Mini Chocolate-Mousse Cheesecakes

Serving Size


Total Time

20 minutes

Special Equipment Needed


Ingredients :

  • 1tablespoon Best Yet® unsalted butter
  • 14chocolate wafers
  • 1-1/2teaspoons Best Yet® honey
  • 1-1/2tablespoons Best Yet® semi-sweet chocolate chips
  • 2tablespoons fat-free milk
  • 1container (8 ounces) Best Yet® cream cheese, softened
  • 3/4cup Best Yet® powdered sugar
  • 1/3cup unsweetened cocoa powder plus additional for serving (optional)
  • 2tablespoons Best Yet® nonfat Greek yogurt
  • 1teaspoon Best Yet® pure vanilla extract
  • 1-1/4cups Best Yet® fat-free frozen whipped topping, thawed


  1. In small microwave-safe bowl, heat butter 25 seconds or until melted.
  2. In food processor with knife blade attached, process wafers until finely ground; add honey and butter and pulse until incorporated. Evenly spoon wafer crumb mixture into each of 12 (2-ounce) mini dessert glasses or ramekins; gently press crumbs into bottom of glasses.
  3. In medium microwave-safe bowl, heat chocolate chips in microwave oven 1 minute or until melted, stirring every 20 seconds; cool. Stir in milk.
  4. In food processor with knife blade attached, process cream cheese, powdered sugar, cocoa powder, yogurt and vanilla extract until smooth. Add chocolate-milk mixture; process until combined. Transfer cream cheese mixture to large bowl; with rubber spatula, gently fold in 1/2 cup whipped topping. Evenly spoon chocolate mousse into glasses over crumb mixture; refrigerate 4 hours.
  5. To serve, evenly top each cheesecake with remaining whipped topping; sprinkle with cocoa powder, if desired.

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