Go Back
–+ servings

Chocolate Mousse Cheesecake

Carissa Erzen
Chocolate mousse cheesecake takes classic chocolate cheesecake and adds whipped heavy cream to lighten it, emulating the texture of airy mousse. And a silky smooth 2-ingredient chocolate ganache tops this cheesecake, elevating it to your new signature dessert!
5 from 2 votes
Print Pin Recipe Save
Prep Time 1 hour
Cook Time 1 hour 50 minutes
Chill Time 10 hours
Total Time 12 hours 50 minutes
Course Dessert
Cuisine American
Servings 16 slices
Calories 607 kcal

Equipment

  • springform pan
  • Dutch oven or roasting pan (with walls at least as tall as your springform pan)
  • Extra large aluminum foil (at least 18 inches wide)
  • stand mixer

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.

Nutrition

Serving: 1 sliceCalories: 607kcalCarbohydrates: 38gProtein: 11gFat: 49gSaturated Fat: 28gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 140mgSodium: 380mgPotassium: 382mgFiber: 4gSugar: 26gVitamin A: 1.353IUVitamin C: 0.2mgCalcium: 122mgIron: 6mg
Keyword cheesecake, chocolate mousse cheesecake, ganache
Did you make this recipe?Leave a comment below - I love hearing from you!