These delicious chocolate mousse mini Oreo cheesecakes are a rich and creamy dessert that is very easy to make. It’s ideal dinner parties, and birthday parties – because both kids and parents will totally love it! This amazing dessert can also be perfect holiday dessert! I usually make it for Easter – there is no any particular reason for that – it just looks really nice decorated with a little chocolate egg on the top.
For the Oreo Crust:
- 20 whole Oreos-crushed into fine crumbs
- 1/2 cup unsalted butter- melted
For the cheesecake filling:
- 18 oz. cream cheese- softened to room temperature
- 1 cup granulated sugar
- ½ cup sour crème
- 2 ½ tablespoons flour
- 5 egg whites
- 2 teaspoons vanilla extract (or rum extract)
For the chocolate mousse:
- 5 egg yolks
- 8 tablespoons powdered sugar
- 1 3/4 cups heavy whipping cream
- 6 oz. semisweet chocolate finely chopped
- 6 Oreos crushed
- 3-4 tablespoons milk (or more if needed)
- 18-20 mini Oreo cookies (for garnish)
To make the crust:
Preheat oven to 350°F/ 180 °C/ Gas Mark 4, line cupcake pans with 20 liners, set aside.
Stir together finely crushed Oreo and melted butter. Press one heaping tablespoon of mixture into the bottom of every liner. You should have enough for 18-20 cups. Bake for 5 minutes. Then, allow to slightly cool.
To make the cheesecake filling:
- In a large bowl beat the cream cheese on medium speed until smooth. Add the sour cream and sugar and beat on medium speed until well combined. Add the egg whites, one at a time, beating on low speed after each addition. Be careful not to over mix it.
- Beat in the flour and vanilla extract. Spoon the cheesecake batter onto the crusts to make the cups almost full.
- Bake for 20 to 25 minutes. Remove from the oven and allow to cool at room temperature. Next, transfer to the fridge to chill.
To make the chocolate mousse:
- In a medium saucepan stir together powdered sugar, egg yolks, and 1/3 cup heavy whipping cream, cook over low heat until it’s begin thickening and almost double in size whisking constantly (you need to whisk all the time because you don’t want to make scrambled eggs). Remove from heat.
- Stir in chopped chocolate until it’s melted. Leave it to cool on a room temperature stirring occasionally.
- Separately beat remaining heavy whipping cream until stiff peaks form. Whisk 1/4 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 one tablespoon at the time until reach desired consistency)
- Garnished with mini Oreos before serving.
- Store in the refrigerator and bring to room temperature before serving.
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