1/2cupheavy whipping creamplus 1 1/2 cups heavy whipping cream
1/2cupketo-friendly chocolate chips
For the Crust
Heat your oven to 350°F.
Mix all the ingredients together in a mixing bowl.
Line a cupcake tin with 10 cupcake liners.
Divide the crust mixture evenly among the 10 liners and press the crust down.
Bake for 10 minutes, then remove and let cool in the cupcake tin while you make your cheesecake mixture.
For the Cheesecake
In a mixing bowl, beat the cream cheese with an electric mixer until fluffy.
Next beat in the sour cream. Then add the egg, confectioner erythritol, and vanilla. Beat for a minute until the mixture is completely smooth.
Evenly divide the cheesecake mixture among your 10 liners.
Bake for 18-20 minutes or until they just start to turn tan on top.
Remove from oven and let cool at room temperature.
For the Chocolate Mousse Whipped Cream
Add the egg and confectioner erythritol to a mixing bowl and beat with an electric mixer for 2-3 minutes.
Heat the 1/2 cup heavy whipping cream in saucepan until hot but not boiling.
Slowly, add 1 tablespoon of the hot heavy cream into the egg mixture and stir quickly. Repeat this process 4 more times. Then add the entire egg mixture back into the saucepan and quickly stir.
Turn the heat down to low and keep stirring for a few minutes. Remove from heat and stir in the chocolate chips until they are melted.
Transfer the chocolate mixture to a bowl, cover, and refrigerate for 2 hours.
Once your chocolate mousse is done refrigerating, prepare your whipped cream by whipping the remaining 1 1/2 cups of heavy whipping cream with an electric mixer for a few minutes until thick and fluffy.
Gently, fold the whipped cream into the chocolate mousse.
Pipe the whipped cream onto your cooled cheesecakes and top with a berry (optional).
Store any leftover mini cheesecakes covered in the refrigerator.
Since the Chocolate Mousse needs to be refrigerated for 2 hours, we recommend preparing that first!