Twix Cheesecake Mousse Cups
| PREP TIME: 30 MIN | COOK TIME: 10 MIN | TOTAL TIME: 45 MIN |
Cheesecake mousse and caramel. How can we go wrong?
My cheesecake mousse version of the Twix bar, Enjoy!
Ingredients
The Crust
- 1 1/2 Cups Walkers Short Bread Crumbs
- 3 Tbsp Melted Butter
- 1 Tbsp Sugar
Cheesecake Mousse
- 6oz Room Temp Cream Cheese
- 1 1/4 Cups Heavy Whipping Cream
- 1/3 Cup + 1 Tbsp Sugar
- 1 Tsp Vanilla
- 1/2 Cup Caramel
Chocolate Ganache Topping
- 2oz Semi Sweet Chocolate
- 2oz Milk Chocolate
- 6 TBSP Heavy Cream
Whipped Cream
- 1 Cup Heavy Whipping Cream
- 2 Tbsp Sugar
- 1 Tsp Vanilla
Caramel Recipe is on recipe part of website!
Instructions
- Combine shortbread crumbs, sugar and melted butter and divide evenly into 4- 6oz desert cups. If using smaller cups just divide evenly.
- Make sure your caramel sauce is cooled. You dont want to melt your mousse.
- To make chocolate ganache chop up your chocolate and add to microwave safe bowl. Add heavy cream. Microwave for 30 seconds and stir to form ganache. If still needs a little more time heat up for 15 seconds at a time and mix in between. Should not take more than 1 minute. Allow to cool before adding to your dessert.
- In a stand mixer with a whisk attachment place the cream cheese, heavy whipping cream, sugar and vanilla and beat on low speed until it starts to mix. When the mixture is pretty combined bump the speed up to high and it only takes a couple mins and the mixture will be fluffy and creamy. Add caramel and whisk til commbined. Do not over mix or you will thin out mousse.
- Pipe the mousse gently into the cup on top of the shortbread crumbs. Fill cups about 3/4 of the way. Leave enough space for caramel and ganache. Next add about 1 tbsp of caramel. After adding caramel refrigerate for 10 mins to allow caramel to set so the chocolate does not sink right into the caramel. Once you've chilled add chocolate ganache and chill for another 10 mins.
- In a stand mixer or handheld with a whisk attachment add your whipping cream, sugar and vanilla start at low speed until the mixture starts thickening. Gradually increase your speed to high as your mixture thickens until you have stiff peaks. Pipe some whipped cream and swirl some caramel!
- Allow to cool between 1-2hrs.
TIPS
- The cream cheese should only be allowed to room temp for about 30 mins. It should be soft but still have a cool temperature. It is important to allow to soften if not it will not mix well and you will have an unpleasant lumpy mixture.
- It takes about 1-2 minutes for the mixture to get to its desired consistency. If you over beat it can get a buttery like texture. It needs to be smooth and have medium peaks where its fluffy but you’re able to pipe with the mixture.
- Share your pics with me on social media! #sweetmelibakery
