Description
These indulgent mini chocolate cheesecakes are easy to make without baking, featuring a rich cream cheese filling and a buttery chocolate crust.
Ingredients
Scale
- 1 1/4 cups crushed chocolate graham crackers or chocolate sandwich cookies
- 5 tablespoons unsalted butter, melted (or coconut oil for dairy-free)
- 2 tablespoons granulated sugar (optional)
- 12 oz cream cheese, softened (or mascarpone)
- 1/2 cup powdered sugar, sifted
- 3/4 cup heavy cream, cold (or full-fat coconut cream for dairy-free)
- 1/2 cup good-quality cocoa powder, sifted
- 4 oz semi-sweet chocolate, melted and slightly cooled
- 1 teaspoon vanilla extract
- A pinch of fine sea salt
- Optional toppings: whipped cream, chocolate shavings, chopped toasted nuts, fruit compote, salted caramel, or espresso powder
Instructions
- Prepare your equipment: Line a mini muffin tin with paper liners or silicone molds and chill in the freezer.
- Make the crust: Pulse cookies into fine crumbs, mix with butter and sugar, then press into liners. Chill in the freezer.
- Make the filling: Beat cream cheese with powdered sugar and vanilla until smooth. Whip cream to medium peaks and fold into cream cheese mixture, then mix in cocoa, melted chocolate, and sea salt.
- Assemble the minis: Spoon or pipe filling over crusts and smooth tops. Refrigerate for at least 2 hours.
- Add toppings and serve: Garnish with your chosen toppings before serving.
Notes
Use room-temperature cream cheese for a lump-free filling. Chill overnight for the best texture.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 19g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: no bake cheesecake, mini dessert, chocolate dessert
