Mini Dark Chocolate No-Bake Cheesecakes

October 24, 2022

We've unearthed a recipe for mini chocolate cheesecakes! The dutched cocoa cookie crust holds cheesecake topped with chocolate ganache. A real Halloween party treat. (makes 12-14)

Shells
Ingredients:

13 chocolate sandwich cookies
71 grams salted butter, melted

Directions:

Crush sandwich cookies in a food processor.
Place into a small bowl and stir in melted butter.
Take a mini cupcake pan and place a piece of plastic wrap over the pan.
Spoon 1 tablespoon of mixture into each well- it should make 12-14.
Press the mixture down into the wells to cover the base to the top. Gently, press along the sides to make a little cup.
Place in the freezer and move on to the next steps.

Cheesecake Filling
Ingredients:

3 ounces heavy whipping cream
170 grams cream cheese
33 grams powdered sugar
34 grams sour cream
85 grams dark chocolate, chopped

Directions:

Whip heavy cream until medium peaks form.
In a separate bowl, mix together cream cheese, powdered sugar, sour cream and melted chocolate.
Add whipped cream and mix until smooth and creamy.
Take shells out of the freezer, carefully remove them from the pan, and place on a plate.
Spoon or pipe the filling into each shell.
Place in the refrigerator for at least an hour; they only get better as they rest.

Ganache Topping
Ingredients:

1.5 ounce heavy whipping cream
43 grams dark chocolate, chopped

Directions: *See our ganache 101 blog post (link)

Pro-tips:

Cheesecake always tastes better 12-24 hours after making.
Add any kind of decorations or sprinkles on top for a festive detail!
Add fresh berries for a lighter feel.
Make sure you don't over beat the heavy whipping cream to have a silky smooth filling texture.