Introduction

This Best Chocolate Cheesecake Mousse combines a rich, creamy cheesecake with layers of chocolate flavor and a crunchy Oreo crust. It’s a decadent dessert perfect for special occasions or whenever you crave something truly indulgent.

A close-up of a round chocolate mousse cake with three clear layers: the bottom layer is a dark black crumbly crust, the middle layer is thick and light brown with a smooth, creamy texture and tiny air holes, and the top layer is a glossy dark chocolate ganache topped with small chocolate curls. The cake is sliced, showing the clean cut between layers, and it sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

40 Oreo Thins
5 tbsp melted butter
2 lbs cream cheese, room temperature
1 1/4 cups sugar
1/2 tsp salt
7 oz sour cream
1 tbsp vanilla extract
4 eggs
4 oz semisweet chocolate
4 oz milk chocolate
3/4 cup heavy cream
3 oz dark chocolate
3 oz milk chocolate

Instructions

Step 1: Crush the Oreo Thins and mix them with the melted butter. Set this mixture aside for the crust.
Step 2: Preheat your oven to 325°F. Prepare a 9-inch springform pan by wrapping it twice with foil (shiny side out) and placing a parchment paper round at the bottom.
Step 3: Press the Oreo crust mixture firmly into the bottom of the pan using a flat-bottomed cup to create an even layer.
Step 4: Beat the cream cheese until smooth and creamy, scraping the bowl as needed to remove lumps. Add sugar and continue beating for a few more minutes, then scrape again.
Step 5: Mix in the salt, vanilla extract, and sour cream until fully combined, scraping the bowl once more.
Step 6: Add the eggs one at a time, beating after each until fully incorporated.
Step 7: Stir in the melted and cooled semisweet and milk chocolates until evenly mixed into the batter.
Step 8: Pour the batter over the packed crust. Lift the pan slightly and drop it a few times on the counter to remove air bubbles.
Step 9: Place a roasting pan or 9×13-inch cake pan filled 3/4 full with boiling water on the bottom rack of the oven. Place the cheesecake on a rack above the water and bake for 1 hour without opening the oven.
Step 10: After one hour, check the cheesecake: the edges should be firm and the center should jiggle like Jell-O. If not ready, bake for another 15 minutes max.
Step 11: Turn off the oven and slightly open the door. Let the cheesecake cool inside for 30 minutes to settle and shrink if it has risen.
Step 12: Remove the cheesecake from the oven and cool it completely on a wire rack for about one hour.
Step 13: Run a knife around the cheesecake edges to loosen them, but do not remove the pan sides. Remove the foil and place a paper towel on top to absorb moisture, then cover with foil and refrigerate for at least 6 hours or overnight.
Step 14: To make the ganache, bring the heavy cream to a boil. Pour over chopped dark and milk chocolates. Cover and let sit for 5 minutes, then stir until smooth. Set aside.
Step 15: When ready to serve, remove the springform sides. Gently loosen the parchment and transfer the cheesecake to a serving plate if desired.
Step 16: Spread the ganache evenly over the top and refrigerate for 10 minutes to set the topping.
Step 17: To slice, dip a knife in boiling water, dry it, then cut each slice. Repeat heating the knife before each cut for clean slices.
Step 18: Enjoy your delicious chocolate cheesecake mousse!

Tips & Variations

Use a mix of semisweet and milk chocolate in the filling for balanced sweetness and depth.
Make sure the cream cheese is at room temperature to avoid lumps in the batter.
Wrap the springform pan with foil thoroughly to prevent water from seeping in during the water bath baking.
Letting the cheesecake chill overnight improves the texture and makes slicing cleaner.
Try adding a pinch of espresso powder to the batter for an enhanced chocolate flavor.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it well wrapped or in an airtight container to prevent it from absorbing other odors. For best results, reheat the ganache topping slightly before serving if it firms too much in the fridge.

How to Serve

A slice of chocolate mousse cake with three distinct layers sits on a white plate. The bottom layer is dark, almost black, and crumbly, resembling an Oreo cookie crust. The middle layer is thick and light brown with a smooth and airy mousse texture. The top layer is a glossy, dark chocolate ganache with small chocolate curls sprinkled over it. The cake is sliced from a whole cake in the background, both placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie for the crust?

Yes, you can substitute Oreos with graham crackers, chocolate wafer cookies, or any chocolate-flavored cookie you prefer for a similar texture and flavor.

Do I have to use a water bath when baking the cheesecake?

Using a water bath helps the cheesecake bake evenly and prevents cracks. It creates a moist environment that gently cooks the cheesecake, so it’s highly recommended.

The Best Chocolate Cheesecake Mousse Recipe

Print Recipe

★★★★★

4.8 from 116 reviews

This Best Chocolate Cheesecake Mousse is a decadent dessert combining a rich Oreo crust with a smooth and creamy chocolate cheesecake filling, topped with a luscious chocolate ganache. Perfectly baked in a water bath for a silky texture, this cheesecake is ideal for special occasions or whenever you crave an indulgent treat.

Author: zara
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 8 hours
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

40 Oreo Thins
5 tbsp melted butter

Cheesecake

2 lbs cream cheese, room temperature
1 1/4 cups sugar
1/2 tsp salt
7 oz sour cream
1 tbsp vanilla extract
4 eggs
4 ounces semi-sweet chocolate, melted and cooled
4 ounces milk chocolate, melted and cooled

Ganache Topping

3/4 cup heavy cream
3 oz dark chocolate, chopped
3 oz milk chocolate, chopped

Instructions

Prepare the crust: Crush the Oreo Thins finely and mix them thoroughly with the melted butter. Press this mixture tightly into the bottom of a 9-inch springform pan lined with parchment paper. Set aside.
Preheat oven and prep pan: Preheat your oven to 325°F (163°C). Wrap the springform pan with foil twice to prevent water from leaking during the water bath. Place a parchment circle in the bottom of the pan.
Make the cheesecake batter: Beat the cream cheese until smooth and creamy with no lumps. Add sugar and beat further until well combined. Then add salt, vanilla extract, and sour cream; continue beating until incorporated.
Add eggs: Incorporate the eggs one at a time, beating after each addition until fully combined. Scrape down the sides between additions to ensure an even mixture.
Add melted chocolate: Mix the cooled, melted semi-sweet and milk chocolates into the batter until evenly incorporated. Scrape the bowl one last time.
Assemble and remove air bubbles: Pour the cheesecake batter over the crust in the pan. Lift and gently drop the pan a few times to release any trapped air bubbles in the filling.
Prepare water bath and bake: Place a roasting pan or 9×13 cake pan on the bottom rack of the oven and fill it about three-quarters full with boiling water. Place the cheesecake pan on a rack above the water bath and bake for 1 hour without opening the oven.
Check doneness: After 1 hour, the outer edges should be firm and the center should jiggle like Jell-O. If not, bake an additional 15 minutes but no longer.
Cool in oven: Turn the oven off and slightly open the door. Let the cheesecake cool inside for 30 minutes to prevent cracking and allow it to settle.
Cool completely: Remove from oven and let cool on counter or wire rack for about 1 hour.
Loosen edges and refrigerate: Run a knife around the edges to loosen the sides, preventing cracks. Remove the foil, place a paper towel on top to absorb moisture, cover again with foil, and refrigerate for at least 6 hours or overnight to fully set.
Prepare ganache topping: Bring heavy cream to a boil, then pour over chopped dark and milk chocolate. Cover with plastic wrap and let sit for 5 minutes; stir until smooth and glossy. Set aside.
Unmold cheesecake and add ganache: Remove sides of the springform pan, loosen parchment, and transfer the cheesecake to a serving plate. Pour ganache over the top and refrigerate for 10 minutes to set the ganache.
Slice and serve: For neat slices, dip a knife in boiling water, dry it, and slice the cheesecake, wiping the knife clean and reheating in boiling water between cuts. Serve chilled and enjoy!

Notes

Make sure all ingredients for the cheesecake are at room temperature to ensure a smooth batter.
Wrapping the springform pan with foil twice prevents water leakage during the water bath baking, which is crucial for even cooking.
The water bath baking method helps achieve a creamy, crack-free cheesecake texture.
Do not open the oven during baking to avoid temperature fluctuations that can cause cracking.
Allow the cheesecake to chill thoroughly for at least 6 hours or overnight for proper setting and best texture.
Heating the knife between slices ensures clean, smooth cuts without damaging the cheesecake.
Use high-quality chocolates for the best flavor in both the batter and ganache.

Keywords: Chocolate Cheesecake, Cheesecake Mousse, Chocolate Ganache, Oreo Crust, Cream Cheese Dessert, Water Bath Baking