Chocolate Mousse Mini Oreo Cheesecakes

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.

Chocolate Mousse Oreo Cheesecake Cupcakes

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★★★★ 4 from 2 reviews

• Author: Vera Zecevic
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 55 minutes
• Yield: 16 cakes 1x
• Category: Dessert
• Method: Oven
• Cuisine: American

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Description

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.

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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

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Instructions

To make the crust:

1. Preheat oven to 350 F degrees, line cupcake pans with 18 liners, set aside.
2. 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:

1. 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!
2. 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:

1. 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).
2. Remove from heat and stir in chopped chocolate until it’s melted completely. Let it cool to room temperature stirring occasionally.
3. 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.
4. Stir in crushed Oreos.
5. If the mousse is too thick for piping, stir in milk (add 1 tablespoon at the time until reach desired consistency)
6. Garnished with mini Oreos before serving.
7. Store in the fridge and bring to room temperature before serving.

1 cheesecake31922.2 g136.3 mg22.7 g25.1 g5.6 g121.4 mg