5 Ingredient No-Bake Mini Chocolate Cheesecakes

No-bake mini chocolate cheesecakes topped with whipped cream and crushed Oreo cookies.

5 from 1 vote

5 Ingredient No-Bake Mini Chocolate Cheesecakes

These mini chocolate cheesecakes are easy to whip up with 5 ingredients in less than 30 minutes! They're a creamy no-bake treat with an Oreo crumb crust!

Prep Time25

Cook Time0

Chill Time2

Total Time25

Course: Dessert

Cuisine: American

Servings: cheesecakes

Calories: 229kcal

Author: Kayla Burton

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!

Video

Notes

Storage: These mini chocolate cheesecakes are best eaten within 1-2 days. They can be refrigerated in an airtight container for up to 4 days, but the crusts may become soggy.

Make Ahead: You can make and freeze these cheesecakes for up to 1 month. Let them thaw in the refrigerator for a few hours before enjoying.

Nutrition