Gluten-Free No-Bake Thin Mint Cookie Mousse Cups
Individual chocolate mint dessert cups featuring crushed thin mint cookies pressed into muffin liners to form edible bowls, filled with a light mousse made from blended cottage cheese, cocoa powder, and maple syrup folded with whipped cream. The cottage cheese creates an unexpectedly smooth, protein-rich base while the cookie crust adds satisfying crunch. Perfect for entertaining or portion-controlled desserts, these cups set in the refrigerator and can be made a day ahead.
Ingredients
- 30 thin mints or mint cookies
- 3 tablespoons salted butter, cold
- ½ cup 2% cottage cheese
- 3 tablespoons unsweetened cocoa powder
- 3 tablespoons maple syrup
- ½ cup heavy whipping cream
Instructions
- 1
Preheat oven and line muffin tin with paper liners
- 2
Process cookies and butter in food processor until crumbly
- 3
Press cookie mixture into muffin liners to form cups along bottom and sides
- 4
Bake until set, then cool completely or freeze briefly
- 5
Process cottage cheese in food processor until smooth and creamy
- 6
Add cocoa powder and maple syrup to cottage cheese and process until combined
- 7
Whip heavy cream in separate bowl until stiff peaks form
- 8
Gently fold cottage cheese mixture into whipped cream
- 9
Fill completely cooled cookie cups with mousse mixture
- 10
Refrigerate until set, then serve
Tips
Ensure cookie cups are completely cool before adding filling to prevent melting and maintain structure
Process cottage cheese for full 2-3 minutes to achieve completely smooth texture without lumps
Fold whipped cream gently to maintain light, airy mousse texture
Good to Know
refrigerate covered up to 3 days
make completely up to 1 day ahead, cover and refrigerate
serve chilled directly from refrigerator
Common Mistakes
cool cookie cups completely to avoid melting the mousse filling
process cottage cheese long enough to avoid lumpy texture
fold gently to maintain light mousse consistency
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use different cookies for the crust?
Yes, chocolate wafers, graham crackers, or Oreos work well. Adjust butter as needed for proper binding consistency.
How long do these keep in the refrigerator?
Store covered for up to 3 days. The cookie cups may soften slightly over time but remain delicious.
Can I freeze these mousse cups?
Yes, freeze for up to 1 month. Thaw in refrigerator for several hours before serving for best texture.