Are you a fan of creamy cheesecake? How does rich, fluffy mousse sound? Perhaps some cool mint? I love all three, so I put them together into one amazing dessert. (If I do say so myself. Which I do. It's really, really good.) And because it's winter, I put served my cheesecake mousse in Christmas tree creme brulee dishes. My dishes are about 15 years old, so I couldn't find an exact match, but here are some similar tree-shaped dishes that should work. Or, try this really cute set of tree dishes (affiliate links here and throughout the post).
Mint Cheesecake Mousse
Whip the cream until soft peaks form. Add 1/4 c. powdered sugar and whip until stiff peaks form. Set the whipped cream aside.
In a separate bowl, whip the cream cheese until light and fluffy, approximately 2 minutes on the highest speed. Add the remaining 1/2 c. of powdered sugar and the mint extract.
Remove 1/4 c. of the cream cheese mixture and put it into a small bowl. Stir in the cocoa powder, a teaspoon at a time, until the mixture has the consistency of a truffle. Set it aside.
Return to the mixture of cream cheese, powdered sugar, and mint extract. Add the food color, a small amount at a time, until you get a shade of green that is slightly darker than you want the final color to be. I like to stick a toothpick into the gel, then swirl the toothpick through the mixture until it stops giving off color. Then use a clean toothpick to repeat the process. It usually takes me 2-3 toothpicks' worth to get the shade I want.
Gently fold the whipped cream into the green mixture. Scoop it into the dishes, then fill in the trunk area with the truffle mix.
Add a star to the top of each, then add as many sprinkles as you'd like.
You can serve them immediately, but they're even better after they chill for a few hours. This recipe makes six servings.
Trust me - this mint cheesecake mousse is DELICIOUS.