Chocolate Mousse Cheesecake
Indulge in the ultimate dessert decadence with this Chocolate Mousse Cheesecake, a creamy masterpiece that perfectly balances rich chocolate and luscious cheesecake layers. This no-bake wonder features a buttery chocolate cookie crust, an airy chocolate mousse filling infused with velvety cream cheese, and a hint of vanilla for depth of flavor. Topped with whipped cream and garnished with chocolate shavings, it's an elegant yet approachable dessert made for special occasions or impressing guests. With just 35 minutes of prep time and simple techniques like folding and layering, this dessert is as fun to make as it is to eat. Whether you're a chocolate lover or a cheesecake aficionado, this recipe is guaranteed to become your new go-to dessert.
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Recipe Information
Ingredients
- 24 pieces Chocolate sandwich cookies (e.g., Oreos)
- 6 tablespoons Unsalted butter, melted
- 16 ounces Cream cheese, softened
- 1 cup Granulated sugar
- 2 teaspoons Vanilla extract
- 8 ounces Semisweet chocolate, melted and slightly cooled
- 2 cups Heavy whipping cream
- 3 tablespoons Powdered sugar
- 1 teaspoon Gelatin powder
- 2 tablespoons Cold water
- optional Chocolate shavings or curls (for garnish)
Instructions
Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan and set aside.
In a food processor, pulse the chocolate sandwich cookies into fine crumbs. Transfer the crumbs to a mixing bowl and stir in the melted butter until the mixture resembles damp sand.
Press the cookie mixture firmly and evenly onto the bottom of the prepared springform pan to form the crust. Bake for 8 minutes, then remove from the oven and set aside to cool completely.
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 2-3 minutes. Mix in the vanilla extract.
Gently fold the melted and slightly cooled semisweet chocolate into the cream cheese mixture until fully incorporated. Set aside.
In a separate bowl, whip the heavy whipping cream and powdered sugar until stiff peaks form. Set aside 1 cup of the whipped cream for garnish, if desired.
In a small bowl, combine gelatin powder with cold water and let it sit for 5 minutes to bloom. Heat the bloomed gelatin in the microwave for 10-15 seconds or until completely dissolved.
Gradually pour the dissolved gelatin into the chocolate-cream cheese mixture while continuously mixing to ensure even distribution.
Carefully fold the remaining whipped cream into the chocolate mixture in three additions, being gentle to maintain a light, airy texture.
Pour the chocolate mousse layer over the cooled crust, smoothing the top with a spatula. Cover the pan with plastic wrap and refrigerate for at least 6 hours or overnight until fully set.
Once set, remove the cheesecake from the springform pan and transfer to a serving plate.
Optionally, pipe the reserved whipped cream onto the cheesecake and garnish with chocolate shavings or curls before serving.
Slice and enjoy!
Nutrition Facts
Calories |
595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 231 mg | 10% | |
| Total Carbohydrate | 48.6 g | 18% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 39.4 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 175 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
