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Mini No-Bake Chocolate Cheesecake

Rich and creamy no-bake chocolate cheesecake on top of an oreo crust, topped with vanilla bean whipped cream
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Prep Time:40 minutes
Chill Time:4 hours
Total Time:4 hours 40 minutes
Course: Dessert
Cuisine: American
Keyword: cheesecake, chocolate, no bake, oreo, whipped cream
Servings: 6 slices
Calories: 681kcal

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
  • 100 g granulated sugar (½ c.)
  • 226 g cream cheese room temperature (8 oz.)
  • ⅛ tsp. salt
  • 1 tsp. vanilla
  • 180 g heavy whipping cream (6 ½ oz.)

Vanilla Bean Whipped Cream

Instructions

No-Bake Chocolate Cheesecake

  1. 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.
  2. Mix the cocoa powder and sugar into the chocolate, then set it aside. In the meantime, make the oreo crust.

Oreo Crust

  1. 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.
  2. 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.]
  3. Press the mixture into the bottom and slightly up the sides of your prepared pan. Set the pan in the freezer while you finish making the chocolate cheesecake filing.
  4. Add the cream cheese and salt into the chocolate mixture. Use a hand or stand mixer to beat the mixture on medium speed for 2-3 minutes, until the mixture is fluffy and smooth.
  5. Add in the heavy whipping cream and vanilla and beat the mixture for 1-2 minutes, until it thickens.
  6. Take the springform pan out of the freezer and pour the chocolate cheesecake batter over the crust, smoothing it into an even layer.
  7. Cover the pan with plastic wrap and place it in the fridge for at least 4 hours to firm up.

Vanilla Bean Whipped Cream

  1. (Hold off on this step until you're ready to serve the cheesecake) Add the heavy whipping cream, salt, sugar, 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.
  2. 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 |
*I piled some of my small-batch fudge brownies onto the cheesecake, if you want to do that as well you can find the recipe here!

Nutrition

Serving: 1slice | Calories: 681kcal | Carbohydrates: 53g | Protein: 7g | Fat: 51g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 113mg | Sodium: 311mg | Potassium: 333mg | Fiber: 4g | Sugar: 40g | Vitamin A: 1468IU | Vitamin C: 0.3mg | Calcium: 97mg | Iron: 6mg