This Chocolate Mousse Cheesecake doesn’t just show up to dessert—it steals the show. We’re talking about a smooth, creamy cheesecake base that hugs a rich chocolate mousse like it’s been waiting its whole life for it. I’ve made this for birthdays, dinner parties, and yes, even a Monday night when I just needed a win. The beauty of this dessert? You don’t need a culinary degree or a fancy torch. It’s one of those sweet easy recipes that’ll make people think you moonlight at a bakery. Whether you’re a die-hard cheesecake fan or someone who can’t resist chocolate mousse, this one’s for you. Made with simple ingredients, a pinch of patience, and a whole lotta chocolate, it’s pure joy in every bite. You might wanna grab a second fork—people get possessive around this one.

Table of Contents
- 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 Recipe
- 10) Nutrition
1) Key Takeaways
- This cheesecake combines two favorites: rich mousse and creamy cheesecake.
- No water bath needed, but chilling time matters.
- It’s easier than it looks, promise.
- You don’t need fancy tools to make this restaurant-quality dessert at home.
2) Easy Chocolate Mousse Cheesecake Recipe
If you’re anything like me, your idea of sweet easy recipes starts with chocolate and ends with more chocolate. This cheesecake is exactly that kind of comfort.
It bakes up like a dream. The crust? Buttery and dark. The cheesecake layer? Creamy with just the right bite. Then, that thick mousse. It’s like a cloud had a cocoa explosion. I didn’t expect it to be this easy, but it really is. It’s also great for beginners. No fuss, just solid flavor and smiles all around.
I’ve taken this to family gatherings, and I swear it disappears faster than it takes to cut the first slice. The combo of textures makes every bite interesting. This recipe holds a cozy spot in my kitchen because it fits right in with all those other sweet easy recipes we turn to again and again.

3) Ingredients for Chocolate Mousse Cheesecake
Chocolate Wafer Crumbs: These build the base. Deep cocoa flavor with a little grit. I use store-bought and crush them myself, but you could toss whole cookies in a food processor if you’re short on time.
Sugar: Just enough to keep things balanced. You’ll use it for both the crust and the filling to round out the chocolate without overpowering it.
Melted Butter: This binds the crust. Rich, golden, and not optional. Don’t skimp here. It’s where that deep cookie flavor starts to bloom.
Cream Cheese: The main character in our filling. Make sure it’s softened. You don’t want to be fighting cold cream cheese when blending. Trust me on this one.
Vanilla Extract: A dash pulls all the creamy notes together. It’s not about standing out; it’s about making everything else taste better.
Eggs: These add structure. One at a time. Gently. No shortcuts, or you’ll end up with lumps. Nobody wants that.
Semisweet Chocolate: Melted and cooled, it gives depth to the filling. Rich but not cloying. It makes the mousse more mousse-like.
Heavy Cream: You’ll whip this into soft clouds. It brings the mousse to life. Chill it first—it makes everything easier.
Powdered Sugar: Just a touch in the cream to sweeten things without stealing the spotlight.
Whipped Topping: You can use homemade whipped cream too, but this is the easy way to finish it off cleanly and smoothly.

4) How to Make Chocolate Mousse Cheesecake
Step 1: Preheat the oven to 325°F and grease a 9-inch springform pan. This helps keep everything easy to remove later on.
Step 2: Combine the crumbs, sugar, and melted butter. Press into the pan. Bake for 10 minutes and let cool. It smells amazing right out of the oven.
Step 3: Beat cream cheese until it’s smooth. No lumps. Add sugar and vanilla. Then eggs, one by one. This part is slower but makes all the difference.
Step 4: Stir in the melted chocolate. Don’t overmix. You want it just combined.
Step 5: Pour the mixture onto your crust and bake for about 55 minutes. The center should jiggle just slightly. Cool, then refrigerate for at least 4 hours. I always chill it overnight. Worth it.
Step 6: Whip the heavy cream with powdered sugar until stiff peaks. Spread over the cheesecake like you’re icing a cake.
Step 7: Garnish with chocolate curls, sprinkles, or berries. Whatever says “I made this and it’s awesome” to you.

5) Tips for Making Chocolate Mousse Cheesecake
Start with room temperature ingredients. Cold cream cheese doesn’t play nice. If you’re in a hurry, cut it into cubes and let it sit on the counter.
Use good chocolate. I’m not saying splurge, but get something you’d eat plain. It sets the tone for the whole dessert.
And don’t skip the chill. That step lets the mousse settle into its soft, sweet easy recipe glory. Rushing will just get you a messy slice and less joy per bite.
6) Making Chocolate Mousse Cheesecake Ahead of Time
You can absolutely make this the night before. In fact, I think you should. That rest time in the fridge lets the flavors blend, and the texture gets even better.
If you want to prep further in advance, you can make the crust and filling a day ahead, then add the mousse topping right before serving. This keeps it fresh and light.
It’s the kind of dessert that lets you look like you worked way harder than you actually did. And I’m not mad about that.
7) Storing Leftover Chocolate Mousse Cheesecake
Store slices in a sealed container in the fridge for up to five days. I don’t recommend freezing—it messes with the texture.
If your whipped topping softens a bit, a quick refresh with more whipped cream does the trick.
Or just eat it cold straight from the container. Zero judgment from me.
8) Try these desserts next!
9) Chocolate Mousse Cheesecake Recipe

Chocolate Mousse Cheesecake That Redefines Sweet Easy Recipes
Ingredients
- 1 1/2 cups chocolate wafer crumbs
- 1/4 cup sugar
- 1/3 cup melted butter
- 24 oz cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 4 eggs
- 8 oz semisweet chocolate, melted and cooled
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 8 oz whipped topping or stabilized whipped cream for garnish
Instructions
- Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan.
- Mix the chocolate wafer crumbs, sugar, and melted butter in a bowl. Press firmly into the bottom of the pan and bake for 10 minutes. Let it cool.
- Beat the softened cream cheese until smooth. Add in sugar and vanilla, mixing until combined.
- Add eggs one at a time, mixing on low. Stir in the melted chocolate just until blended.
- Pour the mixture over the crust. Bake for 55-60 minutes or until the center is almost set. Let it cool, then refrigerate for 4 hours or overnight.
- Whip the heavy cream with powdered sugar until stiff peaks form. Spread evenly over the chilled cheesecake.
- Garnish with whipped topping, chocolate shavings, or berries. Slice, serve, and enjoy the applause.
10) Nutrition
Serving Size: 1 slice | Calories: 482 | Sugar: 29g | Sodium: 321mg | Fat: 36g | Saturated Fat: 22g | Carbohydrates: 34g | Fiber: 2g | Protein: 6g | Cholesterol: 128mg

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