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.
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.
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 Time20mins
Additional Time1d
Total Time1d20mins
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: 21mini cheesecakes
Calories: 227kcal
Author: Maria Corcuera
Ingredients
Crust:
18cookieschocolate sandwich cookiesI used Oreos
1/4CupChocolatemelted
3Tablespoonunsalted buttermelted
Filling:
2(8 ounce)packages cream cheeseroom temperature
1Cansweetened condensed milk14 oz
1 1/2Cupsemi-sweet chocolate60%, melted and cooled
Topping:
1 1/2Cupwhipping creamchilled
1/4Cuppowdered sugar
1 1/2tablespooncacao powder
1teaspoonpure vanilla extract
1/8CupChocolate 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
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.