1. Can I freeze no bake mini triple chocolate cheesecakes?

Yes, you can! These cheesecakes freeze well. Simply place them in an airtight container once fully set, and freeze for up to 1 month. When ready to enjoy, thaw in the refrigerator overnight for the best texture.

2. What if I don’t have cupcake liners?

No problem. You can use silicone muffin molds or lightly grease a standard muffin tin. Silicone molds make it easier to pop the cheesecakes out cleanly once set.

3. Can I make one large cheesecake instead of minis?

Absolutely. Instead of dividing the crust and fillings into cupcake liners, press the crust into a springform pan and layer the fillings in the same order. Chill overnight and slice to serve.

4. How long will these cheesecakes last in the fridge?

Stored in an airtight container, no bake mini triple chocolate cheesecakes will stay fresh in the refrigerator for up to 5 days. Be sure to keep them chilled until serving for the best consistency.

No Bake Mini Triple Chocolate Cheesecakes – Best Treat

Name: No Bake Mini Triple Chocolate Cheesecakes
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: American
Ingredients: 1 1/2 cups chocolate cookie crumbs: for a rich and crunchy crust; 1/4 cup unsalted butter, melted: to bind the crust; 8 oz cream cheese, softened: forms the creamy cheesecake base; 1/2 cup powdered sugar: adds sweetness and smooth texture; 1 teaspoon vanilla extract: enhances the chocolate flavor; 1/2 cup dark chocolate, melted and cooled: adds deep chocolate flavor; 1/2 cup milk chocolate, melted and cooled: gives creamy sweetness; 1/2 cup white chocolate, melted and cooled: for a smooth, sweet finish; 1 cup heavy whipping cream: whipped for a light, mousse-like texture; 1/2 cup dark chocolate shavings: for garnish; Fresh berries (optional): for color and brightness

Description

These No Bake Mini Triple Chocolate Cheesecakes feature three rich layers of dark, milk, and white chocolate over a chocolate cookie crust. Creamy, decadent, and easy to prepare without an oven, they’re perfect for any occasion — from parties to quiet indulgences.

Ingredients

Scale

1 1/2 cups chocolate cookie crumbs: for a rich and crunchy crust
1/4 cup unsalted butter, melted: to bind the crust
8 oz cream cheese, softened: forms the creamy cheesecake base
1/2 cup powdered sugar: adds sweetness and smooth texture
1 teaspoon vanilla extract: enhances the chocolate flavor
1/2 cup dark chocolate, melted and cooled: adds deep chocolate flavor
1/2 cup milk chocolate, melted and cooled: gives creamy sweetness
1/2 cup white chocolate, melted and cooled: for a smooth, sweet finish
1 cup heavy whipping cream: whipped for a light, mousse-like texture
1/2 cup dark chocolate shavings: for garnish
Fresh berries (optional): for color and brightness

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Instructions

Line a muffin tin with 12 cupcake liners.
Mix chocolate cookie crumbs and melted butter until combined. Press 1 tablespoon into each liner to form the crust. Chill in the fridge.
In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
Divide the mixture into three bowls. Stir dark chocolate into one, milk chocolate into another, and white chocolate into the third until fully blended.
Whip heavy cream to stiff peaks. Divide it evenly among the three chocolate mixtures and gently fold to combine.
Layer the dark chocolate mixture over the crust, followed by milk chocolate, then white chocolate, smoothing each layer.
Refrigerate for at least 4 hours or overnight until set.
Before serving, top with chocolate shavings and optional berries. Serve chilled.

Notes

Make sure all melted chocolate is cooled before mixing to avoid melting the whipped cream.
Use a piping bag for cleaner layering.
Store in the fridge in an airtight container for up to 5 days.
These cheesecakes freeze well for up to 1 month — thaw overnight before serving.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 mini cheesecake
Calories: 320 kcal
Sugar: 22g
Sodium: 130mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg