🍫 No-Bake Chocolate Chip Cheesecake (Mini Version)

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🧾 Ingredients

For the Crust

• 1 cup (120 g) crushed digestive biscuits or graham crackers

• 1/4 cup (60 g) melted butter

• 1 tablespoon sugar

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For the Cheesecake Filling

• 250 g cream cheese (softened)

• 1/2 cup (100 g) sugar

• 1 teaspoon vanilla extract

• 1 cup (240 ml) heavy cream (whipped to soft peaks)

• 1/2 cup chocolate chips

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For Topping

• Extra chocolate chips

• Chocolate shavings

• Fresh mint leaves

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🔥 Instructions

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Step 1: Make the Crust

• Mix crushed biscuits, melted butter, and sugar

• Press firmly into the bottom of molds or cups

• Chill in refrigerator for 20–30 minutes

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Step 2: Prepare the Filling

• Beat cream cheese until smooth

• Add sugar and vanilla → mix until creamy

• Fold in whipped cream gently

• Add chocolate chips and mix evenly

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Step 3: Assemble

• Spoon filling over the chilled crust

• Smooth the top

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Step 4: Chill

Refrigerate for at least 4 hours (or overnight for best texture)

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Step 5: Decorate

Top with chocolate chips, shaved chocolate, and mint leaves.

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💡 Professional Tips

• Use full-fat cream cheese for best texture

• Do not overmix after adding whipped cream → keeps it light

• Chill overnight → texture becomes firmer and richer

• For cleaner shape → use ring molds

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🔥 Texture & Flavor

• Creamy, smooth cheesecake filling

• Crunchy buttery base

• Rich chocolate bursts in every bite

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⚠️ Storage

• Keep refrigerated

• Best consumed within 2–3 days