Mint Chip Cheesecake Mousse

08.13.2016

Can you tell? I kind of have a thing for cheesecake mousse/no bake cheesecakes/anything remotely related to cheesecake. It’s true, I’m totally obsessed! Long ago I shared a plain Cheesecake Mousse (which is good with raspberry sauce listed, salted caramel sauce or chocolate sauce), I’ve shared these No Bake Pumpkin Cheesecakes with Salted Caramel Sauce, these No Bake Cheesecake Bars with Fresh Blueberry Sauce, then more recently I shared a Lemon Cheesecake Mousse and a Raspberry Cheesecake Mousse…and now onto this spectacular Mint Cheesecake Mousse! I mean if you search cheesecake on my blog I’m sure a ridiculous amount of recipes will come up (I’m thinking Vanilla Bean Cheesecake, Cheesecake Cupcakes, Key Lime Cheesecake, Carrot Cake Cheesecake, Nutella Cheesecake Cupcakes, heart swirled Raspberry White Chocolate Cheesecake and even more). Cheesecake is simply theeee best! It’s rich, it’s luscious and it’s always just a little slice of heaven that is the perfect ending and highlight to any meal. If you have good taste in food you are a cheesecake lover, just my wise and accurate opinion :).

Mint Chip Cheesecake Mousse | Cooking Classy

I love the mint chocolate chip combination so it only makes sense to combine that with cheesecake. I thought of doing a baked cheesecake with these flavors but I love these elegant individual servings and I also love the texture of a whipped up mousse. If you are looking for a dessert to make this weekend (or for any upcoming holiday or celebration) make these! They are irresistibly amazing to say the least!
Mint Chip Cheesecake Mousse | Cooking ClassyMint Chip Cheesecake Mousse | Cooking Classy https://www.cookingclassy.com/wp-content/uploads/2016/08/mint_chip_cheesecake_mousse3.-1.jpg

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Mint Chip Cheesecake Mousse

Yield: 8 servings

Ingredients

  • 13 regular Oreos (150g), finely crushed in a food processor
  • 2 Tbsp (28g) butter, melted
  • 2 Tbsp (30ml) cold water
  • 1 1/2 tsp gelatin powder
  • 1 1/2 cups (350ml) heavy cream
  • 2 (8 oz) pkgs. cream cheese, softened
  • Green and yellow food coloring (optional)
  • 1 tsp mint extract*
  • 1/2 tsp peppermint extract
  • 1 1/2 cups (200g) powdered sugar, divided
  • 1 (3.5 oz) bar good quality semi-sweet chocolate, finely chopped (or more to taste)
  • Sweetened whipped cream , mint leaves and finely chopped chocolate for garnish (optional)

Instructions

  1. In a mixing bowl stir together crushed Oreos and butter, divide mixture among 8 small dessert cups and gently press into an even layer. Add water to a small bowl then sprinkle gelatin evenly over top, let rest 5 - 10 minutes.
  2. Meanwhile, pour heavy cream into a medium mixing bowl and whip until soft peaks form. Add 1/4 cup (35g) of the powdered sugar and whip until stiff peaks form (shake excess on beater blades into bowl, no need to rinse), set aside.
  3. Add cream cheese to a separate mixing bowl and mix with electric hand mixer until smooth and fluffy, about 2 minutes. Add remaining 1 1/4 cups (164g) powdered sugar and mix until combined. Add in mint and peppermint extract, and food coloring if using (I used about 16 drops green and 8 drops yellow - just a generic brand but they're probably all about the same) and mix until combined, set aside.
  4. Heat gelatin mixture in microwave on high power for 30 seconds then remove and whisk 1 minute to ensure it dissolves well. Let cool 3 minutes (not longer or it may start to set) then pour gelatin mixture into cream cheese mixture and immediately blend with hand mixer to combined. Add whipped cream mixture and chopped chocolate to cream cheese mixture and fold just until evenly combined. Pour mixture in batches into a piping bag and pipe mousse over Oreo crust layer (or just spoon it into cups). Chill 3 hours.
  5. Serve chilled and if desired (just before serving) pipe sweetened whipped cream over top, garnish with mint and chopped chocolate.
  6. *If you don't want to purchase both the mint and peppermint extract you can just use 3/4 tsp of the peppermint extract. I just prefer the blend of the two.
  7. Recipe source: Cooking Classy

 

14 comments

  • Juliana Ramsey: Hey Jaclyn! These look so good! I so want to make these! Do you use Salted or Unsalted butter for the crust? Every dessert on your website looks and taste absolutely delicious! You truly are a gifted baker and photographer! August 14, 2016 at 3:22pm Reply

  • Kristin H: Once again, you amaze me with how well you dress up your desserts. They always look like PERFECTION, and I really admire your talent for that. When I served this for some guests tonight, they said how perfect mine looked, and I told them, “Uh-uh, you’ve got to see what the lady from Cooking Classy can do!” I definitely eat with my eyes first, and that’s why I’m so attracted to your recipes. I thought this recipe was pretty good, but not my favorite. I think I’ve decided that I don’t care for cream cheese and mint together, but that’s just my personal opinion. Your recipes are so helpful with the little tips you add in, like how many drops of food coloring you put in and also which colors. I love/appreciate details like that! Thanks for doing what you do, Jaclyn! :) August 17, 2016 at 8:38pm Reply

    • Jaclyn: Thanks so much for your compliments Kristin it means a lot to me!
      Glad to hear you tried these and thanks for your honest review, maybe next time you should try the Lemon Cheesecake Mousse that is a heavenly blend if you aren’t a fan of the mint cream cheese blend :). August 17, 2016 at 10:43pm Reply

      • Kristin H: I think I will try the lemon cheesecake version! I’ve been dying to try your raspberry cheesecake mousse for a few months now, but raspberries are never a decent price, so I haven’t gotten to try that one. August 18, 2016 at 10:26am Reply

        • Kristin H: I just wanted to report back that I enjoyed eating them more the second day. I also like garnishing them with Andes mint chocolate curls. They’re beastly to make into curls, since they’re so small, and you don’t have much to grip, but I love the brown/light/brown stripe that the curls give. August 27, 2016 at 7:44pm Reply

          • Jaclyn: I’m sure those curls are beautiful Kristin, thanks for the tip! So glad you liked them! August 27, 2016 at 9:49pm

  • Juliana Ramsey: Hey Jaclyn! These taste absolutely delicious! I just made these earlier, and they are so GOOD! Thank you for the amazing recipe! August 23, 2016 at 8:47pm Reply

    • Jaclyn: Thanks for the great feedback Juliana! I always love your comments! August 25, 2016 at 12:52pm Reply

  • Jan: Am dying to make this mint cheesecake recipe! Can you tell me where to find the adorable mini glass cups you show? I feel like I have looked everywhere online, to no avail. February 13, 2017 at 6:26pm Reply

  • Jan: Great recipe! You’re so creative! February 21, 2017 at 6:45pm Reply

    • Jaclyn: Aw thanks Jan! February 27, 2017 at 12:41pm Reply

  • Sarah: I made this dessert today, but I’m not sure on the quantity of cream cheese – is it 2 packages that are 8oz each (so 16 oz total) or is it 2 packages 4 oz each (so 8oz total). Sorry I’m in Australia so our cream cheese packages are different sizes. May 14, 2017 at 3:30am Reply

    • Jaclyn: Yes it’s 16 oz. total, sorry for the confusion! May 16, 2017 at 12:59am Reply

  • Ralitsa Bridges: Hello , first i would like to thank you for your recipe. So far I try the lemon mousse cheesecake and the berry one, they both turn out amazing.
    Soon I’m having a baby shower and I was curious if you can tell me for how long i can storage the desserts in the fridge. Thank you July 30, 2017 at 2:00pm Reply

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