Name: No Bake Mini Chocolate Cheesecakes
Prep time: 20 min
Ingredients: FILLING:; 16 ounce light cream cheese, softened; 3/4 cup light sour cream; 1 1/4 cup powdered sugar; 1/2 cup unsweetened cocoa powder; 1/2 cup milk; 1 teaspoon vanilla; CRUST:; 2 cup honey nut Chex cereal; 1 tablespoon unsweetened cocoa powder; 2 tablespoon brown sugar; 2 tablespoon butter, melted

No Bake Mini Chocolate Cheesecakes

By: Anne Colagioia

Since this no bake desserts recipe uses lightened-up ingredients, you can enjoy these No Bake Mini Chocolate Cheesecakes from Anne Colagioia relatively guilt free. Since you only need 20 minutes to make this cheesecake recipe, it's great for entertaining purposes.

Notes

If you don’t have 4-6 hours to wait for these cheesecakes to set, you can easily turn them into parfaits by layering the crust mixture with the filling in clear glasses of your choice. This method will yield closer to 8 servings depending on the size of the glass you’ve chosen.

For more gluten free recipes from Anne, be sure to check out her Featured Foodies profile page.

To see exactly how Anne makes this no bake cheesecake recipe, watch this food video:

Preparation Time20 min

Ingredients

FILLING:
16 ounces light cream cheese, softened
3/4 cup light sour cream
1 1/4 cup powdered sugar
1/2 cup unsweetened cocoa powder
1/2 cup milk
1 teaspoon vanilla
CRUST:
2 cups honey nut Chex cereal
1 tablespoon unsweetened cocoa powder
2 tablespoons brown sugar
2 tablespoons butter, melted

Instructions

Line your muffin tins with 16 paper liners.
Place the cereal into a plastic bag and crush it into fine crumbs with a rolling pin. Add it to a medium bowl with the cocoa and brown sugar. Stir it together before adding the melted butter then stir it until the mixture is well combined.
Divide the crust mixture evenly among the 16 liners then pat it down with the bottom of a small glass and set aside.
In a large bowl add the softened cream cheese, sour cream and vanilla. Using a hand mixer or a wire whisk beat until the mixture is smooth and creamy.
In a medium bowl, stir together the powdered sugar, cocoa powder and milk until it appears lump free then add it to the cream cheese mixture and stir them together with a rubber spatula until well combined.
Divide the filling evenly among the cupcake liners then smooth out the tops with the back of a spoon. Cover and chill for 4 to 6 hours before serving. If you can make them a day ahead of time that’s even better to give them plenty of time to set.