No Bake Layered Chocolate Mini Cheesecake Recipe

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No Bake Layered Chocolate Mini Cheesecake Recipe: Want a rich dessert but don’t want to deal with baking? These tasty No-Bake Layered Chocolate Mini Cheesecakes are just what you need.

 

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No Bake Layered Chocolate Mini Cheesecake Recipe

These little treats are great for when you need to satisfy your sweet tooth quickly because they have a creamy cheesecake filling and rich chocolate flavors. Come with us as we reveal the steps for making this rich dessert, complete with tips, nutritional information, and useful notes.

 

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Ingredients

For the Crust:

  • 1½ cups chocolate cookie crumbs
  • 4 tablespoons unsalted butter, melted

For the Cheesecake Filling:

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  • 8 oz cream cheese, softened
  • ½ cup powdered sugar
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract

For the Chocolate Layer:

  • ½ cup semi-sweet chocolate chips
  • ¼ cup heavy cream

Optional Toppings:

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  • Whipped cream
  • Chocolate shavings
  • Fresh berries

 

Also See: 

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No Bake Chocolate Hazelnuts Cookies Recipe – Learn like a Pro

 

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Instructions

Put the chocolate cookie crumbs and melted butter in a bowl and mix them together until they are well mixed.

Put an equal amount of the mixture in the bottom of each mini cheesecake mold or cupcake liner. Press the crust down hard with the back of a spoon.

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While you make the cheesecake filling, put the crusts in the fridge to cool down. Put the softened cream cheese and powdered sugar in a bowl and mix them together until they are smooth and creamy.

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Mix the heavy cream and vanilla extract in a different bowl and beat them together until stiff peaks form.

 

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Fold the whipped cream into the cream cheese mixture slowly until it is all mixed in. Use a spatula to smooth the top of the cheesecake filling after adding it to the chilled crusts.

Put the molds back in the fridge while you make the chocolate layer. Put the semi-sweet chocolate chips and heavy cream in a bowl that can go in the microwave.

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Stir the chocolate every 30 seconds in the microwave until it melts and is smooth. Let the chocolate mixture cool a bit before pouring it over the chilled cheesecake filling and using a spatula to spread it out evenly.

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After putting the mini cheesecakes together, put them in the fridge for at least 4 hours, or until they are firm.

 

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If you want, you can add whipped cream, chocolate shavings, or fresh berries on top before serving.

These No-Bake Layered Chocolate Mini Cheesecakes are the perfect cool and creamy treat because they don’t need to be baked.

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Tips for Success

For the crust, make cookie crumbs out of chocolate sandwich cookies or chocolate graham crackers. You can also use chocolate cookie crusts that have already been made to save time.

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Make sure the cream cheese is soft at room temperature before you mix it in to get a smoother cheesecake filling.

 

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Be careful not to mix the cheesecake filling too much or the whipped cream will lose its shape. Fold gently until everything is just mixed.

To get clean, even layers, use a spatula to carefully spread the chocolate and cheesecake filling on top of each other.

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You can make your mini cheesecakes taste exactly the way you like them by adding different toppings like chopped nuts, caramel sauce, or fruit compote.

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Notes

If you have extra mini cheesecakes, you can keep them in the fridge for up to three days in an airtight container. For a cool treat, eat them right out of the fridge.

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To make the recipe your own, you can change the cheesecake filling by adding different flavor extracts or mix-ins.

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You can add anything to your no-bake cheesecake to make it perfect, from mint extract to peanut butter swirls.

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Author

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  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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