This little chocolate dessert is pure comfort creamy, cool, and layered with all the textures we love. It’s the mini version of the classic Chocolate Delight, but quicker, easier, and perfect when you want something sweet without making a big pan.
Ingredients
Crust
- 1 cup crushed graham crackers or crushed chocolate cookies
- 4 tbsp unsalted butter, melted
Cream Layer
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 cup whipped topping (like Cool Whip)
Chocolate Pudding Layer
- 1 small box (3.4 oz) instant chocolate pudding
- 1 1/4 cups cold milk
Topping
- 1 cup whipped topping
- Chocolate shavings or mini chocolate chips (optional)
Steps
- Make the crust. Mix crushed cookies and melted butter, then press about 1–2 tablespoons into the bottom of mini dessert cups. A gentle press is enough don’t pack too tightly.
- Cream layer. Beat the cream cheese and powdered sugar until smooth, then fold in the whipped topping. Spoon or pipe this over the crust.
- Mix the pudding. Whisk pudding mix and cold milk for 1–2 minutes until thick. Don’t worry if it seems soft it firms up as it chills.
- Layer again. Add a generous spoonful of the chocolate pudding over the cream layer.
- Top it off. Finish with whipped topping and a sprinkle of chocolate chips or shavings.
- Chill. Refrigerate at least 30 minutes to help the layers set and deepen the flavor.
Chef’s Tips
- Make sure the cream cheese is fully softened so the cream layer stays silky and lump-free.
- If the crust feels loose, add an extra tablespoon of melted butter some cookie crumbs absorb more than others.
- These minis keep well for 2–3 days in the fridge, making them great for make-ahead treats.
Variations
- Oreo Delight: Use crushed Oreos for the crust and top with mini Oreos.
- Mocha Version: Add 1/2 teaspoon instant coffee to the pudding mix for a subtle coffee note.
- Peanut Butter Twist: Swirl 1 tablespoon peanut butter into the cream layer for a Reese’s-style mini delight.