Creamy Chocolate Mousse Mini Cheesecake

Introducing the Chocolate Mousse Cheesecake! A single-serve delight that’s oil-free and free from refined sugar.

Creamy Chocolate Mousse Mini Cheesecake

Creamy Chocolate Mousse Mini Cheesecake


  • For the base layer:
  • 20 grams oat flour
  • 10 grams almond flour or ground almonds
  • 10 grams cocoa powder
  • 10 grams date syrup
  • 20 grams hot water
  • For the chocolate mousse:
  • 110 grams "Magerquark"/Skyr/low-fat Greek yogurt
  • 30 grams (low-fat) cream cheese
  • 2 teaspoons sweetener of choice
  • 1 or 2 teaspoons almond butter
  • 1/3 of an egg (you can save the rest for another recipe)
  • 7 grams cocoa powder + 1 tablespoon hot water
  • 1 teaspoon cornstarch


  • Preheat your oven to 150 degrees. Prepare a small round baking pan or a metal ring (Ø 8-10 cm) by lining it with parchment paper. (If using a metal ring, grease the inside and line it with parchment paper. Place the ring in an ovenproof pan and add parchment paper at the bottom.)
  • In a small bowl, mix together all the base ingredients until it forms a sticky crumble.
  • For the chocolate mousse, combine Magerquark/Skyr, cream cheese, sweetener, almond butter, and egg. In another cup, mix cocoa powder with hot water until smooth. Allow it to cool for a few minutes, then add cornstarch, stirring until it's smooth. Incorporate this mix into the main mix.
  • Transfer the mix to the baking pan and bake for 30-35 minutes until the top darkens but remains slightly wobbly. Let it cool completely (around 1-2 hours in the fridge), dust it with cocoa powder, and enjoy the deliciousness! 🥰🥰

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