Easy No Bake Chocolate Cheesecake With Sweetenend Condensed Milk

Easy No Broil mini Chocolate Cheesecakes

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These Easy No bake mini Chocolate cheesecakes are creamy and soft, topped with an airy chocolate whipped cream and chocolate cookie crumbs.

Non only are these no bake, only the filling is fabricated with simply 3 ingredients!

In days when I don't experience like turning my oven on, but still have cheesecake cravings, these No broil mini cheesecakes come in handy!

I practise love a good old cheesecake recipe, with eggs and baking fourth dimension, but there's a time and mood for everything. A regular cheesecake recipe is more than time consuming and more than difficult to achieve.

If you're a cheesecake purist, yous might find thisGoat Cheese Cheesecake with French Grape Spread, or thisChocolate Ricotta Cheesecake more fitting recipes for yous.

Now, if you're in the mood for a unproblematic, quick and no-bake cheesecake, look no further! No more h2o baths, cracks or high list ingredients for your cheesecakes!

Listing of Ingredients for No bake mini Chocolate Cheesecakes

• Chocolate sandwich cookies: I used Oreos

• Semi-sweet Chocolate: 60%

• Unsalted butter: for crust

• Foam Cheese: Demand to be taken out of the refrigerator 2 hours prior to using

• Sweetened condensed milk: will assist sweeten the filling

• Whipping foam: Chilled for better results

• Powdered sugar: for Chocolate whipped cream

• Cacao powder: to make whipped cream chocolate flavored

• Pure vanilla extract: Adds flavor and olfactory property

How to brand Easy No broil mini Chocolate Cheesecakes (with photos and video)

Offset by lining 21 cupcake tins with cupcake liners, prepare aside

In a food processor, mix all of your chaff ingredients, until fine crumbs form. With one Tbsp, scoop chaff mixture into cupcake liners, then utilize a i/4 measuring loving cup or the dorsum of a spoon to compact information technology. Place in the freezer while preparing filling

Beat cream cheese until smooth and flossy, making sure no lumps are left. Add sweetened condensed milk and melted chocolate and mix until well combined

Using an ice foam scoop, scoop mixture into cupcake liners, encompass and air-condition for 24 hours

Lastly, make your chocolate whipped cream: for ameliorate results, place metallic bowl and whisk zipper in the freezer for 10 minutes. Whisk all ingredients until firm peaks form

Pipe on tiptop of cheesecakes and sprinkle with crushed cookies. Go on refrigerated

How to store Piece of cake No bake mini Chocolate Cheesecakes

Store in an air-tight container, covered and refrigerated at all times. They will final 3-4 days.

If you want to freeze, place cheesecakes with piped whipping cream in an air tight container, making sure your the container is tall enough for your cheesecakes

Thaw in the refrigerator overnight before serving

Swapping ingredients for a Gluten Free version

I haven't tried this chaff with gluten free Oreos, but the results should be the same or nigh the same!

So go alee and swap for Gluten Free Oreos if you're looking for a gluten free version.

More than No-bake Cheesecake recipes:

• No-Bake Raspberry Cheesecake bars

• No-bake Cheesecake confined with Pretzel Crust

• Credibility, foam cheese & Strawberry jars

• Brownie, Meringue & Raspberry jars

Follow me on Instagram and tag #sweetfixbaker to meet all the No-bake cheesecakes you make!

Ingredients

Crust:

• 18 chocolate sandwich cookies (I used Oreos)
• 1/4 C Chocolate, melted
• 3 Tbsp unsalted butter, melted

Filling:

• 2 (viii ounce) packages cream cheese, room temperature
• i Can (14 oz) sweetened condensed milk
• 1 ane/two C semi-sweet chocolate (60%), melted and cooled

Topping:

• 1 one/2 C whipping cream, chilled
• 1/iv C powdered saccharide
• 1 i/2 Tbsp cacao powder
• 1 tsp pure vanilla extract
• Chocolate Cookie Crumbs for garnish

Instructions

Crust:

1. Line 21 cupcake tins with cupcake liners and set up aside
2. In a food processor, mix all of your crust ingredients, until fine crumbs form. With 1 Tbsp, scoop crust mixture into cupcake liners, then use a 1/4 measuring cup or the dorsum of a spoon to meaty it. Place in the freezer while preparing filling

Filling:

1. Using an electric mixer, shell the softened foam cheese on medium speed until smoothen and creamy, making sure no lumps are left. Add sweetened condensed milk and melted chocolate and mix until well combined
2. Using an ice cream scoop, scoop mixture into cupcake liners, cover and refrigerate for 24 hours
   

Topping:

1. For better results, place metal bowl and whisk attachment in the freezer for 10 minutes. Whisk all ingredients until house peaks grade
2. Piping on top of cheesecakes and sprinkle with crushed cookies

* Watch video for step-to step instructions!

Notes

Crust:

• Make sure crust is well compacted before calculation the filling

Filling:

• Pull foam cheese out of the refrigerator ii hours prior to using
• Make certain melted chocolate is slightly cooled before using

Topping:

• For best results brand sure whisk and bowl are ice cold

* Picket video for step-to step instructions!

Nutrition Information

Yield 21 Serving Size 1
Amount Per Serving Calories 227 Total Fat 16g Saturated Fat 9g Trans Fat 0g Unsaturated Fat 5g Cholesterol 27mg Sodium 54mg Carbohydrates 21g Fiber 1g Sugar 16g Protein 3g

The website sweetfixbaker.com occasionally provides nutritional data. The calculations were done using online tools, or recipe widgets such as Nutritionix. These figures should exist considered estimates. Varying factors alter the constructive nutritional data in whatever given recipe. Whatever alter in ingredients volition alter the nutritional information, sometimes considerably.

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Source: https://www.sweetfixbaker.com/easy-no-bake-mini-chocolate-cheesecakes/

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