Decadent and delicious Chocolate Mousse Cheesecake with an Oreo cookie crust, cheesecake filling, chocolate mousse, and topped with chocolate ganache.

Chocolate mousse cheesecake with an oreo crust, a cheesecake layer topped with chocolate mousse and 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.

Process photos of preparing a chocolate mousse cheesecake with the top photo showing a baked cheesecake with oreo crust in a pie dish and the next with chocolate mousse on top of the cheesecake.

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.

Chocolate mousse cheesecake with ganache being poured on top.

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.

A slice missing from a round pie dish of chocolate mousse cheesecake.

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.



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Chocolate Mousse Cheesecake from
Prep 2 hours
Cook 55 minutes
Total 2 hours 55 minutes
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For the Oreo Crust

  • 24 Oreo cookies
  • 5 Tablespoons butter , melted

For the Cheesecake Filling

For the Mousse

For the Ganache


  • Preheat the oven to 325 degrees F.

For the Oreo 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.

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.

For the Chocolate Mousse:

  • Heat ½ 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 ½ 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.

For the ganache:

  • 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).


Adapted from Mel's Kitchen Cafe


Calories: 518kcalCarbohydrates: 36gProtein: 5gFat: 40gSaturated Fat: 22gCholesterol: 152mgSodium: 280mgPotassium: 217mgFiber: 1gSugar: 25gVitamin A: 1085IUVitamin C: 0.3mgCalcium: 81mgIron: 3.3mg

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Recipe adapted from Mel’s Kitchen Cafe*

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Recipe Rating


  1. 5 stars
    Hi I’ve made this pie and it is delicious. Thank you for your wonderful recipe. Would you know if it freezes well? Thanks again

  2. 5 stars
    Hi, I just have to say that I have been making this pie for years and it’s one of the best things EVER! Like, I can legit eat the whole thing myself in 2 days, it is just so good. Also, once I had to make it for my friend’s wedding because she liked it so much 😀 thank you for the recipe!

  3. 5 stars
    Absolutely delicious!! I made this for my husband’s birthday and the whole family loved it! My daughter requested this as her birthday cake too! This ones a keeper!!

  4. 5 stars
    I have made this many times for special occasions and it’s always a huge hit! Definitely give yourself plenty of time to do each step without feeling rushed – either a half day or two days to space it out. Nothing complicated, it just takes time between each step.

  5. 5 stars
    This was phenomenal! I gave myself all day to make it so I wasn’t rushed. Nothing was complicated, but it does take tons of time to make each step and give it time to cool in between. The result? SO worth it! My whole family was raving about it. I’ll definitely be making this one again!

  6. For the oreo crust, did you only use the cookie part or did you include the white part that in the middle

  7. I’ve made this twice in a springform pan using the Philadelphia cream cheesecake recipe and followed it with the mousse and ganache recipe here. It’s delicious. The first time I used the same amount of mousse as the recipe and doubled the ganache recipe. This time I doubled both as the spring form pan is large and I like the ganache to cover the sides as well. The best!

  8. I am thinking about making this recipe and was wondering if I could use a springform pan, and if the baking time would change. Please let me know ASAP, as I am planning to make this as one of the desserts for Easter ( for my chocoholics) lol

    Thanks in advance.

  9. 5 stars
    Hi! I have made this recipe before and my whole family loved it. I want to make it again, however, this time around I have a guest with a severe egg allergy. Any way to omit or replace the eggs in the cheesecake layer? Thank you!

    1. Thank you so much! As for the eggs–I really can’t say. The only thing I could think is possibly unflavored (clear) gelatin.

  10. 5 stars
    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.

  11. 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!

    1. 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….

  12. 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.

  13. 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!

  14. 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.

    1. 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!

  15. 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)

    1. My husband would proclaim it “dessert of the year” too 🙂 So happy to hear everyone liked it!

  16. 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?

  17. 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!

  18. 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?

    1. 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…

  19. My chocolate cravings have definitely kicked in after seeing this delicious cheesecake. Wish I had a slice to devour right now!

  20. Oooooh, chocolate mousse and cheesecake? You’ve got me! Cut a slice for yourself and I’ll take the rest! 🙂

  21. I could go for a slice right now. It sounds a whole heckuva lot better than this green juice I’m drinking. 😉

  22. Oh my goodness this looks ah-mazing!! I think this will be dessert for Thanksgiving instead of pumpkin pie… thanks for the suggestion!!