With Thanksgiving coming, I know there’s a lot everyone has to do to prepare. I know I do. I mean, from shopping to cooking to baking, I don’t have an extra minute!
So, I wanted to give you an easy dessert with a few shortcuts. Hopefully, these can alleviate some of the stress.
These Brownie Chocolate Cheesecake Mousse Cups with Chocolate Whipped Cream are so ridiculously delicious! They’re quick and easy and amazing! They are inspired by the wonderful My Baking Addiction’s No Bake Nutella Cheesecakes.
Start by making a pan of 4 ingredient boxed brownies. After cooling, cut out 4 brownie circles with a cookie cutter the same size as the glasses that you are using for the mousse cups. If you do not have cookie cutters, use one of the glasses to cut out the brownies so that they will be the same size of the glasses. Place a brownie into each glass, and press down until the reach the bottom.
Now make the mousse. The mousse is basically, a chocolate n0-bake cheesecake. It is rich and creamy and perfect. And you use Cool Whip, already prepared whipped cream! So easy.
Melt chocolate and sugar in a the microwave. Pour the mixture into a standing mixer. Add the cream cheese and beat together. Add the Cool Whip topping and vanilla until incorporated. Place into a piping bag and pipe into the 4 glasses.
Refrigerate overnight, then prepare the whipped cream. Take more Cool Whip and mix with cocoa powder. Place it on top of the mousse cups, add some shaved chocolate and voila!
There’s no eggs, no cooking the mousse in a double boiler, and use already prepared whipped cream! Simple and delicious.
I couldn’t stop eating this one. It was… that…Good! Best chocolate dessert ever!
Brownie Chocolate Cheesecake Mousse Cups with Chocolate Whipped Cream
Ingredients
Brownies
- 1 box brownie mix
- 2 eggs
- 1/2 cup oil
- 1/4 cup milk
Chocolate Cheesecake Mousse
- 1 package cream cheese
- 1 1/2 bars semi-sweet chocolate
- 1 tbsp sugar
- 1 tsp vanilla
- 1 tub Cool Whip
Chocolate Whipped Cream
- 1 1/2 cups Cool Whip
- 1 1/2 tsp cocoa powder
Instructions
Brownies
- Pre-heat oven to 350 degrees. In a mixing bowl, add brownie mix, eggs, oil, and milk. Pour into a parchment or foil lined 9 inch baking pan. Bake for 30 minutes. Cool on a cooling rack. Use a cookie cutter or the glass that you are using to cut four circles. Place one brownie into the bottom of 4 glasses.
Mousse
- Place chocolate and sugar in a microwave safe bowl, and heat until mostly melted. Remove from microwave and stir until fully melted.In a standing mixer, beat cream cheese and chocolate. Add tub of Cool Whip and vanilla and mix until incorporated. Place mousse into a piping bag, and pipe chocolate mixture into the 4 glasses, on top of the brownies. Cover with plastic wrap.Refrigerate for at least 2 hours or overnight.
Whipped Cream
- In a bowl mix whipped cream and cocoa powder. Pipe or spoon on top or the mousse cups. Garnish with chocolate shavings.
