No-Bake Chocolate Cheesecake Cups You Can Make Tonight

Method

1. Make the Oreo Crust

   Combine the finely crushed Oreo cookies with the melted butter in a bowl and stir until the mixture looks like damp sand. Divide it evenly between 6 cups or glasses and press it down firmly with the back of a spoon to form a compact base. Set the cups in the fridge while you prepare the filling.

2. Beat the Cream Cheese

   Using a hand mixer or stand mixer, beat the room temperature cream cheese on medium speed for about 2 minutes until it is completely smooth with no lumps. Add the powdered sugar, cocoa powder, and vanilla extract and beat again until everything is well combined and the mixture looks thick and uniform.

3. Add the Melted Chocolate

   Pour in the melted dark chocolate and beat on low speed until fully incorporated. Taste the mixture at this point and add a touch more powdered sugar if you want it sweeter. Set the bowl aside.

4. Whip the Cream

   In a separate clean bowl, whip the cold heavy cream with the 2 tablespoons of powdered sugar using a hand mixer. Beat on medium-high until firm peaks form. This usually takes about 3 to 4 minutes. Be careful not to overbeat.

5. Fold Together

   Add about a third of the whipped cream to the chocolate cream cheese mixture and stir it in gently to lighten the base. Then fold in the remaining whipped cream using a spatula with slow, sweeping motions until no white streaks remain. Keep it gentle so you do not lose the airiness.

6. Fill the Cups

   Spoon or pipe the chocolate cheesecake filling over the prepared Oreo crusts in each cup, dividing it evenly. Smooth the tops with the back of a spoon or a small offset spatula.

7. Chill and Serve

   Cover the cups and refrigerate for at least 2 hours, or overnight for best results. Before serving, top each cup with chocolate shavings, a dusting of cocoa powder, or any toppings you like. Serve cold straight from the fridge.