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Sweet & Salty

No Bake Choco Cheesecakes

Make these simple No Bake Chocolate Cheesecakes for a bridal shower, anniversary celebration, or family gathering.  Makes 24 miniature cups.

One reader makes these for East.  She uses white chocolate & tints the chocolate with different pastel colors.  Substitutes the oil with butter.

May use milk chocolate instead of dark chocolate.  Also, the oil can be substituted with shortening.

A healthier version substitutes the oil with organic virgin coconut oil & uses Pink Himalayan Salt instead of sea salt…adding a beautiful color to the tops.

Takes a little longer; however, if you are burning your chocolate in the microwave (takes a little longer, but worth the time)……..fill your slow cooker with boiling water & turn your slow cooker on high.  Put a vegetable strainer in upside down to provide a platform, then put a plastic bowl on top of the strainer which contains the chocolate to melt.  The slow cooker keeps the chocolate at the exact correct temperature for dipping with burning or having to constantly reheat & remelt in the microwave states another reader.

The good ole standby is to melt your chocolate in a double boiler on the stove top.


No Bake Chocolate Cheesecake Cups Recipe


4 ounces (1/2 of an 8-ounce package) cream cheese, at room temperature
2 Tablespoons sugar
1/2 teaspoon vanilla extract
1 teaspoon fresh lemon juice
1/2 teaspoon freshly grated lemon zest
2 1/2 cups semisweet or dark chocolate chips
2 teaspoons vegetable oil
2 Tablespoons large flake sea salt

Items Needed:

  • Mini muffin pans
  • Paper candy cups
  • Pipping bag (disposable one will work)


In a bowl, stir together the cream cheese, sugar, vanilla extract, lemon juice and lemon zest until well combined. Transfer the mixture to a piping bag and refrigerate.

Combine the chocolate chips and vegetable oil in a microwave-safe bowl. Microwave for 30-second intervals, stirring between each interval, until the chocolate is fully melted and smooth. (Alternately, you can melt the chocolate with the oil in a double boiler.)

Line the mini muffin pan with the paper candy cups. Spoon 1 teaspoon of the melted chocolate into each cup, tap the pan on the counter so the chocolate flattens out then refrigerate the pan for 15 minutes until the chocolate is firm.

Remove the pan and the cheesecake mixture from the fridge. Pipe a portion of the cheesecake mixture in the center of each cup, then top the cheesecake with another 1 to 2 teaspoons of melted chocolate. Sprinkle the tops of each cup with sea salt then return the pan to the fridge for 20 minutes until the chocolate has fully hardened. If not serving immediately, store the cups in an airtight container in the fridge.

Special Thanks To Kelly Senyei/JustaTaste For Recipe Posting & Image Screenshots.


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