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Mini No-Bake Chocolate Cheesecake

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Rich and creamy no-bake chocolate cheesecake on top of an oreo crust, topped with a chocolate whipped cream.
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Prep Time40 minutes
Chill Time 4 hours
Total Time4 hours 40 minutes
Servings8 slices
Calories487 kcal

Ingredients 

Oreo Crust

  • 12 oreo cookies (135g)
  • 35 g unsalted butter (2 ½ tbsp.)

No-Bake Chocolate Cheesecake

  • 113 g semi-sweet or dark chocolate baking bar (⅔ c.)
  • 1 tbsp. dutch process cocoa powder
  • 226 g cream cheese room temperature (8 oz.)
  • 75 g granulated sugar (¼ c. + 2 tbsp.)
  • ¼ tsp. salt
  • 45 g sour cream room temperature (3 tbsp.)
  • 1 tsp. vanilla
  • 180 g heavy whipping cream (6 ½ oz.)

Chocolate Whipped Cream

  • 150 g heavy whipping cream (⅔ c.)
  • ⅛ tsp. salt
  • 2 tbsp. granulated sugar
  • 1 tbsp. dutch process cocoa powder
  • 1 tsp. vanilla

Instructions 

Oreo Crust

  • Line your springform pan. Start by placing a small sheet of parchment paper at the bottom of the pan while it's unassembled, then snap it together to seal in the parchment. Then, coat the sides of the pan with butter and line it with a strip of parchment paper.
  • Add the oreos (with the filling) and the butter to a food processor. Pulse the mixture until you are left with only tiny oreo crumbs. [Alternatively, crush the oreos super finely in a large ziploc bag, then stir in the melted butter.]
  • Press the mixture into the bottom and slightly up the sides of your prepared pan. Set the pan in the freezer while you make the chocolate cheesecake filing.

No-Bake Chocolate Cheesecake

  • Break up the chocolate bar into small pieces and place it into a microwave safe bowl. Melt the chocolate in 30-second intervals, stirring after each interval, until it's melted and smooth.
  • Mix the cocoa powder into the chocolate until the mixture is smooth, then set it aside.
  • Add the cream cheese, sugar, and salt to a large mixing bowl. Use a hand or stand mixer to beat the mixture on medium speed for 3-4 minutes, until the mixture is fluffy and smooth.
  • Pour the melted chocolate mixture and into the cream cheese mixture and add in the sour cream and vanilla. Beat until well combined.
  • While the mixer is running, slowly pour in the heavy whipping cream. Continue to beat the mixture on high speed for 1-2 minutes, until it thickens.
  • Take the springform pan out of the freezer and pour the chocolate cheesecake batter over the crust, smoothing it into an even layer.
  • Cover the pan with plastic wrap and place it in the fridge for at least 4 hours to firm up.

Chocolate Whipped Cream

  • (Hold off on this step until you're ready to serve the cheesecake) Add the heavy whipping cream, salt, sugar, cocoa, and vanilla to a large mixing bowl. Beat the cream with a hand or stand mixer fitted with the whisk attachment until the mixture reaches soft peaks.
  • Pile the whipped cream on to the cheesecake, then slice, serve, and enjoy!

Notes

Affiliate links: 6-Inch Springform Pan | Kitchen Scale (my favorite) | Kitchen scale (great starter option) | Food Processor |

Nutrition

Serving: 1sliceCalories: 487kcalCarbohydrates: 37gProtein: 6gFat: 38gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 88mgSodium: 265mgPotassium: 284mgFiber: 3gSugar: 26gVitamin A: 1136IUVitamin C: 0.3mgCalcium: 80mgIron: 4mg