Triple Chocolate Cheesecakes

These dreamy No-Bake Mini Triple Chocolate Cheesecakes are the perfect solution when you want to impress your guests at any fun gathering or party!  These mini cheesecakes feature triple chocolate bliss!

Simply adorable mini triple chocolate cheesecake desserts can be served up on a party tray or individually.  And since these are no bake, you can make them ahead of time until you're ready to share!

Triple Chocolate Heaven!  We're using premium quality semi-sweet chocolate chips, cocoa powder and Oreos to make these deliciously chocolate flavored!  All is good in the world for chocolate lovers!

I mean who could resist chocolate velvety cheesecake, with an Oreo crust and a super creamy chocolate whipped cream on top?  This triple chocolate cheesecake recipe is perfect for that!

Tips for Perfect Mini Cheesecakes

• For the crust options, feel free to change it up!  Swap out the Oreos for any other cookie you prefer. Nutter Butters, graham crackers, or any type of Oreo cookies are all delicious ideas.
• Make sure your cream cheese is softened. This helps the cream cheese blend smoothly with the sugar and cocoa, so you don't have lumps of cream cheese for our no bake mini cheesecakes chocolate style version!
• Plan ahead to chill the triple chocolate cheesecake recipe for at least 4 hours.
• Make sure you lightly spray your cheesecake pan liners with non-stick cooking spray, so your cheesecakes don't stick to the sides.  This Chicago Metallic 12-Cup Mini-Cheesecake Pan is what I used.  This elegant pan is the key to baking perfectly delicate mini cheesecakes easy to use with the "Lift and Serve" removable bottom inserts for individual servings.  Or you can use just a standard muffin pan with cupcake liners.
• Firmly press the Oreo crust down into the pan or liners so it’s compact and neat. I love using this Wood Fox Run Tart Tamper, but you could easily use a shot glass or something similar.

Ingredients You Need for No bake Chocolate Cheesecake

Oreo Crust

• 15 Oreo Cookies 
• unsalted butter, melted

No Bake Chocolate Cheese Cake Filling

• semi-sweet chocolate chips or semi-sweet chocolate, chopped
• softened cream cheese
• sour cream or plain Greek yogurt
•  granulated sugar
• unsweetened cocoa powder
• vanilla extract
• heavy whipping cream, cold (Can also use Cool Whip, omit the 2 Tbsp. powdered sugar if you do.)
• powdered sugar, omit if using prepared whipped cream

Chocolate Whipped Cream

• heavy whipping cream or  Cool Whip, minus the ¼ cup of powdered sugar
• powdered sugar, omit if using prepared whipped cream
• unsweetened cocoa powder, can omit if you don't want chocolate whipped cream.

How to Make Triple Chocolate Cheesecake Recipe

Oreo Crust

1. In a food processor, pulse Oreo cookies until fine crumbs and mix in the melted butter.
2. Divide cookie crumb mixture into a 12-Cup Mini-Cheesecake Pan or use a standard muffin tin with paper liners sprayed with nonstick cooking spray. Make sure you grease your mini cheesecake pan if you are using that, so they remove easily.

No Bake Chocolate Cheesecake Filling

1. Melt semi sweet chocolate morsels in a microwave safe bowl for 1 minute. Stir until smooth (if needed, heat an additional 15-30 seconds). Set aside to cool.
2. To make the no bake mini cheesecakes filling, mix the softened cream cheese, cocoa powder and sugar in a large mixer bowl until combined well.
3. Add the sour cream and vanilla extract and mix until well combined. Set aside.
4. In another large mixer bowl, add the heavy whipping cream and powdered sugar and whip on high speed until stiff peaks form or you can use Cool Whip if you wish.
5. Add in cooled down melted chocolate and mix until smooth and fluffy.
6. Carefully fold the whipped cream into the cheesecake filling.
7. Divide the filling between the 12 cheesecake cups until the cups are full. It's easy to use a large piping bag to add the filling, but spooning it in would work as well.
8. Refrigerate cheesecake for 4 hours, or overnight.
9. Before removing cheesecakes from the springform pan, slide a butter knife around the edges of the Mini-Cheesecakes first for easy removal and slide the bottoms upward to release the cheesecakes.. Or remove the cheesecakes from their wrappers, if desired for serving.

Chocolate Whipped Cream

1. For the whipped cream topping, beat cold heavy whipping cream with powdered sugar and cocoa powder on high speed until stiff peaks form (about 3 minutes).
2. Pipe onto the top of the cheesecake or spread it evenly and sprinkle with chocolate chips, chocolate curls or chocolate sprinkles.
3. Serve triple chocolate cheesecake recipe cold. Cheesecakes are best for about 4-5 days.

Btw, you might also love these Mini Cheesecakes for Any Occasion!  Either way, Let's dive in!  Let the chocolate decadence begin with no bake mini cheesecakes chocolate style!

More Chocolate Decadence!!

• Double Chocolate Banana Bread
• Milk Chocolate Kiss Cookies
• Oreo Cookie Dream Dessert
• Keto Fluffy Chocolate Mousse - 3 Ingredients of Heaven!
• Sinful Triple Chocolate Fudge Poke Cake
• Easy Chocolate Brownie Cookies
• Super-Moist Chocolate Cake with Chocolate Buttercream Frosting
• Ultimate Gooey Brownies

Other Decadent Desserts!

• "The Great Pumpkin" Cheesecake
• Raspberry Cream Jello Poke Cake
• Sheet Pan Peanut Butter Cup Cookie Bars
• 25 Mother's Day Dessert "Sweet Things" That Will Impress the Queen, Herself! Hail the Mom!
• Apple Crisp Cheesecake Bars

No Bake Mini Triple Chocolate Cheesecakes

Kim Lange

These dreamy No-Bake Mini Triple Chocolate Cheesecakes are the perfect solution when you want to impress your guests at any fun gathering or party!  These mini chocolate indulgent treats are simply adorable to serve up on a party tray or individually.  And since these are no bake, you can make them ahead of time until you're ready to share!

4.80 from 20 votes

Print Recipe Pin Recipe

Prep Time 30 mins

Cook Time 30 mins

Course Dessert

Servings 12 Servings

Calories

Ingredients

  

1x2x3x

Oreo Crust

• 15 Oreo Cookies about 1 ⅓ cups
• 4 tablespoon unsalted butter melted

Chocolate Cheese Cake Filling

• ½ cup semi-sweet chocolate chips or semi-sweet chocolate chopped
• 12 oz softened cream cheese (1 & ½ packages)
• 2 tablespoon sour cream or plain Greek yogurt
• ½ cup granulated sugar
• ¼ cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• ⅓ cup  heavy whipping cream, cold Can also use ⅔ cup of Cool Whip, omit the 2 Tbsp. powdered sugar if you do.
• 2 tablespoon powdered sugar

Chocolate Whipped Cream

• 1 cup heavy whipping cream or 2 cups Cool Whip, minus the ¼ cup of powdered sugar
• ¼ cup powdered sugar omit if using prepared whipped cream
• 2 tablespoon cocoa powder can omit if you don't want chocolate whipped cream.

Instructions

 

Oreo Crust

• In a food processor, pulse Oreo cookies until fine crumbs and mix in the melted butter.
• Divide cookie crumb mixture into a 12-Cup Mini-Cheesecake Pan or use a standard muffin tin with paper liners sprayed with nonstick cooking spray. Make sure you grease your mini cheesecake pan if you are using that, so they remove easily.

Chocolate Cheese Cake Filling

• Melt semi sweet chocolate morsels in a microwave safe bowl for 1 minute. Stir until smooth (if needed, heat an additional 15-30 seconds). Set aside to cool.
• To make the filling, mix the softened cream cheese, cocoa powder and sugar in a large mixer bowl until combined well.
• Add the sour cream and vanilla extract and mix until well combined. Set aside.
• In another large mixer bowl, add the heavy whipping cream and powdered sugar and whip on high speed until stiff peaks form or you can use Cool Whip if you wish.
• Add in cooled down melted chocolate and mix until smooth and fluffy.
• Carefully fold the whipped cream into the cheesecake filling.
• Divide the filling between the 12 cheesecake cups until the cups are full. It's easy to use a large piping bag to add the filling, but spooning it in would work as well.
• Refrigerate cheesecake for 4 hours, or overnight.
• Before removing cheesecakes from the springform pan, slide a butter knife around the edges of the Mini-Cheesecakes first for easy removal and slide the bottoms upward to release the cheesecakes.. Or remove the cheesecakes from their wrappers, if desired for serving.

Chocolate Whipped Cream

• For the whipped cream topping, beat cold heavy whipping cream with powdered sugar and cocoa powder on high speed until stiff peaks form (about 3 minutes).
• Pipe onto the top of the cheesecake or spread it evenly and sprinkle with chocolate chips, chocolate curls or chocolate sprinkles.
• Serve cheesecakes cold. Cheesecakes are best for about 4-5 days.

Keyword cheesecake, chocolate, mini cheesecakes, no bake dessert, triple chocolate

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