This post was sponsored by AMERICAN HERITAGE® Chocolate as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
Looking for an easy no bake dessert recipe to make? Try this AMERICAN HERITAGE® Chocolate No-Bake Mini Cheesecakes with DOVE PROMISES® Milk Chocolate Candy recipe. The dessert recipe can be made up to a day in advance and served with fresh plump strawberries. A fancy dessert without all the fuss.
I grew up with my mom always making cheesecake cupcakes for special occasions like the first day of school and other holidays like Christmas and Easter. My son has started watching all the baking shows you can find on television these days, and has been interested in learning how to make desserts. When AMERICAN HERITAGE® Chocolate reached out and asked if I would like to share one of their recipes, I jumped at the chance. Two years ago, I created the most decadent Dark Chocolate Cheesecake using AMERICAN HERITAGE Chocolate, so it was only natural I make No-Bake Mini Cheesecakes this time around.
Unlike most no-bake cheesecake recipes where the filling doesn’t actually taste like a cheesecake, this recipe is spot-on and actually tastes just like a traditionally baked cheesecake!
My son, Ryder, loved making these AMERICAN HERITAGE Chocolate No-Bake Mini Cheesecakes with DOVE PROMISES® Milk Chocolate Candy. It is the perfect beginner recipe and helped teach him measurement which is something he will be learning more about this year at school. Baking together also gave me the opportunity to teach Ryder more about the ingredients that he was using; like chocolate!
According to Mars Wrigley’s Chocolate Historian, David Borghesani, “Chocolate was originally flavored with spices – think chili pepper, anise, cinnamon, nutmeg, and orange peel!” My son thought that was very interesting. We also talked about Ryder’s favorite chocolate, DOVE PROMISES® Milk Chocolate Candy, which his grandma gives him a piece or two every time she sees him. Rightfully dubbed “grandma chocolate,” I shared with Ryder how the chocolate’s original format was an ice cream bar and silky-smooth DOVE PROMISES® were created in 1991!
If you are still looking for more back to school recipes and ways to get your children in the kitchen make sure you download the In the Kitchen with Mars Wrigley back to school recipe guide!
Table of contents
Ingredients
- AMERICAN HERITAGE Chocolate – This Finely Grated Baking Chocolate contains 8 spices including vanilla, orange peel and cinnamon. You can purchase directly from Amazon.
- Graham Cracker – I like to use store bought graham cracker crumbs as it saves time. See my tips and tricks section below on how to grind whole graham crackers.
- Dairy – You will need butter, heavy whipping cream, sour cream, and cream cheese for this recipe.
- Vanilla Extract – A little vanilla extract is all you need to add additional flavor to the cheesecake filling.
- DOVE PROMISES® Milk Chocolate Candy – You will need just a handful of the milk chocolate candies to chop and add directly into the cheesecake filling.
- Coconut Oil – This is needed to make the chocolate shell for the topping.
- Strawberries – Fresh plump juicy strawberries will top the cheesecakes and add an additional flavor to the cheesecakes.
Directions
How to Make No-Bake Cheesecake Crust
Line a standard muffin pan with paper liners; set aside. Combine the AMERICAN HERITAGE Chocolate Finely Grated Baking Chocolate and butter in a medium heat-proof bowl. Set over a pan of simmering water and stir until melted.
Remove from heat and stir in the graham cracker crumbs. Divide the mixture into the muffin pan, about 1 tablespoon per cup. Press firmly to the bottom of each cup to form a crust. Transfer the pan to the freezer to set while you make the filling, at least 15 minutes.
How to Make No-Bake Cheesecake Filling
In a large bowl using an electric mixer, whip the cream and confectioners’ sugar, and vanilla extract to stiff peaks; set aside. Using an electric mixer, beat cream cheese, sour cream, and salt until light and fluffy. Then add the whipped cream into the cream cheese mixture and mix until well incorporated. Fold in chopped DOVE PROMISES Milk Chocolate Candy.
Spoon batter into prepared pan. Refrigerate for at least 6 hours or until set.
How to Make a Chocolate Shell
Combine the AMERICAN HERITAGE Chocolate Finely Grated Baking Chocolate and coconut oil in a glass bowl. Heat in microwave in 30 seconds increments until smooth.
Remove cheesecakes from paper liners and arrange on a serving platter. Spoon the chocolate mixture over the chilled cheesecakes. Top each with a strawberry. Then, return to the refrigerator to allow the chocolate to set before serving.
FAQs
Here are all the frequently asked questions readers have asked when making mini no bake cheesecake.
This recipe makes 12 cheesecake cupcakes; however, the filling is a thin layer and not as thick as most cheesecake cupcakes.
The best way to ensure you can get mini cheesecakes out of a muffin pan is to place the cheesecake in cupcake/muffin wrappers. Once the cheesecake is set you can use a spoon to lightly scoop the filled paper wrapper out of the pan.
If your no-bake cheesecake is not firm it’s because you haven’t given it enough time to chill in the refrigerator. I suggest at least 6-8 hours in the refrigerator so the cheesecake mixture can firm up and is solid. Depending on the thickness you might be able to get away with just 4 hours of chilling time.
Yes, if you follow the recipe exactly as stated you will not need gelatin to set your cheesecake. With enough time in the refrigerator to set the cream cheese and whipped cream mixture will naturally harden and solidify on its own.
According to David Borghesani, Mars Wrigley Chocolate Historian; Cacao plants only grow 20 degrees north and south of the equator.
Tips & Tricks
Here are a few of my favorite tips and tricks I’ve learned when making no bake chocolate cheesecakes.
- Fruit – You can top the cheesecake with other fruit then strawberries. Another favorite is blueberries, blackberries, and raspberries.
- Graham Crackers – I love to buy store bought finely crushed graham cracker crumbs. However, if you have whole graham crackers on hand you can place them in a food processor and pulse until fine crumbs are made.
- Make Ahead – I like to make the cheesecake cupcakes a day prior to serving. A half hour before serving (or just before serving dinner) I’ll plate the cupcakes, melt the chocolate shell, drizzle the chocolate on top and then add on the strawberry (or other fruit of choice). I’ll place the tray in the refrigerator to let the chocolate set. I advise not placing the fruit on top until just before serving. The liquid from the fruit could make the the cheesecake soggy.
Cheesecake Recipe
Still craving cheesecake? Try some of my other favorite cheesecake recipes.
Giveaway
If you love to bake you are going to love this giveaway. I-C will randomly select winners from all program entries and will facilitate fulfillment of the winning prizes (8 winners).
Prize
- 1 Grand Prize: KitchenAid Stand Mixer
- 7 AMERICAN HERITAGE Chocolate Prize Packages, including two bags of AMERICAN HERITAGE Finely grated Chocolate
If you make this No-Bake Mini Cheesecakes recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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No-Bake Mini Cheesecakes
Equipment
- Refrigerator
Ingredients
Crust
- 6 tablespoons AMERICAN HERITAGE Chocolate Finely Grated Baking Chocolate
- 2 tablespoons Unsalted Butter room temperature
- ¾ cups Graham Cracker Crumbs
Cheesecake Filling
- 6 DOVE PROMISES Milk Chocolate Candy finely chopped
- ½ cup Heavy Cream
- ½ cup Confectioners' Sugar
- 1 teaspoon Vanilla extract
- 8 ounces Cream Cheese softened at room temperature
- 1 tablespoon Sour Cream
- ¼ teaspoon Salt
- 12 Strawberries washed and dried
Chocolate Shell
- ⅓ cup AMERICAN HERITAGE Chocolate Finely Grated Baking Chocolate
- 1 tablespoon Coconut Oil
Instructions
For the Crust
- Line a standard muffin pan with paper liners; set aside.
- Combine the AMERICAN HERITAGE Chocolate Finely Grated Baking Chocolate and butter in a medium heat-proof bowl. Set over a pan of simmering water and stir until melted. Remove from heat and stir in the graham cracker crumbs.
- Divide the mixture into the muffin pan, about 1 tablespoon per cup. Press firmly to the bottom of each cup to form a crust. Transfer the pan to the freezer to set while you make the filling, at least 15 minutes.
For the Cheesecake Filling
- In a large bowl using an electric mixer, whip the cream and confectioners’ sugar, and vanilla extract to stiff peaks; set aside.
- Using an electric mixer, beat cream cheese, sour cream, and salt until light and fluffy.
- Then add the whipped cream into the cream cheese mixture and mix until well incorporated. Fold in chopped DOVE PROMISES Milk Chocolate Candy.
- Spoon batter into prepared pan. Refrigerate for at least 6 hours or until set.
Chocolate Shell
- Combine the AMERICAN HERITAGE Chocolate Finely Grated Baking Chocolate and coconut oil in a glass bowl. Heat in microwave in 30 seconds increments until smooth.
- Remove cheesecakes from paper liners and arrange on a serving platter. Spoon the chocolate mixture over the chilled cheesecakes. Top each with a strawberry. Then, return to the refrigerator to allow the chocolate to set before serving.
Notes
- Fruit – You can top the cheesecake with other fruit then strawberries. Another favorite is blueberries, blackberries, and raspberries.
- Graham Crackers – I love to buy store bought finely crushed graham cracker crumbs. However, if you have whole graham crackers on hand you can place them in a food processor and pulse until fine crumbs are made.
- Make Ahead – I like to make the cheesecake cupcakes a day prior to serving. A half hour before serving (or just before serving dinner) I’ll plate the cupcakes, melt the chocolate shell, drizzle the chocolate on top and then add on the strawberry (or other fruit of choice). I’ll place the tray in the refrigerator to let the chocolate set. I advise not placing the fruit on top until just before serving. The liquid from the fruit could make the the cheesecake soggy.
