Mini No Bake Triple Chocolate Cheesecakes

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These rich and creamy Mini No Bake Triple Chocolate Cheesecakes are a chocolate lovers dream. Between the chocolate sandwich cookie crust, the decadent chocolate cheesecake filling and the creamy chocolate whipped cream, there will be no mistaking that chocolate flavor.

When I am having company, I love to make something that is a show stopper. Something that my guest can’t stop talking about. Well these Mini No Bake Triple Chocolate Cheesecakes are one of those desserts. They don’t only have great presentation but the taste will have your guest coming back for seconds.

These Mini No Bake Triple Chocolate Cheesecakes are rich and decadent and loaded with chocolate flavor. It starts with that chocolate sandwich cookie crust. No need to exclude that creamy center, it will just add more flavor. Then comes that rich and creamy cheesecake. That deep chocolate flavor comes from the addition of intensely dark unsweetened cocoa powder and bittersweet chocolate, blended together with cream cheese and greek yogurt to create that rich and creamy base. Then these little cuties are topped with the most fluffy chocolate whipped cream to finish them off. Basically the perfect chocolate bite.

Tips For Making These Mini No Bake Triple Chocolate Cheesecakes

  • Make sure all your ingredients are at room temperature. When the cream cheese is at room temperature it will blend easily and fully combine with the other ingredients.
  • I used a mini cheesecake tray for this recipe but these cheesecakes can also be prepared in a cupcake tray line with paper liners.
  • These mini cheesecakes can be made up to two days in advance. Top with the Chocolate Whipped Cream right before serving.
  • Press the cookie crumbs firmly down to create a crust. I use a tamper but you can also use a shot glass. Pressing down firmly will assure that your crust is compact.
Mini No Bake Triple Chocolate Cheesecakes
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Mini No Bake Triple Chocolate Cheesecakes

Recipe by BrendaCourse: Dessert

These Mini No Bake Triple Chocolate Cheesecakes are rich and creamy and have intense chocolate flavor. Perfect for the chocolate lover in your life.

Ingredients

  • Chocolate Sandwich Cookie Crust

  • 20 Chocolate sandwich cookies

  • 3 Tablespoons unsalted butter, melted

  • Chocolate Cheesecake Filling

  • 12 oz. Cream cheese, at room temperature

  • 1/2 Cup granulated sugar

  • 1/4 Cup unsweetened cocoa powder

  • 1 Teaspoon pure vanilla extract

  • 1 Teaspoon espresso powder

  • 1/2 Cup bittersweet chocolate, melted and cooled

  • 1/2 Cup heavy whipping cream

  • Chocolate Whipped Cream Topping

  • 1 Cup heavy whipping cream

  • 2 Tablespoons cocoa powder

  • 2 Tablespoons powdered sugar

  • 1/2 Teaspoon pure vanilla extract

  • 1/2 Teaspoon espresso powder

Directions

  • Place sandwich cookies in the bowl of a food processor. Pulse several times until crumbs form. Place crumbs in a medium mixing bowl, add the melted butter and mix to incorporate. Place 1 tablespoon of crumbs in each of the wells of a mini cheesecake pan. Tamp down the crumbs using a small tamper or a shot glass. Then set to the side.
  • Place the bittersweet chocolate in a small microwave safe bowl. Microwave in 30 second intervals until melted and smooth. Set to the side to cool.
  • To a large mixing bowl beat the room temperature cream cheese with the granulated sugar and unsweetened cocoa powder until smooth. Add the plain greek yogurt, pure vanilla extract and espresso powder and continue beating until combined.
  • Beat the 1/2 cup of heavy whipping cream in the bowl of a stand mixer fitted with a whisk attachment until soft peaks form. Pour in the cooled bittersweet chocolate and beat until stiff peaks form.
  • Gently fold the whipped cream mixture into the cream cheese mixture until combined.
  • Place a large scoop of cheesecake mix in each of the wells of the prepared cheesecake pan. Tap pan gently on the counter to settle. Place trays in the refrigerator to set, about 4 hours or over night.
  • For the whipped cream topping, place the heavy whipping cream, powdered sugar, vanilla extract and cocoa powder in the bowl of a stand mixer fitted with a whisk attachment. Beat on high until stiff peaks form. Place whipped cream in a piping bag fitted with a star tip.
  • Place cheesecakes on a serving tray and pipe each one with a swirl of chocolate whipped cream. Top with your choice of fruit or chocolate shavings and serve.
  • Enjoy.