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.
Servings: 24
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!