4.9 from 123 votes
Chocolate Mousse Cheesecake
Delicious Chocolate Mousse Cheesecake with an Oreo Crust is the most decadent desert that will impress anyone.
Prep Time
45 mins
Cook Time
1 hr
Chill:
6 hrs
Total Time
7 hrs 45 mins
Servings: 16
Calories: 446 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Oreo Crust:
- 30 Oreo cookies
- 5 Tablespoons (70 grams) butter , melted
Cheesecake Layer:
- 12 ounces (340 grams) cream cheese , softened
- 3/4 cup (150 grams) granulated sugar
- 2 large egg
- 1 large egg yolk
- 1 1/2 teaspoons vanilla extract
- 1 cup (230 grams) sour cream or plain Greek yogurt
Chocolate Mousse
- 1 cup (240 grams) heavy whipping cream , divided
- 1 1/3 cups (226 grams) semi-sweet chocolate chips high quality, like Ghirardelli or Guittard
- 1/2 teaspoon vanilla extract
Ganache
- 1/2 cup (85 grams) semi-sweet chocolate chips
- 4 Tablespoons (56 grams) butter
- 1/4 cup (60 grams) heavy whipping cream
- 1/2 teaspoon vanilla extract
- 1 Tablespoon (7.5 grams) powdered sugar
Instructions
- Oreo Crust: Add whole Oreo cookies to a food processor and pulse until very fine crumbs. Stir in the melted butter. Pour mixture into a 9-inch springform pan. Use the back of a measuring spoon to press it firmly into the bottom and half way up the sides of the pan. Refrigerate while you make the cheesecake filling.
- Preheat the oven to 325 degrees F.
- Cheesecake: Cream together the softened cream cheese and granulated sugar until well blended. Add the eggs, egg yolk, and vanilla and mix. Mix in the sour cream. Spread the filling over the Oreo cookie crust into an even layer.
- Bake at 325 degrees F for 45-60 minutes, or until the edges are set and the center is slightly firm (it may jiggle just slightly).Remove from oven and allow to cool completely. (No need to use a water-bath, since we will add a mousse and ganache on top).
- Mousse: Add chocolate chips to a heatproof bowl. In a separate microwave safe bowl (or in a saucepan on the stove), heat 1/2 cup cream until hot (not boiling). Pour hot cream over chocolate chips, and set aside for a few minutes, to allow the chocolate to warm. Then stir until smooth. Allow to cool completely.
- Add remaining ½ cup cream and vanilla to a mixing bowl and whisk until stiff peaks. Gently fold in to cooled melted chocolate mixture. Spread the mousse over the top of the cooled cheesecake. Refrigerate for at least 3-4 hours, or overnight.
- Ganache: Place chocolate chips in a small bowl. Add butter and cream to a saucepan over medium heat. Bring to a simmer. Pour the hot cream mixture over the chocolate and stir until melted and smooth. Stir in vanilla and powdered sugar. Pour the ganache over the chilled cheesecake.
- Refrigerate again for at least an hour before serving
Cup of Yum
Notes
- Make Ahead Instructions: This cheesecake has a few different steps, so consider making some ahead. The Oreo crust can be made days in advance, stored in the fridge. Bake the cheesecake layer one day, cover, and refrigerate then continue with the mousse and ganache the next day.
- I don't recommend freezing this cheesecake, because the texture of the mousse will change too much.
- Storage Instructions: Store leftovers in the fridge for 1-3 days, for best quality.
Nutrition Information
Calories
446kcal
(22%)
Carbohydrates
39g
(13%)
Protein
6g
(12%)
Fat
30g
(46%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.3g
Cholesterol
86mg
(29%)
Sodium
240mg
(10%)
Potassium
261mg
(7%)
Fiber
2g
(8%)
Sugar
28g
(56%)
Vitamin A
656IU
(13%)
Vitamin C
0.3mg
(0%)
Calcium
85mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 446
% Daily Value*
| Calories | 446kcal | 22% |
| Carbohydrates | 39g | 13% |
| Protein | 6g | 12% |
| Fat | 30g | 46% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 86mg | 29% |
| Sodium | 240mg | 10% |
| Potassium | 261mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
| Vitamin A | 656IU | 13% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 85mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.