Chocolate Mousse Cheesecake
This Chocolate Mousse Cheesecake is a rich and decadent dessert with a crunchy Oreo crust, velvety chocolate filling, and luscious ganache topping—perfect for any chocolate lover!
Equipment
- 9-inch Springform Pan
- Mixing Bowls
- Electric Mixer
- Rubber spatula
- Measuring cups and spoons
- Double boiler or microwave-safe bowl
- Food Processor
Ingredients
For the Oreo Crust:
- 30 cookies Oreo cookies
- 5 tablespoons butter melted
For the Cheesecake Filling:
- 12 ounces cream cheese softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1 1/2 teaspoons vanilla extract
- 1 cup sour cream or plain Greek yogurt
For the Chocolate Mousse:
- 1 1/3 cups semi-sweet chocolate chips
- 1 cup heavy whipping cream divided
For the Ganache Topping:
- 1/2 cup semi-sweet chocolate chips
- 4 tablespoons butter
- 1/4 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
- 1 tablespoon powdered sugar
Instructions
Prepare the Oreo Crust
- Preheat the oven to 350°F (175°C). Crush the Oreo cookies into fine crumbs using a food processor. Combine the crumbs with melted butter until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
Make the Cheesecake Filling
- Beat the softened cream cheese and granulated sugar together with an electric mixer until smooth and creamy. Add the eggs, egg yolk, and vanilla extract; mix until fully incorporated. Mix in the sour cream or Greek yogurt until well combined and creamy.
Prepare the Chocolate Mousse
- Melt the 1 1/3 cups of semi-sweet chocolate chips in a microwave-safe bowl or double boiler until smooth. Allow to cool slightly. Whip 1 cup of heavy whipping cream until stiff peaks form. Fold the whipped cream into the cooled melted chocolate until well combined.
Combine and Assemble
- Gently fold the chocolate mousse into the cheesecake filling until no streaks remain. Pour the mixture into the cooled Oreo crust and smooth the top. Bake for 55-60 minutes, until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door, and let the cheesecake cool gradually for about an hour. Refrigerate for at least 4 hours or overnight.
Prepare the Ganache Topping
- Combine the 1/2 cup semi-sweet chocolate chips, 4 tablespoons butter, and 1/4 cup heavy whipping cream in a microwave-safe bowl. Heat in 30-second intervals, stirring until melted and smooth. Stir in vanilla extract and powdered sugar. Let cool slightly before pouring over chilled cheesecake.
Serve and Enjoy
- Once ganache has set, carefully remove the springform pan sides. Slice the cheesecake and garnish as desired. Enjoy your homemade Chocolate Mousse Cheesecake with family and friends!
Notes
- Use gluten-free Oreos or dairy-free cream cheese for dietary adaptations.
- Allow the cheesecake to cool gradually to prevent cracks or collapsing.
- Store cheesecake in an airtight container in the refrigerator for up to 5 days or freeze slices for up to 3 months.