No Bake Chocolate Cheesecake Cups Without Oreo Crust
Rich, creamy no bake chocolate cheesecake cups, no Oreo crust, no oven, all indulgence! Perfect for summer treats or party-ready desserts.
Equipment
- Muffin pan
- Paper liners
- Electric beater
Ingredients
- For the Crust
- ½ cup graham cracker crumbs
- 2 tbsp cocoa powder
- 2 tbsp light brown sugar packed
- 3 tbsp unsalted butter melted
- For the Cheesecake Filling
- 6 oz semi-sweet chocolate chips
- ½ cup heavy cream
- 8 oz cream cheese room temperature
- ½ cup confectioners sugar
- 2 tbsp cocoa powder
- 1 tsp instant coffee optional
- 1 tsp vanilla extract
- ¼ tsp salt
- For the Chocolate Ganache
- ⅓ cup heavy cream
- 2 tsp butter
- 4 oz semi-sweet chocolate chips
- For the Cocoa Whipped Cream
- 1 cup heavy cream
- ⅓ cup confectioners sugar
- 2 tbsp cocoa powder
Instructions
- Make the Crust
- In a bowl, mix graham cracker crumbs, cocoa powder, and brown sugar. Stir in melted butter until evenly moistened.
- Line a standard muffin pan with 9 paper liners. Spoon about 1–2 tablespoons of the crust mixture into each.
- Press firmly with a tablespoon or measuring cup to form an even crust. Chill while preparing the filling.
- Make the Cheesecake Filling
- Melt chocolate chips in a microwave-safe bowl, stirring every 20 seconds until smooth. Set aside.
- Whip heavy cream in a bowl using an electric beater until stiff peaks form. Set aside.
- In a large bowl, beat cream cheese and confectioners sugar until smooth. Add the melted chocolate, cocoa, coffee (if using), vanilla, and salt. Beat until fully combined.
- Gently fold in the whipped cream and mix until smooth.
- Divide mixture over the chilled crusts and smooth the tops.
- Make the Chocolate Ganache
- Heat ⅓ cup heavy cream and butter until very hot. Pour over chocolate chips and stir until melted and smooth.
- Spoon ganache over each cheesecake and spread evenly. Chill for at least 4 hours or overnight.
- Make Cocoa Whipped Cream
- Beat heavy cream, sugar, and cocoa until stiff peaks form.
- Pipe swirls on each cheesecake before serving. Garnish with shaved chocolate if desired.
Notes
Notes
- Crush graham crackers in a food processor or in a sealed bag with a rolling pin.
- Let the cream cheese soften before using for a smoother filling.
- Use high-quality chocolate for the richest flavor—Ghirardelli or Guittard are great options.
- This recipe uses a standard muffin pan, not a mini muffin pan.