Easy Recipes: Mini Oreo Cheesecakes with Chocolate Mousse
These Mini Oreo Cheesecakes topped with chocolate mousse are a dreamy, no-bake dessert that’s perfect for any occasion.
Servings: 12 mini cheesecakes
Ingredients
For the Oreo Crust
- 22 Oreo cookies
- 2 tablespoons unsalted butter, melted
For the Cheesecake Filling
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
For the Chocolate Mousse
- 3.5 oz semi-sweet chocolate, chopped
- 3/4 cup heavy whipping cream (divided)
- 1/4 teaspoon vanilla extract
Instructions
Prepare the Oreo Crust
- Line a 12-count muffin tin with paper liners.
- Pulse Oreo cookies into fine crumbs using a food processor.
- Mix in melted butter and press about 1 tablespoon of the mixture into each muffin liner.
- Place in the freezer to set while making the filling.
Make the Cheesecake Filling
- In a medium bowl, beat cream cheese with powdered sugar and vanilla until smooth.
- In another bowl, beat the heavy cream until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture until combined.
- Spoon the filling onto the prepared crusts and smooth the tops.
- Refrigerate for at least 2 hours or until set.
Prepare the Chocolate Mousse
- Heat 1/2 cup of heavy cream in a saucepan until hot but not boiling.
- Pour over the chopped chocolate and let sit for 1–2 minutes, then stir until smooth.
- Let cool to room temperature.
- Whip remaining 1/4 cup of cream to soft peaks and fold into the cooled chocolate mixture with vanilla.
- Pipe or spoon mousse over the chilled cheesecakes.
- Chill until ready to serve.