No-Bake Mini Chocolate Cheesecake
Indulge in the rich, creamy goodness of this No-Bake Mini Chocolate Cheesecake! Perfectly sized for individual servings, these treats combine velvety chocolate and a smooth, decadent filling—all without the need for an oven. Whether you're hosting a gathering or craving a sweet snack, these mini cheesecakes are a simple yet luxurious dessert that will satisfy every chocolate lover’s dream.
Yield: 12 servings
Equipment
- 12 cup Cupcake Pan (or two 6-cup pans)
- Cupcake Liner Paper or Silicone Liner
- Piping Tips (Wilton 1M or ATECO 869)
Ingredients
Biscuit Base Ingredients
- 12 (150g) Chocolate Oreo Biscuits crushed with the Oreo cream filling
- 55 g Butter* I have used salted butter
No-Bake Chocolate Cheesecake Ingredients
- 84 g Dark Chocolate* (60% chocolate bar or semi-sweet chocolate chips)
- 85 ml Whipping Cream*
- 150 g Cream Cheese* soft
- 90 g Powdered Sugar or icing sugar
- 7 g Cocoa Powder (sifted)
- 2 tsp Vanilla Extract
- 180 ml Cold Whipping Cream*
Mocha Whipped Cream Ingredients
- 120 ml Whipping Cream* cold
- 30 g Powdered Sugar
- 10 g Cocoa Powder(sifted)
- 1 tsp Espresso Powder or Instant Coffee
- 2-3 tbsp Chocolate Shavings
Instructions
How to Make the Biscuit Base
- Line a cupcake pan with paper cupcake liners or silicone liners. If using silicone liners, you can skip the cupcake pan.
- Crush Oreo biscuits (with the cream filling) in a food processor or place them in a Ziplock bag and crush with a rolling pin until fine crumbs form.
- Combine the crushed Oreos with melted butter until the mixture resembles wet sand.
- Spoon 2 teaspoons of the mixture into each liner, pressing it down firmly to create an even base.
- Chill in the refrigerator for 30 minutes to set.
How to Make the No-Bake Chocolate Cheesecake:
- Heat 85ml of whipping cream in a small saucepan until it begins to boil. Pour over the dark chocolate and stir until smooth. Set aside to cool.
- In a bowl, beat softened cream cheese, powdered sugar, cocoa powder, and vanilla extract until smooth.
- Add the cooled chocolate mixture to the cream cheese mixture and blend until fully combined.
- Whip cold whipping cream in a chilled bowl using an electric mixer until medium peaks form.
- Gently fold the whipped cream into the cream cheese mixture until incorporated.
- Spoon the filling into the liners, filling them to the rim.
- Refrigerate for 4-5 hours, then freeze for a firmer texture. Thaw in the fridge for 3-4 hours before serving.
How to Make the Espresso Whipped Cream:
- In a bowl, combine cold whipping cream, powdered sugar, cocoa powder, and espresso powder.
- Beat on medium-high speed until stiff peaks form.
- Pipe the whipped cream onto the cheesecakes just before serving using a star tip (Wilton 1M or ATECO 869).
- Garnish with chocolate shavings.
Notes
- Weighing Ingredients: For the best and most accurate results, consider using a digital scale to weigh your ingredients. This ensures consistency and precision, especially when it comes to baking.
- Butter: For a vegan-friendly twist, simply swap in dairy-free butter. It’s an easy way to make this recipe plant-based without sacrificing flavor.
- Whipping Cream: If you’re looking for a dairy-free alternative, choose unsweetened dairy-free whipping cream for example: Country Crock Whipping Cream / Califia Farms / Coconut Whipping Cream. It’s perfect for maintaining that rich, creamy texture without any dairy. https://www.countrycrock.com/en-us/our-products/plant-cream
- Dark Chocolate: Be sure to use dairy-free dark chocolate if you’re making this a vegan dessert. Look for one with a high cocoa percentage for a deep, indulgent chocolate flavor.