Cheesecake Cups (no bake)

INGREDIENTS

SCALE

• 3/4 cup graham cracker crumbs
• 2 tbsp salted butter, melted
• 8 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 cup heavy whipping cream
• Optional toppings: raspberries, strawberries, whipped cream, broken cookies, graham cracker crumbs, etc.

---

INSTRUCTIONS

1. In a small bowl, stir together the melted butter and graham cracker crumbs until it's evenly distributed.  Put approximately 2-3 tablespoons of the mixture into the bottom of each glass or serving dish. 
2. In a large bowl (or the bowl of your stand mixer), pour the whipped cream in and beat on high until stiff peaks form (around one minute for me). 
3. Scrape the whipped cream into a second bowl, then combine the cream cheese, sugar, and vanilla and mix until completely smooth and creamy.
4. Gently fold the whipped cream into the cream cheese mixture and stir until completely combined and creamy. 
5. Spoon the mixture into a piping bag (if you like) and pipe it into the cups. Or divide it evenly among your cups and spoon it in. 
6. Top with fresh fruit (optional), cover and chill for at least an hour before serving.

https://rosebakes.com/no-bake-cheesecake-cups-recipe/#tasty-recipes-52042-jump-target

 Chocolate Mousse

Ingredients

• 1 cup chocolate chips I use semisweet
• ½ cup heavy whipping cream for melting chocolate chips
• ⅔ cup chilled heavy whipping cream for whipping
• 1 tablespoon powdered sugar
• ¼ teaspoon pure vanilla extract

Instructions

• In a large bowl, heat chocolate chips and ½ cup cream until the chocolate is melted and the mixture is smooth. I do this in the microwave in 20 seconds increments, stirring well between each. Set aside to cool to room temperature, stirring occasionally (this took about 15 minutes).
• In the bowl of a hand mixer or stand mixer fitted with the whisk attachment, beat ⅔ cups chilled cream with powdered sugar and vanilla until stiff peaks form (see note about making extra for topping). Transfer the whipped cream to the refrigerator until the chocolate has cooled to room temperature.
• Using a rubber/silicone spatula, fold* the whipped cream into the melted chocolate. Once fully combined, transfer the mousse into individual serving dishes and chill for at least 2 hours. The colder it is, the more firm it will be. If you'd like it softer you can leave it at room temperature for about 15 minutes before serving.