Name: No-Bake Mini Chocolate Cheesecakes
Prep time: 30 min
Cook time: 4 min
Total time: 34 min
Cuisine: American
Ingredients: For the Crust:; ½ cup graham cracker crumbs; 2 tablespoons cocoa powder; 2 tablespoons light brown sugar (packed); 3 tablespoons melted unsalted butter; For the Cheesecake Filling:; 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; For the Chocolate Ganache:; ⅓ cup heavy cream; 2 teaspoons butter; 4 ounces semi-sweet chocolate chips; For the Cocoa Whipped Cream:; 1 cup heavy cream; ⅓ cup confectioners sugar; 2 tablespoons cocoa powder

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These No-Bake Mini Chocolate Cheesecakes are a rich and indulgent treat that’s perfect for chocolate lovers. With a chocolatey graham cracker crust, a creamy cheesecake filling, decadent chocolate ganache, and fluffy cocoa whipped cream, they’re the ultimate dessert for any occasion. Best of all, they require no baking and come together in just 30 minutes of prep time!

Why You’ll Love This Recipe

These mini cheesecakes are the perfect combination of creamy, chocolatey goodness. The crust is rich and crumbly, the cheesecake filling is velvety smooth with a deep chocolate flavor, and the ganache and whipped cream topping adds an extra layer of indulgence. Plus, since they’re no-bake, you can easily prepare them ahead of time for any party, gathering, or special treat. They’re as easy to make as they are delicious! No-Bake Mini Chocolate Cheesecakes

Ingredients

For the Crust:

½ cup graham cracker crumbs
2 tablespoons cocoa powder
2 tablespoons light brown sugar (packed)
3 tablespoons melted unsalted butter

For the Cheesecake Filling:

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

For the Chocolate Ganache:

⅓ cup heavy cream
2 teaspoons butter
4 ounces semi-sweet chocolate chips

For the Cocoa Whipped Cream:

1 cup heavy cream
⅓ cup confectioners sugar
2 tablespoons cocoa powder

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Crust:

In a small bowl, stir together the graham cracker crumbs, cocoa powder, and brown sugar.
Add the melted butter and mix well until the crumbs are evenly moistened.
Line a standard muffin pan with 9 paper liners. Spoon 1 to 2 tablespoons of the graham cracker mixture into each liner.
Use a tablespoon or the bottom of a ¼ cup measuring cup to press the crumbs down firmly, ensuring an even crust.
Place the pan in the fridge to chill while you prepare the cheesecake filling.

Cheesecake Filling:

In a small saucepan over medium heat, melt the semi-sweet chocolate chips with ½ cup heavy cream, stirring constantly until smooth. Remove from heat and set aside to cool.
In a mixing bowl, beat the cream cheese with an electric mixer until smooth. Add the confectioners sugar, cocoa powder, instant coffee (if using), vanilla extract, and salt. Mix until well combined.
Gradually add the melted chocolate mixture to the cream cheese mixture, and beat until smooth and creamy.
Spoon the cheesecake filling evenly into each muffin liner, on top of the graham cracker crust.
Place the pan back in the fridge to chill for at least 3-4 hours, or until set.

Chocolate Ganache:

In a small saucepan, heat ⅓ cup heavy cream and butter over medium heat until the cream just begins to simmer.
Remove from heat and add the semi-sweet chocolate chips. Stir until the chocolate is completely melted and the ganache is smooth.
Let the ganache cool slightly before spooning a small amount on top of each cheesecake.

Cocoa Whipped Cream:

In a mixing bowl, beat 1 cup heavy cream, confectioners sugar, and cocoa powder until soft peaks form.
Spoon or pipe the whipped cream onto the top of each cheesecake.

Serve:

Once the mini cheesecakes are fully chilled and set, serve them chilled with the chocolate ganache and cocoa whipped cream on top.

Servings and Timing

Servings: 9 cheesecakes
Prep Time: 30 minutes
Cook Time: 4 minutes (for ganache)
Total Time: 34 minutes (includes chilling time)

Notes

Storage:

Store the mini cheesecakes in an airtight container in the refrigerator for up to 3 days. They can also be frozen for longer storage.

Make Ahead:

These mini cheesecakes can be made a day or two ahead of time, making them perfect for preparing in advance for a party or gathering.

Tips:

Chilling the cheesecake for a few hours ensures the filling sets up perfectly and gives it the smooth texture you’re looking for.
For an extra rich flavor, use dark chocolate chips for the filling and ganache.

Variations

Fruit Topping: Add fresh berries like raspberries or strawberries on top of the whipped cream for a fresh contrast to the rich chocolate.
Nutty Crust: Add chopped nuts (like pecans or almonds) to the crust for an extra crunch and flavor boost.
Peanut Butter Cheesecake: Add peanut butter to the filling for a delicious peanut butter chocolate combo.

Storage/Reheating

Storage: Store in the refrigerator for up to 3 days or in the freezer for up to a month.
Reheating: These cheesecakes are meant to be served chilled, so there is no need to reheat. Just take them out of the fridge before serving.

FAQs

Can I make these without the coffee in the filling?

Yes, the instant coffee is optional. It enhances the chocolate flavor, but the cheesecake will still be delicious without it.

Can I use a different type of chocolate for the filling?

Yes, you can use milk chocolate or dark chocolate depending on your preference, but semi-sweet chocolate gives the best balance of sweetness and richness.

Can I make these cheesecakes in regular-sized muffin tins?

This recipe is designed for mini cheesecakes, but you can use regular muffin tins for larger portions. Just make sure to adjust the chilling time and serve accordingly.

Can I substitute the graham crackers in the crust?

Yes, you can use any other type of cookie, such as digestive biscuits or even chocolate cookies, for a different flavor twist.

Do I need to use paper liners?

Paper liners make it easier to remove the cheesecakes, but you can grease the muffin tin well and serve directly from it if you prefer.

Conclusion

These No-Bake Mini Chocolate Cheesecakes are an indulgent and easy-to-make treat, perfect for any occasion. With a chocolatey graham cracker crust, rich cheesecake filling, decadent ganache, and creamy cocoa whipped cream, these mini desserts are sure to impress anyone who tries them. Perfect for chocolate lovers and so simple to make, these cheesecakes will become a staple in your dessert repertoire!

No-Bake Mini Chocolate Cheesecakes

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Author: Jessica
Prep Time: 30 minutes
Cook Time: 4 minutes
Total Time: 34 minutes
Yield: 9 cheesecakes
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

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Description

Decadent, rich, and creamy no-bake mini chocolate cheesecakes with a cocoa graham cracker crust, topped with a luscious chocolate ganache and whipped cocoa cream.

Instructions

Crust: In a small bowl, stir together the graham cracker crumbs, cocoa powder, and brown sugar. Add the melted butter and mix well until the crumbs are evenly moistened. Line a standard muffin pan with 9 paper liners. Spoon 1 to 2 tablespoons of the graham cracker mixture into each liner. Use a tablespoon or the bottom of a ¼ cup measuring cup to press the crumbs down firmly, ensuring an even crust. Place the pan in the fridge to chill while you prepare the cheesecake filling.
Cheesecake Filling: In a small saucepan over medium heat, melt the semi-sweet chocolate chips with ½ cup heavy cream, stirring constantly until smooth. Remove from heat and set aside to cool. In a mixing bowl, beat the cream cheese with an electric mixer until smooth. Add the confectioners sugar, cocoa powder, instant coffee (if using), vanilla extract, and salt. Mix until well combined. Gradually add the melted chocolate mixture to the cream cheese mixture, and beat until smooth and creamy. Spoon the cheesecake filling evenly into each muffin liner, on top of the graham cracker crust. Place the pan back in the fridge to chill for at least 3-4 hours, or until set.
Chocolate Ganache: In a small saucepan, heat ⅓ cup heavy cream and butter over medium heat until the cream just begins to simmer. Remove from heat and add the semi-sweet chocolate chips. Stir until the chocolate is completely melted and the ganache is smooth. Let the ganache cool slightly before spooning a small amount on top of each cheesecake.
Cocoa Whipped Cream: In a mixing bowl, beat 1 cup heavy cream, confectioners sugar, and cocoa powder until soft peaks form. Spoon or pipe the whipped cream onto the top of each cheesecake.
Serve: Once the mini cheesecakes are fully chilled and set, serve them chilled with the chocolate ganache and cocoa whipped cream on top. Enjoy your decadent, no-bake chocolate cheesecakes!

Notes

Storage: Store these cheesecakes in the fridge for up to 4-5 days. They also freeze well, so feel free to make a batch ahead of time!
Customize: Add a sprinkle of chocolate shavings, crushed nuts, or a drizzle of caramel sauce for extra flair.
Instant Coffee: The instant coffee enhances the chocolate flavor, but feel free to omit it if you prefer.