Mini No-Bake Chocolate Cheesecakes

If you’re looking for an easy make-ahead dessert that feels a little fancy without a lot of effort, these mini no-bake chocolate cheesecakes are a must-try. A simple Oreo crust holds a rich chocolate cheesecake filling that’s been lightened up with whipped cream for a perfectly smooth and creamy texture. They’re just right for parties, gifts, or keeping stashed in the fridge when a chocolate craving hits.

I first shared a version of these mini cheesecakes several years ago, but I recently gave the recipe a little refresh to make them even better. They’re now lighter, easier to portion, and still full of chocolatey goodness!

If you’re looking for a baked chocolate cheesecake alternative, try my chocolate Kahlua cheesecake or brownie bottom chocolate cheesecake.

Why You’ll Love These Mini No-Bake Chocolate Cheesecakes

• No baking required. Just chill to set. No oven, no water bath, no worries.
• Rich but not heavy. A little sour cream and whipped cream keep the texture light and balanced.
• Perfect portions. Two bites of chocolatey goodness in every mini.
• Easy to make ahead. Chill them overnight and garnish before serving.

What You’ll Need

• Oreo crumbs – Crushed whole cookies (filling included) make a flavorful, sweet base.
• Butter – Helps the crust hold together.
• Cream cheese – The classic base for a tangy, creamy cheesecake filling.
• Sour cream – Adds a subtle tang and smoothness.
• Confectioners’ sugar – Blends easily into the filling without graininess.
• Vanilla extract – Adds warm flavor to balance the chocolate.
• Chocolate – I use semisweet or bittersweet; melt and cool before mixing in.
• Whipped cream – Gently folded into the filling to lighten it up without losing richness.

See the recipe card below for full ingredient amounts and instructions.

How to Make Mini No-Bake Chocolate Cheesecakes

Make the crust. Stir together Oreo crumbs and melted butter. Spoon about 2 teaspoons into each mini muffin liner and press firmly into the bottoms. Chill while you make the filling.

Mix the filling. Beat the cream cheese, sour cream, confectioners’ sugar, and vanilla until smooth. Mix in the cooled melted chocolate, then gently fold in the whipped cream until smooth and fluffy.

Assemble and chill. Pipe or spoon the filling into the muffin cups. The filling will slightly overfill the liners when piped, creating a domed top. That’s normal and makes them look extra polished once garnished. Chill for at least 4 hours or overnight.

Garnish and serve. Top with sweetened whipped cream and a dusting of cocoa powder, chocolate curls, or sprinkles just before serving.

How to Store

Store your mini no-bake chocolate cheesecakes tightly covered in the refrigerator for up to 4 days.

For longer storage, freeze the cheesecakes (ungarnished) in an airtight container for up to a month. Thaw in the refrigerator before adding toppings and serving.

The Perfect Mini Dessert for Chocolate Lovers

Mini desserts always feel a little more fun, and these no-bake chocolate cheesecakes are no exception. They’re rich, creamy, and just the right size for indulging without overdoing it. Whether you’re making them for a party, a picnic, or a quiet night at home, they’re a cool and satisfying treat you’ll want to make again and again.