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.
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
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.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 486
- Sugar: 30g
- Sodium: 180mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg
