Chocolate Mousse Cheesecake Recipe

Chocolate Mousse Cheesecake

Morgan Baker

Prep: 30 mins
Cook: 20 mins
Chill Time: 6 hrs
Total: 6 hrs 50 mins
Servings: 8 to 10
Yield: 1 (9-inch) cheesecake
Nutrition Facts (per serving)
1020 Calories
75g Fat
85g Carbs
12g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 1020
% Daily Value*
Total Fat 75g 96%
Saturated Fat 41g 206%
Cholesterol 261mg 87%
Sodium 558mg 24%
Total Carbohydrate 85g 31%
Dietary Fiber 4g 14%
Total Sugars 76g
Protein 12g
Vitamin C 0mg 2%
Calcium 118mg 9%
Iron 4mg 22%
Potassium 323mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chocolate lovers rejoice! This decadent recipe will remind you of a popular menu item at a certain cheesecake-themed restaurant (Pssst! We're talking about The Cheesecake Factory) but, now you can make it all on your own.

A chocolaty, crunchy crust is topped with velvety chocolate cheesecake, making the base of this recipe. Then, it's piled high with creamy chocolate mousse for a true chocolate lover's dream. The myriad of textures is what makes this cheesecake truly unforgettable. Make sure you have enough time to work through each process as you'll need to factor in cooling and chilling time—both of which you cannot skip or you'll end up with a soupy mess.


For the Crust:

  • 1 1/2 cups crushed chocolate wafer cookies, about 30 cookies

  • 2 tablespoons granulated sugar

  • 1/3 cup unsalted butter, melted

For the Cheesecake:

  • 1/4 cup whole milk

  • 1 cup semi-sweet chocolate

  • 2 teaspoons espresso powder

  • 1 teaspoon vanilla extract

  • 16 ounces cream cheese, at room temperature

  • 1/2 cup granulated sugar

  • 2 large eggs

For the Mousse

  • 2 large eggs

  • 1/4 cup granulated sugar

  • 1 1/4 cups heavy whipping cream

  • 6 ounces semi-sweet chocolate

Steps to Make It

Make the Crust

  1. Gather the ingredients.

  2. Preheat the oven to 375 F. Lightly grease a 9-inch springform pan with cooking spray.

  3. In a food processor, combine the crushed cookies and sugar; pulse twice to combine. With the food processor running on low, slowly add the melted butter until the mixture comes together.

  4. Press the cookie mixture into the bottom of the prepared pan, allowing the crust to come up slightly on the sides, but not reaching the top of the pan. Place on a rimmed baking sheet and bake for 12 minutes. Remove from the oven, then reduce the oven temperature to 350 F.

Make the Cheesecake

  1. Melt the milk and chocolate in a small saucepan over medium heat, stirring frequently. Stir in the espresso powder and vanilla, then remove the mixture from the heat.

  2. In a large mixing bowl, beat the cream cheese and sugar on medium speed with an electric hand mixer until fully combined, scraping down the sides and bottom of the bowl several times to ensure an even texture. (Alternatively, you can use an stand mixer for this.)

  3. Add the eggs, one at a time, beating after each addition.

  4. Add the chocolate mixture and mix again on low until fully combined.

  5. Pour the batter over the prepared crust, spreading it into an even layer, then place on the baking sheet. Bake until the center is only slightly jiggly and the outside edges look set, about 30 to 40 minutes.

  6. Turn off the oven and open the oven door slightly. Allow the cake to cool in the oven for 1 hour. This helps prevent cracking during cooling.

  7. Remove the cheesecake from the oven and place on a wire rack to finish cooling completely. Once cool, cover with plastic wrap and refrigerate while you make the mousse.

Make the Mousse

  1. Whisk together the egg yolks and sugar in a large bowl until light and frothy, about 1 minute.

  2. Heat 3/4 cups of the cream in a small saucepan over medium until it begins to steam. Remove from the heat and add the chocolate, stirring until melted completely. Allow this mixture to cool slightly, about 3 minutes.

  3. Very slowly whisk the chocolate mixture into the egg yolk mixture until fully combined. Set aside to cool until just barely room temperature, about 30 minutes.

  4. In another large bowl, beat the egg whites with an electric hand mixer on medium speed until stiff peaks form. Fold about 1/3 of the egg whites into the chocolate mixture with a rubber spatula to loosen it—do not worry too much about losing any of the air from the egg whites.

  5. Fold in the remaining egg whites until only a few white streaks remain (careful not to overmix).

  6. Using the bowl the egg whites were in, beat the remaining cream on medium speed until stiff peaks form. Fold this whipped cream into the chocolate mixture until no streaks remain.

  7. Remove the cheesecake from the refrigerator and top with the chocolate mousse. Cover and chill the mousse cheesecake for at least 6 hours or overnight.

  8. Release the chilled cheesecake from the springform pan, then slice and serve. Top with whipped cream, if desired.

How to Store

  • Store this cheesecake in the refrigerator, covered with plastic wrap, for up to 7 days.
  • To freeze, place the whole cheesecake in the freezer for 1 hour. Remove and cut the cake into slices or halves, wrap in plastic then place in a freezer bag. Store up to 3 months—defrost in the fridge overnight before serving.

Recipe Tips

  • When making the cheesecake base, be sure to whip the cream cheese and sugar well. There should be absolutely no clumps remaining.

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