You all loved my No Bake Mini Mango Cheesecakes and so I knew I had to bring you my No Bake Mini Chocolate cheesecakes! Made with a buttery oreo biscuit base, a velvety chocolate cream cheese filling and topped with vanilla sweet cream!
Glassware for my Mini Chocolate Cheesecakes
I just love all things miniature and although I usually eat at least two of these in one sitting. The aim is an attempt at portion control with these perfectly portioned mini mango cheesecakes! Here is the link to the glass pudding jars that I used, they hold 100ml and are so well priced! My recipe makes 6 of these and conveniently these jars come in a pack of 6.
Ingredients for No Bake Mini Chocolate Cheesecakes
- 9 oreos (100g)
- 30 g melted butter
- 180g chocolate (milk or dark, it’s up to you!)
- 190ml double cream
- 180ml cream cheese
- For the whipped cream topping: 180ml double cream, 2 tablespoons of icing sugar, 1 teaspoon of vanilla extract.
Method
- Add your oreo biscuits into a ziplock bag and bash with a rolling pin until a fine crumb is formed
- Transfer to a bowl and add in your melted butter and stir well, transfer your biscuit mixture into your glass jars and divide evenly to form the biscuit layer of your cheesecakes. I used the end of a rolling pin to compact the bases. Chill in the fridge for 15 minutes.
- Melt your chocolate in 2-3 30 second intervals in the microwave until nice and melted. Set aside to cool.
- Whip your double cream, cream cheese and vanilla extract until soft peaks form .Don’t overwork your cream or it will split and you’ll have to start again! Once the chocolate is cool (about room temperature) add to the cream mixture and gently fold it in until combined.
- Divide your chocolate cheesecake mix evenly into each glass jar and pop in the fridge to set for 40 minutes. I used a piping bag but you can just spoon it in.
- Whip together the double cream, icing sugar, and vanilla extract until soft peaks. Transfer to a piping bag with a star tip and pipe on top of the cheesecakes!
- Enjoy!
No Bake Mini Chocolate Cheesecakes
My No Bake Mini Chocolate cheesecakes! Made with a buttery oreo biscuit base, a velvety chocolate cream cheese filling and topped with vanilla sweet cream!
Ingredients
- 9 oreos 100g
- 30 g melted butter
- 180 g chocolate milk or dark, it’s up to you!
- 190 ml double cream
- 180 ml cream cheese
Whipped cream topping
- 180ml double cream
- 2 tablespoons icing sugar
- 1 teaspoon vanilla extract
Instructions
- Add your oreo biscuits into a ziplock bag and bash with a rolling pin until a fine crumb is formed
- Transfer to a bowl and add in your melted butter and stir well, transfer your biscuit mixture into your glass jars and divide evenly to form the biscuit layer of your cheesecakes. I used the end of a rolling pin to compact the bases. Chill in the fridge for 15 minutes.
- Melt your chocolate in 2-3 30 second intervals in the microwave until nice and melted. Set aside to cool.
- Whip your double cream, cream cheese and vanilla extract until soft peaks form .Don’t overwork your cream or it will split and you’ll have to start again! Once the chocolate is cool (about room temperature) add to the cream mixture and gently fold it in until combined.
- Divide your chocolate cheesecake mix evenly into each glass jar and pop in the fridge to set for 40 minutes. I used a piping bag but you can just spoon it in.
- Whip together the double cream, icing sugar, and vanilla extract until soft peaks. Transfer to a piping bag with a star tip and pipe on top of the cheesecakes!
- Enjoy!
