Chocolate Mousse Cheesecake Recipe

 Chocolate Mousse Cheesecake Recipe

Chocolate Mousse Cheesecake Recipe

Servings: 12 slices
Prep Time: 30 minutes
Chilling Time: 6–8 hours (or overnight)
Cooking Time: 10 minutes (for the crust)

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🧾 Ingredients

For the crust:

• 2 cups (about 200g) chocolate cookie crumbs (e.g., Oreos without the filling)

• 6 tablespoons (85g) unsalted butter, melted

• 2 tablespoons sugar (optional)

For the chocolate cheesecake mousse filling:

• 2 cups (450g) cream cheese, room temperature

• 1 cup (240ml) heavy whipping cream

• 1½ cups (270g) semi-sweet or dark chocolate chips

• ⅔ cup (80g) powdered sugar

• 1 teaspoon vanilla extract

• A pinch of salt

For the chocolate ganache topping:

• 1 cup (180g) semi-sweet chocolate chips or chopped chocolate

• ¾ cup (180ml) heavy cream

Garnish (optional):

• Chocolate curls or shavings

• Whipped cream

• Chocolate squares or pieces

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🍽️ Instructions

Step 1: Make the Crust

1. Preheat the oven to 350°F (175°C).

2. In a mixing bowl, combine the chocolate cookie crumbs, sugar (if using), and melted butter.

3. Mix until the texture resembles wet sand.

4. Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan using the back of a spoon or a flat-bottomed glass.

5. Bake for 8–10 minutes until slightly firm and fragrant.

6. Remove from the oven and allow it to cool completely while you prepare the filling.

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Step 2: Prepare the Chocolate Cheesecake Mousse

1. Melt the chocolate:

   • Place the chocolate chips in a heatproof bowl.

   • Microwave in 20-second intervals, stirring between each, until melted and smooth.

   • Let it cool to room temperature (but still fluid).

2. Beat the cream cheese:

   • In a large bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy.

3. Add sugar, vanilla, and salt:

   • Mix in the powdered sugar, vanilla extract, and salt until well incorporated.

4. Combine with chocolate:

   • Gradually add the melted (and cooled) chocolate to the cream cheese mixture.

   • Beat until fully combined. Scrape the sides of the bowl to ensure even mixing.

5. Whip the cream:

   • In a separate chilled bowl, whip the heavy cream until stiff peaks form.

6. Fold in the whipped cream:

   • Gently fold the whipped cream into the chocolate-cream cheese mixture using a rubber spatula.

   • Do not overmix—just until no streaks remain. This gives the mousse its airy texture.

7. Assemble the cheesecake:

   • Pour the mousse over the cooled crust and smooth the top with a spatula.

   • Refrigerate for at least 4–6 hours (preferably overnight) to firm up.

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Step 3: Prepare the Ganache Topping

1. Heat the cream:

   • In a small saucepan, heat the heavy cream over medium heat until just about to boil.

   • Do not let it boil.

2. Add to chocolate:

   • Pour the hot cream over the chocolate in a bowl.

   • Let it sit for 2–3 minutes, then stir slowly until fully melted and glossy.

3. Cool slightly:

   • Let the ganache cool slightly (10–15 minutes) to thicken a little before pouring.

4. Pour over the cheesecake:

   • Carefully pour the ganache over the set mousse layer.

   • Use a spatula or spoon to spread it evenly across the top.

5. Chill again:

   • Return the cheesecake to the fridge for another hour until the ganache is set.

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Step 4: Garnish and Serve

1. Release from pan:

   • Gently run a knife around the edge of the springform pan before unclipping it to prevent sticking.

2. Decorate:

   • Pipe chocolate whipped cream or regular whipped cream around the edge.

   • Garnish with chocolate curls, shavings, or chunks as shown in the image.

3. Slice and serve:

   • Use a sharp knife warmed with hot water for clean slices.

   • Wipe the blade between cuts for best results.

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👩‍🍳 Chef’s Tips

• Room temperature ingredients: Ensure your cream cheese and chocolate are at the right temperature to avoid lumps and separation.

• No-bake option: You can skip baking the crust if using a chilled-only recipe, though baking helps set it better.

• Flavor variations: Add espresso powder for mocha flavor, orange zest for a citrus touch, or a splash of liqueur for adult indulgence.

• Storage: Keep refrigerated for up to 5 days. Freeze slices for up to a month, well-wrapped.

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💬 Final Thoughts

This Chocolate Mousse Cheesecake is the perfect dessert for chocolate lovers. It combines the rich flavor of cheesecake with the airy lightness of mousse, all topped with a silky ganache for that extra indulgence. Whether for a celebration or a luxurious treat, this recipe guarantees a show-stopping result that looks as stunning as it tastes!