Craving a creamy chocolate treat that's easy to whip up in less than 30 minutes? These mini no-bake chocolate cheesecakes are all you need! They only require 5 staple ingredients and are sure to please a crowd.
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My no-bake cheesecake bites have been one of my most popular recipes for years. I don't know how I didn't think to make a chocolate version sooner! 😅 After all, I have a handful of other cheesecake recipes that are also no-bake treats!
These mini cheesecakes have a creamy chocolate filling similar to my chocolate cherry cheesecake. It's almost like chocolate mousse! You're welcome to also top these with cherries, or anything you like!
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Why You'll Love This Recipe
- It's super easy to make in less than 30 minutes with only 5 ingredients (and sweetened condensed milk is NOT one of them)!
- You don't have to turn your oven on to make them.
- No need to worry about a water bath or tops cracking like with baked cheesecake!
- They're creamy and refreshing, making them a perfect summer treat!
Recipe Ingredients
You'll need the following ingredients to make these delicious chocolate no-bake cheesecakes:
Ingredient Notes:
- Oreos are crushed with melted butter and pressed into the bottom of muffin liners for an easy and delicious no-bake crust. I recommend using regular Oreos, but if you like extra frosting you're welcome to use Double Stuf! Depending on the type and brand of chocolate sandwich cookies you use, you may need more or less butter.
- Chocolate chips and simmering heavy whipping cream mix into a silky chocolate ganache that gets whipped and mixed into the cream cheese for the filling! Be sure to use high-quality chocolate that's semi-sweet or darker (at least 60% cocoa & not expired)!
- What is cheesecake without cream cheese? This recipe uses a block and a half (12 ounces) of cream cheese. Let it soften at room temperature for about an hour before getting started.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Make this chocolate cheesecake recipe even easier by using whole Oreo cookies as the crusts. Leave out the butter and just place an Oreo in each muffin liner!
- Mix your favorites into the filling. Crush up chocolate cookies, add chocolate chips, or even try tossing in some gummy worms if you want to go for a dirt cake version!
- Use a mini muffin pan with mini liners and Oreos for tiny bite-sized chocolate cheesecakes!
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How to Make Mini Chocolate Cheesecakes
Quick Recipe Video
Step-by-Step Instructions
Make the ganache
Measure the chocolate chips into the bottom of a bowl. Heat the heavy cream until it's simmering (in the microwave or over the stove). Pour the hot cream over the chips so they're completely covered. Cover the bowl with a plate to trap the steam for 5 minutes. When the time's up, mix the chocolate and cream until it's a smooth ganache. Set aside to cool.
Crush the cookies
Add the Oreos and melted butter to a food processor and pulse until they're completely crushed. The texture should resemble wet sand. If you don't have a food processor, add the cookies to a baggie and carefully crush them with your hands or a rolling pin. Then transfer them to a bowl and mix in the melted butter.
Form the crusts
Evenly distribute the Oreo crumbs into 12 muffin liners (about 1-2 tablespoons per cup). Using the bottom of a cup (that fits into the wells), press down on the crumbs to pack them into a firm crust. Place the pan of Oreo cookie crusts into your freezer while making the cheesecake filling.
Smooth the cream cheese
Once your cream cheese has reached room temperature, place it in a bowl and mix it with a hand mixer or spatula. This is to make sure it's softened to the point where it doesn't have any clumps! If you still see clumps, let it sit for another 10 minutes or so, and then mix again.
Make the filling
Using your hand mixer or whisk, whip the chocolate ganache for a few minutes. This will help incorporate air into the mixture, making the filling extra light and creamy! Now fold the whipped ganache into the smooth cream cheese using a spatula until they're well-combined.
Assemble the cheesecakes
Finally, grab your Oreo crusts from the freezer and top them with the chocolate cheesecake filling. I like to use a small to medium-sized cookie scoop for this, and then flatten the tops with the back of the scooper or a spoon.
Chill & enjoy!
Let the cheesecakes firm up in the refrigerator for a few hours. Before serving, feel free to top them off with whipped cream and extra crushed Oreos, or whatever your heart desires!
Expert Baking Tips
- Muffin liners make removing the cheesecakes from the pan much easier, so don't skip those! Feel free to make liners with parchment paper or use silicone baking molds.
- When removing the cheesecakes from the pan, place a butter knife on the side and gently lift the crust. They're easier to remove when they're frozen.
- While you don't have to let the cheesecakes chill in the fridge before eating, I don't recommend skipping this step! They'll firm up a bit so they're less messy but still creamy!
Common Questions
Of course! Swap out the Oreos for gluten-free cream-filled chocolate cookie sandwiches.
You can! I'd recommend following my no-bake chocolate cherry cheesecake recipe, but leave out the cherry topping. It makes a thick chocolate
This is likely because the cream cheese wasn't completely softened before you mixed it. Letting it sit at room temperature for about an hour and using an electric mixer helps prevent this!
This could be from using low-quality or old chocolate chips. Make sure the chocolate you're using isn't expired and is at least 60% cocoa.
Storage
Refrigerator
These mini chocolate cheesecakes can be stored in an airtight container for about 4-5 days. The crusts will get soggier as time goes on, so I recommend enjoying them within 1-2 days!
Freezing Instructions
You can make these cheesecakes ahead of time and store them in the freezer for later! They should be good for up to 1 month. Just let them thaw in the refrigerator for a few hours before eating.
Did you try this recipe?
Let us know what you thought by leaving a comment below and sharing it on Instagram, Facebook, & Pinterest!
Thank you!
-Kayla
📖 Recipe
5 Ingredient No-Bake Mini Chocolate Cheesecakes
Equipment
- Muffin pan with liners
- Food Processor recommended
- Electric mixer recommended
- Mixing bowls
- Spatula
Ingredients
Oreo Crusts
- 18 whole (216 g) Oreo cookies or similar cream-filled chocolate sandwich cookie
- 6 tablespoons (84 g) unsalted butter measured then melted
Chocolate Cheesecake Filling
- ⅔ cup (120 g) chocolate chips high-quality, semi-sweet or bittersweet
- ⅓ cup (80 g) heavy whipping cream
- 12 ounces (340.2 g) cream cheese room temperature
Optional Toppings
- whipped cream
- crushed Oreos
Instructions
Make the Chocolate Ganache
- Place the chocolate chips in a small-medium bowl. Heat the heavy whipping cream (in the microwave or over the stove) until it's simmering.
- Pour the hot cream over the chocolate chips so they're completely covered in it. Place a plate over the bowl to trap the steam for 5 minutes.When the time's up, stir in a circular motion until it's a smooth ganache. Set aside.
Make the Oreo Crusts
- Add the Oreo cookies and melted butter into a food processor. Pulse until they're crushed into a wet sand-like texture.
- Evenly distribute the crumbs throughout 12 muffin liners in a muffin pan (about 1-2 tablespoons per muffin cup).
- Press down with the bottom of a small cup to pack them down firmly. Place the pan in the freezer while making the filling.
Make the Chocolate Cheesecake Filling
- In a medium-large bowl, mix the cream cheese with an electric mixer (or spatula). This is to make sure it's softened and doesn't have any lumps.
- Using your electric mixer or a whisk, whip the chocolate ganache until it's light and airy. Fold it into the cream cheese just until combined.
Assemble the Cheesecakes
- Evenly distribute the chocolate cheesecake filling on top of the Oreo crusts. I like to use a small-medium cookie scoop for this! Spread the filling so it covers the crusts and is smooth on top.
- Let the cheesecakes firm up by chilling them in the refrigerator for a few hours before serving. Top with whipped cream and extra crushed Oreos, and enjoy!
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Chris says
Absolutely love the Oreo crust in these. Chocolate flavor in my cheesecakes isn’t my go to… but after trying these, my mind has been changed! Yum