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Chocolate Cheesecake Mousse Recipe

Chocolate Cheesecake Mousse Recipe
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★★★★★

5.3 from 29 reviews

Decadent and creamy Chocolate Cheesecake Mousse featuring a crunchy Oreo cookie base, a rich chocolate-infused cheesecake layer, and a light, airy chocolate mousse topping. This no-bake dessert combines smooth cream cheese, high-quality chocolate, and delicate whipped egg whites to create a luxurious chocolate dessert perfect for any occasion.

Ingredients

Scale

Oreo Cookie Base

  • 30 whole Oreo cookies
  • 8 tablespoons unsalted butter, melted

Creamy Cheesecake Layer

  • 24oz (680g) cream cheese, softened and at room temperature
  • 200g (1 cup) granulated sugar substitute
  • 4 large eggs, at room temperature
  • 15g (2 tbsp) cocoa powder, sifted
  • ½ tsp salt
  • 340g semi-sweet chocolate, finely chopped

Chocolate Mousse Layer

  • 6 ounces semi-sweet or dark chocolate (60-70% cocoa), chopped
  • 3 tablespoons unsalted butter
  • 3 large eggs, separated
  • ¼ cup granulated sugar
  • ½ teaspoon cream of tartar
  • ½ cup heavy cream

Decoration (Optional)

  • Chocolate curls or shavings
  • Fresh raspberries
  • Sliced strawberries
  • Candied orange peel
  • Fresh mint leaves
  • Whipped cream for piping

Instructions

  1. Prepare Oreo Cookie Base: Place whole Oreo cookies, including the cream filling, into a food processor and pulse until fine, uniform crumbs form. Pour melted unsalted butter into the crumbs and mix until evenly moistened. Press the mixture gently but firmly into the bottom of a 9-inch springform pan using the back of a spoon or a flat-bottomed measuring cup to create an even crust layer. Refrigerate for 15-20 minutes to allow the crust to set.
  2. Create Cheesecake Layer: Preheat your oven to 325°F (163°C). In a large bowl, cream softened cream cheese until smooth and free of lumps. Gradually add the granulated sugar substitute and mix thoroughly. Add eggs one at a time, blending fully after each addition. Stir in sifted cocoa powder and salt, then fold in finely chopped semi-sweet chocolate. Pour the cheesecake batter over the chilled Oreo crust.
  3. Bake Cheesecake: Place the springform pan into a larger baking pan and add about 1 inch of boiling water to the larger pan to create a water bath. Bake for 55-60 minutes until the center is slightly jiggly but the edges are set. Remove from oven and allow to cool completely at room temperature. Then chill in the refrigerator for at least 12 hours to properly set.
  4. Make Chocolate Mousse Layer: Melt 6 ounces of chocolate and 3 tablespoons butter in a double boiler, stirring until smooth. Allow the mixture to cool to room temperature. Separate egg yolks and whites. In a clean bowl, whip egg whites with cream of tartar until soft peaks form. Gradually add ¼ cup sugar and continue whipping until stiff peaks form. In a separate bowl, whip ½ cup heavy cream until stiff peaks form.
  5. Combine Mousse Ingredients: Gently fold egg whites into the cooled chocolate mixture, taking care to maintain airiness. Then fold whipped cream into the chocolate and egg white mixture until smooth and light. Spread the mousse evenly over the chilled baked cheesecake layer. Refrigerate the assembled dessert for at least 4 hours before serving to ensure mousse sets completely.
  6. Decorate: Before serving, garnish with chocolate shavings or curls made by shaving slightly warmed, chilled chocolate with a vegetable peeler. Add fresh raspberries, sliced strawberries, candied orange peel, and fresh mint leaves around the cheesecake for vibrant presentation. Optionally pipe whipped cream rosettes and dust lightly with cocoa powder for an elegant finish.
  7. Serve: Remove cheesecake mousse from the refrigerator about 15-20 minutes before serving to allow slight softening, enhancing the creamy texture and rich flavors. Slice with a clean, warm knife for neat portions.

Notes

  • Always bring all ingredients to room temperature before preparation for smooth mixing and best texture.
  • Chilling the Oreo crust before adding cheesecake layer helps prevent crumbling during slicing.
  • Use a water bath during baking to avoid cracks in the cheesecake.
  • For a keto version, substitute sugar substitute with erythritol or monk fruit sweetener, and use sugar-free chocolate.
  • Gluten-free option: substitute Oreo cookies with gluten-free chocolate cookies.
  • You can prepare the chocolate mousse layer up to one day in advance and keep refrigerated.
  • Store the finished cheesecake mousse in an airtight container in the refrigerator for up to 2-3 days for best freshness.
  • You can freeze the dessert up to 2-3 weeks; thaw overnight in the refrigerator before serving.
  • If no stand mixer available, a hand mixer or whisk works with patience and gentle folding.
  • Ensure careful folding to maintain mousse aeration and prevent grainy texture.
  • Decorate with fresh fruit and chocolate shavings to enhance both visual appeal and flavor complexity.

Nutrition

Keywords: Chocolate Cheesecake Mousse, Oreo Cheesecake, No-Bake Chocolate Dessert, Cream Cheese Mousse, Chocolate Mousse Cake, Decadent Desserts, Easy Chocolate Cheesecake, Gluten-Free Option, Keto Dessert Alternative

Find it online: https://dishedbydana.com/chocolate-cheesecake-mousse-recipe/