Red Velvet Cheesecake Mousse
Red Velvet Cheesecake Mousse ~ Light & Fluffy Red Velvet and Cheesecake Layered Mousse and Topped with Graham Cracker Crust!
Prep Time30 mins
Total Time30 mins
Servings: 6 servings
Red Velvet Mousse
- 4 oz semisweet baking chocolate coarsely chopped
- 2 1/4 c. heavy cream
- 1 Tbsp red food coloring
- 1 Tbsp vanilla
- 1 Tbsp + 2 tsp Truvia
- 1 8 oz package 1/3 fat cream cheese, softened
- 1/2 c. confectioners' sugar
- 1 1/2 tsp vanilla extract
- 3/4 c. heavy whipping cream whipped
Graham Cracker Crust
- 1/2 c. graham cracker crumbs
- 1 1/2 tsp Truvia
- 2 tablespoons butter melted
Put chocolate in a microwavable bowl and microwave for 1 minute on high. Stir and microwave for 30 seconds at a time, stirring until chocolate is smooth. Add 1/4 c. cream and red food coloring. Stir until smooth. Cool for 10 minutes.
In a large mixing bowl beat remaining whipping cream and Truvia with electric mixer until peaks form. Gently stir in half of chocolate mixture with a spatula until mixed. Slowly stir in remaining chocolate until mixed.
For the cheesecake mousse beat cream cheese,confectioners' sugar and vanilla in a large mixing bowl until smooth. Fold whipped cream into mixture.
In a small mixing bowl combine graham crackers crumbs, Truvia and butter. Press into baking sheet 1/4 in. thick and bake at 350 degrees for 8-10 minutes or until turning golden brown.
Divide between 6 parfait cups starting with Red Velvet Mousse then Cheesecake Mousse and repeating. Crumble graham crackers crust on top.
Refrigerate any leftovers. If preparing ahead of time store mousse in fridge and garnish with graham cracker crust right before servings. This can also be layered in a glass bowl.
Calories: 842kcal | Carbohydrates: 47g | Protein: 8g | Fat: 72g | Saturated Fat: 43g | Cholesterol: 213mg | Sodium: 334mg | Potassium: 332mg | Fiber: 3g | Sugar: 27g | Vitamin A: 47.3% | Vitamin C: 0.9% | Calcium: 14.9% | Iron: 23.6%