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Mini Chocolate Mousse Cheesecake

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.
Prep Time45 mins
Cook Time28 mins
Total Time1 hr 13 mins
Course: Dessert
Cuisine: American
Keyword: chocolate mousse cheesecake
Servings: 24
Author: Jill

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
  • 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!