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Mocha Mousse Trifles

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  • Author: Linda Warren
  • Total Time: 20 minutes
  • Yield: 4 servings 1x



Oreo Crumbs

  • 13 Oreos
  • 11/2 Tablespoons hot fudge topping
  • 11/2 Tablespoons butter (melted)


  • 1/2 envelope unflavored gelatin
  • 1/4 cup strong brewed coffee
  • 8 oz cream cheese (room temperature)
  • 3/8 cup sugar
  • 1/2 cup sour cream
  • 11/2 oz bittersweet chocolate
  • Garnish: whipped cream (4 dark chocolate covered espresso beans or 4 Oreos)


  1. Crush Oreos in food chopper, processor or place in a ziploc bag and roll with rolling pin until you have fine crumbs.
  2. Place Oreo crumbs in a small bowl. Add fudge sauce and butter and mix til blended. Set aside.
  3. Place coffee in a small saucepan. Sprinkle gelatin over coffee and let sit 1 minute.
  4. Turn burner to low and heat until gelatin is dissolved. Remove from heat.
  5. Add chocolate to coffee-gelatin mixture and stir until all chocolate is melted. Set aside.
  6. In a large mixing bowl, beat cream cheese and sugar until creamy.
  7. Continue beating while adding in sour cream and coffee-chocolate mixture.

To assemble

  1. Place oreo crumbs in the bottom of 4 small glasses. You can use those made for mini desserts or, like I did, glass jars from Glade candles.
  2. Place a dollop of mocha cheesecake over crumbs. Continue to layer Oreo crumbs and cheesecake until glasses are filled.
  3. Garnish with whipped cream and top with either a chocolate covered espresso bean or an Oreo.


Slightly adapted from recipe found on Taste of Home.

  • Prep Time: 20 minutes
  • Category: Dessert
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