No Bake Mini Chocolate Cheesecakes
These delightful No Bake Mini Chocolate Cheesecakes feature a rich, creamy chocolate filling on a crunchy chocolate cookie crust, making them an easy and impressive dessert.
Servings: 12 servings
Calories: 225kcal
Ingredients
For the crust
- 5 tbsp unsalted butter, melted
- 1 1/2 cups crushed chocolate cookies
For the filling
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1 cup semisweet chocolate chips, melted and cooled
- 1/2 cup white sugar
- Whipped cream (as needed for topping) For serving
- Chocolate curls or shavings (for garnish) For serving
Instructions
Make the Crust
- Begin by mixing the melted butter with the crushed chocolate cookies until well combined. Press this mixture firmly into the bottom of a lined muffin tin to form a sturdy crust. Place the tin in the refrigerator to chill while you prepare the filling.
Mix the Filling
- In a large mixing bowl, beat the softened cream cheese and sugar together until smooth. Add the vanilla extract and heavy cream, continuing to mix until well incorporated. Slowly stir in the melted chocolate until fully blended.
Fill the Cups
- Remove the muffin tin from the refrigerator. Spoon the chocolate filling over the chilled cookie crusts, smoothing the tops with a spatula.
Chill
- Transfer the filled muffin tin back into the refrigerator and allow the mini cheesecakes to chill for at least four hours to set properly.
Finish & Serve
- Remove the cheesecakes from the refrigerator. Top them with whipped cream and sprinkle with chocolate curls before serving. Keep the mini cheesecakes chilled until served.
Notes
Consider adding a pinch of sea salt to the filling or folding in crushed nuts for extra flavor. Experiment with different cookie types for the crust and various toppings to customize each serving.