Creamy Chocolate Mousse Cheesecake No Bake
Indulge in the ultimate no-bake dessert with this Creamy Chocolate Mousse Cheesecake recipe—a decadent fusion of rich chocolate mousse and velvety cheesecake, all atop a buttery Oreo cookie crust. Perfect for any chocolate lover, this easy-to-make treat boasts a light and airy filling made from whipped cream, cream cheese, and melted semisweet chocolate, ensuring a melt-in-your-mouth texture. Best of all, no oven is required—just a few simple steps and some patience while it chills to perfection in your refrigerator. Garnished with a dusting of cocoa powder and chocolate shavings, it's as beautiful as it is delicious. Whether you're hosting a dinner party or simply indulging in a sweet craving, this no-bake cheesecake is a show-stopping dessert that will impress every time! Keywords: no-bake cheesecake, chocolate mousse cheesecake, Oreo crust, easy dessert recipe, decadent desserts.
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Recipe Information
Ingredients
- 2 cups Oreo cookies (crushed, for crust)
- 6 tablespoons Unsalted butter (melted)
- 16 ounces Cream cheese (softened)
- 1 cup Powdered sugar
- 2 teaspoons Vanilla extract
- 1.5 cups Whipping cream (chilled)
- 8 ounces Semisweet chocolate (melted and cooled)
- 1 tablespoon Cocoa powder (for garnish, optional)
- 2 tablespoons Chocolate shavings (for garnish, optional)
Instructions
Prepare the crust by combining the crushed Oreo cookies with the melted butter in a mixing bowl. Mix until the crumbs are evenly moistened.
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Place the pan in the refrigerator to chill while preparing the filling.
In a large mixing bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth and creamy using a hand or stand mixer.
In a separate bowl, whip the chilled whipping cream until stiff peaks form. Set aside.
Fold the melted and cooled semisweet chocolate into the cream cheese mixture until fully incorporated.
Gently fold the whipped cream into the chocolate cream cheese mixture in three additions, being careful not to deflate the whipped cream. Continue folding until the mixture is smooth and airy.
Pour the chocolate mousse cheesecake filling over the chilled crust in the springform pan, smoothing the top with a spatula.
Cover the pan with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to set completely.
Before serving, carefully remove the cheesecake from the springform pan and transfer it to a serving platter.
Optionally, dust the top with cocoa powder and garnish with chocolate shavings for extra flair.
Slice and serve chilled. Enjoy!
Nutrition Facts
Calories |
538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.6 g | 52% | |
| Saturated Fat | 23.7 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 218 mg | 9% | |
| Total Carbohydrate | 40.2 g | 15% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 29.9 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 197 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.
