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No-Bake Mocha Mousse Cheesecake Cups

This No-Bake Mocha Mousse Cheesecake Cups are creamy, rich, and bursting with mocha flavor! Perfect for coffee lovers, these easy-to-make cups come together quickly with simple ingredients.
Prep Time20 minutes
Total Time4 hours 20 minutes
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Coffee, Easy, Mocha, No-Bake, Quick
Servings: 6 servings

Ingredients

For the Graham Cracker Crust:

  • 2 cups crushed graham crackers
  • 1/3 cup sugar
  • 1/2 cup unsalted butter melted

For the Mocha Mousse Cheesecake Filling:

  • 1 tbsp instant coffee granules
  • 1 tbsp hot water
  • 2 cups cream cheese softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/4 cup cocoa powder unsweetened
  • 1 cup heavy whipping cream cold
  • chocolate shavings for garnish

Instructions

Prepare the Graham Cracker Crust

  • Combine 2 cups of crushed graham crackers with 1/3 cup sugar in a mixing bowl. Pour in the 1/2 cup melted unsalted butter and mix thoroughly until crumbs hold together when pressed. Spoon the crust mixture evenly into serving cups and press firmly to create a compact crust layer. Place cups in the fridge.

Make the Mocha Mixture

  • Dissolve 1 tablespoon instant coffee granules in 1 tablespoon hot water. Stir until fully dissolved and set aside to cool.

Prepare the Cheesecake Filling

  • Beat 2 cups softened cream cheese with 1 cup powdered sugar until smooth. Add the cooled coffee mixture, 1 teaspoon vanilla extract, and 1/4 cup cocoa powder. Beat until fully incorporated and uniform in color.
  • In a separate chilled bowl, whip 1 cup heavy whipping cream with an electric mixer until stiff peaks form.
  • Gently fold the whipped cream into the cream cheese mixture using a spatula, keeping the mousse fluffy.

Assemble and Chill

  • Remove the crust cups from the fridge. Spoon or pipe the mocha mousse cheesecake filling on top of the crust in each cup, smoothing the surface.
  • Sprinkle chocolate shavings on top for garnish. Cover cups with plastic wrap and refrigerate for at least 4 hours or overnight to set.

Equipment

  • Mixing Bowls
  • Electric Mixer or Stand Mixer
  • Measuring cups and spoons
  • Spoon or spatula
  • Serving Cups or Glasses
  • Refrigerator

Notes

  • Softening cream cheese at room temperature ensures a smooth, lump-free filling.
  • Use cold heavy whipping cream and chilled bowls for better whipping results.
  • For dairy-free options, substitute cream cheese and heavy cream with plant-based alternatives and butter with coconut oil.
  • Press the crust firmly into the cups to prevent crumbling when serving.
  • These cups can be stored in the refrigerator for up to 3 days; serve chilled for best texture.