Coffee Cheesecake Mousse Trifles are a delicious and no-bake dessert that looks beautiful and comes together in minutes.
Y’know what’s super hard? Being on a diet. Y’know what’s harder? Being on a diet and making delicious dairy treats for shavuos that you can’t eat. But you know what’s even harder than that? Being on a diet, making delicious treats, and tasting just one bite to make sure it’s amazing enough for your magazine column…but stopping there. Taking one bite and no more is seriously the biggest test to a dieter’s willpower in the history of dieting. Especially when you’re making treats as exciting, delightful and enticing as the ones I’ll be sharing in my magazine column (in stores this week). I’m proud to say, however, that I did it! I tasted just a bite – no more.
I’ve got some amazing treats coming your way, starting with this one. I apologize in advance if you’re dieting. But this is worth it.
If you’re planning your shavuos treats, looking for an elegant summer dessert, or simply want a decadent and easy dessert, this is the one to try. The cake crumbs are, if I do say so myself, a stroke of complete brilliance. They take about a minute or two of prep time, just a couple of minutes in the oven, and they are, quite simply, addictive in the best way possible. And did I mention that cream? It’s dreamy. It’s coffee flavored. It’s rich and airy all at the same time. Trust me friends – you need to make this.
- 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. Refrigerate until ready to serve.
Note: you can make these ahead and freeze them. Defrost partly before serving.
Thanks for stopping by folks. I hope you love these trifles! Come back soon for a review and giveaway of an exciting new cookbook (on sale today for only $11.86!!)! -Miriam