Chocolate Mousse Mini Oreo Cheesecakes – mini cheesecakes with thick Oreo cookie crust, topped with light and creamy chocolate mousse. You will not believe how delicious these rich chocolate desserts are. Homemade Oreo cheesecakes are your wildest, and sweetest, dreams come true.
Oreo Cheesecake Recipe With Chocolate Mousse Frosting
Perhaps you thought : Oh no, here is another in a series of cheesecake recipe!!! But this ain’t just a regular cheesecake. It’s not even similar to the delicious Reese’s Cheesecake. Nope, not at all! Here’s Oreo cookie crust + cheesecake + a huge cloud of mouthwatering chocolate mousse frosting+ an extra Oreo cookie on top. They are mini, they’re decadent, and they’re simply irresistible.
It is usually said that the mini cheesecakes are better than the regular size cake because you have a whole cheesecake for yourself, but this time it won’t be enough. I’m sure won’t be able to stop at just one cupcake.
Simple Oreo Cheesecake Cupcake Dessert
I have to admit, this delicious combination of cheesecake and chocolate mousse was not my idea.More than a year my mouth waters every time I see the picture of Mini Oreo Cheesecakes with Chocolate Mousse from Yes to Yum on Pinterest. However the site no longer exists so unfortunately I never get the recipe.
I decided to make something like that myself. I start with a regular cheesecake base and let it sit atop simple Oreo cookie crust, the same crust I used so many times. It’s all went smoothly and then it was time to make frosting. I simply love, love, chocolate mousse, but I want it to be creamy, full of flavor and not just a simple chocolate whipped cream which people use to call chocolate mousse. Besides the cream and chocolate in my version it must have a few egg yolks ( in this case it’s three egg yolks,so I don’t have any leftover to throw away because I only use egg whites for the cheesecake). And to make this mousse extra special, I added some crushed Oreos in it.
It turned out better than I imagined. I used to finished my cheesecakes with a thick layer of chocolate ganache, but after making these Chocolate Mousse Mini Oreo Cheesecakes I found a perfect match – cheesecake and chocolate mousse.
Craving for More? Check These Out!
This easy no bake Oreo cheesecake recipe is perfect for any occasion.
Chocolate Mousse Oreo Cheesecake Cupcakes
Prep Time: 30 minutes- Cook Time: 25 minutes
- Total Time: 55 minutes
Yield: 16 cakes 1x
Category: Dessert
Method: Oven
Cuisine: American
Print Recipe
Pin RecipeDescription
Chocolate Mousse Mini Oreo Cheesecakes – mini cheesecakes with thick Oreo cookie crust, topped with light and creamy chocolate mousse. You will not believe how delicious these rich chocolate desserts are. Homemade Oreo cheesecakes are your wildest, and sweetest, dreams come true.
Ingredients
For the Oreo Crust:
- 18 whole Oreos-crushed into a fine crumbs
- 1/4 cup unsalted butter- melted
For the cheesecake filling:
- 16 oz cream cheese- softened to room temperature
- 3/4 cup granulated sugar
- 1/4 cup sour crème
- 1 Tablespoon flour
- 3 egg whites
- 1 teaspoon vanilla extract
For the chocolate mousse:
- 3 egg yolks
- 6 Tablespoons powdered sugar
- 1 2/3 cups heavy whipping cream
- 5 oz semisweet baking chocolate-finely chopped
- 4–5 Oreos crushed
- 2–3 Tablespoons milk (or more if needed)
- 16–18 mini Oreo cookies for garnish
Instructions
To make the crust:
- Preheat oven to 350 F degrees, line cupcake pans with 18 liners, set aside.
- Stir together melted butter and finely crushed Oreo. Press 1 heaping Tablespoon of mixture into the bottom of each liner. You should have enough for 16-18 cups. Bake for 5 minutes and allow to slightly cool.
Cheesecake filling:
- In a large bowl beat the cream cheese on medium speed until completely smooth. Add the sugar and sour cream and beat on medium speed until combined. Add the egg whites, one at a time, beating on low speed after each addition. DO NOT OVER MIX IT!
- Beat in the vanilla extract and flour. Spoon the cheesecake batter onto the crusts to make the cups almost full. Bake for 20-25 minutes. Remove from the oven and allow to cool at room temperature, then transfer to the refrigerator to chill completely.
To make the chocolate mousse:
- In a medium sauce pan stir together egg yolks, powdered sugar and 1/3 cup heavy whipping cream, cook over low heat until it’s start thickening and almost double in size WHISKING CONSTANTLY (you don’t want to make scrambled eggs).
- Remove from heat and stir in chopped chocolate until it’s melted completely. Let it cool to room temperature stirring occasionally.
- Separately beat remaining 1 1/3 cups heavy whipping cream until stiff peaks form. Whisk one fourth of mixed cream into chocolate custard to lighten. Fold in remaining cream gently but thoroughly.
- Stir in crushed Oreos.
- If the mousse is too thick for piping, stir in milk (add 1 tablespoon at the time until reach desired consistency)
- Garnished with mini Oreos before serving.
- Store in the fridge and bring to room temperature before serving.
39 comments
Totally going to try this. Do you add the oreo on top right before serving? Seems like it would get soggy if you added it and it sat in the fridge for awhile.
Hi Becky, yes you should add Oreo on top right before serving.
Is this recipe for full size cupcakes or mini cupcakes?
Hi Diane,it’s full size cupcake.
Will the cheesecake be okay sitting at room temperature for 4 to 5 hours?
Hi Staci, they will be OK
By calling this a “mini oreo cheese cake” I assumed I was to use a mini muffin pan, but that’s not so. I’m to use a regular size muffin pan.
HI Flo,, this is regular sized cupcakes, it’s called mini because it’s cupcake version, not regular sized cheesecake.
Do you use just regular paper cupcake liners, or do you need to use the aluminum ones?
Hi Kayla, I use regular paper liners
My cookie part got hard, do you have any suggestions?
I made this yesterday. I do have a suggestion – perhaps in the mousse section mention that the heavy whipping cream is going to be divided. I was preparing to make the mouse and was just reading the amounts needed and had put ALL the heavy whipping cream in with my egg yolks, etc. Whoops!
I ended up adding in more yolk and powdered sugar so I just had too much mousse (that I can eat separately because um, it’s mousse and yum). BUT it still ended up being a bit too runny so I couldn’t replicate the prettiness of your mini cheesecakes.
Despite my mousse making mistakes – they are delicious! It’s also a pretty easy recipe to halve (which is what I did, except for the mousse lol). Only other thing I changed – turned out I was out of the baker’s chocolate so I just used chocolate chips.
I tried making the mousse twice and came out runny both times. I followed the instructions as written and have no idea what went wrong…
Hi Monica< I'm really sorry to hear that. I don't know what went wrong. Mine was so thick that I had to add some milk to reach piping consistency.Did you beat 1 1/3 cup of heavy cream to get really stiff peaks before you fold it into chocolate custard?
I haven’t made it yet, but it looks and sounds very good! I was wondering what the estimated time is though? Most recipes have a prep time and cool time and then a total time. I just need an estimation.. thanks
Do you use reg or mini tins
Hi Mary, use regular tin.
If I’m making these the night before, should I refrigerate the mousse separately and pipe it on before serving, or put it on top of the cheesecake the night before and refrigerate the whole thing?
Hi Ava , you can pipe it than place in the fridge overnight.Maybe add mini Oreo on top just before serving.
Hi, this looks so sinful and I can’t to try it on Father’s Day, however what can I use to substitute the semi-sweet baking chocolate cos I font have it readily available. Thanks.
Hi, this looks so sinful and I can’t wait to try it on Father’s Day, however what can I use to substitute the semi-sweet baking chocolate cos I don’t have it readily available now. Pls make sure you reply. Thanks.
Hi Lolah, you can use chocolate chips if you have.
[…] You can find complete recipes of this Chocolate Mousse Mini Oreo Cheesecakes in omgchocolatedesserts.com […]
When using the oreo’s do you use the filling in cookie also?
Hi Yvonne,
yes you should use the filling,too.
[…] 4. Mini Oreo Cheesecakes […]
Love these. I made them a few weeks ago and someone asked me to make them for Easter. I don’t even like ores and think this is one of the best cheesecakes I have ever had. Thank you!
Thank you Tom 🙂
I don’t know what went wrong but I followed the mousse recipe exactly as written and my mousse turned out runny and couldn’t be piped onto the cheesecake. If I make these again I will be using a different mousse recipe.
Hi Lorraine, I’m sorry to hear that. I don’t know what went wrong.
Do you have a recipe for making this a whole cheesecake instead of a cupcake version? 🙂
My mousse was also runny! I’m not sure what went wrong either! Followed step by step. Too many egg yolks?
Hi Emily, maybe you didn’t cook the egg yolks enough, or didn’t beat heavy cream enough, it must be really stiff!
This turned out amazing
[…] Chocolate Mousse Mini Oreo Cheesecakes – mini cheesecakes with thick Oreo cookie crust topped with light and creamy chocolate mousse. […]
O que é creme azedo,eu sou do Brasil e nao sei se esse creme tem aqui.
I just made these and my mousse turned out darker than yours on the picture. I used exactly 5oz of chocolate. Is this normal
Hi! Can you freeze these?
I followed the directions exactly, and like a few of the other reviewers, my mousse also came out really runny. It was also much darker than the picture. We put the mousse in the freezer for a couple of hours to try to get it firmer, but it didn’t work very well. It’s a bummer, because the rest turned out great and tasted good.