No Bake Mini Chocolate Cheesecakes
These no bake mini chocolate cheesecakes are smooth and creamy with a crunchy Oreo cookie crust. Perfect for Valentine's, or whenever you're looking for an easy chocolate cheesecake recipe.
Servings: 12 cheesecakes
Ingredients
Oreo Crust
- 27 Oreos
- 6 Tablespoons Butter melted
Chocolate Cheesecake
- 3/4 Cup Heavy Cream
- 10 Ounces Cream Cheese softened
- 3/4 Cup Powdered Sugar
- 1/3 Cup Sour Cream
- 6 Ounces Semi-Sweet Chocolate melted
For Serving / Decorating
- 1/3 Cup Chocolate Chips melted
- Fresh Strawberries
Instructions
Oreo Crust
- Crush the Oreo cookies in a food processor.27 Oreos
- Stir the crushed cookies and melted butter together.6 Tablespoons Butter
- Line a muffin pan with a sheet of plastic wrap (or 2).
- Spoon the Oreo mixture evenly in the wells to get 10-12 total.
- Press down with your fingers to cover the base and about 1/3 to 1/2 up the sides.
- Place in the freezer to harden as you make the filling.
Chocolate Cheesecake
- Whip the heavy cream until stiff peaks form.3/4 Cup Heavy Cream
- In a separate bowl beat together the cream cheese and powdered sugar.10 Ounces Cream Cheese, 3/4 Cup Powdered Sugar
- Beat in the sour cream and melted chocolate.1/3 Cup Sour Cream, 6 Ounces Semi-Sweet Chocolate, 1/3 Cup Chocolate Chips
- Turn off the mixer and carefully fold in the whipped heavy cream.
- Spoon the cream cheese mixture into each crust, or spoon the batter into a piping bag and pipe the cheesecake into each crust.
- Place in the freezer to chill for 30 minutes, or in the fridge for 60 minutes (or longer).
- Carefully life the plastic wrap up to release the cheesecakes.Fresh Strawberries
Notes
*Cheesecake can be stored in an airtight container in the fridge.
Nutrition
Serving: 1g | Calories: 458kcal | Carbohydrates: 39g | Protein: 5g | Fat: 32g | Saturated Fat: 18g | Cholesterol: 66mg | Sodium: 266mg | Potassium: 191mg | Fiber: 2g | Sugar: 28g | Vitamin A: 769IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 3mg