Chocolate Cheesecake Dessert

I love a light, rich, deeply chocolaty chocolate mousse, the mister not so much. He prefers something heavier, on the order of pudding, that he can really sink his teeth into. So when I decided to make an easy, no-bake dessert that was chocolaty enough to satisfy me with enough body to satisfy him, this seemed the perfect choice. It is little more than a cream cheese crepe filling with the addition of two kinds of cocoa and espresso powder to intensify the chocolate flavor. Trust me when I tell you it is heaven. I served it to company last night, and all I heard was the sound of spoons scraping the bottom of bowls.

Chocolate Cheesecake Dessert

1 cup heavy whipping cream

8 ounces Philadelphia cream cheese, room temperature

2 Tablespoons Hershey’s unsweetened cocoa powder

1 Tablespoon Hershey’s Special Dark cocoa powder

1/2 cup confectioners’ sugar

2 Tablespoons half ‘n half

1/2 teaspoon espresso powder

Pinch of cinnamon (optional)

Additional whipped cream for topping (optional)

Whip heavy cream to stiff peaks; set aside.

In a medium mixing bowl, beat together cream cheese, cocoa powders, powdered sugar, half ‘n half, espresso powder, and cinnamon (if using), until light and fluffy, 5-7 minutes. Add the whipped cream to the cream cheese mixture and fold together until fully combined.

Serve in ramekins topped with whipped cream and a dusting of cocoa or powdered sugar. Store in the refrigerator until ready to serve. Keeps 1-2 days when covered and refrigerated so, yes, it is make ahead!

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