Description
If you’re looking for a dessert that impresses without the fuss, these No Bake Mini Chocolate Cheesecakes are the answer! Rich and creamy, with a velvety chocolate filling set atop a decadent chocolate cookie crust, they deliver on both flavor and simplicity.
Ingredients
Scale
- For the Crust:
- 1 ½ cups chocolate cookie crumbs
- 5 tablespoons unsalted butter, melted
- For the Filling:
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup heavy whipping cream
- 1 cup semisweet chocolate chips, melted and slightly cooled
- For Topping:
- Whipped cream
- Chocolate shavings or curls
Instructions
- Prepare the Crust: Combine the chocolate cookie crumbs with the melted butter in a medium bowl. Mix well until the butter is evenly distributed through the crumbs. Line a 12-cup muffin tin with cupcake liners. Spoon the crumb mixture into each liner and press down to form a solid crust. Chill in the refrigerator.
- Make the Filling: In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth. Add vanilla extract and heavy whipping cream, mixing well. Gradually add the melted chocolate, stirring until mixed.
- Assemble the Cheesecakes: Spoon the filling over the chilled crusts and smooth the tops. Return the muffin tin to the refrigerator and chill for at least 4 hours.
- Decorate and Serve: Top each cheesecake with whipped cream and sprinkle with chocolate shavings or curls before serving.
Notes
These mini cheesecakes can be frozen for up to 2 months if well-wrapped.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
Nutrition
- Calories: 220 kcal
- Sodium: 200 mg
- Protein: 3 g