This Mini No-Bake Chocolate Mousse Cheesecakeis a delicious celebration cake for Valentine's Day, or any other special occasion. A fluffy and creamy chocolate cheesecake layer is set on a chocolate graham cracker crust, and topped with a sweet strawberry whipped cream.
Prep Time30 minutesmins
Chill Time8 hourshrs
Total Time8 hourshrs30 minutesmins
Course: Dessert
Cuisine: American
Keyword: 6-Inch Cake, Cheesecake, Chocolate, Mini Cake, No Bake, Strawberry, Whipped Cream
In the bowl of a food processor, add the graham crackers, sugar, and cocoa powder and pulse to start breaking up the graham crackers. Drizzle the melted butter over the top and pulse for a few more times until you have a fine crumb mixture.
Press the graham crust tightly into the bottom of a springform pan. You can use your fingertips or the bottom of a small measuring cup. Place in the freezer until ready to use.
Chocolate Cheesecake Filling
Make whipped cream first - In a small mixing bowl, add the 3/4 cup of heavy cream and using a hand held mixer, beat until soft peaks form. Sprinkle in half the (1/3 cup) of powdered sugar and continue to beat until stiff peaks form. Set aside until ready to use.
Melt the chocolate - In a small microwave safe bowl, heat the chocolate in 15 second increments - stirring each time - until the chocolate is mostly melted. Stir the melted chocolate until smooth - any small remaining chocolate chunks will melt with the residual heat and stirring. Set aside to cool slightly.
In a medium mixing bowl, add the cream cheese, sour cream, vanilla extract, and the remaining half (from the 1/3 cup) powdered sugar. Use a hand held mixer and beat on medium speed until smooth and creamy.
Using a spatula, fold the melted chocolate into the cream cheese mix and stir until incorporated.
Add 1/3 of the whipped cream to the chocolate cream cheese and fold until mixed. Add the remaining whipped cream in 2 more batches - gently folding and mixing - until fully mixed and smooth. Note - fold in the whipped cream gently - we don't want it to deflate too much!
Pour the chocolate cream cheese filling onto the prepared crust. Smooth out evenly to all of the edges using a spatula or offset spatula. Cover with plastic wrap and refrigerate until the filling has set - at least 4 hours, but overnight is best.
Strawberry Whipped Cream
Remove the cheesecake from the springform pan - Use an offset spatula or knife and run it around the edges of the cheesecake to loosen it from the sides of the pan. Un-latch the spring and carefully remove the cheesecake from the pan. You can use an offset spatula or regular spatula to carefully lift the cheesecake from the bottom piece of the pan, onto your serving plate.
When ready to serve the cheesecake - make the strawberry whipped cream.
Using a blender or a food processor, blend the freeze-dried strawberries into a powder.
In a small mixing bowl, add the heavy cream and vanilla extract. Use a hand held mixer to beat until soft peaks form. Sprinkle in the powdered sugar and powdered strawberries and continue to beat until stiff peaks form.
Dollop the strawberry whipped cream onto the top of the cheesecake. Garnish with chocolate covered strawberries (optional), and enjoy!
Notes
Store leftover cheesecake in the refrigerator.
If you don't have a 6-Inch Springform Pan - 2 options: 1. A round 6-Inch Cake Pan lined completely with parchment - bottom and sides - with parchment long enough to hang over the sides of the pan so you can easily lift the cake from the pan. 2. (2) 4-Inch Springform Pans.
Graham Crackers - You can also use chocolate graham crackers if you prefer. Omit the cocoa powder if you do.
Go full fat - With the cream cheese and sour cream. I have not tested the recipe with lighter versions of either. Though, I can imagine the taste and texture will not be as creamy.
Use good chocolate - The more I test and bake with chocolate, the more I have gained an appreciation for good chocolate. Chocolate baking bars are pure chocolate and don't have all the added ingredients like chocolate chips do. But if all you have in your pantry are some Nestle chocolate chips, by all means, use them!
Flavor to taste - Ingredients like the powdered sugar and strawberry powder can be adjusted. Depending on how sweet and robust you want the cake.