With the weather heating up, I crave cold foods. I know I'm not alone in this and I definitely know I'm not the only one who hates turning their oven on in the Summer. This is where the genius of no-bake desserts really shine and take center stage.
In all honesty, I actually prefer a no-bake cheesecake to the original baked cheesecake. While I like regular cheesecake, it's very dense and rich and makes me feel a little heavier after I eat it. On the other hand, this no-bake cheesecake is literally whipped into a lightness and there's the smallest hint of that cream cheese tang.
I threw in mini chocolate chips (because everything is better with chocolate, obviously) but the original recipe had crushed up Oreo's. Yup, I'll be making these again and trying it with Oreo's. Or chopped up strawberries would be delicious. Or even a crushed up Heath bar? Ok, you get it. Put whatever you do or don't want in these little guys, either way, they'll get eaten.
|I got this tartlet pan, years ago, at Target. Alas, they no longer have it, but this is a similar pan|
No bake mini chocolate chip cheesecake tarts
Adapted from here
Makes 24 2 ½-inch tartlets
- If you don't have a tartlet pan, no problem! Just use a mini muffin tin with the mini muffin liners and it should all work out!
- Don’t have a stinky fridge!! Dairy loves to absorb odors and if you put these babies next to your two-day-old leftover Pad Thai, guess what? They’ll taste like gross, sweetened leftover Pad Thai. To prevent this, I clear out any offensive smells and then put a box of baking soda next to the cheesecakes while they’re chillin’.
For the crust:
1 ½ Cup crushed graham crackers
¼ Cup packed light brown sugar
7 Tbs. unsalted butter, melted
For the cheesecake
1 Cup heavy cream
8 oz. cream cheese, room temperature
½ Cup sugar
½ tsp. salt
1 tsp. vanilla
½ to ¾ Cup mini chocolate chips
For the crust:
1. Combine all the ingredients in a bowl and mix until well combined. Use about a tablespoon of the mixture to press into each tartlet (I use the back of the tablespoon to press up against the sides, about three-quarters of the way up). Once the crust is pressed in the pan, set aside and prepare the cheesecake.
For the cheesecake:
1. In a mixer with a paddle attachment, beat the cream cheese, sugar, salt and vanilla until smooth (about 3 minutes).
2. In a separate large bowl, beat the heavy cream until peaks form.
3. Add the cream cheese mixture to the whipped heavy cream and beat until incorporated.
4. Gently fold in the chocolate chips. Fill each tartlet so that it’s brimming with cheesecake (or use about 1-2 Tbs.)
5. Refrigerate for at least 6 hours, or set overnight for best results. Keep refrigerated up until 20 minutes before serving.