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No Bake Chocolate Mini Cheesecakes Recipe – Learn like a Pro

No Bake Chocolate Mini Cheesecakes Recipe - Learn like a Pro

No Bake Chocolate Mini Cheesecakes Recipe – Learn like a Pro: Do you have a need for a delectable dessert but you don’t want to turn on the oven? Do not look any farther than these delectable chocolate mini cheesecakes that do not require baking! These delectable morsels are a delight for any occasion with their velvety texture, chocolaty flavor, and perfectly portioned portions.


No Bake Chocolate Mini Cheesecakes Recipe – Learn like a Pro

The purpose of this blog post is to walk you through the straightforward process of preparing these delectable sweets, provide you with some useful advice, and even shed some light on the nutritional profile of these wonderful treats.



  • 1 and 1/2 cups of chocolate cookie crumbs (you can use Oreo cookies with the cream removed)
  • 1/4 cup of melted butter
  • 16 oz (2 packages) of cream cheese, softened
  • 1/2 cup of granulated sugar
  • 1 teaspoon of vanilla extract
  • 1 cup of semi-sweet chocolate chips, melted and cooled
  • 1 cup of heavy cream
  • Optional toppings: whipped cream, chocolate shavings, berries


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Put the chocolate cookie crumbs and the melted butter into a bowl and stir them together until they are completely mixed.

In each small cheesecake mold or muffin tin that has been prepared with cupcake liners, press the mixture firmly into the bottom of the baking dish. Put aside for later.


The cream cheese that has been softened should be beaten in a large mixing bowl until it is smooth and creamy.

After adding the granulated sugar and vanilla extract, continue mixing the mixture until it is thoroughly blended and frothy by adding the vanilla extract.


After the chocolate chips have melted, gradually add them to the cream cheese mixture and continue to whisk until they are completely mixed.

The heavy cream should be whipped in a separate basin until it thickens into firm peaks. In order to ensure that the chocolate and cream cheese mixture is uniformly blended, gently fold the whipped cream into the mixture.


Using a spatula, smooth the tops of the cheesecake filling after it has been spooned into each crust that has been prepared.

Refrigerate the small cheesecakes for at least four hours, or until they have reached the desired consistency.


When the cheesecakes have reached the desired temperature, remove them from the molds or muffin tins and decorate them with the toppings of your choice before serving.


Tips for Success

If you want your cream cheese to have a smooth and creamy texture, you need make sure that it has been softened to room temperature.

The chocolate cookies should be ground into tiny crumbs for the crust, and you can do this by using a food processor.


Another option is to crush the cookies by placing them in a plastic bag that has been sealed and then using a rolling pin to crush them.

Run a knife along the edges of the cheesecakes in the molds or muffin tray in a gentle manner before lifting them out. This will make the removal of the cheesecakes much simpler.


Be inventive with the toppings you choose! For an additional layer of flavor, you may try adding a pinch of peanut butter, scattering chopped almonds, or spreading caramel sauce on top.

Any cheesecakes that are left over can be kept in the refrigerator for up to three days if they are stored in an airtight container.



  • Serving: 1g
  • Calories: 458 kcal
  • Carbohydrates: 39 g
  • Protein: 5 g
  • Fat: 32 g
  • Saturated Fat: 18 g
  • Cholesterol: 66 mg
  • Sodium: 266 mg
  • Potassium: 191 mg
  • Fiber: 2 g
  • Sugar: 28 g
  • Vitamin A: 769 IU
  • Vitamin C: 1 mg
  • Calcium: 62 mg
  • Iron: 3 mg

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