Double Chocolate Mousse Cheesecake

I wanted to squeeze in a chocolate recipe for Valentine’s Day…and here it is. Say hello to this no-bake, chocolate mousse cheesecake. If you’re not a fan of heavy, dense cheesecake, this one is for you. It’s much lighter than a regular cheesecake because of the whipped cream that gets folded into it, hence the name ‘mousse cheesecake’. When I served this cheesecake to guests, it received rave reviews. One person said it was a new level of cheesecake, while another commented on how light it was. It’s essential that this cheesecake gets refrigerated overnight, and even better if it’s a few days in advance. I wouldn’t recommend serving it the same day it’s made:) When serving this beauty, make sure to have freshly whipped cream and a glorious amount of raspberries, strawberries, and blueberries. The texture of this cheesecake is decadent, smooth, and perfectly blissful. The recipe is an absolute keeper because it’s basically everything you want in a dessert-simple, beautiful, impressive, delicious, and make ahead. And it’s chocolate. DONE. If you make this cheesecake, comment below to let other people and myself know how it turned out! I always love hearing from you!:)

Double Chocolate Mousse Cheesecake

If you’re still looking for a Valentine’s dessert, this cheesecake is perfect. It’s perfectly make-ahead-able (it’s the best if it’s refrigerated overnight) and it’s no-bake! Enjoy its decadent chocolate taste and smooth texture.

Crust:

  • 1 cup chocolate wafer crumbs (or Oreo crumbs (filling removed))
  • 1/4 cup butter (melted)
  • 1 tsp granulated sugar

Cheesecake:

  • 1 lb semi-sweet chocolate (melted (see notes))
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 16 oz (2 blocks) light cream cheese ((urgent: see notes))
  • 3/4 cup light brown sugar
  • 1 1/2-2 tsp vanilla extract
  • 3 Tbsp coffee liqueur (Kahlua) or Irish cream liqueur ((optional) I’ve never used it.)

To Serve:

  • Whipped Cream
  • Raspberries (and/or strawberries or blueberries)
  • Melted Chocolate to drizzle on top (optional)

For the Crust:

  1. Line the bottom of a 9-in springform pan with parchment paper.

  2. In a food processor, crush chocolate wafer crumbs or filling-less oreos until crumbs form. Add melted butter and sugar and blend again.

  3. Press the crust evenly on the bottom of the springform pan and pack it down very tightly. Place in fridge until ready to use.

For the Cheesecake:

  1. Melt the chocolate (see notes) and set aside.

  2. Whip the heavy cream and powdered sugar and beat until stiff peaks form. Cover and refrigerate until ready to use.

  3. In a large bowl, add the softened, room temp cream cheese with the sugar and vanilla. Beat until perfectly smooth and combined, scraping down the bowl as needed so you don’t get chunks of cream cheese.

  4. Add the coffee liqueur or Irish cream liqueur (if using) and beat to combine.

  5. Add the slightly cooled melted chocolate and beat well to combine.

  6. With a spatula, not the beater, fold the whipped cream into the cream cheese/chocolate mixture in increments. Fold until no streaks of whipped cream remain. 

  7. Remove your crust from the fridge and spoon your cheesecake mixture evenly over the top and smooth it. Cover and refrigerate overnight. It could be ready sooner, but it’s best if refrigerated longer.

  8. Serve with whipped cream, raspberries, strawberries, and/or blueberries, and melted chocolate. (optional)

I melt the chocolate with the ‘melt chocolate’ option on the microwave, and it works perfectly. However, if you don’t want to melt it in the microwave (though I don’t see why not because it works so well) you could melt it over a double boiler. 

Make SURE your cream cheese is at room temperature or SLIGHTLY warm. If it’s cold, your melted chocolate will completely solidify when you mix it with the cream cheese, and it will be insanely difficult to fold in your whipped cream and you will have lumps.

Recipe from Greta Podleski’s Yum and Yummer Cookbook. However, I made the recipe larger and changed it a bit. The photography in her cookbook is GORGEOUS. Here’s the link if you want to order: https://www.amazon.ca/Yum-Yummer-Ridiculously-Recipes-Thatll/dp/1775047008/ref=sr_1_1?ie=UTF8&qid=1550094044&sr=8-1&keywords=yum+and+yummer+cookbook

8 Comments

  1. Karen Stahl at
    Reply

    The raspberries and whipped cream really balance out the chocolate on this dessert well.

  2. Dorothy at
    Reply

    This is seriously one of the best cakes/desserts I’ve eaten!!! 😍 and like Denae said, even better second day. (If it lasts that long!)

    1. MyWayGourmet at
      Reply

      Thank you for leaving your awesome review Dorothy!👍👍

  3. Jewel D. at
    Reply

    Hi Denae,
    This post came just in time for me. I’d been planning on making a cheesecake for Valentine’s Day, and when I saw it, I knew THIS WAS THE ONE!!
    When I served it to my family and to company, everyone kept talking about how good it was! The cream and berries took it over the top, as they pair really well with the cheesecake’s rich chocolaty-ness : ) This is an amazing dessert, not to mention how easy it was to make!

    P.S. I ❤️ your photography!

    1. MyWayGourmet at
      Reply

      That. Is. Awesome. Jewel!! I’m so glad you loved it as well as my photography!! Thank you so much!😊

  4. Rosella Decker at
    Reply

    Looks perfectly lovely. Can regular cream cheese be used or does it need to be light?

    1. MyWayGourmet at
      Reply

      I’ve never used regular cream cheese, but definitely feel free to experiment.

  5. KAYLEE at
    Reply

    THAT LOOKS AMAZINGLY YUMMY !!!!

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