MOCHA CHEESECAKE MINI INDULGENCES
Don't let the mini size fool you, these No Bake Mocha Cheesecake Mini Indulgences are simply divine! Oreo crumbs are layered with mocha cheesecake then topped with whipped cream and an espresso bean to give you a gourmet dessert that only takes 20 minutes to pull together. Small but decadent, they make the perfect ending for any meal.
Servings: 4 servings
Ingredients
Oreo Crumbs
- 13 Oreos
- 1-½ Tablespoons hot fudge topping
- 1-½ Tablespoons butter, melted
Filling
- ½ envelope unflavored gelatin
- ¼ cup strong brewed coffee
- 8 oz cream cheese, room temperature
- ⅜ cup sugar
- ½ cup sour cream
- 1-½ oz bittersweet chocolate
- Garnish: whipped cream, 4 dark chocolate covered espresso beans or 4 Oreos
Instructions
- Crush Oreos in food chopper, processor or place in a ziploc bag and roll with rolling pin until you have fine crumbs.
- Place Oreo crumbs in a small bowl. Add fudge sauce and butter and mix til blended. Set aside.
- Place coffee in a small saucepan. Sprinkle gelatin over coffee and let sit 1 minute.
- Turn burner to low and heat until gelatin is dissolved. Remove from heat.
- Add chocolate to coffee-gelatin mixture and stir until all chocolate is melted. Set aside.
- In a large mixing bowl, beat cream cheese and sugar until creamy.
- Continue beating while adding in sour cream and coffee-chocolate mixture.
To assemble
- Place oreo crumbs in the bottom of 4 small glasses. You can use those made for mini desserts or, like I did, glass jars from Glade candles.
- Place a dollop of mocha cheesecake over crumbs. Continue to layer Oreo crumbs and cheesecake until glasses are filled.
- Garnish with whipped cream and top with either a chocolate covered espresso bean or an Oreo.
Notes
Slightly adapted from recipe found on Taste of Home.
