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Mini Chocolate Mousse Cheesecake Cakes

Delightful mini cheesecakes with a creamy chocolate mousse on a crunchy cookie crust, perfect for any celebration or casual dessert night.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 ½ cups chocolate cookie crumbs
  • 5 tablespoons unsalted butter, melted
For the filling
  • 8 ounces cream cheese, softened Make sure at room temperature.
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 ½ cups melted semisweet chocolate
  • 1 ½ cups heavy whipping cream Whisk until soft peaks form.
  • 1 cup whipped cream For topping.
  • Chocolate shavings or curls for decoration

Method
 

Preparation
  1. Line a baking tray or a plate with parchment paper, then place 12 pastry rings or mini cheesecake molds atop.
  2. In a mixing bowl, blend the chocolate cookie crumbs with the melted butter until combined.
  3. Press the crumb mixture firmly into the bottom of each mold to form the crust.
Filling
  1. In another bowl, beat together the cream cheese, powdered sugar, and vanilla until smooth and creamy.
  2. Gradually mix in the melted chocolate until fully combined.
  3. In a separate bowl, whisk the heavy cream until soft peaks form.
  4. Gently fold the whipped cream into the chocolate cheesecake mixture.
  5. Spoon or pipe this filling into the molds and smooth out the tops.
Setting
  1. Refrigerate the creations for at least four hours until firm.
Serving
  1. Carefully remove the cheesecakes from the molds and top with whipped cream and chocolate shavings.
  2. Arrange on a platter and serve.

Notes

Store in the refrigerator for up to four days. The flavors meld together beautifully over time.