These creamy chocolate cheesecake mousse cups are the quickest way to satisfy a chocolate craving any night of the week. This no-bake chocolate cheesecake mousse uses just a few simple ingredients—cream cheese, heavy cream, powdered sugar, vanilla, and cocoa—and comes together in about 15 minutes. Layered with warm hot fudge, these cups feel indulgent but are effortless to prepare.
No Bake Chocolate Cream Cheese Mousse
Based on a classic no-bake cheesecake mousse, this chocolate version adds cocoa for a rich, chocolatey base that stays light and airy thanks to whipped cream. The texture sits perfectly between thick cheesecake and fluffy mousse, and a spoonful of hot fudge makes each bite irresistible. Because there’s no baking involved, these dessert cups are ideal for busy evenings, small gatherings, or warm-weather treats.
Make-Ahead Tip: Stabilize the Whipped Cream
For make-ahead dessert cups, use stabilized whipped cream instead of plain whipped cream to help the mousse hold its shape longer. Stabilized whipped cream can be made with a small amount of instant pudding mix or gelatin, and keeps the mousse fluffy for hours — perfect for events or warm days.
No Bake Chocolate Cheesecake Mousse Cups
Equipment
- Kitchen scale (optional)
- Fine-mesh sieve
- Stand mixer or hand mixer
4 people
Ingredients
- 1 cup heavy whipping cream, cold
- 8 ounces cream cheese, room temperature (1 brick)
- 1 teaspoon pure vanilla extract
- ¾ cup powdered sugar, sifted
- ¼ cup unsweetened cocoa powder, sifted
- ½ cup hot fudge sauce, warm (homemade or store-bought)
Instructions
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Whip the cream: In the bowl of a stand mixer fitted with the whisk attachment, beat the cold heavy whipping cream on medium speed for 1–2 minutes, until soft peaks form. Transfer the whipped cream to a separate bowl and set aside.
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Beat the cream cheese: Without cleaning the mixer bowl, add the room-temperature cream cheese and vanilla. Mix on medium until smooth.
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Add the dry ingredients: With the mixer on low, gradually add the sifted powdered sugar and sifted cocoa powder until fully incorporated. Once combined, increase the speed to medium-high and beat for about 2 minutes until the mixture lightens.
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Fold in the whipped cream: Turn off the mixer. Add half of the whipped cream to the chocolate cream-cheese mixture and fold gently with a rubber spatula until mostly combined. Fold in the remaining whipped cream until the mousse is smooth and airy.
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Warm the hot fudge: Heat the hot fudge just until pourable (do not overheat, or it will melt the mousse). Spoon a few tablespoons of fudge into the bottom of serving cups, top with the mousse, and garnish as desired.
Notes
Use room-temperature cream cheese for a very smooth base. Sift the powdered sugar and cocoa to prevent lumps.
You may use either natural or Dutch-process unsweetened cocoa powder. Natural cocoa has a brighter, more acidic flavor; Dutch-process is milder and smoother.
Tips:
- Avoid fat-free ingredients if possible; full-fat dairy yields the best flavor and texture. For a lighter option, try light cream cheese or Neufchâtel, but the taste and texture will differ slightly.
- If you prefer a firmer set, chill the assembled cups in the refrigerator before serving.
Storage: The mousse can be prepared up to 4 hours in advance and kept covered in the refrigerator before assembling the cups. Do not freeze.
How to Make Chocolate Cheesecake Mousse Step-by-Step
Prep: Gather ingredients and keep the heavy cream cold while bringing the cream cheese to room temperature. Sift powdered sugar and cocoa together to remove lumps.
Whip the cream: Beat 1 cup of cold heavy whipping cream until soft peaks form, then set aside.
Beat the cream cheese: Combine 8 ounces of room-temperature cream cheese with 1 teaspoon vanilla until smooth.
Add the chocolate: With the mixer on low, add sifted powdered sugar and cocoa. Increase speed and beat until light and airy, about 2 minutes.
Fold in the whipped cream: Gently fold in the whipped cream in two additions until fully incorporated and smooth.
Layer and serve: Warm the hot fudge until pourable, add a few tablespoons to serving cups, top with mousse, and finish with any garnish you like — shaved chocolate, cocoa dust, or crushed cookies.
How to Store
Assembled mousse can be stored covered in the refrigerator for up to 4 hours before serving. For best texture, do not freeze these cheesecake mousse cups.
More No Bake Cheesecake Recipes to Try!
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No Bake Lemon Cheesecake Bars
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Easy No Bake Cheesecake
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Strawberry Cheesecake Cups
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Red, White, and Blue Cheesecake Salad
