No Bake Chocolate Cheesecake Cups Recipe

side view of a no bake chocolate cheesecake cup on a marble cutting board with a spoon inside.

No Bake Chocolate Cheesecake Cups Recipe

Course: cheesecake, Dessert

Cuisine: American

Prep Time: 15

Total Time: 15

Servings: people

Calories: 636kcal

Author: Becky Hardin - Easy Dessert Recipes

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.

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Equipment

Kitchen Scale (optional)
Fine-Mesh Sieve
Stand Mixer

Ingredients

1 cup heavy whipping cream 227 grams, cold
8 ounces cream cheese 227 grams, room temperature (1 brick)
1 teaspoon pure vanilla extract 4 grams
¾ cup powdered sugar 85 grams, sifted
¼ cup unsweetened cocoa powder 21 grams, sifted
½ cup hot fudge sauce 140 grams, homemade or store-bought

Instructions

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.

Notes

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.

Storage: These trifles are best enjoyed immediately. The mousse can be made in advance and kept covered in the fridge for up to 4 hours before assembly.

Nutrition