prep time: 45 min | setting time: 6 – 7 hrs | total time: 8 hrs
Ready to impress your guests with a dessert that’s rich, creamy, and downright dreamy? These No-Bake Mini Chocolate Cheesecakes with Espresso Whipped Cream are everything you’ve been craving. It starts with a crunchy Oreo base, layered with smooth-as-silk chocolate filling, and topped with a zippy espresso cream—all wrapped up in a bite-sized package! Oh, and here’s the kicker: they’re egg-free, gelatin-free, and can easily be made dairy-free.
They’re perfect for everything from holiday parties to cozy nights in. Even better, you can whip them up ahead of time and be the stress-free host everyone envies. Plus, they’re so cute, no one will believe you didn’t buy them from a fancy bakery. Let’s get whisking!
Dark Chocolate (chocolate bar or semi-sweet chocolate chips)*: The star ingredient that infuses the cheesecake with a rich, bold chocolate flavor, creating a decadent and indulgent experience.
Whipping Cream*: Smooth and luxurious, this cream is gently heated and combined with chocolate, adding a silky, melt-in-your-mouth texture to the cheesecake.
Cream Cheese*: Softened to perfection, this tangy and creamy base balances the sweetness and richness of the chocolate, creating the classic cheesecake flavor.
Powdered Sugar: The secret to sweetness without graininess, this ultra-fine sugar dissolves effortlessly, ensuring a smooth and perfectly sweet filling.
Cocoa Powder(sifted): A powerhouse of chocolate intensity, this fine powder deepens the flavor, making the dessert irresistibly chocolaty.
Vanilla Extract: A warm, aromatic touch that elevates all the other flavors, adding depth and a comforting hint of sweetness.
Cold Whipping Cream*: Whipped to soft, airy peaks, this cream lightens the cheesecake filling, giving it a velvety, cloud-like texture that melts on the tongue.
Whipping Cream(cold)*: The key to creating a luscious, pillowy topping that’s light yet indulgent, perfect for crowning your dessert.
Powdered Sugar: Gently sweetens the whipped cream, keeping it smooth and airy without overpowering the other flavors.
Cocoa Powder(sifted): Adds a delicate chocolate note to the topping, enhancing the richness without being overwhelming.
Espresso Powder or Instant Coffee: A customizable ingredient that delivers a bold coffee kick, adding depth and sophistication to the flavor.
Chocolate Shavings: A decorative touch of elegance that brings both visual appeal and a hint of decadent chocolate flavor to the finished dessert.
*For dairy-free substitutions, see Notes section.
Let’s get started by lining your cupcake pan with paper or silicone liners—if you’re using silicone liners, no pan is needed! Next, grab those Oreo biscuits (cream and all) and crush them into fine crumbs. You can use a food processor for a quick fix or go old-school with a Ziplock bag and rolling pin—great for a little stress relief!
Once your crumbs are ready, mix them with melted butter until the texture feels like wet sand. Now, spoon about 2 teaspoons of this chocolaty goodness into each liner, pressing it down firmly to create a smooth, even base. Pop the pan into the fridge for 30 minutes to let everything set perfectly. It’s already looking delicious, isn’t it?
Start by heating the whipping cream in a small saucepan until it begins to boil—be careful not to let it scorch! Pour the hot cream over dark chocolate and stir until the mixture is smooth and glossy, then set it aside to cool.
Meanwhile, in a bowl, beat softened cream cheese, powdered sugar, cocoa powder, and vanilla extract until the mixture is creamy and smooth. Once the chocolate has cooled, blend it into the cream cheese mixture until fully combined.
Next, whip cold whipping cream in a chilled bowl using an electric mixer until medium peaks form. Gently fold the whipped cream into the chocolate cream cheese mixture, keeping it light and airy.
Spoon this rich, velvety filling into your prepared liners, filling them to the brim. Chill them in the refrigerator for a few hours, or freeze for a firmer texture. When you’re ready to serve, let them thaw in the fridge for a few hours.
In a bowl, combine cold whipping cream, powdered sugar, cocoa powder, and espresso powder for that rich, deep flavor. Beat it on medium-high speed until stiff peaks form—don’t rush this part, the texture is everything!
When you’re ready to serve, pipe the whipped cream onto the cheesecakes using a star tip for that perfect, fluffy finish. And for the final touch, sprinkle some decadent chocolate shavings on top. It’s like a little piece of heaven on each bite!
Yes! This cheesecake is the ultimate make-ahead dessert. Prepare it a day or two before your party, chill it, and freeze it. Just thaw it in the fridge a few hours before serving, and you’re all set!
You can totally skip the espresso! The whipped cream will still be delicious, just without the coffee kick. You can substitute with vanilla extract or almond extract Or, if you prefer, you can add more coffee for an extra bold flavor!
Absolutely! While the Oreo biscuit base gives a rich chocolatey flavor, feel free to swap it with any cookie you like—graham crackers, digestives, or even chocolate chip cookies work great.
To get the perfect texture, let the cheesecake set in the fridge for at least 4-5 hours, then freeze it for a firmer finish. Thaw for 3-4 hours in the fridge before serving.
Whipped cream is key for that light, airy texture, but if you’re looking for a dairy-free option, you can use coconut cream or any plant-based whipping cream as a substitute.
Absolutely! You can easily add a splash of your favorite liquor to the cheesecake or the whipped cream for an adult twist. A bit of Baileys, Kahlúa, or even coffee liqueur would pair perfectly with the chocolate and espresso flavors. Just be sure to adjust the amounts to your taste!
Yes, you can easily adapt this recipe to be made in dessert cups or a 6-inch springform pan for a more elegant presentation.
Make this decadent dessert part of your holiday celebrations and let the compliments roll in! Don’t forget to tag me in your photos @pastrybysaloni —I’d love to see your creations!
If you loved this recipe, don’t miss out on my other mouthwatering vegan and eggless pastry creations! Explore a variety of easy-to-make, plant-based desserts that everyone will adore.
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5 Responses
Hello,
May I ask how much HEAVY CREAM goes into the OREO crust? No amounts were given. Thanks so much. Look delish!😋🤗
Hi Linda
The cream refers to the cream filling of the Oreo biscuit. There is no additional cream to be added in the crust.
Thank you so much. I am excited to make these.
How much powdered sugar do you put in the no- bake chocolate cheesecake? There is no powdered sugar in your ingredients list for the cheesecake. Thank you.
Hi Yaelan
It will be of 90g powdered sugar and 7g cocoa powder for the cheesecake mixture.