Here at Dessert for Two headquarters, we (me, myself, and I) have a lot of strategy meetings. We throw around a lot of corporate jargon ('synergy', 'end-game', 'big picture thinking') in these meetings to discuss what exactly constitutes a serving size. The synergy between chocolate and cream cheese gets me to the ultimate end-game of cheesecake without forgetting big picture thinking: easily scaled up to serve more than two. Is everyone on board? Go team!
Sometimes, though, the serving size is decided by the deliciousness factor. These no bake mini chocolate cheesecakes are served in 2 jars, but I wouldn't mind one bit if you ate both. In fact, I had a bad day and ate both once. Fine, twice. The third time around, I passed both jars through the fence to my neighbor. When it comes to cheesecake, I'm hard-pressed to find a flaw, so I needed a third party to tell me if the milk chocolate was too sweet. That said, you can use your favorite chocolate in this recipe. Even one of those chocolate bars studded with crystallized ginger chunks. Oooh yeah!
Confession: I adore milk chocolate. I know it's not trendy (or loaded with so many antioxidants that I'll live forever!!), but I'm having a moment with milk chocolate. Really good quality milk chocolate that has caramel undertones. I'm partial to Scharffen Berger (they're totally not paying me to say that--but if they want to, just give me a ring!). I went on their factory tour in San Francisco once, and they explained the process of heating the sugar and milk almost to the point of caramelization when making their milk chocolate. I pretty much gave dark chocolate the hard elbow in the ribs at the moment, and have been dating milk chocolate ever since.
I'm pretty sure you'll be dating milk chocolate on the side after one bite of these cheesecakes, too.
No Bake Chocolate Cheesecakes
Two no bake chocolate cheesecakes in ramekins.
- 8 chocolate sandwich cookies, crushed
- 1 tablespoon unsalted butter, melted
- 3 ounces chocolate, chopped (bittersweet, milk, whatever you like)
- ¼ cup + 1 tablespoon heavy whipping cream, divided use
- 6 ounces cream cheese, at room temperature
- chocolate sprinkles, for serving (optional)
- In a small bowl, combine the crushed cookies and melted butter. Pack this mixture into the bottom of two half pint glass jars. I used 7-ounce Weck jars in the photo.
- Next, in a clean bowl, add the chopped chocolate and 1 tablespoon of the heavy cream.
- Heat the mixture on LOW in the microwave in 20-second pulses, stirring each time. When the mixture is fully melted, add the cream cheese and beat with a hand-held electric mixer on medium speed until combined.
- Divide the cheesecake mixture between the two jars. Cover and place in the fridge.
- Before serving, whip the remaining ¼ cup of cream and use it to garnish the cheesecakes. Add chopped chocolate on top if you like.
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Amount Per Serving: Calories: 913Total Fat: 64gSaturated Fat: 37gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 126mgSodium: 520mgCarbohydrates: 72gFiber: 4gSugar: 47gProtein: 15g
Oooohhh. An excuse to buy new props for my blog. I have had my eye on some Weck jars for quite sometime. Thanks, Christina. Julie.
Amy @ Thoroughly Nourished Life says
I think it's time that dark chocolate and I had a more open relationship. I mean, I feel like I need to explore myself and start seeing other chocolates....
And I think I'm going to be seeing these gorgeous cheesecakes in my kitchen soon. As for serving size....it's okay if I don't share with my boyfriend, right? I mean...this could be our little secret....
I prefer milk chocolate too and typically feel guilty about it. Thanks for helping me out with that. I'm making these tonight with those Oreos that keep staring at me in the pantry waiting to be eaten with peanut butter. (I may have the taste buds of a 10 year old...)
Christina Lane says
HAH! Glad I could help, Lizy :)
Kristen S. says
SAY YES TO MILK CHOCOLATE! I'm so glad I'm not the only one who adores it. I'm not a huge dark chocolate fan, never have been, though I'll bear down and eat it for my health because I'm a trooper. I haven't had Scharffen Berger in a while, but you know what's my favorite? Lake Champlain. Their milk chocolate is ridiculous. And they make teeny squares too, for days when you really buckle down and get serious about lowering your sugar intake. They're basically vitamins. Incidentally, you should reach out to them for a collab-ortunity, maybe some giveaways—I can send you my address!
Christina Lane says
HAH! I'm so with you! :)
ok, late to making this but did it for a small get together tomorrow. I had to tell myself to stop....licking....the bowl......... wow, this is awesome.
Trish Martin says
Wow...I have just made these for our dessert tonight and just about cried when I finished licking the bowl, spoons and beaters!!! This is absolutely yummm!!!!!!! I had no chocolate cookies, so used Super Wine bikkies (we're in NZ) and they paired up nicely with the topping. Thanks for an awesome, easy recipe - it's a keeper!
Mary alice says
I will pick the ingredients up tomorrow after church. Goes great with the chicken and cornbread dressing. Mary
These were delicious. I thought they were just right but my husband says they are too sticky for him. Any thoughts on how to de-stick? Less chocolate? More cream? I want to have these again but I also try to make things he'll eat too.
Christina Lane says
Well, I'm glad you liked them :) I think next time, for your husband's jar, stir in an extra 1-2 tablespoons of cream. That will give him the light, airy texture he's looking for. Since these are no-bake, they're naturally going to be thicker...almost like a peanut butter cup. Anyway, thanks for writing :)
I’m not clear about the cookies. Should I use the cookies & the filling? Does each Oreo count as one cookie or two since there are two wafers to each cookie?
Christina Lane says
Sorry it's confusing, Cathy. It's 8 whole Oreos.