Chocolate Mousse Cheesecake

A slice from an easy Chocolate Mousse Cheesecake recipe a being lifted to show the chocolate and vanilla layers.

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4.89 from 42 votes

Delicious Chocolate Mousse Cheesecake with an Oreo Crust is the most decadent desert that will impress anyone.

Prep Time45

Cook Time1

Chill:6

Total Time7 45

Course: Dessert

Cuisine: American, Pie

Servings:

Calories: 446kcal

Author: Lauren Allen

Cost: $15

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

US Customary - Metric

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 1/2 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

Video

Notes

Make Ahead Instructions: This 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.

I don't recommend freezing this cheesecake, because the texture of the mousse will change too much.

Storage Instructions: Store leftovers in the fridge for 1-3 days, for best quality.

Nutrition

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Recipe Video