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
This recipe looks scrumptious, but I’m allergic to chocolate. The coffee mousse part of the recipe is great. Any idea for substituting some coffee for the cocoa in the crumbs part to make it mocha crumbs instead?
Will this work in a 9 x 13″ pan instead of in the small cups?
These look so pretty. What size cups did you use and how much did you get from 1 batch?
It is so hard trying to lay off the sweets sometimes! I find even if I can resist my kids can’t, and then I cave right beside them!
Wow, these like fabulous! I’n drooling!
Can you come over and teach me how to just have one bite? Instead of ALL THE BROWNIE EDGES that I ate yesterday. Sigh.
There is no way I could have just one bite of these trifles. No way. I mean, it would take all my willpower to just have one glass-full!
These are gorgeous! You have some amazing willpower!
Yum! Can the margarine be replaced with oil, and if so, how much oil? Tnx
Sure! Same amount.
Hi … I made these and they were amazing and so easy to make !! Actually , um, my 14 year old made them 🙂
I went out to buy the ingredients but didn’t think where I wld put them ! Next time I’ll go buy the clear plastic 8ounce cups at the dollar store to put them in
Must say I only got 13 servings out if this tho …
Thank you so much for a delightful and easy recipe tasted so good and I wouldn’t change anything next time I make them !!!! Everyone loved it :))
Serving size depends on the cup…so glad you liked it!
Miriam, I’m in love with your beautiful no-bake trifles! They look incredible and your photos are gorgeous. Next time I need a delicious, simple yet super elegant and impressive dessert, I’m making these!
How did you make those circle chocolate accents for the top?
Hi, what size cups would you recommend? These look great, I can’t wait to make them
The cups I used are about 2 ounces.
Do you think I can use cool whip instead of whipping my own cream?
How many ounces should the glass be if I want to get 20 servings?
These are fabulous!
What is the round brown thing on top? It gives the look a perfect finish!
Hey i just subscribed to ur website! I got ur recipe book a while ago and im in love with it! I want to make these trifles, how dd u make the chocolate garnishes on top?
Shaved a thick piece of chocolate into a curl!
hi, these look beautiful so i tried them. They’re super easy and the batter tasted yum. but it was too runny. So I tried to thicken it by adding quite a bit of confectioners sugar. It didn’t help for the consistency and cheapened the richness of the original flavor. How should i proceed? Thanks
Refrigerate it until stiff – as it gets colder, it’ll get stiffer.
Mine is also so so runny! I’ve refrigerated it for about 7 hours-do you think something went wrong or I should leave it chilling?
Should they be assembled the day before or just before serving?
They can be assembled the day before.
Can these be frozen?
Can i make the mousse into a frozen pie with the crumbs as the topping? I did that with your lemon no bake mousse cups and it works gr8…gonna try it. Hoping for the best
Hi these look amazing! I just wanted to know if I could use butter instead of margerine and if I could bake them in advance? (the cake crumbs)
Absolutely (to both)!