No Bake Mini Chocolate Cheesecakes

Craving something sweet? These creamy No Bake Mini Chocolate Cheesecakes are the perfect solution and easy to whip up in less than 20 minutes. They are so deliciously rich, cool, and creamy. Plus, they’re super simple to make since these are no-bake, you can make them ahead of time until you’re ready to enjoy or share at your next gathering!

Get your dose of chocolate in the form of no-bake mini chocolate cheesecakes! These mini cheesecakes have a creamy chocolate filling- almost like chocolate mousse in my opinion. This personal-sized dessert is perfect for at-home date nights or whenever you’re entertaining guests. Speaking of entertaining guests, try these other quick and delicious desserts like our Peppermint Hot Chocolate Cookies or Gluten Free Pecan Pie Bars.

WHY YOU’LL LOVE THeSe No Bake Mini Chocolate Cheesecakes

• Easy to Make. This No Bake Mini Chocolate Cheesecake recipe comes together in 20 minutes or less. The longest part is chilling the cheesecakes, but everything else is quick and easy.
• Individual Size. Mini desserts are the best because they are personal size! No need to slice and serve.
• Perfect Texture. The cheesecake filling is light and creamy, which complements the thick cookie crust well.

INGREDIENTS

Cream Cheese: Use block-style cream cheese. It has less air than the tub-style. This will make a thick, stable filling.

Sour Cream: Full-fat sour cream is a must for the best-tasting cheesecake! Bring to room temperature before using. Plain Greek yogurt makes a great substitute.

Classic Cookies: For the crust, crush up some classic cream-filled cookies (including the cream filling).

Chocolate Chips: It is melted and used in the rich cheesecake filling.

Heavy Cream: To make the creamy filling and whipped topping.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

To make the crust:

1. Line a 12-cup muffin tin with paper liners. Set it aside. 
2. Put the cream-filled cookies in a gallon sandwich bag, and using a dough roller, smash the cookies into crumbs. Add the cookie crumbs and melted cooled butter to a bowl. Use a fork to combine until moistened.
3. Divide the crumb mixture among the cups in the muffin tin and press to get a solid layer. Place in the fridge until the filling is ready. 

TO MAKE CHOCOLATE CHEESECAKE FILLING:

1. To a saucepan, add 1 inch of water and heat over medium heat. Place a stove-safe bowl over the pan so that the bottom does not touch the water. 
2. Add the chocolate chips to the bowl and when the water starts to boil, reduce the heat to low and stir the chocolate with a spatula until it melts and becomes smooth. Remove from heat and let the chocolate cool.
3. Meanwhile, in a large bowl, beat the softened cream cheese, sour cream, vanilla, and powdered sugar on medium speed until smooth. Then, in a separate bowl, whip heavy whipping cream on high speed, until stiff peaks form. Set aside.
4. Add the cooled melted chocolate to the cheesecake filling and mix until smooth. Then, gently fold in the whipped cream.
5. Split the cheesecake filling among the cups in the muffin tin and spread evenly over the crust. Place in the fridge for 5-6 hours or overnight.

TO MAKE WHIPPED TOPPING:

1. Once the cheesecakes are ready, beat the heavy whipping cream and powdered sugar in a bowl, until stiff peaks form.
2. Smooth whipped cream with a spoon onto each mini cheesecake. If desired, top with grated chocolate. Enjoy!

SUBSTITUTIONS/VARIATIONS

• Swap the sour cream. Use plain Greek yogurt in place of sour cream. The amount used is the same.
• Add a fruity topping. Crushed raspberries or strawberries would taste delicious with these mini cheesecakes.

Tips/STORAGE

For best results, leave cream cheese at room temperature for at least one hour before using it and it will be easier to beat it and there won’t be any lumps.

Do not overbeat chocolate cake filling. Mix it until smooth. If you overbeat, the filling will be full of air holes and it will lose its smooth texture. 

Storage: keep refrigerated, in an airtight container, for up to 5 days. 

Freeze: You can freeze them without whipped cream topping. Cool them at room temperature completely, then in the refrigerator for at least 4 hours. After that, transfer them to the freezer. Store them in a container with parchment paper between layers, for up to 30 days.  Thaw them in the fridge overnight and top with whipped cream.

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