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Triple Chocolate Cheesecakes

Irresistible Triple Chocolate Cheesecakes You Can Make Today

Indulge in these delectable No-Bake Mini Triple Chocolate Cheesecakes that deliver a rich chocolate flavor and are easy to prepare.
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Prep Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 15 minutes
Servings: 12 cheesecakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 20 cookies Oreo Cookies Substitute with graham crackers for a different crust.
  • 5 tablespoons Unsalted Butter Use salted butter for a slightly different taste.
For the Filling
  • 6 ounces Semi-Sweet Chocolate Chips Can swap with dark chocolate for a richer flavor.
  • 16 ounces Cream Cheese (softened) Reduced-fat cream cheese can be used.
  • ½ cup Sour Cream or Plain Greek Yogurt Use plain yogurt for a healthier option.
  • ½ cup Granulated Sugar Try a sugar substitute for a sugar-free version.
  • 2 tablespoons Unsweetened Cocoa Powder Omit for a standard cheesecake flavor.
  • 1 teaspoon Vanilla Extract Pure vanilla extract is preferred.
  • 1 cup Heavy Whipping Cream High-fat content is needed for fluffiness.
For the Topping
  • 2 tablespoons Powdered Sugar Omit if using pre-sweetened Cool Whip.
  • 2 tablespoons Cocoa Powder (for whipped cream) Can omit for simple whipped cream.

Equipment

  • Food Processor
  • microwave
  • Mini Cheesecake Pan
  • mixing bowls
  • Electric mixer
  • spatula

Method
 

Prepare the Crust
  1. Pulse about 20 Oreo cookies in a food processor until fine crumbs. Melt 5 tablespoons of unsalted butter and mix with the cookie crumbs. Press into a 12-cup mini cheesecake pan. Chill for 10 minutes.
Make the Chocolate Filling
  1. Melt 6 ounces of semi-sweet chocolate chips in a microwave-safe bowl until smooth. In a separate bowl, beat 16 ounces of cream cheese with ½ cup sugar and 2 tablespoons cocoa powder until smooth. Mix in ½ cup sour cream and 1 teaspoon vanilla extract.
Whip the Cream
  1. Whip 1 cup of heavy whipping cream on medium-high speed until stiff peaks form, about 3-5 minutes. Gently fold into the chocolate mixture.
Assemble the Cheesecakes
  1. Divide the chocolate filling among the chilled crusts, filling to the top. Smooth the filling and chill for at least 4 hours.
Prepare Topping
  1. Whip 1 cup heavy cream with 2 tablespoons powdered sugar and 2 tablespoons cocoa powder until firm peaks form.
Serve
  1. Remove cheesecakes from the pan, pipe whipped cream on top, and serve chilled.

Nutrition

Serving: 1cheesecakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 15gSaturated Fat: 9gCholesterol: 40mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 200IUCalcium: 50mgIron: 0.5mg

Notes

Ensure cream cheese is at room temperature for smooth mixing. Refrigerate overnight for the best texture and flavor.

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