No Bake Mini Chocolate Cheesecakes
Ingredients:
- 1 1/2 cups chocolate cookie crumbs
- 5 tablespoons unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup heavy whipping cream
- 1 cup semisweet chocolate chips, melted and slightly cooled
- Whipped cream and chocolate shavings, for topping
Instructions:
1. **Prepare the Crust**:
- In a bowl, combine the chocolate cookie crumbs and melted butter.
- Divide the mixture evenly into a 12-cup muffin tin lined with cupcake liners.
- Press the mixture firmly into the bottom of each liner to form a crust. Refrigerate while preparing the filling.
2. **Prepare the Filling**:
- In a mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Mix in the vanilla extract and heavy whipping cream until fully combined.
- Add the melted chocolate and mix until the filling is smooth and evenly chocolatey.
3. **Assemble the Cheesecakes**:
- Divide the chocolate filling evenly among the prepared crusts, smoothing the tops with a spoon or spatula.
4. **Chill**:
- Refrigerate the cheesecakes for at least 4 hours or until firm.
5. **Decorate and Serve**:
- Top each cheesecake with a dollop of whipped cream and a sprinkle of chocolate shavings.
- Serve chilled and enjoy!
Preparation Time: 20 minutes
Chilling Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 12 mini cheesecakes
Calories: Approx. 250 kcal per cheesecake
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