Chocolate Mousse Cheesecake

Indulging in a rich, decadent dessert can often feel like an extravagant treat, and this Chocolate Mousse Cheesecake is no exception. Combining the luxurious creaminess of cheesecake with the airy texture of chocolate mousse, this dessert is sure to impress any chocolate lover. With a crunchy Oreo crust, a velvety chocolate filling, and a luscious chocolate ganache topping, this cheesecake is a showstopper for any occasion. Let’s dive into the details of creating this divine dessert that will leave your guests begging for seconds!

The Upside of Chocolate Mousse Cheesecake

This Chocolate Mousse Cheesecake offers a perfect balance of flavors and textures. The crunchy Oreo cookie crust provides a delightful contrast to the smooth, rich filling. The light and fluffy mousse elevates the cheesecake, making it feel less dense and more indulgent. Not only is it delicious, but it also looks stunning when plated, making it ideal for celebrations or special gatherings. Plus, it’s made with simple ingredients that you likely already have in your kitchen!

Ingredient Notes

• 30 Oreo cookies: These will form the base of your cheesecake, providing that classic chocolatey flavor.
• 5 tablespoons (70 grams) butter, melted: This helps bind the cookie crumbs together for a sturdy crust.
• 12 ounces (340 grams) cream cheese, softened: The key ingredient for a rich and creamy filling.
• 3/4 cup (150 grams) granulated sugar: Sweetens the cheesecake and balances the richness.
• 2 large eggs: These provide structure and stability to the cheesecake.
• 1 large egg yolk: Adds richness to the filling.
• 1 1/2 teaspoons vanilla extract: Enhances the flavor of the cheesecake.
• 1 cup (230 grams) sour cream or plain Greek yogurt: Adds creaminess and a slight tang.
• 1 cup (240 grams) heavy whipping cream, divided: Used for the mousse and the ganache.
• 1 1/3 cups (226 grams) semi-sweet chocolate chips: Choose high-quality chocolate for the best flavor.
• 1/2 teaspoon vanilla extract: For the ganache, adds depth of flavor.
• 1/2 cup (85 grams) semi-sweet chocolate chips: For the ganache topping.
• 4 tablespoons (56 grams) butter: Adds richness to the ganache.
• 1/4 cup (60 grams) heavy whipping cream: For the ganache, creating a silky texture.
• 1/2 teaspoon vanilla extract: For the ganache, adding a lovely aroma.
• 1 tablespoon (7.5 grams) powdered sugar: Sweetens the ganache slightly.

What You’ll Need (Gear)

• 9-inch springform pan: Perfect for removing the cheesecake without damaging it.
• Mixing bowls: For combining the cream cheese mixture and the ganache.
• Electric mixer: Makes whipping the cream and blending the cheesecake filling a breeze.
• Rubber spatula: For folding the mousse into the cheesecake mixture.
• Measuring cups and spoons: Essential for accurate ingredient measurements.
• Double boiler or microwave-safe bowl: For melting the chocolate smoothly.

Cook Chocolate Mousse Cheesecake Like This

Step 1: Prepare the Oreo Crust

Start by preheating your oven to 350°F (175°C). In a food processor, crush the Oreo cookies into fine crumbs. Transfer the crumbs to a mixing bowl and combine them with the melted butter. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then set aside to cool.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese and granulated sugar together with an electric mixer until smooth and creamy. Add in the whole eggs, egg yolk, and vanilla extract, mixing until fully incorporated. Next, mix in the sour cream (or Greek yogurt) until the mixture is well combined and creamy.

Step 3: Prepare the Chocolate Mousse

In a microwave-safe bowl or double boiler, melt the 1 1/3 cups of semi-sweet chocolate chips until smooth. Allow the melted chocolate to cool slightly. In another bowl, whip 1 cup of heavy whipping cream until stiff peaks form. Fold the whipped cream into the cooled melted chocolate until well combined.

Step 4: Combine and Assemble

Gently fold the chocolate mousse into the cheesecake filling mixture until no streaks remain. Pour this combined mixture into the cooled Oreo crust, smoothing the top with a spatula. Bake for 55-60 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and crack the door, allowing the cheesecake to cool gradually for about an hour. Then, refrigerate for at least 4 hours or overnight for best results.

Step 5: Prepare the Ganache Topping

To make the ganache, combine the 1/2 cup of semi-sweet chocolate chips, 4 tablespoons of butter, and 1/4 cup of heavy whipping cream in a microwave-safe bowl. Heat in 30-second intervals, stirring until melted and smooth. Stir in the vanilla extract and powdered sugar until well combined. Let the ganache cool slightly before pouring it over the chilled cheesecake.

Step 6: Serve and Enjoy

Once the ganache has set, carefully remove the sides of the springform pan. Slice the cheesecake into pieces and garnish with additional whipped cream or chocolate shavings if desired. Enjoy your homemade Chocolate Mousse Cheesecake with family and friends!

Better Choices & Swaps

• Use gluten-free Oreos if you need a gluten-free option.
• Replace cream cheese with a dairy-free cream cheese alternative for a vegan-friendly version.
• Substitute Greek yogurt with unsweetened plant-based yogurt for a lighter option.
• Opt for dark chocolate instead of semi-sweet for a richer chocolate flavor.

What Could Go Wrong

• Overbaking can lead to cracks in the cheesecake. Keep an eye on it during the last few minutes of baking.
• Not allowing the cheesecake to cool gradually can cause it to collapse. Make sure to follow the cooling steps.
• If the cream cheese is not softened, it may result in a lumpy filling. Ensure it’s at room temperature before mixing.
• Using low-quality chocolate can affect the flavor of the mousse and ganache. Always choose high-quality chocolate for the best results.

Meal Prep & Storage Notes

To save time, you can prepare the cheesecake filling and ganache a day in advance. Store the cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze individual slices wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Just thaw overnight in the refrigerator before serving.

Helpful Q&A

Can I use a different type of cookie for the crust?

Absolutely! Any chocolate cookie can work well, such as chocolate wafers or even homemade chocolate cookies.

Can I make this cheesecake without eggs?

Yes, you can use a vegan egg substitute like flax eggs or applesauce, but the texture may be slightly different.

How do I know when my cheesecake is done baking?

The edges should be set, and the center should still have a slight jiggle. It will continue to firm up as it cools.

Can I make this cheesecake in advance for a special occasion?

Definitely! This cheesecake is perfect for making in advance. Just store it in the refrigerator until you’re ready to serve it.

Next Steps

Now that you’ve mastered the art of creating a luxurious Chocolate Mousse Cheesecake, it’s time to share your creation with family and friends! Whether it’s for a birthday, holiday, or just a weekend treat, this cheesecake is bound to be a hit. Experiment with different toppings, or try your hand at variations like adding fruit or nuts to customize it to your liking. Happy baking!