No Bake Chocolate Mini Cheesecakes Recipe – Learn like a Pro- Although I never really need an excuse to bake little desserts, these particular little treats are meant for a very special occasion. Many of us are surprising my friend Lauren of Keep it Sweet Desserts with a virtual baby shower filled with everything little! She is expecting a boy!
No Bake Chocolate Mini Cheesecakes Recipe – Learn like a Pro
I indulged in chocolate excessively with these tiny ones. I used a straightforward chocolate cookie crust as the base, then a really easy no-bake chocolate cheesecake filling on top. They are incredibly smooth, creamy, and chilled, and they have the most amazing chocolate flavor.
INGREDIENTS
- 6 ounces chocolate wafer crumbs*
- Â 1/4 cup unsalted butter, melted
FOR THE FILLING:
- Â 16 ounces cream cheese, softened
- Â 3/4 cup granulated sugar
- Â 2 tablespoons sour cream
- Â 1 teaspoon vanilla extract
- Â 6 ounces bittersweet chocolate, melted and cooled
-  sweetened whipped cream and cocoa powder, for garnish
INSTRUCTIONS
Combine cookie crumbs and butter until moistened. Divide crust mixture evenly among 12 cups of a mini cheesecake pan.
Press crust firmly and evenly into the bottoms of the pan.
Place pan in refrigerator while you prepare the filling.
TO MAKE THE FILLING:
Using an electric mixer on medium speed, beat cream cheese and sugar until blended and smooth. Mix in vanilla and sour cream.
Stir in the cooled chocolate until thoroughly blended.
Distribute the filling evenly among the tiny cheesecake pan’s cups. Add the filling one tablespoon at a time and push it into the cups with a little spatula or spoon to get a smooth, solid filling. If you’d like, you can also pipe the filling into the cups.
Let cheesecakes sit in the pan for at least six hours.
Press up from the bottom of the cheesecake pan to carefully remove the cheesecakes.
For these littles, I utilized my littleÂ
Using an electric mixer on medium speed, beat cream cheese and sugar until blended and smooth. Mix in vanilla and sour cream.
Stir in the cooled chocolate until thoroughly blended.
Distribute the filling evenly among the tiny cheesecake pan’s cups. Add the filling one tablespoon at a time and push it into the cups with a little spatula or spoon to get a smooth, solid filling. If you’d like, you can also pipe the filling into the cups.
Let cheesecakes sit in the pan for at least six hours.
Press up from the bottom of the cheesecake pan to carefully remove the cheesecakes.
cheesecake pan. Whether you bake them or make no-bake variants, this pan is fantastic for small cheesecakes. The greatest alternative to paper liners for making small cheesecakes is this method.
I do advise you to fill them one at a time, adding a small amount, pressing it in firmly, then adding more until they are filled. That will enable you to entirely and gap-free fill them. Though the filling is a little thick, you can try piping it in.
I refrained from adding alcohol to the filling because it’s a baby shower, but you may certainly do that if you’d like. A liqueur with a coffee or hazelnut flavor would be delicious, I’m sure. We’ll just forego it for the baby shower, though.
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NOTES
I made use of Famous Chocolate Wafers from Nabisco. You could also use almost any crisp chocolate cookie or chocolate graham crackers.
A recipe from Serious Eats was modified.
