No Bake Mini Chocolate Cheesecakes

one half cut chocolate cheesecake placed on a small white plate.

No Bake Mini Chocolate Cheesecakes

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.

Course Dessert

Cuisine American

Keyword mini chocolate cheesecake, no bake chocolate cheesecake, no bake mini chocolate cheesecake

Prep Time 30

Cook Time 4

Total Time 34

Servings Cheesecakes

Calories 486kcal

Author Maria Doss

Equipment

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

To make graham cracker crumbs, place the crackers in a food processor and blitz until they become fine crumbs. It takes 10 to 20 seconds in my food processor.

Bring your cream cheese to room temperature before making the no bake mini chocolate cheesecakes.

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.

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