Chocolate Mousse Cheesecake Recipe

Amazing Chocolate Mousse Cheesecake Pie (Bakery-Style Layers)

This Chocolate Mousse Cheesecake recipe is decadent, creamy, and downright irresistible. The combination of an Oreo crust, classic cheesecake base, fluffy mousse, and glossy ganache makes it a dessert everyone remembers. We served this Chocolate Mousse Cheesecake pie at Thanksgiving—and it was the first dessert to vanish!

Don’t be intimidated by the layers—each one is surprisingly simple to make. Once chilled and sliced, this Chocolate Mousse Cheesecake looks bakery-perfect but comes together right in your own kitchen.

What You’ll Need (Tools & Pantry)

• Deep dish pie plate – A good one makes slicing easy. Try a deep dish pie plate on Amazon.
• Food processor (or zip bag + rolling pin) for the Oreo crust
• Hand or stand mixer for cheesecake and mousse layers
• Heatproof bowl + saucepan or microwave-safe bowl for ganache
• Rubber spatula and offset spatula for smoothing layers

Making the Oreo Cookie Crust

Pulse Oreo cookies in a food processor until fine crumbs form. Add melted butter and a pinch of salt, then press firmly into a pie plate. Chill while you make the cheesecake layer. The sturdy crust gives your Chocolate Mousse Cheesecake that perfect sliceable base.

Cheesecake Layer

Beat cream cheese until smooth, then add sugar, eggs, and vanilla. Spread into the chilled crust and bake per the recipe card. Let it cool fully before adding the mousse. A well-chilled base ensures the layers of your Chocolate Mousse Cheesecake pie stay neat and distinct.

Chocolate Mousse Layer

The mousse is made with heavy cream, egg yolks, chocolate chips, and powdered sugar. Whip gently to soft peaks and fold until airy. Spread evenly over the cheesecake layer, then chill again so it firms up before adding ganache. That light, fluffy texture makes this Chocolate Mousse Cheesecake unforgettable.

Chocolate Ganache Layer

Finish your Chocolate Mousse Cheesecake with a smooth chocolate ganache. For expert ratios, see this helpful high-authority tutorial: How to Make Chocolate Ganache. Pour the warm ganache over the mousse and chill until glossy and set.

Pro Tips, Make-Ahead & Storage

• Room-temp ingredients: Prevent lumps by letting cream cheese and eggs warm slightly before mixing.
• Chill between layers: This keeps the mousse and ganache distinct and photo-worthy.
• Clean cuts: Warm a knife under hot water, wipe dry, slice, and repeat.
• Make-ahead: Perfect for entertaining—assemble a day ahead and refrigerate.
• Storage: Refrigerate up to 4 days or freeze well-wrapped slices for up to a month.

Troubleshooting Clean Slices

• Mousse smears: It wasn’t fully chilled—give it another 30–60 minutes.
• Ganache drags: Warm the knife and cut slowly for smooth edges.
• Crust crumbles: Pack firmly and chill before baking for structure.

Enjoy Your Chocolate Mousse Cheesecake

Once chilled, slice to reveal beautiful layers of Oreo crust, creamy cheesecake, airy mousse, and glossy ganache. This Chocolate Mousse Cheesecake pie is rich, elegant, and always a hit. Serve with whipped cream or fresh raspberries for a simple, stunning finish!

More Cheesecake Recipes

• Key Lime Cheesecake
• Carrot Cake Cheesecake
• Pumpkin Cheesecake Pie
• Strawberry Cheesecake
• No-Bake Cheesecake
• Basic Cheesecake with Strawberry Topping

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Chocolate Mousse Cheesecake Recipe

Follow this easy chocolate mousse cheesecake recipe for a rich and delicious dessert.

5 / 5 ( 3 Reviews )

Print Rate

Prep Time: 30 minutes minutes

Cook Time: 55 minutes minutes

Total Time: 1 hour hour 25 minutes minutes

Serves: 12

Adjust Servings: 12

US CustomaryMetric

Ingredients

Crust

• 24 Oreos or other chocolate sandwich cookie, crushed
• 5 tablespoons butter melted (if unsalted, add a pinch of salt too)

Cheesecake Filling

• 8 ounces cream cheese softened
• ½ cup granulated sugar
• 1 large egg
• 1 egg yolk
• 1 teaspoon vanilla
• 1 cup sour cream

Mousse Layer

• 1 cup heavy cream divided
• 2 egg yolks
• ½ cup semisweet chocolate chips
• ¼ cup powdered sugar optional

Ganache

• ½ cup semisweet chocolate chips
• 4 tablespoons butter
• ¼ cup heavy cream
• ½ teaspoon vanilla
• 1 tablespoon powdered sugar

Instructions

• Preheat the oven to 325°F/160°C
• For the crust, combine the Oreo cookie crumbs and the melted butter.
• Press the mixture into the bottom and up the sides of a deep dish 9-inch pie plate.
• Refrigerate while you make the cheesecake filling.
• For the filling, with an electric mixer, blend together the softened cream cheese and granulated sugar until smooth.
• Add the egg, egg yolk, and vanilla and mix until combined.
• Blend in the sour cream.
• Spread the filling over the cookie crust and bake for 40-45 minutes, until the edges are set and the center is slightly firm (you don't want it to be really jiggly).
• Remove from the oven and let it cool completely on a wire rack.
• For the mousse, heat 1/2 cup cream in a small saucepan until just simmering.
• Place the egg yolks in a small bowl.
• Whisking vigorously, pour a couple tablespoons of the hot cream into the egg yolks and continue whisking until completely combined.
• Pour the tempered egg yolks into the saucepan with the remaining hot cream, whisking quickly the whole time, and return the saucepan to medium-low heat, cooking while stirring constantly, until the cream/egg mixture bubbles and thickens, 1-2 minutes.
• Remove from the heat and stir in the chocolate chips, whisking until the mixture is smooth and the chocolate is completely melted.
• For additional sweetness, whisk in up to 1/4 cup powdered sugar.
• Let the mixture cool to room temperature, whisking occasionally to avoid a skin forming across the top.
• When completely cool, beat the remaining 1/2 cup cream to stiff peaks and gently fold into the completely cooled chocolate mixture.
• Spread the mousse over the top of the cooled cheesecake pie and refrigerate.
• While the pie chills, make the ganache by combining the butter and heavy 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 glossy and smooth.
• Stir in the vanilla and powdered sugar.
• Spread the ganache over the mousse and refrigerate the pie for at least an hour and up to a day.

Nutrition

Calories: 528kcal | Carbohydrates: 39g | Protein: 6g | Fat: 40g | Sodium: 281mg | Fiber: 2g | Sugar: 28g

Recipe Source: MelsKitchenCafe.com