No Bake Mini Chocolate Cheesecakes feature a chocolate graham cracker crust and creamy chocolate cheesecake filling and are topped with a rich chocolate ganache. It is then finished with a dollop of cocoa whipped cream and a sprinkle of shaved chocolate. There's no baking involved, and you don’t need Oreo cookies or special chocolate graham crackers—just regular graham crackers! Plus, the recipe includes step-by-step photos.
With its rich chocolate graham cracker crust, velvety chocolate filling, decadent ganache topping, and cloud-like cocoa whipped cream, this chocolate cheesecake is a chocolate lover's ultimate dream come true!
If you've been following along, you know I've been on a mini cheesecake kick this holiday season! First, there were the indulgent mini pecan pie cheesecakes, followed by stunningly layered mini pumpkin cheesecakes, and now—I'm wrapping it all up with a rich and decadent chocolate version!
Mini cheesecakes are a game-changer compared to making a full-sized one—no fussing with a water bath required! Plus, they’re perfect for entertaining, giving everyone their own individual serving to enjoy. Looking for more Thanksgiving dessert inspiration? I've got you covered!
This easy chocolate cheesecake is so rich and delicious, it’s perfect on its own! But I couldn’t resist adding a dollop of cocoa whipped cream on top. It not only enhances the visual appeal against the deep brown cheesecake but also adds an extra layer of indulgence and contrast.
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Why you'll love it?
- No bake cheesecake
- Ultimate indulgence
- 4 layers of chocolate goodness
- Creamy and outrageously chocolatey
- Use regular graham cracker crumbs
- No Oreos or chocolate graham crackers
- Perfect for serving a crowd
- Make up to two months in advance and store in the freezer!
How to make chocolate cheesecake crust?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
How to make no bake chocolate cheesecake filling?
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How to make ahead for parties?
You can prepare these no-bake mini chocolate cheesecakes in advance and store them in the fridge for up to 4 days. For the best results, add the cocoa whipped cream on the day you're serving them, as the whipped cream can soften if stored for too long.
Like the no bake mini cheesecakes, these can be frozen without the chocolate ganache and whipped cream. Simply remove them from the muffin pan and place them on a baking sheet. Freeze for a few hours until they're partially set, then transfer them to a zipper bag and store in the freezer for up to 2 months. When you're ready to serve, thaw them in the fridge overnight and top with chocolate ganache and cocoa whipped cream just before serving.
Recipe tips
- Bring your cream cheese to room temperature before making the no bake mini chocolate cheesecakes.
- You can use any brand of full-fat cream cheese, but I personally love Philadelphia Cream Cheese blocks for their rich, smooth texture.
- I suggest using high-quality chocolate, such as Ghiradelli, for this recipe.
- These are baked in a standard muffin pan and not a mini muffin pan.
More cream cheese desserts
No Bake Mini Chocolate Cheesecakes
Ingredients
Crust
- ½ cup graham cracker crumbs
- 2 tablespoons cocoa powder
- 2 tablespoons light brown sugar packed
- 3 tablespoons melted unsalted butter
Cheesecake
- 6 ounces semi sweet chocolate chips
- ½ cup heavy cream
- 8 ounces cream cheese at room temperature
- ½ cup confectioners sugar
- 2 tablespoons cocoa powder
- 1 teaspoon instant coffee optional
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Chocolate ganache
- ⅓ cup heavy cream
- 2 teaspoon butter
- 4 ounces semi sweet chocolate chips
Cocoa whipped cream
- 1 cup heavy cream
- ⅓ cup confectioners sugar
- 2 tablespoons cocoa powder
Instructions
Crust
- Stir graham crumbs, cocoa powder and brown sugar together in a small bowl. Add melted butter and mix well until the crumbs are evenly moistened.
- Line a standard muffin pan with 9 paper liners and spoon 1 to 2 tablespoons measure graham cracker crumbs into each liner.
- Use a tablespoon or the bottom of a ¼ cup measuring cup to press the crumbs down firmly, ensuring they are evenly packed into the bottom of each liner.
- Place pan in the fridge while you make the cheesecake filling.
Cheesecake filling
- Place the chocolate chips in a small bowl and melt in the microwave for 40 to 60 seconds, stirring every 20 seconds, until fully melted. Set aside.
- Place the heavy cream in a medium bowl and beat with an electric beater until stiff peaks form. Set aside. You don't need to wash the beater.
- In a large bowl, combine the cream cheese and confectioners sugar. Using the same beater, beat on high speed until the mixture is smooth and creamy.
- Add the melted chocolate, cocoa powder, instant coffee, vanilla and salt. Continue beating until thoroughly combined.
- Add the whipped cream and continue beating until fully combined.
- Evenly distribute the filling between all 9 crusts and smooth top.
Chocolate ganache
- Place the chocolate chips in a medium bowl. Add the ⅓ cup heavy cream and 2 teaspoons butter into another microwave safe cup and heat until very hot. Pour it immediately into the chocolate chips. Stir until thoroughly melted and smooth.
- Divide the chocolate ganache on top of the cheesecake filling and spread evenly. Refrigerate for several hours or overnight to firm up.
Cocoa whipped cream
- Add the 1 cup heavy cream, ⅓ cup confectioners sugar and cocoa powder into a medium bowl and beat with an electric beater until stiff peaks form.
- Spoon whipped cream into a pastry bag fitted with a large star tip and pipe swirls on top of each cheesecake. I like to sprinkle some shaved dark chocolate for an added indulgence.
- Store cheesecakes in the refrigerator until serving time.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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