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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.
Servings 1 cheesecake

Ingredients

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

Instructions

For the Crust:

  • Line the bottom of a 9-in springform pan with parchment paper.
  • In a food processor, crush chocolate wafer crumbs or filling-less oreos until crumbs form. Add melted butter and sugar and blend again.
  • 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:

  • Melt the chocolate (see notes) and set aside.
  • Whip the heavy cream and powdered sugar and beat until stiff peaks form. Cover and refrigerate until ready to use.
  • 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.
  • Add the coffee liqueur or Irish cream liqueur (if using) and beat to combine.
  • Add the slightly cooled melted chocolate and beat well to combine.
  • 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. 
  • 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.
  • Serve with whipped cream, raspberries, strawberries, and/or blueberries, and melted chocolate. (optional)

Notes

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.