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Chocolate Cheesecake Cups (2)

Easy No-Bake Chocolate Cheesecake Cups

These no-bake Chocolate Cheesecake Cups are made with a crunchy Oreo base, silky chocolate cheesecake mousse, and a crisp nutty chocolate topping. A rich, make-ahead dessert perfect for parties or chocolate lovers.
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Prep Time 30 minutes
Cook Time 5 minutes
Chilling Time 5 hours
Course Dessert
Cuisine American
Servings 6

Ingredients
  

Cookie Base

  • 120 g Oreo crumbs remove filling; crush with a rolling pin, keep some small chunks for texture
  • 60 g unsalted butter melted, then cooled until warm

Chocolate Cheesecake Mousse

  • 240 g cream cheese softened at room temperature for 2 hours, do not heat
  • 30 g granulated sugar adjust to taste, up to 35g for sweeter flavor
  • 250 g heavy cream for mousse base, 35%+ fat, liquid, not whipped
  • 10 g gelatin sheets soak in ice water for 10 minutes, squeeze out water
  • 70 g hot milk about 60–70°C, for dissolving gelatin
  • 150 g dark or milk chocolate 50–60% cocoa recommended for balance
  • 100 g heavy cream for ganache

Chocolate Crisp Topping

  • 80 g dark chocolate 55%+ cocoa butter, avoid compound chocolate
  • 25 g coconut oil adds shine and crisp texture, do not replace with butter
  • 25 g mixed nuts almonds, walnuts, hazelnuts; lightly toasted and chopped

Instructions
 

Step 1: Preparation

  • Soak gelatin sheets in ice water.
  • Melt butter and set aside.
  • Toast and chop nuts.
  • Chop chocolate for easier melting.

Step 2: Make the Cookie Base

  • Mix Oreo crumbs with melted butter until evenly coated.
  • Divide into 4–6 cups, press firmly into a flat base.
  • Chill in refrigerator for 10 minutes to set.

Step 3: Make the Chocolate Cheesecake Mousse

  • Beat softened cream cheese with sugar until smooth. Stir in 250g liquid cream gently.
  • Stir softened gelatin into hot milk until dissolved, then cool slightly (30–40°C). Slowly add to the cheese mixture.
  • Make ganache: melt 150g chocolate with 100g cream over a hot water bath, stir until smooth, cool to room temp (25°C).
  • Fold ganache into cheese base until well combined.
  • Pour mousse mixture over cookie base, filling cups to about 90%. Tap gently to remove air bubbles. Chill at least 4 hours or overnight until firm.

Step 4: Make the Chocolate Crisp Topping

  • Melt 80g chocolate with 25g coconut oil over a hot water bath (water under 50°C). Stir until smooth.
  • Stir in chopped nuts, cool to about 30°C (still liquid but not hot).

Step 5: Assemble

  • Pour topping over set mousse, covering evenly.
  • Chill for 30 minutes until chocolate hardens.
  • Serve and enjoy!
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