Print Recipe

No Bake Chocolate Chip Kahlua Cheesecake Minis


  • 6 oz cream cheese cold
  • 1 cup confectioners' sugar
  • 2 tablespoons Kahlua liqueur
  • 1 1/2 tablespoons cocoa powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon vanilla bean paste
  • 1 cup cold heavy cream
  • 36 mini chocolate chip cookies preferably soft baked


  • To a bowl fitted with a whisk attachment, add cream cheese, confectioners' sugar, Kahlua, cocoa powder, vanilla extract and paste. Begin mixing over low speed until the confectioners' sugar is somewhat incorporated.
  • Increase the speed to high and whip until combined and mixture is smooth. Stop and scrape the mixer. Continue whipping on high and add the heavy cream in 3 parts, making sure the whip cream has incorporated and thickened before each addition.
  • Whip until the mixture is thickened and has a mousse consistency. Stop the mixer. Add the cheesecake mixture to a piping bag fitted with a star or round tip. A ziplock bag works here too. Be sure to snip the end of the ziplock bag. You can also spoon this jammy. It's cool.
  • To 6, 4 ounce mini cups or mason jars, add 1 mini chocolate chip cookie. Spoon or pipe the kahlua cheesecake cream. Top with a mini chocolate chip cookie. Alternate spooning cheesecake cream and adding cookies until you reach the top. Be sure to end with the cheesecake cream. If desired, top with a mini chocolate chip cookie. Refrigerate until ready to serve.
  • Makes 6, 4 ounce minis or 12, 2 ounce minis.
  • Note: This is incredibly rich. I would go for the 2 ounce minis. If you're down with richness, go for the 4 ounce and have a glass of milk handy.