No Bake Chocolate Cheesecake Mousse Cups
Servings: 4 people
Calories: 636kcal
These no bake chocolate cheesecake mousse cups couldn't be simpler to make. A rich cream cheese base layered with hot fudge sauce, ready in 15 minutes!
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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
*Use room-temperature cream cheese to ensure your cheesecake base will be ultra-smooth.
**You can use any cocoa powder you prefer, as long as it is unsweetened. Use natural cocoa powder for a more natural taste, and use Dutch-process cocoa powder for a smoother taste.
Tips:
- 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.
Nutrition
Calories: 636kcal | Carbohydrates: 54g | Protein: 8g | Fat: 45g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 125mg | Sodium: 327mg | Potassium: 323mg | Fiber: 3g | Sugar: 39g | Vitamin A: 1637IU | Vitamin C: 0.4mg | Calcium: 120mg | Iron: 1mg