Individual Chocolate Mousse Cheesecakes
Can you imagine the combination of chocolate mousse and cheesecake? Well you no longer have to imagine with this delicious recipe. Since these are individual you can take some, and keep some home for later.
Equipment
- 1 medium piping bag with star tip
Ingredients
Chocolate Cookie Layer Ingredients
- 1 ½ cup flour
- 3 tbsp cocoa powder
- 1 tsp baking soda
- ½ tsp kosher salt
- 10 tbsp butter softened, unsalted
- 1 cup sugar
- 2 large egg yolks
- 2 tbsp whole milk
- 2 tsp pure vanilla extract
Cheesecake Filling Ingredients
- 16 oz cream cheese softened
- 1 cup sugar
- ½ cup sour cream
- ¾ tsp pure vanilla extract
- ⅛ tsp kosher salt
- 2 large eggs
- 3 tbsp Dark cocoa powder Hershey
Chocolate Mousse Ingredients
- 3 large Egg yolks
- 6 tbsp powdered sugar
- 1 ⅔ Heavy Whipping cream
- 1 cup semi sweet chocolate chips
- 5 oreos crushed
- 3 tbsp whole milk
- 1 cup mini chocolate chips for topping
Instructions
Chocolate Cookie Layer 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 Filling Directions
- Bring oven temp down to 325 degrees.
- 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.
- 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 cooling completely.
Chocolate Mousse Directions
- Using a medium saucepan, 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 cooling to room temperature.
- In a large bowl, beat the 1 ⅓ C 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 the whipped cream into the piping bag and set aside.
- Scoop all 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.
Nutrition
Serving: 1cheesecakeCalories: 333kcalCarbohydrates: 37gProtein: 4gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 92mgSodium: 239mgPotassium: 124mgFiber: 1gSugar: 28gVitamin A: 530IUVitamin C: 1mgCalcium: 53mgIron: 2mg
Tried this recipe?Let us know how it was!