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Mini Chocolate Mousse Cheesecake Cakes

Delightful mini cheesecakes featuring a rich chocolate mousse layer over a crisp cookie crust, perfect for any occasion.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Crust
  • 1.5 cups chocolate cookie crumbs
  • 5 tablespoons unsalted butter, melted
Filling
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1.5 cups melted semisweet chocolate
  • 1.5 cups heavy whipping cream
  • 1 cup whipped cream
  • to taste Chocolate shavings or curls for decoration

Method
 

Preparation
  1. Line a baking tray or plate with parchment paper and place 12 pastry rings or mini cheesecake molds on top.
  2. In a bowl, mix the chocolate cookie crumbs and melted butter until evenly combined.
  3. Press the crumb mixture firmly into the bottom of each mold to create the crust layer.
  4. In a large bowl, beat the cream cheese, powdered sugar, and vanilla until smooth and creamy.
  5. Slowly mix in the melted chocolate until fully combined.
  6. In another bowl, whip the heavy cream until soft peaks form.
  7. Fold the whipped cream gently into the chocolate cheesecake mixture until light and fluffy.
  8. Spoon or pipe the filling evenly into the molds and smooth the tops.
Chilling
  1. Refrigerate for at least 4 hours, or until firm and set.
Finishing Touches
  1. Carefully remove the molds and pipe whipped cream onto the tops.
  2. Finish with chocolate shavings or curls for a bakery-style finish.

Notes

Serve these delightful cakes with a dollop of whipped cream on top for an extra touch of elegance. To keep your cheesecakes fresh, store them in an airtight container in the refrigerator. They can last up to five days.