Go Back
No-Bake Chocolate Cheesecake Cups

No-Bake Chocolate Cheesecake Cups

Creamy, rich, and indulgent no-bake chocolate cheesecake cups with a crunchy cookie base and fluffy chocolate filling. Perfect for quick desserts without using an oven.
Print Recipe Pin Recipe
Prep Time 20 minutes
3 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Course: Dessert
Cuisine: Américaine
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • Crust
  • 1 ½ cups chocolate cookie crumbs Oreos, filling removed
  • 5 tbsp unsalted butter melted
  • Chocolate Cheesecake Filling
  • 8 oz 225g cream cheese, softened
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream cold
  • 1 cup melted chocolate semi-sweet or dark, cooled slightly
  • Topping optional but recommended 😄
  • Whipped cream
  • Chocolate shavings or curls
  • Mini chocolate cookies or Oreos
  • Cocoa powder or chocolate drizzle

Equipment

  • Mixing bowls
  • Electric hand mixer or stand mixer
  • Measuring cups & spoons
  • Rubber spatula
  • Food processor or zip bag + rolling pin (for crushing cookies)
  • Dessert cups or small jars
  • Piping bag (optional, for neat layers)

Method
 

  1. Make the crust
  2. Crush cookies into fine crumbs (food processor or zip bag + rolling pin).
  3. Mix with melted butter until combined.
  4. Press about 2–3 tbsp into the bottom of each cup.
  5. Chill in fridge for 10–15 minutes.
  6. Prepare the filling
  7. Beat cream cheese until smooth and creamy.
  8. Add powdered sugar + vanilla → mix well.
  9. In a separate bowl, whip heavy cream to stiff peaks.
  10. Gently fold whipped cream into cream cheese mixture.
  11. Fold in melted chocolate until smooth and fluffy.
  12. Assemble
  13. Spoon or pipe cheesecake filling over crust layer.
  14. Smooth tops or create swirls.
  15. Chill
  16. Refrigerate for at least 2–3 hours (or overnight for best texture).
  17. Decorate & serve
  18. Top with whipped cream, chocolate shavings, and mini cookies.
  19. Serve chilled.

Notes

  • Make sure cream cheese is fully softened to avoid lumps.
  • Do not add hot melted chocolate — let it cool slightly first.
  • Chill long enough so the cheesecake sets properly.
  • Can be made 1 day ahead and stored in the fridge.
  • You can swap Oreos with graham crackers or digestive biscuits.