No Bake Chocolate Cheesecake Cups are sweet treats that have the richest chocolatey flavor! Enjoy the smooth, luscious consistency of cheesecake without dealing with a water bath when you make these perfectly portioned indulgences.
What’s in No Bake Chocolate Cheesecake?
These quick and easy No Bake Chocolate Cheesecake Cups are perfect for satisfying your craving! With ingredients like hot fudge sauce, cream cheese, and powdered sugar all mixed together, you know they’ll be a big hit!
- Whipped Cream: The base of our mousse – it keeps the mouse light and airy. You must have very cold heavy cream, as warm cream doesn’t aerate the same way.
- Cream Cheese: Adds a tanginess and creaminess to the mousse, but still keeps it light and airy.
- Vanilla: Enhances the sweetness and flavor of the chocolate.
- Powdered Sugar: Gives the mousse structure and sweetness. Make sure to sift the powdered sugar to remove any clumps.
- Cocoa Powder: I’m using a dark chocolate cocoa powder because I love the added richness and bitterness – any kind of unsweetened baking cocoa will work; just make sure to use a good quality cocoa!
- Fudge Sauce: Just like the cocoa, it’s important to use a good quality fudge sauce, as it’s such a key flavor in the trifle. Homemade or store-bought will work!
Pro Tip: Use room temperature cream cheese to ensure your cheesecake base will be ultra-smooth.
Variations on Chocolate No Bake Cheesecake
These cheesecake cups are endlessly adaptable. Here are just a few suggestions:
- Holiday: Add ½ teaspoon of peppermint extract for holiday cheesecake cups! Top with crushed candy canes.
- Chocolate-Orange: Add ½ teaspoon of orange extract for chocolate-orange cheesecake cups.
- Turtle: Top with caramel sauce and chopped pecans for turtle cheesecake cups.
- Classic Cheesecake: For a plain base, simply omit the cocoa powder. You may need to add a bit more powdered sugar to reach the desired consistency.
No bake chocolate cheesecake cups are chocolaty cheesecakes with a mousse-like consistency that are served in a trifle glass with toppings.
The main difference is that there are no eggs in a no bake cheesecake, and a no bake cheesecake “sets” by chilling in the fridge rather than by being baked and cooled. The textures of these two cheesecakes are totally different.
I do not recommend using fat-free ingredients to make this cheesecake, as it just won’t taste as rich and delicious. However, you can use light cream cheese or Neufchatel for a lower-fat alternative. This will change the flavor slightly.
You can use any cocoa powder you prefer, as long as it is unsweetened. Use natural cocoa powder for a more natural taste, and use Dutch-process cocoa powder for a smoother taste.
With no bake cheesecakes, it is important not to rush the chilling process, as that is what sets the cheesecake. While this cheesecake will not necessarily set firm, it will set to a scoopable consistency in the refrigerator if properly chilled.
How to Make Ahead and Store Chocolate Cheesecake Trifle
These cheesecake cups can be made up to 4 hours in advance of when you plan to serve them. Store them tightly covered in the refrigerator.
I recommend enjoying these cheesecake cups within 4 hours of assembly. Keep tightly wrapped in the refrigerator. I do not recommend freezing these cheesecake cups.
What to Serve with Chocolate Cheesecake Cups
My absolute favorite way to serve this trifle is with shaved chocolate, a sprinkle of sea salt, and fresh berries on top. For a fruity twist, layer in strawberries or raspberries and top with fresh whipped cream and additional berries.
No Bake Chocolate Cheesecake Cups Recipe
- In the bowl of a stand mixer fitted with the whisk attachment, beat the cold heavy cream on medium speed for 1-2 minutes, or until soft peaks form. Remove the whipped cream to a bowl and set aside.1 cup heavy whipping cream
- Add the cream cheese and vanilla extract to the mixer bowl (no need to clean it). Mix to combine.8 ounces cream cheese, 1 teaspoon pure vanilla extract
- With the mixer on low speed, slowly add the sifted powdered sugar and cocoa powder until fully incorporated.¾ cup powdered sugar, ¼ cup unsweetened cocoa powder
- Once all of the dry ingredients have been incorporated, turn the mixer to medium-high speed and beat until the mixture becomes lighted, about 2 minutes.
- Turn off the mixer and, using a rubber spatula, add half of the whipped cream to the mixture. Fold it in gently – this should be a bit of an arm workout! Once the first batch of whipped cream is fully incorporated, add the remaining whipped cream and fold it into the mousse as well.
- Warm the hot fudge sauce according to the package directions just until it is pourable – you don’t want it to be too hot or it will melt your mousse.½ cup hot fudge sauce
- Add a few tablespoons of hot fudge to the bottom of your serving dishes and top with mousse. Garnish with your desired toppings.
- My absolute favorite way to serve this trifle is with shaved chocolate, a sprinkle of sea salt, and fresh berries on top.
- For a fruity twist, layer in strawberries or raspberries and top with fresh whipped cream and additional berries.
- For more chocolate, top with fresh whipped cream, shaved chocolate, and additional hot fudge sauce.
- Use room temperature cream cheese to ensure your cheesecake base will be ultra-smooth. If you notice any lumps, simply press them against the side of the mixing bowl with a wooden spoon.