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This incredible Chocolate Mousse Cheesecake has layers of creamy cheesecake, chocolate mousse, and chocolate ganache topping all on an Oreo cookie crust. You can impress anyone with this decadent and sophisticated dessert!
Want more pie recipes? I recommend Grasshopper Pie, Lemon Meringue Pie, Coconut Cream Pie, Peanut Butter Pie, or Apple Pie!
Chocolate Mousse Cheesecake Steals the Show.
Chocolate Mousse Cheesecake Steals the Show.This is one of my favorite desserts to make for a special occasion because I can make it in advance, and everyone raves about it! It's as beautiful as it is delicious and I can't wait for you to try it! Talk about a triple threat with three layers of decadence in every bite.
I first shared this recipe in 2017, adapted from Mel's Kitchen Cafe's cheesecake “pie” version. As we've enjoyed it over the years I've adapted it to bake as a traditional cheesecake in a springform pan, which we prefer, with higher cheesecake to mousse ratio. Use your springform pan to make my Basque Cheesecake too!
How to make Chocolate Mousse Cheesecake:
Oreo Crust: Add whole Oreo cookies to a food processor and pulse until very fine crumbs. Stir in the melted butter. Pour mixture into a 9-inch springform pan. Use the back of a measuring spoon to press it firmly into the bottom and half way up the sides of the pan. Refrigerate while you make the cheesecake filling.
Cheesecake: Cream together the softened cream cheese and granulated sugar until well blended. Add the eggs, 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 45-60 minutes, or until the edges are set and the center is slightly firm (it may jiggle just slightly). Remove from oven and allow to cool completely. (No need to bake in a water-bath, since we will add a mousse and ganache on top).
Mousse: Add chocolate chips to a heatproof bowl. Heat ½ cup cream in a microwave safe bowl until hot. Pour cream over chocolate chips, and set aside for a few minutes, to allow the chocolate to warm. Then stir until smooth. Allow to cool completely.
Add remaining ½ cream and vanilla to a bowl and whisk until stiff peaks. Gently fold in to chocolate mixture. Spread the mousse over the top of the cooled cheesecake. Refrigerate for at least 3-4 hours, or overnight.
Ganache: Place chocolate chips in a small bowl. Add butter and cream to a saucepan over medium heat, Bring to a simmer. Pour the hot cream mixture over the chocolate and stir until melted and smooth. Stir in vanilla and powdered sugar. Pour the ganache over the chilled cheesecake. Refrigerate for at least an hour before serving
Make Ahead and Storage Instructions:
To Make Ahead: his cheesecake has a few different steps, so consider making some ahead. The Oreo crust can be made days in advance, stored in the fridge. Bake the cheesecake layer one day, cover, and refrigerate then continue with the mousse and ganache the next day.
To Store: Keep any leftovers covered in the refrigerator for 1-3 days.
More Cheesecake Recipes:
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Chocolate Mousse Cheesecake
Equipment
- Springform Pan optional
Ingredients
Oreo Crust:
- 30 Oreo cookies
- 5 Tablespoons (70 grams) butter, , melted
Cheesecake Layer:
- 12 ounces (340 grams) cream cheese, , softened
- 3/4 cup (150 grams) granulated sugar
- 2 large egg
- 1 large egg yolk
- 1 1/2 teaspoons vanilla extract
- 1 cup (230 grams) sour cream or plain Greek yogurt
Chocolate Mousse
- 1 cup (240 grams) heavy whipping cream, , divided
- 1 1/3 cups (226 grams) semi-sweet chocolate chips, high quality, like Ghirardelli or Guittard
- 1/2 teaspoon vanilla extract
Ganache
- 1/2 cup (85 grams) semi-sweet chocolate chips
- 4 Tablespoons (56 grams) butter
- 1/4 cup (60 grams) heavy whipping cream
- 1/2 teaspoon vanilla extract
- 1 Tablespoon (7.5 grams) powdered sugar
Instructions
- Oreo Crust: Add whole Oreo cookies to a food processor and pulse until very fine crumbs. Stir in the melted butter. Pour mixture into a 9-inch springform pan. Use the back of a measuring spoon to press it firmly into the bottom and half way up the sides of the pan. Refrigerate while you make the cheesecake filling.
- Preheat the oven to 325 degrees F.
- Cheesecake: Cream together the softened cream cheese and granulated sugar until well blended. Add the eggs, egg yolk, and vanilla and mix. Mix in the sour cream. Spread the filling over the Oreo cookie crust into an even layer.
- Bake at 325 degrees F for 45-60 minutes, or until the edges are set and the center is slightly firm (it may jiggle just slightly).Remove from oven and allow to cool completely. (No need to use a water-bath, since we will add a mousse and ganache on top).
- Mousse: Add chocolate chips to a heatproof bowl. In a separate microwave safe bowl (or in a saucepan on the stove), heat ½ cup cream until hot (not boiling). Pour hot cream over chocolate chips, and set aside for a few minutes, to allow the chocolate to warm. Then stir until smooth. Allow to cool completely.
- Add remaining ½ cup cream and vanilla to a mixing bowl and whisk until stiff peaks. Gently fold in to cooled melted chocolate mixture. Spread the mousse over the top of the cooled cheesecake. Refrigerate for at least 3-4 hours, or overnight.
- Ganache: Place chocolate chips in a small bowl. Add butter and cream to a saucepan over medium heat. Bring to a simmer. Pour the hot cream mixture over the chocolate and stir until melted and smooth. Stir in vanilla and powdered sugar. Pour the ganache over the chilled cheesecake.
- Refrigerate again for at least an hour before serving
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe December 2017. Updated November 2024.
Original recipe adapted from Mel's Kitchen Cafe.
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.
I’m so happy to hear that–thanks for sharing!
Made this for a family who loves cheesecake, they couldn’t stop raving!
Can you make more than a day in advance?
For sure! I would taste great made 1-2 days in advance
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!
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….
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.
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!
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.
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!
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)
My husband would proclaim it “dessert of the year” too 🙂 So happy to hear everyone liked it!
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?
It should be fine if you add it straight from the fridge 🙂 I’d love to hear how you like it!
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!
Hi Lauren, Yes you put the whole pie in the fridge! Sorry for the confusion! Happy Thanksgiving!