Dessert for Oifrif

Mommysrock

Wed, Jul 17 2024, 8:18 pm

No-Bake Coffee Mousse Cheesecake Trifles
From Miriam Pascal
Serves: 20

Ingredients
For coffee cheesecake mousse:
1 cup heavy whipping cream or nondairy whipped topping
1 (8-ounce) container cream cheese (tofutti works nicely)
⅔ cup sour cream (tofutti works nicely)
1 teaspoon vanilla extract
4 teaspoons instant coffee, dissolved in 1 tablespoon water
2 cups confectioners’ sugar
For chocolate cake crumbs:
1 cup flour
⅓ cup cocoa powder
⅔ cup light brown sugar
½ cup (1 stick) margarine, cold and cut in cubes
Prepare the mousse: In the bowl of an electric mixer, using a whisk attachment, beat non-dairy whipped topping on high speed until stiff. Remove from the mixer bowl and set aside. There is no need to wash the mixer bowl before continuing.
Add cream cheese, sour cream, vanilla, and coffee to the mixer bowl and beat until smooth. Add confectioners’ sugar and beat until combined.
Remove bowl from mixer and use a rubber spatula to gently fold in the reserved whipped topping. Do not overmix. Place the mousse in the fridge to chill while you prepare the crumbs.
Prepare the crumbs. Preheat oven to 375ºF. Line a baking sheet with parchment paper and set aside.
In a small bowl, combine all ingredients and crumble until the form crumbs. Spread the crumbs in single layer on the prepared cookie sheet. Bake for 7 to 8 minutes, stirring halfway through. Remove from oven and set aside to cool before assembling trifles.
To assemble, layer crumbs and mousse in small cups.
you can make these ahead and freeze them. Defrost partly before serving.