Say hello to my new love - chocolate mousse cheesecake! I took my classic chocolate cheesecake and added whipped heavy cream to lighten it, emulating the texture of airy mousse. A silky 2-ingredient chocolate ganache tops this cheesecake, elevating it to your new signature dessert!
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Listen, this chocolate mousse cheesecake is the thing of dreams. DREAMS I TELL YOU. It's light, fluffy, and oh-so-creamy.
And my homemade Oreo crust is crunchy and sweet, which is the perfect base for the rich, airy cheesecake to tower upon.
Truly, this cheesecake is beyond anything else you've ever tasted. In order to recreate the airy texture of mousse in the form of a cheesecake, I whipped heavy cream to stiff peaks. Then I gently folded that into the chocolate cheesecake batter. With this easy step, we create luscious chocolate mousse cheesecake from scratch.
The recipe for this decadent dessert was inspired by my triple chocolate mousse cake. Which, if you haven't met her yet, go introduce yourself - it'd be rude not to!
Anyways, back to this cheesecake. I considered adding a fancy display of toppings like piped swirls of whipped cream and delicate chocolate curls. But bestie, we're already making an entire cheesecake in a water bath and whipping heavy cream. I had to draw the line somewhere, right?
So to top off this cheesecake, I suggest coating it in chocolate ganache. It's a simple yet elegant touch that adds one more rich, chocolate layer of flavor. And (this lil secret is just between us now, got it?) the ganache smooths over any imperfections in the cheesecake. It's like concealer for desserts. 😉
So sit back, relax, and let me walk you through how to make the perfect chocolate mousse cheesecake with ease. Just be sure to send me a photo of yours when you make it (or an invite to test taste!)
Ingredients: Oreos, salt, unsalted butter, cream cheese, granulated sugar, unsweetened cocoa powder, eggs, plain Greek yogurt, dark chocolate, heavy cream, semi-sweet chocolate.
Hungry for more cheesecake recipes? Try my Black Forest cheesecake, simple lemon blueberry cheesecake, swirled cherry cheesecake, festive birthday cake cheesecake, or epic baklava cheesecake with phyllo dough crust.
How to Make this Recipe
Below is the process to make this recipe. For the full step-by-step directions and ingredient quantities, scroll down to the recipe card at the bottom of this post.
1. Mix the crushed Oreos, salt, and melted butter together.
2. Press into a springform pan and bake for 10 minutes.
3. Beat the cream cheese until it is smooth and creamy.
5. Add the eggs one at a time, mixing on low speed.
7. Whip the heavy cream until it forms stiff peaks.
9. Spread the batter onto the cooled crust in your pan. Place in a water bath.
11. Chop the chocolate and place it in a bowl. Bring the heavy cream to a simmer.
13. Pour the ganache over the top and down the sides of the cheesecake.
4. Mix in the granulated sugar, cocoa powder, and salt.
6. Mix in the plain Greek yogurt and cooled melted chocolate.
8. Gently fold the whipped cream into the batter.
10. Bake until just the center is jiggly. Cool slowly & refrigerate overnight.
12. Pour the heated cream over the chocolate. Whisk until it's smooth.
14. Place the cheesecake in the fridge for the ganache to set, then enjoy!
Carissa's Kitchen Tip
I hear you, making cheesecake from scratch can be daunting. But by slowwwly mixing the ingredients into the batter step-by-step, we ensure it's creamy and smooth.
So don't rush yourself! If you see any lumps, keep mixing. Otherwise your cheesecake will come out lumpy!
My Top Tips After Baking Dozens of Cheesecakes
- Prevent a Soggy Crust: Tightly wrap the outside of your springform pan with at least two layers of extra large aluminum foil. It should be at least 18 inches wide, to ensure the foil fully covers the bottom and all the way up the sides of your springform pan, so water doesn't go inside the pan when it's in the water bath.
If water gets inside, it'll make your crust mushy and soggy. - Use Your Spatula: Stop your mixer and scrape the sides and bottom of your mixing bowl frequently with a silicone spatula. This will ensure all the ingredients are evenly mixed, and you don't miss any hidden pockets.
- Check for Doneness: I recommend setting your oven timer to bake your cheesecake for 1 hour, then begin checking it to see if it's done. Give the pan a gentle jiggle, and if only the center is jiggly, it's done baking. If the outer edges jiggle, then bake for another 10 minutes and check again.
My cheesecakes usually take closer to an hour and a half to bake. - Cool Down Slowly: Once the cheesecake is done baking, turn off the oven but leave the cheesecake inside. Crack open your oven door just an tiny bit by sticking the handle of a wooden spoon in the door for an hour.
This will help avoid drastic temperature changes in your cheesecake, which is one of the biggest culprits of cracks (*gasp*).
Suggested Baker's Schedule
I know, I know, baked cheesecakes take a helluvalotta of time. If you're wondering when you'll find time to fit baking this dessert into your busy schedule, I've included a suggested baker's schedule below. 🙂
Day 1 - Afternoon or Early Evening
Make and bake the Oreo crust.
Prep the cheesecake batter while the crust bakes and cools.
Bake the cheesecake and allow it to cool slowly, then refrigerate the cheesecake overnight.
Day 2 - Afternoon or Evening
Make the chocolate ganache.
As the ganache cools, remove the cheesecake from the springform pan.
Pour the ganache over the cheesecake and leave it in the fridge until you're ready to slice & serve it.
Storing Leftover Cheesecake
I'm not gonna lie, as much as I want to eat five slices in one sitting, this chocolate mousse cheesecake is so rich that I'm full after just one (large) slice.
Either wrap the whole cheesecake in plastic wrap or store it under a cake dome to keep it from drying out. Store it in the fridge for up to 4 days.
Hungry for More?
Looking for more decadent chocolate recipes to indulge in? Try these:
Chocolate Mousse Cheesecake
Equipment
- Dutch oven or roasting pan (with walls at least as tall as your springform pan)
- Extra large aluminum foil (at least 18 inches wide)
Ingredients
Oreo Crust
- 1½ cups ground Oreos (about 15 whole cookies) (no need to separate the cookies from the filling)
- ¼ teaspoon salt
- ¼ cup unsalted butter, melted (4 Tbsp)
Chocolate Mousse Cheesecake
- 32 ounces cream cheese, softened to room temperature
- 1 cup granulated sugar
- ¼ cup unsweetened cocoa powder
- ½ teaspoon salt
- 4 large eggs
- 1 cup plain Greek yogurt
- 8 ounces dark chocolate, melted and cooled slightly
- 1 cup heavy cream, cold straight from the fridge
Chocolate Ganache
- 6 ounces semi-sweet baking chocolate (see note below)
- 1 cup heavy cream
Instructions
MAKE THE CRUST
- Preheat the oven to 350°F. Make sure an oven rack is in the middle of the oven. Grease a 9-inch springform pan.
- Crush the whole Oreos in a food processor or in a sealed bag with something heavy like a rolling pin.In a large mixing bowl, mix the crushed Oreos, salt, and melted butter together.
- Spread the crust mixture into the greased springform pan and press it down in an even layer.
- Bake the crust for 10 minutes.Once it's done, reduce the oven heat to 325°F and let the crust cool while you prepare the cheesecake filling.Tightly wrap the outside of your springform pan with two layers of extra large aluminum foil (at least 18 inches in width). Make sure the foil fully covers the bottom and all the way up the sides of the pan, so water doesn't go inside the pan when it's in the water bath.
MAKE THE MOUSSE CHEESECAKE
- In a stand mixer fitted with a paddle attachment or in a large mixing bowl with a hand mixer, beat the room temperature cream cheese for 4 to 6 minutes on a medium to high speed, until it is smooth and creamy. (If there are any lumps, you'll end up with a lumpy cheesecake. Scrape the sides of the bowl frequently during this process with a silicone spatula.)
- Add the granulated sugar, cocoa powder, and salt. Mix for another 4 minutes.
- While mixing on low speed, add the eggs one at a time. Make sure each egg is fully mixed in before adding the next egg.
- Add the plain Greek yogurt and melted chocolate and continue to mix on a low speed until it's fully combined. Scrape the sides of the bowl and give the mixture a few last stirs by hand, to ensure there are no pockets of ingredients that aren't fully mixed. Set aside.
- In a separate mixing bowl, use an electric hand mixer to whip the cold heavy cream until it forms stiff peaks. Gently fold the whipped heavy cream into the cheesecake batter. Pour the chocolate mousse cheesecake batter onto the cooled Oreo crust in your springform pan. Smooth the top with an offset spatula or the back of a spoon. Set aside.
- Bring a full kettle of water to a boil. Place the springform pan in the middle of a large Dutch oven or roasting pan with sides that are at least as tall as the springform pan.Add the boiling water so the water level comes between halfway and three-quarters up the sides of the aluminum foil-lined springform pan. (Now you have a water bath!)
- Move your oven rack to the bottom third. Carefully transfer the water bath into the oven. Bake for 1 hour, then begin checking the cheesecake to see if it's done. Give the pan a gentle jiggle. The cheesecake is done baking once only the center is jiggly, and the outer edge is set and doesn't move. If it's still jiggly around the edges, bake for another 10 minutes and check it again.
- Once the cheesecake is done baking, turn off the oven and leave the door cracked open so the cheesecake can start cooling slowly while still in the water bath inside the oven for 1 hour. Place the handle of a wooden spoon in your oven door to leave it cracked open just a bit.
- Remove the springform pan from the water bath and remove the aluminum foil from the pan. Let the cheesecake continue to cool to room temperature in the pan for 1 to 2 hours.Then loosely cover the top of the springform pan with aluminum foil and chill the cheesecake in the fridge to fully set for at least 8 hours, or overnight.
MAKE THE GANACHE
- Chop the chocolate into small pieces and place them in a large heat-proof bowl. Set aside.
- In a small saucepan on medium heat, bring the heavy cream to a simmer.
- Once the cream starts to bubble, remove it from the heat and pour it over the chopped chocolate. Let it sit, without stirring, for about 1 to 2 minutes until the chocolate softens and starts to melt.
- Whisk it until it's smooth and glossy. Set aside to cool for 15 minutes.
DECORATE THE CAKE
- Remove the cheesecake from the fridge. Run a knife around the edge of the springform pan to loosen it. Release the sides of the pan.
- Place the chilled cheesecake on a drinking glass on a baking sheet. (This will catch the ganache that drips off the cheesecake & make cleanup way easier!) Pour the cooled ganache on top of the chilled cheesecake. Allow the ganache to run down the sides of the cake as well. You can smooth the sides with a palette knife or offset spatula.Serve your cheesecake immediately, or chill uncovered until you're ready to serve it. Enjoy!!
Notes
- Heavy Cream: Heavy cream is also called heavy whipping cream. You'll want to get one pint of heavy cream, which is 2 cups.
- Ganache: The ganache is totally optional! This cheesecake tastes greats without it, but I think it adds that extra-fancy touch.
- Slicing: This cheesecake tends to stick to your knife as you slice it. I suggest having paper towels ready to wipe off your knife after each cut, so the edges of your slices are clean & pretty.
Dianna
I made this recipe for Christmas and my family loved it! But I substituted the Oreos for another type of cookie and worked decent. The Oreos would probably work better because if the stickiness and flavor it adds
Carissa Erzen
I'm so happy that your family loved it! I'm a total sucker for Oreos lol Which cookies did you use instead?
Cammy
Wow! Looks really good
Carissa Erzen
Thank you so much!