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    Home » Recipes » Dessert » Miscellaneous Desserts

    Chocolate Cheesecake Mousse Cups with a Sweet Berry Compote

    Published by Melissa on February 12, 2013 | Updated June 10, 2022 | 47 Comments

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    A semi-sweet, heart-shaped chocolate bowl filled with a creamy vanilla bean cheesecake mousse topped with a sweet berry compote. An easy-to-make, impressive dessert to share with the ones you love this Valentine's Day.

    A semi-sweet, heart-shaped chocolate bowl filled with a creamy vanilla bean cheesecake mousse topped with a sweet berry compote. An easy-to-make, impressive dessert to share with the ones you love this Valentine’s Day. 

    Making chocolate bowls to serve desserts in has been on my to do list for a while now. Many recipes create chocolate bowls using balloons that you blow up, dip in chocolate and then pop to create a bowl. I’m a little bit balloon-blowing-up-challenged, so I wanted to find an easier way.

    Collage of Making Chocolate Cheesecake Mousse Cups with a Sweet Berry Compote

    A few years back I bought some Wilton heart shaped silicone baking cups.  I decided they would make a perfect mold for a Valentine’s Day dessert. Initially, I dipped the outside of the mold in chocolate, but it was hard to remove the mold, and the inside of the cup was prettier than the outside.

    So I switched and ladled chocolate in to the cup, then swirled it around to evenly coat the sides of the baking cups. Now the inside and the outside looked pretty, and they were much easier to remove from the mold.

    Chocolate-Cheesecake-Mousse-Cups-2-Barbara-Bakes

    When I was searching for ideas for fillings for my chocolate hearts, I stumbled on the White Chocolate Mousse Cups recipe on Taste of Home. Their recipes gives directions on how to make chocolate cups in cupcake papers if you don’t want to purchase silicone molds. I decided to make a cheesecake mousse instead of white chocolate mousse, and I added a quick berry compote on top.

    There are several steps to make this dessert, but they’re all pretty quick and easy. And best of all, this beautiful dessert tastes as good as it looks.

    Chocolate Cheesecake Mousse Cups with a Sweet Berry Compote
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    5 from 2 votes

    Chocolate Cheesecake Mousse Cups with Berry Compote

    Prep Time1 hr
    Total Time1 hr
    Course: Miscellaneous Desserts
    Keyword: Chocolate, Dessert, Feature, food, recipe
    Servings: 8 servings
    Author: Barbara Schieving
    Prevent your screen from going to sleep

    Ingredients

    Cups

    • 6 ounces semisweet chocolate chopped*

    Cheesecake Mousse

    • 8 oz. light Neufchatel cream cheese, softened to room temperature
    • ½ cup sugar
    • pinch salt
    • 1 teaspoon vanilla bean paste or vanilla extract
    • 1 cup whipping cream

    Berry Compote

    • 1 cups frozen sliced strawberries
    • ¼ cup sugar
    • 1 tablespoon fresh lemon juice
    • 1 ½ cups fresh berries

    Instructions

    Chocolate Cups

    • Place chocolate in microwave safe bowl. Microwave at 50% power for 1 minute. Stir thoroughly. Continue to microwave and stir at 15 second intervals until smooth and completed melted.
    • Put 2 tablespoons chocolate in the bottom of a heart shaped silicone cupcake mold. Slowly rotate the mold at an angle so the chocolate evenly coats the sides of the mold. 
    • Chill until set, about 25 minutes. Carefully loosen the edges and then slowly peel the baking cup away from chocolate cups. (If you're using a heart shape, start peeling at the v instead of the point.)

    Cheesecake Mousse

    • In a large bowl with a handheld mixer or in the bowl of a stand mixer, beat the cream cheese, sugar, and salt until smooth and creamy, about 2 minutes. Beat in vanilla bean paste. Slowly add the cream and beat until the mixture is light and fluffy, about 2 minutes.
    • Pipe in to chocolate cups. Chill for at least 30 minutes. Serve with mixed berries

    Berry Compote

    • In a medium saucepan, mix together the frozen strawberries, sugar, and lemon juice. Over medium heat, bring to a boil.
    • Reduce heat to low and simmer, stirring occasionally, until mixture thickens and is syrupy about 10 minutes. Transfer to a small bowl and let cool slightly.
    • Add fresh berries and stir to coat berries. Serve at room temperature or refrigerate until ready to use

    Notes

    *I used Ghiradelli dipping chocolate. I recommend you use a good quality semi-sweet chocolate that melts wells. You can also use chocolate chips and add 1 tablespoon shortening.

    More Valentine’s Desserts you might like:

    Vanilla Bean Panna Cotta with Strawberry Coulis, Barbara Bakes
    Valentine Trifecta Cookies, Barbara Bakes
    Valentines Day Flourless Chocolate Cake Recipe, Vintage Mixer
    Red Velvet Brownie Cups, Taste and Tell
    Almond Meringue Recipe with Raspberry Sorbet, Cookin’ Canuck

    Chocolate-Cheesecake-Mousse-Cups-2-Collage-Barbara-Bakes

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    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Patricia Fine

      April 05, 2022 at 3:56 pm

      I love this recipe and was hoping to make round cups. Can I fill them out before the event, say 2 hours before, without them getting soggy or melting?

      Reply
      • Barbara Schieving

        April 05, 2022 at 3:58 pm

        Thanks Patricia! Yes, you can fill them 2 hours before the event and then add the berry compote just before serving.

        Reply
    2. Gina

      March 30, 2018 at 8:18 am

      Never mind. I found my answer!

      Reply
    3. Gina Milostan

      March 30, 2018 at 8:16 am

      How many chocolate cups will this yield?

      Reply
    4. Barb

      June 06, 2017 at 3:17 pm

      You say you use 1 cup whip cream. Is it whipped before adding it or do you leave it liquid? Thanks!

      Reply
      • Barbara Schieving

        June 06, 2017 at 4:21 pm

        Hi Barb – no, it isn’t whipped before adding it. Enjoy!

        Reply
    5. Hannah

      May 24, 2017 at 4:18 pm

      Can u make these ahead and then freeze them?

      Reply
      • Barbara Schieving

        May 24, 2017 at 9:44 pm

        Hi Hannah – probably not. Here’s what I found online “Freezing chocolate is not ideal, because when it defrosts it can ‘bloom’ – you may have seen this happen with chocolate that has been stored unwrapped in the fridge. It gets an unsightly white coating.”

        Reply
    6. Agness of Run Agness Run

      March 03, 2017 at 1:56 pm

      This heart shaped chocolate cups look so delicious! I believe they taste the same, Barbara!

      Reply
    7. Virginia Terry

      February 24, 2017 at 8:19 am

      I was wondering what type of sugar is used with the cream cheese. I am making this for my church group tonight.

      Reply
      • Barbara Schieving

        February 24, 2017 at 8:21 am

        Hi Virginia – just regular granulated sugar. Enjoy!

        Reply
    8. Helen E

      February 13, 2017 at 5:00 pm

      Are the frozen strawberries sweetened or unsweetened?

      Reply
      • Barbara Schieving

        February 13, 2017 at 6:51 pm

        Hi Helen – unsweetened sliced strawberries. Enjoy!

        Reply
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