Mini No Bake Chocolate Cheesecakes. These single serving cheesecakes are so simple to make and they don’t require any baking. They do need to time set, so either make them early in the day or the night before. We’ve decorated these for Easter, but of course, you can make them for any time of the year. Decorate the tops with chocolate curls or fresh berries instead of mini chocolate eggs.
Mini No Bake Chocolate CheesecakesAdd to My Cookbook
- Prep Time
- Difficulty Level Easy
- (4.3 /5)
- 3 ratings
For the base:
- 250g double chocolate digestive biscuits
- 100g butter, melted and cooled
For the cheesecake:
- 400g full fat cream cheese
- 150g icing sugar, sifted
- 1 tsp vanilla extract
- 175ml double cream
- 200g good quality dark chocolate, melted and cooled
For the cheesecake:
- Mini chocolate Easter eggs of your choice
- Line a muffin tin with 12 paper liners, set aside.
- For the crust, crush biscuits to the texture of breadcrumbs. You can either do this in a food processor, or, place biscuits in a strong freezer bag and crush with a heavy rolling pin. Pour crushed biscuits into a medium sized bowl and add melted butter. Mix well.
- Divide crust mixture into the paper muffin liners, about 2 tbsp per liner. Press mixture down with the back of a spoon. Chill in the fridge while you make the cheesecake mixture.
- For the cheesecake, beat cream cheese with icing sugar and vanilla on low speed in a medium sized bowl until smooth. Increase speed and beat until starting to thicken.
- Add the double cream and beat on low until mixed in, then again, increase speed to high and whip until mixture has thickened. Between 30 – 45 seconds. Add the melted chocolate and beat in until colour is uniform. Scrape down the sides of the bowl halfway through beating.
- Remove prepared biscuit bases from the fridge and divide cheesecake mixture evenly between the 12 paper liners. Tip: We find it easiest to fill a large piping bag with the cheesecake mixture and simply pipe the filling into each paper liner, but you can just as easily use a spoon to spoon the mixture instead.
- Smooth the tops of the cheesecakes with a small spatula or the back of a knife, then chill in the fridge for at least 4 hours. Finally, decorate cheesecakes with mini chocolate eggs. Leave cheesecakes at room temperature for about 10 minutes before serving. You can serve them in the paper liners, or peel them away and remove them completely.
- Will keep in the fridge for 2-3 days. They can also be frozen for up to 3 months in an airtight container. Leave to thaw in the fridge overnight.