No Bake Mini Chocolate Cheesecakes
Indulge in these rich and creamy no bake mini chocolate cheesecakes, perfect for any occasion without the hassle of baking.
Servings: 12 servings
Calories: 275kcal
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
For serving
- Whipped cream (as needed)
- Chocolate curls or shavings (for garnish)
Instructions
Preparation
- Start by mixing the melted butter with the crushed chocolate cookies in a medium bowl until well combined. Press this mixture firmly into the bottom of a lined muffin tin and chill in the refrigerator while preparing the filling.
- In a large mixing bowl, beat the softened cream cheese and sugar together until silky smooth. Gradually incorporate the vanilla extract and heavy cream, stirring until fully combined. Slowly fold in the melted chocolate, ensuring it is at room temperature until it does not seize.
- Spoon the filling over the chilled crusts, smoothing the tops with a spatula.
- Transfer the muffin tin to the refrigerator and let them chill for at least 4 hours until they set.
- Once set, carefully remove the mini cheesecakes from the muffin tin, top each with whipped cream and garnish with chocolate curls or shavings.
Notes
Be sure your cream cheese is at room temperature before mixing for a smooth filling. Consider adding a pinch of sea salt to the chocolate filling for a delightful contrast to the sweetness. You can use peppermint extract instead of vanilla for a minty twist.