Description

Delight in these No Bake Mini Chocolate Cheesecakes, a luscious treat featuring a rich chocolate graham cracker crust, creamy chocolate-infused cheesecake filling, topped with a smooth chocolate ganache and finished with fluffy cocoa whipped cream. Perfectly portioned and easy to make, these mini cheesecakes are an indulgent dessert that requires no oven baking.

Ingredients

Scale

Crust

1/2 cup graham cracker crumbs
2 tablespoons cocoa powder
2 tablespoons light brown sugar (packed)
3 tablespoons melted unsalted butter

Cheesecake Filling

6 ounces semi sweet chocolate chips
1/2 cup heavy cream
8 ounces cream cheese (at room temperature)
1/2 cup confectioners sugar
2 tablespoons cocoa powder
1 teaspoon instant coffee (optional)
1 teaspoon vanilla extract
1/4 teaspoon salt
1/3 cup heavy cream

Chocolate Ganache

4 ounces semi sweet chocolate chips
1/3 cup heavy cream
2 teaspoons butter

Cocoa Whipped Cream

1 cup heavy cream
1/3 cup confectioners sugar
2 tablespoons cocoa powder

Instructions

Prepare Crust: In a small bowl, stir together graham cracker crumbs, cocoa powder, and brown sugar. Add melted butter and mix until crumbs are evenly moistened. Line a standard muffin pan with 9 paper liners and spoon 1 to 2 tablespoons of crumb mixture into each liner. Press firmly to form an even, packed crust base. Refrigerate the pan while preparing the filling.
Make Cheesecake Filling: Melt semi sweet chocolate chips in the microwave for 40 to 60 seconds, stirring every 20 seconds until smooth; set aside. Beat 1/2 cup heavy cream in a medium bowl with an electric beater until stiff peaks form, then set aside. In a large bowl, beat cream cheese and confectioners sugar on high until smooth and creamy. Add melted chocolate, cocoa powder, instant coffee (if using), vanilla extract, and salt; beat until fully combined. Gently fold in the whipped cream until fully incorporated.
Assemble Cheesecakes: Evenly distribute the cheesecake filling into the prepared crusts in the muffin liners and smooth the tops. Set aside.
Prepare Chocolate Ganache: Place semi sweet chocolate chips in a medium bowl. Heat heavy cream and butter together in a microwave-safe container until very hot. Pour cream and butter mixture over the chocolate chips and stir until melted and smooth. Pour and spread the ganache evenly over each cheesecake. Refrigerate for several hours or overnight until firm.
Make Cocoa Whipped Cream: Beat heavy cream, confectioners sugar, and cocoa powder in a medium bowl with an electric beater until stiff peaks form. Fill a pastry bag fitted with a large star tip with the whipped cream and pipe decorative swirls on top of each cheesecake. Optionally, sprinkle with shaved dark chocolate for added indulgence.
Storage: Store the finished mini cheesecakes in the refrigerator until serving time to keep firm and fresh.

Notes

Ensure cream cheese is at room temperature to avoid lumps in the filling.
If you prefer, omit the instant coffee for a milder chocolate flavor.
Chill cheesecakes thoroughly to ensure proper setting of filling and ganache.
Use high-quality chocolate chips for the best flavor and texture.
Paper liners make removal and serving much easier but you can also use silicone muffin cups.
These mini cheesecakes can be stored in the refrigerator for up to 3 days.

Prep Time: 25 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: no bake cheesecake, mini cheesecakes, chocolate cheesecake, easy dessert, party desserts, chocolate ganache, cocoa whipped cream