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Creamy Chocolate No-Bake Cheesecake Cups

Deliciously creamy and chocolatey no-bake cheesecake cups that come together quickly with a crunchy chocolate graham cracker crust and fluffy chocolate filling—perfect for an easy dessert or special occasion treat.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 3/4 cup chocolate graham cracker crumbs or crushed Oreos for extra chocolate punch
  • 2 tbsp salted butter melted
For the Filling
  • 2 cups heavy cream or whipping cream
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup powdered sugar divided
  • 8 oz cream cheese softened
  • 1/4 cup powdered sugar remaining from divided amount
  • 1 tsp vanilla extract

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Spoon or spatula
  • Serving Cups or Glasses

Method
 

  1. Step 1: Prepare the crust by mixing melted salted butter with chocolate graham cracker crumbs until well coated and resembling wet sand.
  2. Step 2: Spoon 2 to 3 tablespoons of the crumb mixture into the bottom of each serving cup and press down firmly to create an even crust layer.
  3. Step 3: In a mixing bowl, combine heavy cream, unsweetened cocoa powder, and 3/4 cup powdered sugar. Beat with an electric mixer on medium-high until stiff peaks form.
  4. Step 4: In another bowl, beat softened cream cheese with the remaining 1/4 cup powdered sugar until smooth. Add vanilla extract and mix until combined.
  5. Step 5: Gently fold the cream cheese mixture into the whipped chocolate cream, preserving as much air as possible for a light, fluffy texture.
  6. Step 6: Spoon or pipe the cheesecake filling over the crust layer in each cup evenly for a beautiful presentation.
  7. Step 7: Garnish with fresh fruit like raspberries or strawberries, or sprinkle extra cookie crumbs on top. Cover and refrigerate for at least 1 hour before serving to allow filling to set.

Notes

For a lighter version, substitute heavy cream with whipping cream or coconut cream for dairy-free option. Add texture with mini chocolate chips or nuts. Store covered in the fridge for up to 3-4 days. Freeze without fresh fruit topping for up to 1 month.