Chocolate Mousse Frozen Cheesecake

 

In the summertime, having a frozen dessert in the freezer is like money in the bank. Easy to pull out for company or a treat on a hot night, somewhat lighter than ice cream, and delicious besides. Favourite frozen desserts of mine are Fudgesicles (great for the younger crowd), Lemon Mousse Loaf, Strawberry Squares, and this Frozen Chocolate Mousse Cheesecake. It goes together quickly and can be served with fresh berries, a fruit sauce, or as in the photo above, with a spoonful of cherry pie filling. 

Frozen Chocolate Mousse Cheesecake

Crust:

1 cup chocolate wafer crumbs

1/4 cup melted butter

Line a 9-inch springform pan with parchment paper. Combine the melted butter and wafer crumbs. Press into bottom of pan. Bake at 350 degrees for 10 minutes. Cool completely.

Filling:

8 oz cream cheese

2 beaten egg yolks

1/4 cup sugar

1 cup chocolate chips, melted

2 egg whites

1/4 cup sugar

2 cups whipping cream

Blend cream cheese, egg yolks, 1/4 cup sugar, and melted chocolate chips. 

Beat egg whites until foamy, then add 1/4 cup sugar and beat until stiff and glossy. Fold into the cream cheese mixture by hand.

Whip cream until soft peaks form. Fold cream into the cream cheese mixture. Pour into prepared pan. 

Cover with aluminum foil and freeze. Remove from freezer 1.5 - 2 hours before serving. 

Options:

- Save some of the whipped cream to spread on top of the chocolate cheesecake before freezing.

- Use more of the chocolate wafers and stand them on edge around the pan before baking the crust.