Mint Cheesecake Mousse
Mint Cheesecake Mousse
Servings
6people
Servings
6people
Ingredients
Sweetened Whipped Cream
Instructions
  1. Using a food processor, crush the Oreos into crumbs and mix with the melted butter.
  2. Divide the Oreo crumbs into 6 small glass jars or cups. I use 345ml capacity tumblers as my mousse containers. Press the Oreo crumbs into the bottom of each jar to firm up the base. Place in refrigerator to help set the Oreo base.
  3. In a small glass container, add water and gelatin powder. stir to mix, then all to set over the next 5-10 minutes.
  4. While gelatin is setting, pour thickened cream into a medium bowl and beat until soft peaks form.
  5. Add 1/4 cup icing sugar and continue beating until stiff peaks form. Set aside.
  6. In a large bowl add cream cheese and beat until smooth and fluffy.
  7. Add remaining 1 1/4 cups icing sugar and beat until smooth and fully combined.
  8. Add peppermint extract and mix to combine.
  9. Continue beating while adding green food colouring (optional). Start with a small amount of colouring and continue adding until the desired colour is achieved.
  10. Heat gelatin mix in microwave for about 30 seconds.
  11. Remove from microwave, stir to ensure it is fully dissolved and set aside to cool for about 2-3 minutes.
  12. Add gelatin to cream cheese mixture and mix to combine.
  13. Add thickened cream mixture and mix slowly or fold through until evenly combined.
  14. Add chocolate and mix slowly or fold through until evenly combined.
  15. Add mousse mixture into jars over the Oreo layer. You can spoon the mixture into the jars, however I find it easier to put the mousse mixture into a piping bag and pipe the mousse into each jar. Use a spoon to smooth the mousse after it has been piped into each jar.
  16. Place jars into refrigerator for a minimum 2 hours to allow to set before serving.
Sweetened Whipped Cream
  1. In a small bowl beat 1 cup thickened cream until soft peaks form.
  2. Add 2 tbsp icing sugar and continue beating until stiff peaks form. Add additional icing to achieve the desired level of sweetness.
  3. Place cream in a piping bag and pipe cream into each jar over the mousse.
  4. Sprinkle with grated chocolate and serve.
Recipe Notes

I used drink tumblers as my dessert bowls, as I wanted something different for the traditional mousse style cup.  You should note that my tumblers have a 345ml (11.5 oz) capacity, so this recipe made filled 6 of the tumblers.  This does mean that you will produce quite a large dessert that may be too much for some people.  A more modest sized dessert would probably be in the 200 – 250ml (6.7 – 8.5oz) sized dessert bowl or jar.  Just note that this recipe will fill more than 6 smaller containers.

adapted from Cooking Classy.

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