Go Back

Chocolate Mousse Cheesecake

A decadent dessert combining rich chocolate mousse layers and creamy cheesecake nestled in a crisp Oreo crust.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert, Special Occasion
Cuisine: American, Baking
Calories: 550
Ingredients Method Notes

Ingredients
  

For the crust
  • 24 pieces Oreo cookies
  • 1/2 cup butter, melted
For the cheesecake filling
  • 16 ounces cream cheese, softened Allow to soften at room temperature.
  • 1 cup sugar
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 8 ounces bittersweet chocolate, melted Melt and cool slightly before adding.
For the mousse layers
  • 8 ounces dark chocolate, melted
  • 8 ounces milk chocolate, melted
  • 8 ounces white chocolate, melted
  • 1 1/2 cups heavy cream Divided for mousse and topping.
  • 1 cup chocolate chips For the topping.

Method
 

Preparation
  1. Crush the Oreo cookies into fine crumbs and combine with melted butter in a bowl.
  2. Press the mixture evenly into the base of a springform pan.
  3. In a separate bowl, beat the softened cream cheese until smooth, then blend in sugar, sour cream, and vanilla extract.
  4. Fold in the melted bittersweet chocolate into the cream cheese mixture.
  5. Pour the cheesecake filling over the prepared crust and bake at 325°F for 45-50 minutes until set but slightly wobbly in the center.
Mousse Preparation
  1. Melt the dark chocolate, then whip half of the heavy cream until soft peaks form, folding the cream into the chocolate.
  2. Repeat the process with the milk chocolate and white chocolate.
  3. Layer the dark chocolate mousse over the cooled cheesecake, followed by the milk and white chocolate mousse layers.
Finishing Touches
  1. Melt the chocolate chips with the remaining heavy cream and stir until silky smooth.
  2. Drizzle this chocolate topping over the assembled cheesecake and let it chill in the refrigerator for at least 4 hours, preferably overnight.

Notes

Keep the cheesecake stored in the refrigerator in an airtight container for up to 5 days or freeze for up to a month. Allow cream cheese to soften fully for a smoother batter, and be gentle when folding the whipped cream into the chocolate mixtures.