Mini Chocolate Mousse Cheesecakes

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Mini Chocolate Mousse Cheesecakes combine the flavors and textures of chocolate, mousse and cheesecake in delicious bite sized treats!

Mini Chocolate Mousse Cheesecakes Recipe From Val's Kitchen

Mini Chocolate Mousse Cheesecakes

Mini Chocolate Mousse Cheesecakes bite sized dessert treats are perfect for snacking, dessert or entertaining. You probably have many of the ingredients on hand, anything you don’t you can easily get at your local grocery store. Here’s how to make them.

Equipment Needed

Ingredients

Chocolate Cookie Layer Ingredients

  • 1 1/2 cups flour
  • 3 tbsp cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 10 tbsp unsalted butter, softened
  • 1 cup sugar
  • 2 large egg yolk
  • 2 tbsp whole milk
  • 2 tsp pure vanilla extract

Cheesecake Filling Ingredients

  • 2x 8 oz packages cream cheese, softened
  • 1 cup sugar
  • ½ cup sour cream
  • ¾ tsp pure vanilla extract
  • ⅛ tsp kosher salt
  • 2 large eggs
  • 3 tbsp Hershey’s Dark cocoa powder

Chocolate Mousse Ingredients

  • 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
Mini Chocolate Mousse Cheesecakes Recipe From Val's Kitchen

Instructions

Chocolate Cookie Layer Instructions

Preheat the oven to 350 degrees f.

Line a cupcake pan with cupcake liners

Mini Chocolate Mousse Cheesecakes Recipe From Val's Kitchen

Place the flour, cocoa powder, baking soda and salt into a large mixing bowl and whisk together.

Mini Chocolate Mousse Cheesecakes Recipe From Val's Kitchen

Use a stand mixer or a hand mixer with a large bowl to beat the butter and sugar together until light and fluffy.

Beat in the egg yolk, milk, and vanilla extract.

Mini Chocolate Mousse Cheesecakes Recipe From Val's Kitchen

Gradually mix in the dry ingredients until combined.

Spoon about 1 tbsp of the batter into each of the cupcake liners.

Bake in the oven for about 5 – 7 minutes.

Mini Chocolate Mousse Cheesecakes Recipe From Val's Kitchen

Set aside to cool.

Cheesecake Filling Instructions

Bring the oven temp down to 325 f.

Use a stand mixer or a hand mixer and glass mixing bowl to beat the cream cheese and sugar together 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.

Mini Chocolate Mousse Cheesecakes Recipe From Val's Kitchen

Scoop about ¼ cup of the cheesecake batter into each of 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 Instructions

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 the pan from the heat and stir in the chocolate chips until melted.

Allow the mixture to cool to room temperature.

Place 1 ⅓ cup of heavy whipping cream into a large mixing bowl and beat 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 the whipped cream into the chocolate mixture and fold gently until combined.

Fold in the crushed Oreos.

Now it’s time to decorate.

Scoop 1 tbsp of the mousse onto the top of each of the cheesecakes.

Pipe a dollop of whipped cream onto each cheesecake.

Sprinkle mini chocolate chips on top.

Serve and enjoy!

Mini Chocolate Mousse Cheesecakes Recipe From Val's Kitchen

If you like cheesecake then be sure to check out my other cheesecake recipes.

Pressure Cooker Banana Cheesecake

Pressure Cooker Cookie Butter Cheesecake

Triple Chocolate Cheesecake

Mardi Gras Mini Cheesecakes

Mini Candy Cane Red Velvet Cheesecakes

Lemon Meringue Cheesecake Bites

Pumpkin Turtle Cheesecake Bites

Triple Chocolate Cheesecake Bites

Gluten-free No Bake Lingonberry Cheesecake

Apple Cheesecake

Cranberry Cheesecake

Lemon Vanilla Oreo Cheesecake

Oreo Cheesecake

Pumpkin Cheesecake

Reese’s Peanut Butter Cheesecake

Mini Chocolate Mousse Cheesecakes

Mini Chocolate Mousse Cheesecakes

Ingredients

  • Chocolate Cookie Layer Ingredients
  • 1 1/2 cups flour
  • 3 tbsp cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 10 tbsp unsalted butter, softened
  • 1 cup sugar
  • 2 large egg yolk
  • 2 tbsp whole milk
  • 2 tsp pure vanilla extract
  • Cheesecake Filling Ingredients
  • 2x 8 oz packages cream cheese, softened
  • 1 cup sugar
  • ½ cup sour cream
  • ¾ tsp pure vanilla extract
  • ⅛ tsp kosher salt
  • 2 large eggs
  • 3 tbsp Hershey’s Dark cocoa powder
  • Chocolate Mousse Ingredients
  • 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

Chocolate Cookie Layer Instructions

Preheat the oven to 350 degrees f.

Line a cupcake pan with cupcake liners

Place the flour, cocoa powder, baking soda and salt into a large mixing bowl and whisk together.

Use a stand mixer or a hand mixer with a large bowl to beat the butter and sugar together 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 of the cupcake liners.

Bake in the oven for about 5 - 7 minutes.

Set aside to cool.

Cheesecake Filling Instructions

Bring the oven temp down to 325 f.

Use a stand mixer or a hand mixer and glass mixing bowl to beat the cream cheese and sugar together 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 cup of the cheesecake batter into each of 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 Instructions

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 the pan from the heat and stir in the chocolate chips until melted.

Allow the mixture to cool to room temperature.

Place 1 ⅓ cup of heavy whipping cream into a large mixing bowl and beat 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 the whipped cream into the chocolate mixture and fold gently until combined.

Fold in the crushed Oreos.

Now it's time to decorate.

Scoop 1 tbsp of the mousse onto the top of each of the cheesecakes.

Pipe a dollop of whipped cream onto each cheesecake.

Sprinkle mini chocolate chips on top.

Serve and enjoy!

Did you make this recipe and love it?

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