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!

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!

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

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

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:

• No-Bake Raspberry Cheesecake bars

• No-bake Cheesecake bars with Pretzel Crust

• Brownie, cream cheese & Strawberry jars

• Brownie, Meringue & Raspberry jars

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