Mini No-Bake Chocolate Cheesecake Dessert Boxes. These decadent mini desserts feature layers of chocolatey goodness. A crisp cookie crust is topped with an ultra-rich chocolate cheesecake filling, then smothered in a satiny chocolate topping. Finished with a sprinkling of cookie crumbs, they are quick and easy to make.
Why You'll Love These Mini Chocolate Cheesecakes
You'll love this recipe for the amazing texture combo. The crunchy cookie base, ultra-creamy chocolate cheesecake filling that melts in your mouth, and silky-smooth chocolate topping create a dream texture.
The contrasting layers of crispness and creaminess are perfection in every bite. The portion sizes also hit the sweet spot for indulging without overdoing it.
Ingredients In My Chocolate Cheesecake Boxes
Crumb Base:
- Cookies/Biscuits - Any crisp cookie or biscuit works well here to form the crunchy base. Graham crackers, Oreos, or digestive biscuits are all great options.
Chocolate Cheesecake Filling:
- Chocolate - You have the choice of using dark, milk, or white chocolate chips, chunks or a chopped chocolate bar. Use your preferred chocolate variety.
- Heavy Cream - This gets divided between the filling and topping to create the lush, velvety textures.
- Cream Cheese - Full-fat brick-style cream cheese provides the thick, creamy base for the cheesecake filling.
- Powdered Sugar - Sweetens and helps set the filling.
Ganache Topping:
- More Chocolate and Heavy Cream - Melted together into a satiny chocolate ganache to blanket the cheesecake filling.
Cookie Garnish:
- Crushed/Crumbled Cookies - An extra sprinkle of cookie crumbs on top adds great crunch and texture contrast.
How To Make My Chocolate Cheesecake Boxes
Base
- Blend or crush the cookies into fine crumbs.
- Divide the cookie crumbs evenly among several small dessert cups or ramekins, pressing them down to form a crust base.
Filling:
- Melt the chocolate and some heavy cream together until smooth. Allow to cool slightly.
- In a separate bowl, beat the cream cheese and powdered sugar until light and fluffy.
- Mix the melted chocolate mixture into the cream cheese mixture until fully incorporated.
- In another bowl, whip additional heavy cream to stiff peaks.
- Fold the whipped cream into the chocolate cream cheese mixture gently.
- Pipe or spoon the filling on top of the cookie crusts in the cups.
- Refrigerate while making the topping.
Topping:
- Melt more chocolate and heavy cream together until smooth and pourable.
- Allow to cool slightly until thickened to a ganache consistency.
- Pour or spoon the chocolate topping over each filled cheesecake cup to cover the filling completely.
Garnish:
- Sprinkle crushed/crumbled cookie pieces over the top of your chocolate cheesecakes.
- Return the assembled cups to the refrigerator for at least 1 hour before serving to allow everything to set completely.
Pro Tip For Chocolate Cheesecakes
One tip is to use room temperature cream cheese when making the cheesecake filling. If the cream cheese is too cold straight from the fridge, it will be hard to get it perfectly smooth and lump-free when beating it.
This simple step makes a huge difference in achieving that luxuriously creamy, silky-smooth cheesecake texture you want in every bite of these decadent little dessert cups. Room temp cream cheese blends seamlessly with the other ingredients.
Recipe Variations For Chocolate Cheesecake
Here are some tasty variations and additions you could try with this mini chocolate cheesecake dessert boxes recipe:
Flavor Variations:
- Peanut Butter - Swirl in ¼ cup creamy peanut butter to the cheesecake filling
- Espresso - Add 1-2 teaspoon espresso powder or instant coffee granules to enhance the chocolate flavor
- Mint - Fold in ½ teaspoon peppermint extract or crushed candy canes/peppermint patties
- Nutella - Substitute Nutella for some of the chocolate in the filling and/or topping
- Liqueurs - Add a splash of Bailey's, Kahlua, or your favorite liqueur
Crust Variations:
- Oreo Crust - Use crushed Oreo cookies for the base instead of plain cookies
- Pretzel Crust - Use crushed pretzels or pretzel crumbs for a sweet-salty crust
- Nut Crust - Pulse nuts like pecans, walnuts or hazelnuts into the crust
Topping Additions:
- Candy Pieces - Sprinkle with chocolate chips, toffee bits, chopped candy bars
- Fruit Sauces - Drizzle with raspberry sauce, strawberry or caramel sauce
- Ice Cream - Add a scoop of vanilla ice cream on top
- Nut Garnish - Sprinkle with chopped nuts like pecans or walnuts
More Dessert Box Recipes
- Caramel Coffee Dessert Box
- Biscoff Mousse Dessert Box
- Coffee Cheesecake Dessert Box
- Tim Tam Cheesecake Dessert Box
Handy Tools
Frequently Asked Questions
Yes, these are perfect for making 1-2 days ahead of time. Assemble them completely, then store covered in the refrigerator until ready to serve. Take them out about 15 minutes prior to allow them to take the chill off slightly.
Keep any leftover cheesecake cups covered tightly in the refrigerator. They'll stay fresh for 3-4 days. The length of time will depend on the expiry date of the cream and cream cheese.
Yes, you can freeze the assembled chocolate cheesecake cups. Let them set up first, then wrap individually in plastic wrap and store in an airtight container in the freezer for up to 2 months.
Mini Chocolate Cheesecake Dessert Boxes
Ingredients
Base
- 8 chocolate chip cookies
Filling
- 175 g dark chocolate
- 120 ml heavy cream
- 250 g cream cheese
- 90 g powdered sugar
- 400 ml heavy cream
Topping
- 175 g dark chocolate
- 120 ml heavy cream
Garnish
- 1 chocolate chip cookie crushed
Instructions
Base
- Blend the cookies into a fine crumb texture using a food processor or stick blender, ensuring a consistent and even base.
- Evenly distribute the crumbs among four elegant mini dessert cups, pressing gently to form a compact layer.
Filling
- Combine the chocolate and cream in a microwave-safe bowl, melting in 30-second bursts and stirring until you achieve a velvety smooth mixture. Allow cooling to room temperature.
- Using a mixing bowl, whip the cream cheese and powdered sugar together until fully blended and silky.
- Add the cooled chocolate mixture along with the whipped heavy cream into the cream cheese mixture and blend until smooth and thick.
- Transfer the filling into a piping bag and pipe it over the crumb base in the dessert cups.
- Place in the refrigerator to set slightly while you prepare the topping.
Topping
- Heat the chocolate and cream together in a microwave-safe bowl. Heat in 30-second intervals, stirring until smooth.
- Pour a generous layer of this chocolate mixture over each filled dessert cup, ensuring the filling is completely covered.
- Refrigerate the dessert boxes for at least an hour before serving.
Garnish
- Before serving, sprinkle a small amount of crushed cookie on the center of each dessert for an added crunch and visual appeal.
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