Chocolate Mousse Cheesecake

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Chocolate Mousse Cheesecake from TastesBetterFromScratch.comChocolate Mousse Cheesecake from Chocolate Mousse Cheesecake from

There’s no question about it; if you’re a chocolate lover, you MUST make this Chocolate Mousse Cheesecake. Make it for Thanksgiving. Make it for your hubby’s birthday. Make it for your coworkers. Just find an excuse–any excuse–to make it!  Seriously though, what could be better than a cheesecake topped with a layer of chocolate mousse and a layer of chocolate ganache? And don’t forget about the easy homemade oreo crust! 

After one bite of this delicious dessert my husband declared it his new birthday cake request. (And if it beats the funfetti cake he has requested every year since his birth, than you know it’s good!)  It’s rich, decadent, and insanely delicious.

Chocolate Mousse Cheesecake
Serves 8
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For the Oreo Crust
  1. 24 Oreos sandwich cookies
  2. 5 tablespoons butter, melted
For the Cheesecake Filling
  1. 8 ounces cream cheese, softened
  2. 1/2 cup granulated sugar
  3. 1 large egg
  4. 1 egg yolk
  5. 1 teaspoon vanilla
  6. 1 cup sour cream
For the Mousse
  1. 1 cup heavy cream, divided
  2. 2 egg yolks
  3. 1/2 cup semisweet chocolate chips
For the Ganache
  1. 1/2 cup semisweet chocolate chips
  2. 4 tablespoons butter
  3. 1/4 cup heavy cream
  4. 1/2 teaspoon vanilla
  5. 1 tablespoon powdered sugar
  1. Preheat the oven to 325 degrees F.
  2. For the crust, place Oreo cookies in a food processor and pulse until small crumbs. Stir in the melted butter. Press the mixture into a deep dish 9-inch pie plate, covering the bottom and up the sides of the dish. Refrigerate while you make the filling.
  3. For the cheesecake filling, cream together the softened cream cheese and granulated sugar until well blended. Add the egg, egg yolk, and vanilla and mix. Blend in the sour cream. Spread the filling over the oreo cookie crust in an even layer. Bake at 325 degrees F for 40-45 minutes, or until the edges are set and the center is slightly firm (it can be a little soft, just not jiggly). Remove from oven and allow to cool completely.
  4. For the mousse, heat 1/2 cup cream in a small saucepan until just simmering. Whisk the egg yolks together in a small bowl. Add a big spoonful of the hot cream into the egg yolks and continue whisking until combined. Repeat with another spoonful of hot cream, whisking well to combine. Pour the tempered egg yolks into the saucepan with the remaining hot cream, whisking constantly over medium-low heat, and cook until the mixture bubbles and thickens, 1-2 minutes. Remove from the heat and stir in the chocolate chips, stirring constantly until the chocolate is completely melted and the mixture is smooth. Allow mixture to cool to room temperature, whisking occasionally to avoid a skin forming across the top. Once cooled, beat the remaining 1/2 cup cream to stiff peaks and gently fold it into the chocolate mixture. Spread the mousse over the top of the cooled cheesecake pie and refrigerate.
  5. While the pie chills, make the ganache. Combine the butter and cream in a saucepan over medium heat until the butter is melted and the mixture is simmering. Place the chocolate in a small bowl. Pour the hot cream mixture over the chocolate and stir until melted and smooth. Add the vanilla and powdered sugar and stir well. Pour the ganache over the mousse. Refrigerate mousse until ready to serve (at least an hour - the pie can be made up to a day in advance).
Adapted from Mel's Kitchen Cafe
Adapted from Mel's Kitchen Cafe
Tastes Better From Scratch
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  1. Veronica says

    Thanks for this recipe, looks amazing!wasnt sure if I’m supposed to take the cream filling out of the cookies before putting them in the processor?

  2. Lauren says

    Hi Lauren! I’m so so excited for this recipe thank you so much. I’m actually in the middle of making it right now…I don’t have a food processor yet so I used a premade Oreo crust I hope it works! I just finished the mousse layer and it’s in the fridge and I’m about to start the ganache…I’m a little confused at the end as it says refrigerate mousse until ready to serve…do u mean the whole pie? Because I already out the mousse ON the pie! Haha help!

  3. Adry says

    Hi I’m just trying out this recipe and I have a question: does the sour cream have to been room temperature or I can I just add it if it’s been in the fridge? Will that mess up the cheesecake filling if I add it right out of the fridge?

  4. Mari says

    thank you for the recipe! i did it yesterday with a few adjustments, made in a 9″ springform pan which made the pie just a little low, maybe if double the ingredients it will get that “cheesecake look”. also i didn’t have any sour cream (or the lemon to make sour cream) and i replaced with yogurt.
    It tastes delicious!! I live with 3 other people and they classified it “Dessert of the year”. my boyfriend said that your recipe strengthened our marriage bonds haha looking forward to try more of your recipes 😉

    (ps. english is not my native language sorry about the bad grammar)

    • says

      Hi Nancy, I’m so sorry, my site is having technical problems with the recipe card when viewed on a desktop or tablet device. You will be able to see the recipe if you pull it up on your mobile phone. I’m trying to resolve the problem ASAP. Sorry for the inconvenience!

  5. Kari J says

    This cheese cake was absolutely delicious and was a hit at our Easter dinner! It ended up serving more people than 8because it was so rich you only needed to serve small slices. My only problem with it is it took a lot of time to make! There were quite a few steps and you had to allow time for cooling after a few of the steps. If you have the time and patience I would definitely recommend this, and I will be making it again in the future!

  6. Sarah says

    I don’t make cheesecake often so I didn’t realize how much time it would need (mostly chilling time). It would have been nice if that had been noted at the top of the recipe.

  7. Donna says

    I made an adapted version of this yummy recipe in a 7″ springform baking pan and it turned out picture perfect! Thank you for the recipe!


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