If you're looking for a great individual sized dessert, you'll love this Mini Chocolate Mousse Cheesecake recipe.
They're made in a cupcake or muffin pan and include a cookie bottom, cheesecake middle, and chocolate mousse top. Delicious!
You can garnish them with whipped cream and mini chocolate chips.
Mini Chocolate Mousse Cheesecake Recipe
Bake this delicious Mini Chocolate Mousse Cheesecake recipe with a cookie bottom, cheesecake middle, and chocolate mousse top. So delicious and a great dessert!
Ingredients
Chocolate Cookie Layer
- 1 ½ C flour
- 3 tablespoon cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 10 tablespoon unsalted butter, softened
- 1 C sugar
- 2 large egg yolk
- 2 tablespoon whole milk
- 2 teaspoon pure vanilla extract
Cheesecake Filling
- 2 - 8oz cream cheese, softened
- 1 C sugar
- ½ C sour cream
- ¾ teaspoon pure vanilla extract
- ⅛ teaspoon kosher salt
- 2 large eggs
- 3 tablespoon Hershey Dark cocoa powder
Chocolate Mousse
- 3 large Egg yolks
- 6 tablespoon powdered sugar
- 1 ⅔ Heavy Whipping cream
- 1 C semi sweet chocolate chips
- 5 crushed oreos
- 3 tablespoon whole milk
- 1 medium piping bag with star tip
- 1 C mini chocolate chips for topping
Instructions
Chocolate Cookie Layer
- Preheat oven to 350 degrees and line a cupcake pan with cupcake liners
- Using a large bowl, whisk together the flour, cocoa powder, baking soda and salt
- Using a standing mixer, beat together the butter and sugar until light and fluffy
- Beat in the egg yolk, milk, and vanilla extract
- Gradually mix in the dry ingredients until combined
- Spoon about 1 tablespoon of the batter into each cupcake liner
- Bake in the oven for about 5 - 7 minutes
- Set aside to cool
Cheesecake Filling
- Bring oven temp down to 325
- Using a standing mixer, beat together the cream cheese and sugar until smooth and creamy
- Beat in the sour cream, vanilla, cocoa powder and salt until combined
- Beat in the eggs, 1 at a time until combined
- Scoop about ¼ C of the cheesecake batter into the cupcake liners
- Bake in the oven for 17-21 minutes or until the edges start to turn a light golden brown color and the center is set
- Allow to cool completely
Chocolate Mousse
- Using a medium sauce pan, mix together the egg yolks, powdered sugar, and ⅓ heavy whipping cream and place over low heat until it starts to thicken and almost is doubled in size while continuing to whisk consistently
- Remove from heat and stir in the chocolate chips until melted
- Allow to cool to room temperature
- In a large bowl, beat the 1 ⅓ C heavy whipping cream until stiff peaks form
- Whisk ¼ C of the whipped cream into the melted chocolate to lighten it
- Scoop ¼ C of whipped cream into the piping bag and set aside
- Scoop all the the whipped cream into the chocolate mixture and fold gently until combined
- Fold in the crushed Oreos
- To decorate the top, scoop 1 tablespoon of the mousse onto the top of the cheesecake and pipe a dollop of whipped cream. Sprinkle with mini chocolate chips
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