Name: Chocolate Mousse Cheesecake for Your Easy Dessert Recipes Collection
Prep time: 35 min
Cook time: 50 min
Total time: 85 min
Ingredients: 1-1/2 cups Oreo cookie crumbs; 1/4 cup melted butter; 3 packages (8 ounces each) cream cheese, softened; 1 cup sugar; 1 teaspoon vanilla extract; 8 ounces semisweet chocolate, melted and cooled; 3 large eggs, room temperature; 1 cup heavy whipping cream; 1/4 cup confectioners' sugar; 1 teaspoon vanilla extract; 1/2 cup semisweet chocolate chips; 1/2 cup heavy whipping cream

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Chocolate. Mousse. Cheesecake. Say it slowly—each word is better than the last, right? I made this beauty last weekend, and let’s just say… it didn’t survive past Sunday afternoon. It’s got layers. A creamy cheesecake base, a light and dreamy chocolate mousse, and that thick ganache on top—come on, who’s resisting that? If you’re craving something rich but still homemade (and dare I say, kind of therapeutic to make), then this is your dessert. The kind you quietly guard in the fridge and hope nobody else in the house finds.

1) Key Takeaways
2) Easy Chocolate Mousse Cheesecake Recipe
3) Ingredients for Chocolate Mousse Cheesecake
4) How to Make Chocolate Mousse Cheesecake
5) Tips for Making Chocolate Mousse Cheesecake
6) Making Chocolate Mousse Cheesecake Ahead of Time
7) Storing Leftover Chocolate Mousse Cheesecake
8) Try these desserts next!
9) Chocolate Mousse Cheesecake
10) Nutrition

1) Key Takeaways

How to layer chocolate mousse with baked cheesecake
Tips for getting that perfect creamy texture
Make-ahead and storage advice for easy dessert recipes
Substitutions to personalize your cheesecake base

2) Easy Chocolate Mousse Cheesecake Recipe

This chocolate mousse cheesecake is what happens when two dessert favorites fall in love. I mean, who wouldn’t want a slice of deep, dark chocolate wrapped around fluffy mousse and resting on a crunchy Oreo crust?

Every layer does its part. The base is sturdy and rich. The cheesecake is dense and smooth. The mousse? A silky finish. It’s not just about chocolate; it’s about the feeling you get after that first bite. Soft. Creamy. Just sweet enough. This right here is one of those easy dessert recipes you’ll keep coming back to, especially for holidays or that Tuesday when life calls for chocolate.

I’ve made it more times than I should admit, and each time I still get wide eyes and that happy silence when people dig in. Want to know the best part? No fancy tools. No chef-level skills. Just you, your oven, and a bit of patience while everything sets up just right.

3) Ingredients for Chocolate Mousse Cheesecake

Oreo Cookie Crumbs bring that deep chocolate flavor and a bit of crunch to balance all the creaminess going on above it. Just crush them into a fine mess and press into the pan. No need to overthink it.

Melted Butter acts like edible glue. It holds the crust together and adds that rich flavor we want under the smooth cheesecake filling.

Cream Cheese gives the structure. It’s what makes cheesecake, well, a cheesecake. Let it soften to room temperature so it blends smooth.

Granulated Sugar balances the tartness of the cream cheese. You don’t need a ton, just enough to mellow the tang and add sweetness.

Vanilla Extract might seem like a side note, but it makes the chocolate pop and rounds out all the flavors. Never skip it.

Melted Semisweet Chocolate gives the cheesecake its deep, bittersweet soul. Melt it gently and cool it a bit before blending it in.

Eggs bring the batter together and help it set just right. Add them one at a time and mix gently. No need to rush it.

Heavy Whipping Cream is the secret to that mousse layer. Whip it until it stands on its own, then fold it gently like it’s a secret.

Confectioners’ Sugar adds just a touch of sweetness to the mousse and keeps things smooth. It disappears like magic into the cream.

More Vanilla Extract goes into the mousse. Yep, again. It’s quiet but powerful, like the best part of a good memory.

Chocolate Chips form the ganache crown. Use good ones. When melted with cream, they turn into this glossy, perfect finish.

Heavy Cream (again) softens the chocolate chips into ganache. It’s all about balance—rich, silky, and spoon-licking good.

4) How to Make Chocolate Mousse Cheesecake

Step 1. Preheat your oven to 325°F. You don’t want to skip this or your crust won’t hold firm. Mix cookie crumbs and melted butter in a bowl, then press it down into a springform pan. Use the bottom of a glass if your fingers get too sticky.

Step 2. In another bowl, beat cream cheese, sugar, and vanilla until smooth. The smoother, the better. Then fold in your melted chocolate. Now, add the eggs, one at a time. Go slow and scrape the bowl between additions.

Step 3. Pour the filling onto the crust and bake for 45 to 50 minutes. You want the center to look set but still give a little jiggle. Cool it on a wire rack, then chill it overnight. Yes, overnight. Good cheesecake doesn’t rush.

Step 4. Next day, whip cream with confectioners’ sugar and vanilla until peaks form. You want those peaks to stand proud but not look stiff. Spread the mousse gently over the cold cheesecake and chill for another hour.

Step 5. Heat cream just until steaming, then pour over chocolate chips in a bowl. Wait five minutes and stir. The ganache should be glossy and thick. Pour over the mousse. Let it chill again for at least an hour.

5) Tips for Making Chocolate Mousse Cheesecake

Start the cream cheese early. Let it soften on the counter so your filling turns smooth and creamy without lumps. Cold cream cheese is the enemy of a silky base.

Use a water bath if you’re worried about cracks. Just place the springform pan in a larger baking dish filled with a little water. It helps bake the cake gently and evenly.

For best mousse texture, use cold cream and chill your mixing bowl. Sounds extra, but it’s the difference between a light mousse and one that falls flat. And remember, for truly easy dessert recipes like this, patience is your best tool.

6) Making Chocolate Mousse Cheesecake Ahead of Time

This recipe was born to be made ahead. Cheesecake benefits from time in the fridge, and mousse does too. I like to make the cake the night before and let it rest overnight. Then, add the mousse and ganache the next morning.

If you’re planning a party, this dessert works in your favor. You can knock it out in stages—bake today, chill tonight, finish tomorrow. By the time your guests arrive, you’re the calm host with a cheesecake that looks like it came from a bakery.

One trick: cover the cheesecake loosely with foil or plastic wrap after it’s set. That way, it stays fresh without losing texture. And since it’s one of those truly easy dessert recipes that stores well, it saves you from last-minute stress.

7) Storing Leftover Chocolate Mousse Cheesecake

Wrap any leftovers tightly with foil or plastic wrap. If your springform pan has a lid, even better. Keep it in the fridge where it’ll stay good for about four to five days. The mousse may lose a little lift, but the flavor holds steady.

Want to freeze it? You can. Slice it first, then wrap each piece individually and freeze in a sealed container. Thaw overnight in the fridge. Not as perfect as fresh, but still pretty darn close.

Honestly though, I’ve rarely had leftovers. Something about chocolate mousse cheesecake makes it vanish before the cleanup’s even done.

8) Try these desserts next!

9) Chocolate Mousse Cheesecake