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Homemade Mint Chip Cheesecake Mousse photo
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Mint Chip Cheesecake Mousse

A light, minty cheesecake mousse layered over an Oreo crust and studded with chopped semi‑sweet chocolate.
Prep Time25 minutes
Cook Time1 minute
Total Time3 hours 26 minutes
Servings: 8 servings

Ingredients

  • 13 regular Oreos (150 g), finely crushed
  • 2 Tbsp butter, melted (28 g)
  • 2 Tbsp cold water (30 ml)
  • 1 1/2 tsp gelatin powder
  • 1 1/2 cups heavy cream (350 ml)
  • 2 8 oz cream cheese packages, softened (2 × 8 oz packages)
  • green and yellow food coloring optional
  • 1 tsp mint extract
  • 1/2 tsp peppermint extract
  • 1 1/2 cups powdered sugar, divided (200 g total)
  • 1 good quality semi-sweet chocolate bar, finely chopped (3.5 oz)
  • sweetened whipped cream, mint leaves and finely chopped chocolate for garnish, optional

Instructions

  • Pulse the Oreos in a food processor until finely crushed; transfer to a bowl and stir in the melted butter until evenly combined.
  • Divide the cookie mixture among 8 small dessert cups or ramekins and gently press into an even layer to form the crust.
  • Put the cold water in a small bowl and sprinkle the gelatin evenly over the surface; let it bloom for 5–10 minutes.
  • Meanwhile, pour the heavy cream into a medium bowl and whip with an electric mixer until soft peaks form, then add 1/4 cup (35 g) of the powdered sugar and continue whipping to stiff peaks; set aside.
  • In a separate bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy (about 2 minutes). Add the remaining 1 1/4 cups (approximately 164 g) powdered sugar and beat until combined.
  • Add the mint extract, peppermint extract, and food coloring (if using) to the cream cheese mixture and mix until evenly colored and fragrant.
  • Heat the bloomed gelatin in the microwave on high for 30 seconds, then whisk for 1 minute until fully dissolved; let cool about 3 minutes but do not allow it to set.
  • Pour the slightly cooled gelatin into the cream cheese mixture and immediately blend with the hand mixer until fully incorporated and smooth.
  • Fold the whipped cream and the chopped semi‑sweet chocolate into the cream cheese mixture gently until evenly combined.
  • Transfer the mousse into a piping bag and pipe over the prepared Oreo crusts, or spoon the mousse into the cups to fill them evenly.
  • Chill the assembled mousses in the refrigerator for 3 hours to set.
  • Just before serving, optionally pipe sweetened whipped cream on top and garnish with mint leaves and additional chopped chocolate.

Equipment

  • Food Processor
  • Mixing bowls
  • electric hand mixer
  • Measuring cups and spoons
  • Microwave-safe Bowl
  • Spatula
  • piping bag (optional)
  • 8 small dessert cups or ramekins

Notes

  • If you prefer, use 3/4 tsp peppermint extract instead of both extracts.
  • I used about 16 drops green and 8 drops yellow food coloring for the shade shown.
  • Do not let the gelatin cool long enough to start setting before adding to the cream cheese.
  • Whip the cream to stiff peaks for best mousse structure.