There is nothing quite as indulgent and luscious as this Chocolate Mousse Cheesecake Recipe. Imagine a rich Oreo cookie crust cradling a creamy, tangy cheesecake base, all topped off with a heavenly layer of silky chocolate mousse and a glossy ganache finish. This dessert combines the best of textures and flavors into one show-stopper of a cake, perfect for celebrations or any time you want to spoil yourself and loved ones. It isn’t just delicious; it’s a true testament to the magic of chocolate and cheesecake coming together in perfect harmony.
Ingredients You’ll Need
These ingredients might seem simple, but each one plays an essential role in bringing this dessert to life. From the crunchy Oreo crust to the creamy cheesecake, fluffy mousse, and rich ganache, every element enhances taste, texture, and presentation.
- 30 Oreo cookies: The base that provides a sturdy, flavorful crust with just the right crunch and chocolatey bite.
- 5 Tablespoons (70 grams) butter, melted: Helps bind the Oreo crumbs into a firm crust while adding richness.
- 12 ounces (340 grams) cream cheese, softened: The star of the cheesecake layer, offering that smooth, tangy creaminess.
- 3/4 cup (150 grams) granulated sugar: Balances the tang of the cream cheese and sweetens the filling perfectly.
- 2 large eggs: Provide structure and help the cheesecake set beautifully without cracking.
- 1 large egg yolk: Adds extra richness and creaminess to the cheesecake batter.
- 1 1/2 teaspoons vanilla extract: Enhances the overall flavor with a warm, aromatic note.
- 1 cup (230 grams) sour cream or plain Greek yogurt: Adds a subtle tang and moisture, making the cheesecake extra luscious.
- 1 cup (240 grams) heavy whipping cream, divided: Split between mousse and ganache, it lends creaminess and whip-ability to each layer.
- 1 1/3 cups (226 grams) semi-sweet chocolate chips (high quality, like Ghirardelli or Guittard): The deep, rich chocolate flavor shining through the mousse layer.
- 1/2 teaspoon vanilla extract: Added to the mousse for subtle warmth and depth.
- 1/2 cup (85 grams) semi-sweet chocolate chips: For the decadent ganache topping, melting into a shiny finish.
- 4 Tablespoons (56 grams) butter: Blended into the ganache, it creates a smooth, luxurious texture.
- 1/4 cup (60 grams) heavy whipping cream: Used to bring the ganache to the perfect consistency.
- 1/2 teaspoon vanilla extract: Adds a delicate aroma to the ganache.
- 1 Tablespoon (7.5 grams) powdered sugar: Sweetens the ganache without graininess, balancing intense chocolate notes.
How to Make Chocolate Mousse Cheesecake Recipe
Step 1: Create the Oreo Crust
Start by pulsing those Oreo cookies in a food processor until you have fine, even crumbs. The finer the crumbs, the better they’ll pack into the pan for a sturdy crust. Then stir in the melted butter—this binds everything perfectly. Press the mixture firmly into the bottom and halfway up the sides of a 9-inch springform pan using the back of a measuring spoon; this ensures the crust holds its shape after baking. Pop it in the fridge to chill while you prepare the filling.
Step 2: Preheat the Oven
Get your oven heated to 325 degrees Fahrenheit. This is the perfect gentle temperature to bake the cheesecake slowly, allowing it to set evenly and stay creamy without cracking. No water bath needed here, thanks to the scrumptious toppings we’ll add later!
Step 3: Prepare the Cheesecake Filling
Cream together softened cream cheese and granulated sugar in a large bowl until smooth and well combined. This step is crucial for a silky texture. Next, mix in the eggs, egg yolk, and vanilla extract. Don’t overbeat here; just blend until incorporated to avoid adding too much air. Finally, stir in the sour cream or Greek yogurt to add a subtle tang and extra moisture. Spread this luscious filling evenly over the chilled Oreo crust.
Step 4: Bake the Cheesecake
Bake for 45 to 60 minutes, keeping an eye on the edges—they should look set while the center will still jiggle ever so slightly. This ensures the cheesecake remains delightfully creamy rather than dry or dense. Once baked, let it cool completely at room temperature. This cooling time is essential before adding the mousse layer.
Step 5: Make the Chocolate Mousse
Place the 1 1/3 cups of semi-sweet chocolate chips in a heatproof bowl. Heat half a cup of cream until very hot, then pour it over the chocolate chips. Let it sit for a few minutes to gently melt the chocolate before stirring until smooth and glossy. Let this mixture cool completely. Meanwhile, whip the remaining half cup of cream with the vanilla extract until stiff peaks form, then gently fold it into the cooled chocolate mixture to create a light and airy mousse.
Step 6: Add the Mousse Layer and Chill
Spread the chocolate mousse over the cooled cheesecake base in an even layer. Now the magic happens — this mousse layer adds a fluffy, melt-in-your-mouth contrast to the dense cheesecake underneath. Refrigerate the cake for at least 3 to 4 hours, or ideally overnight, to allow the mousse to set beautifully.
Step 7: Prepare the Ganache
For that final chocolate flourish, make the ganache by placing 1/2 cup chocolate chips in a bowl. In a small saucepan, combine butter and 1/4 cup cream and heat over medium heat until it simmers gently. Pour this hot mixture over the chocolate and stir until completely melted and smooth. Stir in vanilla extract and powdered sugar for balance and shine. Pour this glossy ganache evenly over the chilled mousse layer.
Step 8: Final Chill Before Serving
Return the cheesecake to the fridge for at least one hour to let the ganache set. This makes for a perfectly polished finish with a lovely snap when you cut in. Now your Chocolate Mousse Cheesecake Recipe is ready for its grand debut!
How to Serve Chocolate Mousse Cheesecake Recipe
Garnishes
To make your cheesecake even more irresistible, add fresh raspberries or strawberries on top for a pop of color and tartness. A sprinkling of chocolate shavings, mini chocolate chips, or a dusting of cocoa powder can elevate its presentation effortlessly. A few mint leaves add freshness and contrast both visually and taste-wise.
Side Dishes
While this cheesecake is sensational all on its own, serving it with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream will take it to another level of indulgence. A hot cup of espresso or rich coffee pairs wonderfully with the intense chocolate layers, balancing sweetness beautifully.
Creative Ways to Present
Try serving individual slices with a drizzle of caramel or raspberry coulis on the plate, adding an artistic flair. For parties, consider making mini cheesecake jars or cupcakes inspired by this recipe for personalized servings. You could even add edible gold leaf for a truly decadent, gourmet touch!
Make Ahead and Storage
Storing Leftovers
Store any leftover cheesecake tightly covered in the refrigerator for up to 4 days. The flavors actually deepen with time, but keeping it chilled ensures the mousse and ganache layers stay firm and fresh. Use an airtight container or wrap the pan securely with plastic wrap.
Freezing
You can freeze this cheesecake for up to 2 months by wrapping it tightly in plastic wrap and then aluminum foil to prevent freezer burn. Thaw overnight in the fridge before serving. Note that the mousse texture might soften slightly, but it remains deliciously satisfying.
Reheating
This cheesecake is best enjoyed chilled, so reheating is not recommended. If desired, you can let slices come to room temperature for about 15-20 minutes to soften the mousse and ganache just a bit before digging in.
FAQs
Can I use a different type of cookie for the crust?
Absolutely! While Oreo cookies create a classic chocolate crust, you can swap them out for chocolate wafer cookies or even graham crackers if you prefer a lighter, less chocolatey base. Just make sure to finely crush and mix with melted butter to hold together well.
Do I need a springform pan?
Using a 9-inch springform pan is highly recommended. It makes removing the cheesecake much easier without damaging the sides. If you don’t have one, you can line a regular cake pan with parchment paper for easier lifting.
Is it necessary to use high-quality chocolate chips?
Yes, it truly makes a difference in flavor and texture. High-quality chocolate like Ghirardelli or Guittard melts smoothly and tastes richer, elevating both the mousse and ganache layers to luxurious heights.
Can I make this recipe dairy-free?
While this recipe relies heavily on dairy for texture and flavor, you can experiment using dairy-free cream cheese, coconut cream, and vegan butter substitutes. The texture and taste might vary, but it can still be a delightful treat!
How long does the entire process take?
Active prep time is around 45 minutes, plus about an hour baking time and several hours chilling time. Plan ahead to allow the mousse and ganache layers to set fully for the best results.
Final Thoughts
This Chocolate Mousse Cheesecake Recipe is truly a showstopper that will captivate anyone lucky enough to dig in. It brilliantly combines creamy, crunchy, light, and rich textures in one unforgettable dessert. I encourage you to try making it for your next gathering or simply to treat yourself—you won’t regret having this slice of chocolate heaven in your life.
Print
Chocolate Mousse Cheesecake Recipe
- Prep Time: 45 minutes
- Cook Time: 60 minutes
- Total Time: 6 hours 45 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This decadent Chocolate Mousse Cheesecake features a rich Oreo cookie crust topped with a creamy cheesecake layer, a luscious chocolate mousse, and a smooth chocolate ganache. Perfect for special occasions or chocolate lovers looking for a showstopping dessert, it combines multiple textures and layers of chocolate delight in one irresistible treat.
Ingredients
Oreo Crust
- 30 Oreo cookies
- 5 Tablespoons (70 grams) butter, melted
Cheesecake Filling
- 12 ounces (340 grams) cream cheese, softened
- 3/4 cup (150 grams) granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1 1/2 teaspoons vanilla extract
- 1 cup (230 grams) sour cream or plain Greek yogurt
Chocolate Mousse
- 1 cup (240 grams) heavy whipping cream, divided
- 1 1/3 cups (226 grams) semi-sweet chocolate chips (high quality, like Ghirardelli or Guittard)
- 1/2 teaspoon vanilla extract
Chocolate Ganache
- 1/2 cup (85 grams) semi-sweet chocolate chips
- 4 Tablespoons (56 grams) butter
- 1/4 cup (60 grams) heavy whipping cream
- 1/2 teaspoon vanilla extract
- 1 Tablespoon (7.5 grams) powdered sugar
Instructions
- Oreo Crust: Add whole Oreo cookies to a food processor and pulse until they become very fine crumbs. Stir in the melted butter thoroughly. Pour this mixture into a 9-inch springform pan. Use the back of a measuring spoon to press the crust firmly into the bottom and about halfway up the sides of the pan. Place in the refrigerator to chill while preparing the cheesecake filling.
- Preheat Oven: Preheat your oven to 325 degrees Fahrenheit (163 degrees Celsius) to prepare for baking the cheesecake layer.
- Cheesecake Filling: Cream together the softened cream cheese and granulated sugar in a mixing bowl until the texture is smooth and well blended. Add the eggs, egg yolk, and 1 1/2 teaspoons vanilla extract, mixing well after each addition. Next, stir in the sour cream until fully combined. Spread this cheesecake batter evenly over the chilled Oreo crust.
- Bake Cheesecake: Place the springform pan in the preheated oven and bake for 45 to 60 minutes, or until the edges of the cheesecake are set and the center is just slightly firm—there may still be a slight jiggle. Remove the cheesecake from the oven and allow it to cool completely at room temperature. No water bath is needed for this recipe.
- Prepare Mousse: Add the 1 1/3 cups chocolate chips to a heatproof bowl. Heat 1/2 cup of heavy cream in a microwave-safe bowl or a small saucepan until hot but not boiling. Pour this hot cream over the chocolate chips and let it sit for a few minutes to melt the chocolate. Stir gently until the mixture is smooth and glossy. Allow the chocolate mixture to cool completely.
- Whip Cream and Fold: In a separate mixing bowl, add the remaining 1/2 cup heavy cream and 1/2 teaspoon vanilla extract. Whisk the cream until stiff peaks form. Gently fold the whipped cream into the cooled chocolate mixture, being careful to retain the light and airy texture. Spread this mousse evenly over the top of the cooled cheesecake. Refrigerate the cake with mousse for at least 3 to 4 hours, or preferably overnight, to set properly.
- Make Ganache: Place 1/2 cup chocolate chips in a small bowl. In a small saucepan over medium heat, combine 4 tablespoons butter and 1/4 cup heavy cream and bring to a simmer. Immediately pour the hot cream and butter mixture over the chocolate chips. Stir until the chocolate and butter are completely melted and the ganache is smooth. Stir in 1/2 teaspoon vanilla extract and 1 tablespoon powdered sugar until fully combined.
- Finish Cheesecake: Pour the warm ganache over the chilled mousse layer on the cheesecake and spread gently to cover the surface evenly. Return the cheesecake to the refrigerator and chill for at least another hour before serving to allow the ganache to set completely.
Notes
- For best results, use high-quality semi-sweet chocolate chips for a richer flavor.
- The cheesecake does not require a water bath, simplifying the baking process.
- Ensure the chocolate mousse is completely cooled before folding in whipped cream to prevent it from melting.
- You can substitute sour cream with plain Greek yogurt for a tangier taste and healthier option.
- Allow the cheesecake to chill overnight for the cleanest slices and best texture.
- Use a hot knife dipped in warm water to slice the cheesecake cleanly.
