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Robin's Egg Fudge Jars

Layered no-bake jars with graham cracker crust, chocolate fudge, and pastel blue cheesecake mousse topped with whipped cream and candy eggs.
Print Recipe
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 6 jars
Calories 430 kcal

Ingredients
  

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter melted
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup sweetened condensed milk
  • 1/2 teaspoon vanilla bean paste
  • 8 oz cream cheese softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla bean paste
  • 1 cup heavy whipping cream cold
  • A few drops pastel blue gel food coloring
  • 1 cup whipped cream homemade or store-bought
  • 1 cup speckled candy-coated mini eggs

Instructions
 

  • In a medium bowl, combine graham cracker crumbs and granulated sugar. Add melted butter and stir until all crumbs are evenly moistened.
  • Divide the crumb mixture among 6 small jars, pressing 2 to 3 tablespoons firmly into the bottom of each jar to form a compact crust. Chill while you prepare the fudge layer.
  • In a microwave-safe bowl, combine chocolate chips and sweetened condensed milk. Microwave in 30 second intervals, stirring after each, until the mixture is melted and smooth.
  • Stir 1/2 teaspoon vanilla bean paste into the warm chocolate mixture until fully combined.
  • Spoon a thin, even layer of chocolate fudge over the crust in each jar, tilting the jars slightly if needed to help the fudge reach the edges. Chill for 15 minutes to firm.
  • In a mixing bowl, beat softened cream cheese with powdered sugar and 1 teaspoon vanilla bean paste until completely smooth and creamy.
  • In a separate chilled bowl, whip the cold heavy whipping cream to stiff peaks.
  • Gently fold the whipped cream into the cream cheese mixture in batches until the mousse is light and fluffy.
  • Add a few drops of pastel blue gel food coloring to the mousse and gently stir until the color is evenly distributed and pastel blue.
  • Spoon or pipe the blue cheesecake mousse over the chilled fudge layer in each jar, dividing it evenly among the jars.
  • Chill the jars for at least 1 hour, or until the mousse is set and the jars are well chilled.
  • Just before serving, top each jar with a generous swirl of whipped cream.
  • Garnish each jar with speckled candy-coated mini eggs, pressing them gently into the whipped cream. Serve chilled.

Notes

- Use the bottom of a small glass or measuring cup to firmly press the graham cracker crust so it stays in place under the fudge layer.
- Chill the bowls and beaters before whipping the cream for the fluffiest mousse and best structure in the jars.
Keyword chocolate fudge jars, Easter dessert, layered dessert, no bake cheesecake jars, Robin's Egg Fudge Jars, Vegetarian