These mini no-bake chocolate cheesecakes are the PERFECT date night dessert. They are creamy, rich, and absolutely delicious. The oreo crust, paired with the rich chocolate-filled cheesecake is a match made in dessert heaven.
These cheesecakes are absolutely adorable and I am OBSESSED with how they turned out! They're also so easy to whip up. See, I'm not the biggest cheesecake maker. I don't like fussing around with baking them or making sure to have the perfect water bath going. So this was just a no-brainer for me. I had purchased these cute little mini springform pans a few years ago and they were just sitting in their boxes ever since.
With Valentine's Day coming up, I figured it would be a wonderful time to come up with an easy dessert for all the lovey doves out there. But honestly, it was just me wanting to whip something up that was super special for my husband and my anniversary, which is TODAY!
We've been married for eight wonderful years and I was so excited to make something delicious for us. Our anniversary is 4 days before Valentine's Day, so it's always interesting trying to come up with things to do, especially since everyone is thinking the same thing but for other reasons.
Enough about us. Let's talk about this dessert, because it's a keeper and it is PERFECTION!
The Oreo Crust
The crust is very simple. You don't even have to take out the oreo center (which I find to be a hassle), and no need to add sugar.
Mini No-Bake Chocolate Cheesecakes
- Cream Cheese (full fat)
- Cocoa powder
- Semi-Sweet Chocolate Chips
- Vanilla extract
- Heavy whipping cream
The ingredients are pretty basic for a cheesecake. I add cocoa powder AND melted chocolate chips to give it an even more rich chocolate flavor. You can use whatever type of cocoa powder you have on hand.
- Semi-Sweet Chocolate Chips
- Heavy Whipping cream
To make a ganache drip, it's very easy. The measurements are 1:1 and I like to weigh my ingredients in ounces to get an accurate measurement. However, I have done the measurements in cups in the past and it turns out just fine.
Preparing the mini no-bake chocolate Cheesecakes
Making the oreo crust is very easy. Just pulse the cookies in a food processor (you could also stick them in a ziplock bag and crush them with a rolling pin) and add melted butter and then pulse again until combined.
The crust needs to be packed pretty well. If you don't want more of a thick crust on the bottom, you can have the crust come up the sides of the springform pan.
The mini no-bake chocolate Cheesecake
You will need TWO 4 inch springform pans. I bought mine off Amazon.
Start off by beating the softened cream cheese very well, then slowly add in all the ingredients (except heavy cream) and beat it until completely combined.
Once combined, slowly drizzle in the heavy cream until completely mixed in and beat until fluffy, about a minute or so. Then pour in the prepared pans and let cool for at least 4 hours in the refrigerator.
Releasing the cheesecakes from the pans can be a little daunting. There are several options. You can go straight to taking a knife or pallet knife and sliding it around the edge to release the cheesecake, which is the method I used. It doesn't create the CLEANEST edge, but I wasn't too concerned.
Another method is to heat up the outside edge of the pan slightly with a blow torch (I don't own a blow torch...yet).
Last method would be to take the knife or pallet knife and run it under VERY HOT water, wipe the blade dry and then run it around the cheesecake to release it.
Whatever method you use, there's always the option of smoothing out the cheesecake after you release it from the pan.
The chocolate ganache is pretty simple. It's just a 1:1 ratio of chocolate to heavy cream. You want to start off by heating up heavy cream, then pouring it over the chocolate chips and letting it sit for a few minutes, then stir until completely melted and combined.
These mini cheesecakes are small. I started off only wanting to make one, but after pulling out the pans, I decided to make two. Because I started off only wanting one, the measurements for this recipe is all by weight and that's because the amount required is so little! I had to do a little research on the perfect amount for each ingredient and I thought it would be much easier to just weigh everything out instead of using fractions of a cup. If you don't have a scale handy, I am not sure if you'd be able to successfully convert to cups.
This recipe makes two 4 inch cheesecakes. So far, my husband and I shared one and it is honestly the perfect dessert to share with your loved one. The cheesecake is very rich, so a little goes a long way.
It would probably be really hard to finish an entire one on your own, but go for it! You're worth it!
To bake one cheesecake, you would need to half the recipe. The original recipe was written for only one when I started, and I just doubled every single ingredient, so splitting it in half should be quite easy!
If you try out these mini no-bake chocolate cheesecakes, let me know how you like it by leaving a review! Be sure to check out my other chocolate recipes for the month: Delicious and Easy Flourless Chocolate Cake and Espresso Brownies with Espresso Cream Cheese Frosting.
Mini No-Bake Chocolate Cheesecake
- TWO 4 inch springform pans
- 12 orea cookies crushed
- 2 tablespoon unsalted butter melted
- 8 oz. package cream cheese softened
- 1.4 oz. (40g) granulated sugar
- 0.6 oz. (16g) cocoa powder
- 2 oz. semi-sweet chocolate chips melted
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 2.5 oz. heavy cream
- 2 oz. semi-sweet chocolate chips
- 2 oz. heavy cream
- Prepare two 4 inch springform pans (you can add parchment paper to bottom) and set aside
- In a food processor, add oreos and pulse until crushed. Then add butter and pulse until combined
- Divide the crushed oreos between the two pans and press down with a spoon or a tiny cup until the surface is flat and firm, then set aside
- Using an electric hand mixer, beat softened cream cheese until smooth.
- Add sugar, cocoa powder, vanilla, salt and continue beating until combined.
- Add melted semi-sweet chocolate chips and continue beating until combined
- Slowly drizzle in the heavy cream and beat until the cheesecake is fluffy
- Divide cheesecake evenly into springform pans and smooth the tops
- Refrigerate for at least 4 hours, or overnight until cheesecake is set.
- Warm heavy cream in microwave for 30 to 45 seconds until hot, then pour over chocolate chips and let the mixture sit for several minutes. After several minutes, the chocolate should start to melt. Stir until completely smooth, then set aside (for 5 minutes or so) to thicken a little while you prepare the cheesecake.
- Release the cheesecake from the springform pan by using a sharp knife or pallet knife to loosen the cheesecake, then slide the cheesecake off the base onto a serving plate
- Divide chocolate ganache between the two cheesecakes and top with strawberries or fruit
- Serve chilled