Crushed, dark chocolate-covered European butter biscuits make the perfect crust for these no bake mini cheesecakes. A creamy cheesecake filling, flecked with morsels of the same chocolatey and buttery cookies, plus a smear of dark chocolate ganache on top makes them irresistible! Thank you to Bahlsen Cookies for sponsoring this post. As always, all thoughts and opinions are genuine and 100% my own.
Every so often, when I was growing up, my mom would bring home a package of European butter biscuits covered in chocolate to share with my sister and I as a special treat. I think she fell in love with them while she was studying abroad in college. Over time, my sister and I picked up on all of Europe’s irresistible charm, in good part because of those chocolate-covered cookies.
Bahlsen Cookies managed to bring all those childhood memories right back to me with their Choco Leibniz Butter Biscuits. The dark version is my favorite and let me tell you… there is no skimping on the chocolate coating! Each one has plenty of dark chocolate to satisfy all my mid-afternoon chocolate cravings. Don’t pretend you don’t know what I’m talking about.
All that chocolatey goodness is actually perfect for helping hold together the crust on these no bake mini cheesecakes. Once you finely crush the cookies in your food processor, you’ll only need to add a tablespoon of butter, or two at the most! At this point, you’ll probably start wondering why you haven’t been making cheesecake crust with chocolate covered cookies all your life.
For the cheesecake itself, I decided to do a simple, no bake filling (so you don’t have to turn on your oven at all!). It’s wonderfully creamy, with more crushed butter biscuits added in to the mix for a little bit of texture. You’ll get extra flecks of chocolate and cookie in every bite! And finally, inspired by the thick layer of chocolate on the Choco Leibniz cookies, I knew I had to top each mini cheesecake with a decadent dark chocolate ganache. Is there any other way??
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I used my mini cheesecake pan
Don’t forget to tag @flourcoveredapron on Instagram if you want to show off your no bake mini cheesecakes! I love sharing your creations.
No Bake Mini Cheesecakes with Dark Chocolate Butter Biscuits
Crushed, dark chocolate-covered European butter biscuits make the perfect crust for these no bake mini cheesecakes. A creamy cheesecake filling, flecked with morsels of the same chocolatey and buttery cookies, plus a smear of dark chocolate ganache on top makes them irresistible!
Ingredients
Chocolate Butter Biscuit Crust
- 1 package Bahlsen Dark Choco Leibniz Butter Biscuits (9 cookies)
- 1-2 tablespoons unsalted butter, melted*
Chocolate Butter Biscuit Cheesecake Filling
- 1/3 cup heavy whipping cream, cold
- 8 ounces cream cheese, room temperature
- 1/2 cup powdered sugar
- 1/4 cup sour cream
- 1 teaspoon pure vanilla extract
- 6 Bahlsen Dark Choco Leibniz Butter Biscuits, crushed
Dark Chocolate Ganache
- 1/3 cup dark chocolate chips
- 1/3 cup heavy whipping cream
Instructions
Chocolate Butter Biscuit Crust
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Place a metal mixing bowl and beaters (ideally, the bowl and whisk attachment from a stand mixer) in the freezer or refrigerator to chill. This will help your heavy cream whip up quickly!
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Crush the chocolate butter biscuits in the bowl of a food processor, pulsing until finely ground. Add the melted butter (start with just one tablespoon)* and pulse until combined. You're looking for a texture that resembles wet sand.
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Divide the crust mixture between the 12 cavities of a mini cheesecake pan.** Press the crust down firmly into the bottom of each mold. Cover and place in the refrigerator to chill while you make the filling.
Chocolate Butter Biscuit Cheesecake Filling
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Pour the heavy whipping cream into your chilled mixing bowl. Beat on medium-high speed, scraping down the sides as necessary, until stiff peaks form. Scoop the whipped cream into another bowl and set aside (it's fine to use the same mixing bowl for the next step).
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If you're using a stand mixer, switch to the paddle attachment, then beat the cream cheese on medium-high speed until smooth and creamy. Reducing to medium-low speed, beat in the powdered sugar, then the sour cream and vanilla.
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Using a spatula, gently fold in the whipped cream, then the crushed cookies.
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Spoon the filling on top of the crust in each cheesecake mold, filling each one to the top and smoothing it with an offset spatula. Cover and chill for about 8 hours, or overnight if possible.
Dark Chocolate Ganache
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Once the cheesecakes have set, place the chocolate chips in a small, heatproof bowl. Then, heat the heavy whipping cream in a small saucepan over medium-low heat. Watch the cream carefully and remove from the heat as soon as bubbles begin to form around the edges.
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Pour the hot cream on top of the chocolate chips, cover and let sit for 5 minutes. Then, whisk together until smooth. Allow the ganache to cool slightly, until it is almost room temperature and has begun to thicken.
Assembling the Cheesecakes
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Remove the cheesecakes from the cheesecake pan and set them on a serving tray.
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Spoon ganache onto each cheesecake. If desired, sprinkle with additional cookie crumbs. Chill cheesecakes until ganache has set.
Recipe Notes
*This cookie crust does not need much butter added because of the chocolate coating on the butter biscuits. Start with one tablespoon of butter and if needed, you can add up to 1 additional tablespoon of butter to ensure the crust sticks together.
** You can also use a mini muffin pan, or standard muffin pan, lined with paper baking cups.
Leftover cheesecakes may be stored in an airtight container in the refrigerator for 2 days.
2 comments
Wow! Too delicious! I love the layers and can literally imagine how wonderful they taste like. Thanks for sharing!
Thanks, Mulunga, glad you enjoyed this post!