These creamy chocolate cheesecake mousse cups are the easiest way to indulge my sweet tooth any night of the week! I make a chocolate cheesecake inspired cream cheese mousse with just a handful of ingredients, and there’s no baking required. Only 15 minutes stands between me and these decadent chocolate cheesecake cups!
No Bake Chocolate Cream Cheese Mousse
Inspired by the success of my no bake cheesecake mousse, I developed this chocolate-infused version for those nights when I need a little something extra. These chocolate dessert cups are the ideal mix of thick, creamy cheesecake and fluffy, whipped mousse. Simple ingredients like heavy cream, cream cheese, powdered sugar, and vanilla create the perfect base. Then I add cocoa powder and layer the mousse with hot fudge sauce for the ultimate chocolate experience. This tastes like the most luxurious upgrade to chocolate pudding, and it barely takes any work at all!
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Make-Ahead Tip: Stabilize the Whipped Cream
If you want to prepare your no bake chocolate cheesecake cups in advance, I recommend using stabilized whipped cream in place of the regular whipped cream. It holds its shape longer and keeps your mousse fluffy for hours, which is perfect for make-ahead desserts or warm-weather events. My version uses instant pudding mix to help prevent deflation without sacrificing texture or flavor.
No Bake Chocolate Cheesecake Mousse Cups
Equipment
- Kitchen Scale (optional)
- Fine-Mesh Sieve
- Stand Mixer
Ingredients
- 1 cup heavy whipping cream cold
- 8 ounces cream cheese room temperature (1 brick)*
- 1 teaspoon pure vanilla extract
- ¾ cup powdered sugar sifted
- ¼ cup unsweetened cocoa powder sifted**
- ½ cup hot fudge sauce homemade or store-bought
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment, beat the cold heavy cream on medium speed for 1-2 minutes, or until soft peaks form. Remove the whipped cream to a bowl and set aside.1 cup heavy whipping cream
- Add the cream cheese and vanilla extract to the mixer bowl (no need to clean it). Mix to combine.8 ounces cream cheese, 1 teaspoon pure vanilla extract
- With the mixer on low speed, slowly add the sifted powdered sugar and cocoa powder until fully incorporated.¾ cup powdered sugar, ¼ cup unsweetened cocoa powder
- Once all of the dry ingredients have been incorporated, turn the mixer to medium-high speed and beat until the mixture becomes lighted, about 2 minutes.
- Turn off the mixer and, using a rubber spatula, add half of the whipped cream to the mixture. Fold it in gently – this should be a bit of an arm workout! Once the first batch of whipped cream is fully incorporated, add the remaining whipped cream and fold it into the mousse as well.
- Warm the hot fudge sauce according to the package directions just until it is pourable – you don’t want it to be too hot or it will melt your mousse.½ cup hot fudge sauce
- Add a few tablespoons of hot fudge to the bottom of your serving dishes and top with mousse. Garnish with your desired toppings.
Notes
- I do not recommend using fat-free ingredients to make this cheesecake, as it just won’t taste as rich and delicious. However, you can use light cream cheese or Neufchatel for a lower-fat alternative. This will change the flavor slightly.
- For a more firm consistency, chill the cheesecake cups before serving.
How to Make Chocolate Cheesecake Mousse Step-by-Step
Prep: Gather the list of ingredients for this chocolate mousse cups recipe. Keep the whipping cream cold, but bring the cream cheese to room temperature. Sift the powdered sugar and cocoa powder to remove any lumps (you can sift them together for ease).
Whip the Cream: In the bowl of a stand mixer fitted with the whisk attachment, beat 1 cup of cold heavy whipping cream on medium speed for 1-2 minutes, or until soft peaks form. Remove the whipped cream to a bowl and set aside.
Beat the Cream Cheese: Add 8 ounces (1 brick) of room-temperature cream cheese and 1 teaspoon of vanilla extract to the mixer bowl (no need to clean it). Mix to combine.
Add the Chocolate: With the mixer on low speed, slowly add ¾ cup of sifted powdered sugar and ¼ cup of cocoa powder until fully incorporated. Once all of the dry ingredients have been incorporated, turn the mixer to medium-high speed and beat until the mixture becomes light, about 2 minutes.
Fold in the Whipped Cream: Turn off the mixer and, using a rubber spatula, add half of the whipped cream to the mixture. Fold it in gently. Once the first batch of whipped cream is fully incorporated, add the remaining whipped cream and fold it into the mousse as well.
Layer and Serve: Warm ½ cup of hot fudge sauce according to the package directions just until it is pourable. You don’t want it to be too hot or it will melt your mousse. Add a few tablespoons of hot fudge to the bottom of your serving cups and top with mousse. Garnish with your desired toppings.
How to Store
This chocolate cheesecake mousse can be made up to 4 hours in advance of when you plan to serve it. Store tightly covered in the refrigerator. I do not recommend freezing these cheesecake cups.
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