no bake chocolate cheesecake mousse

Let's just say I'm glad this mousse is served in 4 individual cups, because otherwise I'd want to eat it all in one sitting.  I would die from richness and sugar, but it might be worth it.

 This is a great dessert to make ahead if you have company, or if you want to have dessert planned out for yourself for 4 days!  Not that I would do that...

This really is an awesome dessert though.  It's pretty darn quick to make (not counting chill time), its easy to make, and it requires only a tiny amount of ingredients.

You can change it up too.  Sometimes Jeff prefers classic cheesecake mousse, which involves cancelling the last tablespoon of whipping cream and the cocoa powder.

You could also make a fruit topping over the top, or add in a different flavor extract.  Lemon, mint, I could go on.

Also, Jeff loves his mousse semi-frozen.  He sticks his in the freezer for about 30 minutes before eating.

recipe adapted from Cooking Classy

no bake chocolate cheesecake mousse
serves 4
Total time: 2 hours 20 minutes

ingredients:


mousse:

• 8 oz. cream cheese
• 2/3 cup powdered sugar
• 2 tablespoons cocoa powder
• 2/3 cup + 1 tablespoon heavy whipping cream
• 1/2 tsp corn syrup
• 1 tsp vanilla extract

crust:

• 1 package graham crackers (about 8), crushed
• 1 tbsp packed brown sugar
• 1/4 cup melted coconut oil

directions:

1. In a medium bowl use a hand mixer  on high speed to whip the heavy whipping cream until soft peaks form.  Add in the corn syrup and whip again until stiff peaks form.  Set aside.
2. In a stand mixer with a whisk attachment whisk the cream cheese for about 3 minutes, until fluffy and light.  Add in the powdered sugar, cocoa powder, and vanilla.  Whisk until well mixed.  
3. Mix in the whipped cream mixture in two batches, until just combined. Set aside.
4. Put the graham crackers in a sealed freezer bag and crush with your fists, a mallet, etc.
5. Add the brown sugar into the bag and shake to combine.
6. Pour in the coconut oil and seal the bag.  Massage with your fingers to mix well.  
7. Divide the crust into 4 cups or small bowls and pack down with your fingers, a large spoon, etc.
8. Pour the mousse evenly into the 4 cups and refrigerate for at least 2 hours, up to a few days.  Enjoy!