These strawberry cheesecake mousse chocolate cups are so awesome! They have three of my favorite foods all wrapped up into one amazing bite, that makes the tastebuds very happy.
Strawberries are my favorite fruit of all time, and I am a bit of a chocolate addict, so much so I have a whole section here on the blog related to all things chocolate! And how can you go wrong with cheesecake in the form of a mousse? You can’t!
If you like strawberries and you like cheesecake and you like chocolate, you will love these strawberry cheesecake mousse chocolate cups. They are so incredibly easy to make with not baking required. If I can do it, you can do it. Let’s get started!
Step 1: Gather the ingredients
In order to make these delicious strawberry cheesecake mousse chocolate cups you need just a handful of easy to find ingredients and tools:
- Heavy whipping cream
- Powdered sugar
- Cream cheese
- Strawberries – And other fruit, some to go in the mousse and others for garnish. Other options I like are blueberries and raspberries.
- Vanilla extract
- Lemon zest
- Lemon juice
- Chocolate – You can use whatever chocolate you like, chocolate chips, chocolate candy bars, candy melts, etc.
- Plastic bag or piping bag
- Muffin pan
- Paper cups
Step 2: How to make no-bake strawberry cheesecake mousse chocolate cups
Line a muffin pan with paper cups. Time to melt the chocolate. You can do this in a microwave-safe bowl in the microwave or in a bowl over a pot of really hot water (double boiler method.) If using the microwave use the high setting with bursts of 30 seconds and stir in between until completely melted.
Once the chocolate is melted spoon in some chocolate into each cup and then tilt it and turn it so the sides get covered. This will create the chocolate cup that will hold the strawberry cheesecake mousse.
NOTE: Another method would be to use a basting brush and “paint” up the sides with the chocolate. I like the tilting method better.
Place the muffin pan filled with the melted chocolate cups in the fridge so the chocolate can set. It only takes 20 to 30 minutes to set.
Add the heavy cream to a bowl and mix until soft peaks form. Then add in about 3 tablespoons of the powdered sugar and blend until mixed in. Scrape the sides of the bowl with a spatula as needed.
In a separate large bowl add the softened cream cheese and the remaining powdered sugar and blend until smooth. Again, scrape the sides of the bowl as needed.
Now add in the vanilla extract, diced strawberries, lemon zest, and lemon juice. Mix until well blended. Fold in the sweetened whipped cream with the cheesecake mixture. And then the strawberry cheesecake mousse will be done.
Step 3: Assemble the strawberry cheesecake mousse chocolate cups
Time to remove the paper cups from the chocolate cups. The easiest way is to tear the top of the paper cup and then tear it away from the chocolate cup. Instead of trying to peel it like you would normally do with a cupcake.
TIP: Silicone baking cups work really well for this, and you can reuse them!
Add the strawberry cheesecake mousse to a piping bag or use a large plastic bag and snip the corner off. You can use decorative tips if you want or just a round opening. Pipe in some strawberry cheesecake mousse as full as you want it and then add a garnish liked sliced strawberries, blueberries, raspberries, etc.
Now if you like you can top them off with some powdered sugar. Maybe a mint leaf or something. There are several options for finishing them off. Super easy right? Enjoy!
How long do the strawberry cheesecake mousse chocolate cups last?
These will last about three days if stored in an airtight container in the fridge.
Here are some other recipes that you may like:
Strawberry Cheesecake Mousse Chocolate Cups
- Mixer or wooden spoon
- Muffin pan
- Paper cups
- piping bag or plastic bag
- 1/2 cup Heavy Whipping Cream 120 ml
- 3 Tbsp of Powdered Sugar 24 g
- 8 oz of Cream Cheese 225 g
- 5 Large fresh Strawberries diced
- 1/2 tsp of vanilla extract 2 ml
- Zest of half of lemon
- 1 tsp of lemon juice 5 ml
- 7 to 9 oz of chocolate milk, dark, candy melts, etc. (220 to 240 g) (doesn’t need to be exact)
- Fresh fruit for garnish strawberries, blueberries, etc.
- Begin by melting the chocolate. I use the microwave on high, with bursts of 30 seconds, and then stirring, 30 seconds, then stirring, until fully melted. The double boiler method works too on the stovetop.
- Then once melted pour a spoonful or two in your paper cup, and then tilt it so the chocolate flows around the sides. Then just place it back in the muffin pan. You can also use a basting brush and baste the sides with it. Once done, put the muffin pan in the fridge to cool/set.
- Mix the heavy whipping cream in a bowl until nice peaks form. Then add 3 tablespoons of the powdered sugar and mix until combined. Scrape the sides of the bowl as needed.
- Now add the 1/3 cup of powdered sugar to the cream cheese in a separate bowl, and mix that together really well. Scraping the sides of the bowl as needed.
- Next, add the vanilla extract, diced strawberries, lemon zest, and lemon juice to the cream cheese and beat until well combined. Scrape the sides of the bowl as needed.
- Once done take the whipped cream and fold it into the cream cheese mixture completing the strawberry cheesecake mousse filling.
- Time to remove the cupcake cup from the chocolate. If you are too rough with it, the sides might break apart. One method that works nicely with the paper cup, is tearing it down a bit, then going around the side with it.
- Take the strawberry cheesecake mousse and put it in a plastic bag or piping bag. Snip off the tip, and then squeeze it out into the chocolate cups filling it as much as you want.
- Garnish the tops with sliced strawberries, blueberries, blackberries, mint leaves, etc. Enjoy!
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