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Quick Dessert Recipe

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A rich, creamy, no-bake chocolate mug cake that’s ready in just 5 minutes! This quick dessert recipe combines cream cheese, chocolate pudding mix, and whipped cream for a decadent mousse-like treat that requires zero cooking. Perfect for satisfying those late-night chocolate cravings or impressing guests with minimal effort.

Ingredients

Scale
  • 2 oz cream cheese, softened to room temperature (about ¼ of an 8-oz package)
  • 2 tablespoons instant chocolate pudding mix (from a 3.9-oz package)
  • 3 tablespoons heavy whipping cream, cold
  • 2 tablespoons powdered sugar
  • ¼ teaspoon vanilla extract
  • 1 tablespoon unsweetened cocoa powder (optional, for extra chocolate intensity)
  • Toppings: whipped cream, chocolate shavings, crushed cookies, fresh berries, or mini chocolate chips

Instructions

  1. Prepare your workspace. Take the cream cheese out of the refrigerator 15-20 minutes before starting so it softens properly. Ensure your heavy cream is very cold for best whipping results.
  2. Beat the cream cheese base. In your large coffee mug, add the softened cream cheese and beat with a hand mixer (or vigorously with a fork) for about 30 seconds until smooth and creamy with no lumps remaining.
  3. Add the chocolate pudding mix. Sprinkle the instant chocolate pudding mix over the cream cheese. Beat together for another 30-45 seconds until completely combined and the mixture becomes thick and fudgy. If adding cocoa powder, sift it in now and mix until incorporated.
  4. Whip the cream separately. In a medium bowl, combine the cold heavy whipping cream, powdered sugar, and vanilla extract. Using a hand mixer, whip on medium-high speed for 1-2 minutes until soft peaks form. The cream should hold its shape but still have a silky, pourable quality.
  5. Fold it all together. Add the whipped cream to your mug with the chocolate mixture. Using a rubber spatula or spoon, gently fold the whipped cream into the chocolate base using a figure-eight motion. Be gentle to keep the mixture light and airy – you want to see some streaks of cream marbling through the chocolate. Don’t overmix or you’ll deflate the cream.
  6. Chill briefly (optional). For best texture, pop the mug in the refrigerator for 2-3 minutes to firm up slightly, though it’s delicious eaten immediately as well.
  7. Top and serve. Add your favorite toppings – a dollop of whipped cream, chocolate shavings, crushed Oreos, fresh raspberries, or mini chocolate chips all work beautifully. Grab a spoon and dig in!

Notes

  • Cream cheese must be softened or you’ll have lumps. If you forgot to take it out ahead, microwave it for 8-10 seconds to soften quickly.
  • Use instant pudding mix only – cook-and-serve varieties won’t work for this no-bake method.
  • Cold cream whips better – ensure your heavy cream is refrigerator-cold for maximum volume.
  • Don’t overfold – some streaks of white cream in the chocolate mixture are actually desirable and create a beautiful marbled effect.
  • Recipe multiplies easily – make multiple mugs for a crowd or double the recipe in a larger serving bowl for sharing.

Nutrition

Find it online: https://focialy.com/quick-dessert-recipe/