Decadent and delicious chocolate mousse cheesecake with an Oreo cookie crust, cheesecake filling, chocolate mousse, and topped with chocolate ganache.
There’s no question about it; if you’re a chocolate lover, you MUST make this Chocolate Mousse Cheesecake. Make it for the holidays. Make it for a birthday. Make it for your coworkers. Just find an excuse to make it!
After one bite of this delicious dessert my husband declared it his new birthday cake request. It’s rich, decadent, and insanely delicious.
The recipe starts with a simple homemade Oreo crust.
Put 24 whole Oreo cookies into a food processor (or use a ziplock bag and a rolling pin) and pulse them into crumbs. Mix the cookie crumbs with melted butter and press everything into a pie plate to make a crust.
No need to bake it at this point–just put it in the fridge while you make the cheesecake filling.
The cheesecake filling consists of simple ingredients and comes together easily. Spread the smooth filling into your Oreo crust and bake the cheesecake until the edges are set and the center is slightly firm (it can be a little soft, just not jiggly). It will set up even more as it cools.
Once the cheesecake is completely cooled, add a layer of chocolate mouse, and then a simple chocolate ganache on top.
There are multiple steps to this recipe, but each are simple.
Make ahead tips:
This is a great recipe to make in steps, if you don’t want to do it all in one day, or you can make the entire cake 1-3 days in advance and store it in the fridge.
CONSIDER TRYING THESE HOMEMADE PIES:
- Lemon Sour Cream Pie
- Triple Berry Pie
- Key Lime Pie
- Chocolate Cream Pie
- Oreo Cheesecake Pie
- Lemon Chiffon Pie
- Banana Cream Pie
- Coconut Cream Pie
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Decadent and delicious chocolate mousse cheesecake with an Oreo cookie crust, cheesecake filling, chocolate mousse, and topped with chocolate ganache.
- 24 Oreos sandwich cookies
- 5 tablespoons butter , melted
- 8 ounces cream cheese , softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla
- 1 cup sour cream
- 1 cup heavy cream , divided
- 2 egg yolks
- 1/2 cup semisweet chocolate chips
- 1/2 cup semisweet chocolate chips
- 4 tablespoons butter
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla
- 1 tablespoon powdered sugar
- Preheat the oven to 325 degrees F.
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.
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.
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.
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 cheesecake until ready to serve (at least an hour - the pie can be made up to a day in advance).
Recipe adapted from Mel’s Kitchen Cafe*
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
Pam @ Over the Big Moon says
Looks AMAZING! This may have to make an appearance at our Thanksgiving! Thanks!
Sydney @Tastefully Frugal says
Oh my goodness this looks ah-mazing!! I think this will be dessert for Thanksgiving instead of pumpkin pie… thanks for the suggestion!!
Becky @ lovetobeinthekitchen says
This looks SO amazing! Oh my gosh. So pretty and I can only imagine how good it tastes!
Becky @ Project Domestication says
I could go for a slice right now. It sounds a whole heckuva lot better than this green juice I’m drinking. 😉
Brenda Bird says
This looks amazing!! May have to make this along with other Thanksgiving treats.
Rachel @ The Stay At Home Chef says
Oooooh, chocolate mousse and cheesecake? You’ve got me! Cut a slice for yourself and I’ll take the rest! 🙂
Thalia @ butter and brioche says
My chocolate cravings have definitely kicked in after seeing this delicious cheesecake. Wish I had a slice to devour right now!
Ashley says
Looks amazing! Do think that it could be made in a spring form pan to give it the traditional cheesecake look?
Lauren Allen says
Hi Ashley, I haven’t tried it but I’m sure it could. You may want to consider doubling the oreo crust and the the fillings, depending on how big your pan spring form pan is…
Joanna says
will the pie taste alright if you don’t have the ganache?
Lauren Allen says
Yes it would still be delicious!
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?
Lauren Allen says
Hi Veronica, nope you can leave the filling in the cookies!
Amby Felix says
This sounds absolutely delicious! It looks very light and silky too!!
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!
Lauren Allen says
Hi Lauren, Yes you put the whole pie in the fridge! Sorry for the confusion! Happy Thanksgiving!
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?
Lauren Allen says
It should be fine if you add it straight from the fridge 🙂 I’d love to hear how you like it!
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)
Lauren Allen says
My husband would proclaim it “dessert of the year” too 🙂 So happy to hear everyone liked it!
Nancy says
Lauren, I’m not sure what I’m doing wrong, but I can’t seem to find the recipe to use. I’ve made this recipe before and loved it, but I can’t find the recipe now. Thoughts? Many thanks for such a terrific recipe.
Lauren Allen 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!
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!
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.
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!
MarySC says
I followed the recipe exactly and everyone raved. The next time I will definitely do this in a springform pan- it will make it even prettier and much more easy to serve. And maybe some amaretto in the cheesecake… hmmm….
Ashley says
Can you make more than a day in advance?
Lauren Allen says
For sure! I would taste great made 1-2 days in advance
colleen says
Made this for a family who loves cheesecake, they couldn’t stop raving!
Denise says
I made this for my husband, he loved it! I am now making it for our card club because he loves it so much! I make it in a 9” springform pan and it’s so pretty when it’s done. It’s a pretty easy recipe. Advice for novice bakers; make sure each layer is cold before adding the next. I make it a day ahead so it has a chance to really set.
Lauren Allen says
I’m so happy to hear that–thanks for sharing!