Mini Chocolate Mousse Cheesecake
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Mini Chocolate Mousse Cheesecake
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These Mini Chocolate Mousse Cheesecakes are absolutely amazing. Rich and creamy, these mini cheesecakes are the perfect size for a simple dessert. Make a batch for a special occasion, or make them and store them in the freezer.
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Ingredients
Chocolate Cookie Layer
- 1 1/2 C flour
- 3 tbsp cocoa powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 10 tbsp unsalted butter softened
- 1 C sugar
- 2 large egg yolks
- 2 tbsp whole milk
- 2 tsp pure vanilla extract
Cheesecake Filling
- 2 - 8 oz cream cheese softened
- 1 C sugar
- ½ C sour cream
- ¾ tsp pure vanilla extract
- ⅛ tsp kosher salt
- 2 large eggs
- 3 tbsp Hershey Dark cocoa powder
Chocolate Mousse
- 3 large egg yolks
- 6 tbsp powdered sugar
- 1 ⅔ heavy whipping cream
- 1 cup semi sweet chocolate chips
- 5 Crushed oreos
- 3 tbsp whole milk
- 1 cup mini chocolate chips for topping
Instructions
Cookie Crust Directions
- 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 together
- 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 tbsp of the batter into each cupcake liner
- Bake in the oven for about 5 - 7 minutes
- Set aside to cool
Cheesecake Directions
- 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 Directions
- 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 cup heavy whipping cream until stiff peaks form
- Whisk ¼ cup of the whipped cream into the melted chocolate to lighten it
- Scoop ¼ cup 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
Directions on decorating
- Scoop 1 tbsp of the mousse onto the top of the cheesecake
- Pipe a dollop of whipped cream
- Sprinkle mini chocolate chips
- Enjoy!
Nutrition Information
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Calories
273kcal
(14%)
Carbohydrates
37g
(12%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
72mg
(24%)
Sodium
143mg
(6%)
Potassium
106mg
(3%)
Fiber
2g
(8%)
Sugar
27g
(54%)
Vitamin A
295IU
(6%)
Vitamin C
0.1mg
(0%)
Calcium
38mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Calories | 273kcal | 14% |
| Carbohydrates | 37g | 12% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 72mg | 24% |
| Sodium | 143mg | 6% |
| Potassium | 106mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
| Vitamin A | 295IU | 6% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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