies if you’re looking for a gluten-free version.

Expert Tips for the Best Mini Chocolate Cheesecakes

• If you don’t have a food processor, place the cookies in a ziplock bag and mash them using a rolling pin, then mix the rest of the ingredients.
• Melt the semi-sweet chocolate gently using a double boiler or microwave in short intervals, stirring frequently. This prevents the chocolate from burning or seizing, ensuring a smooth and silky texture
• Softened cream cheese is easier to mix and results in a smoother filling. If you forget to take it out of the fridge ahead of time, you can soften it quickly by cutting it into small cubes and letting it sit at room temperature for about 20-30 minutes.
• Allow the mini cheesecakes to chill in the refrigerator for at least 4 hours, or preferably overnight. This helps the flavors to meld and the filling to firm up properly, making it easier to remove the cheesecakes from the cupcake liners and giving you a perfect texture.

Frequently Asked Questions

​Can I make these mini cheesecakes ahead of time?

Definitely! These mini cheesecakes are perfect for making ahead. You can prepare them the day before and let them chill overnight in the fridge. This not only saves you time on the day you serve them but also enhances the flavor and texture.

Can I make this recipe into one large cheesecake instead of minis?

Yes, you can! Just use a standard springform pan instead of individual molds. You may need to adjust the chilling time to ensure the larger cheesecake sets properly, likely overnight or up to 8 hours.

How do I achieve a smooth cheesecake filling without lumps?

Make sure your cream cheese is at room temperature before mixing. This helps it blend smoothly with the other ingredients. Using an electric mixer can also help achieve a lump-free, creamy consistency.

How should I store leftover mini cheesecakes?

Store leftover mini cheesecakes in an airtight container in the refrigerator. They will stay fresh for up to 5 days. For longer storage, you can freeze them for up to 2 months; just thaw in the refrigerator before serving.

Take a look at this link for more general cheesecake recipes, or follow the links below for some No-bake Cheesecake recipes:

• No-Bake Raspberry Cheesecake bars

• No-bake Cheesecake bars with Pretzel Crust

• Brownie, cream cheese & Strawberry jars

• Brownie, Meringue & Raspberry jars

If you make this recipe, please be sure to give it a star rating and leave a comment!

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