No Bake Mini 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 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!
Servings: 12 Servings
Calories:
Ingredients
Oreo Crust
- 15 Oreo Cookies about 1 1/3 cups
- 4 Tbsp unsalted butter melted
Chocolate Cheese Cake Filling
- ½ cup semi-sweet chocolate chips or semi-sweet chocolate chopped
- 12 oz softened cream cheese (1 & 1/2 packages)
- 2 Tbsp sour cream or plain Greek yogurt
- ½ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 1 tsp vanilla extract
- ⅓ cup heavy whipping cream, cold Can also use 2/3 cup of Cool Whip, omit the 2 Tbsp. powdered sugar if you do.
- 2 Tbsp powdered sugar
Chocolate Whipped Cream
- 1 cup heavy whipping cream or 2 cups Cool Whip, minus the 1/4 cup of powdered sugar
- ¼ cup powdered sugar omit if using prepared whipped cream
- 2 Tbsp 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 mini cheesecake 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 using a muffin tin pan, 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.