Cheesecake Mousse Push Pops
10
May
May
For the Crumbs:
12 Whole Graham Crackers
3 tbsp Sugar
¼ cup Butter, melted
For the Mousse:
1 (8 ounces) Package Cream Cheese, softened
½ cup Confectioners' Sugar
1-1/2 teaspoons Vanilla Extract
2 tbsp Coffee Liquor
¾ cup Heavy Whipping Cream, whipped
1
Combine graham crackers and sugar in a food processor until it becomes crumbs; add butter and mix well. Press crumbs to a 1/4” thickness on an ungreased baking sheet. Bake at 375° for 10 to 12 Minutes or until lightly browned. Cool completely. Crumble and set aside.
2
In a large bowl, beat the cream cheese, confectioners' sugar, vanilla and coffee liquor until fluffy. Fold in the whipped cream.
3
Place in a piping bag fitted with a large star tip. Pipe half the mousse to fill 10 push-up pops halfway. Sprinkle with half of crumbs. Pipe remaining mousse and cover with remaining crumbs. Refrigerate for at least 2 hours.
Ingredients
For the Crumbs:
12 Whole Graham Crackers
3 tbsp Sugar
¼ cup Butter, melted
For the Mousse:
1 (8 ounces) Package Cream Cheese, softened
½ cup Confectioners' Sugar
1-1/2 teaspoons Vanilla Extract
2 tbsp Coffee Liquor
¾ cup Heavy Whipping Cream, whipped