Indulge in a slice of heaven with this Chocolate Mousse Cheesecake! It's the perfect combination of creamy cheesecake, rich chocolate mousse, and a delicious Oreo crust. Your friends and family will be begging for seconds!
Tips for Success
This part’s so satisfying—making the mousse and ganache really elevates the cheesecake!
Favorite Parts
The contrast between the crunchy crust and the smooth layers is simply irresistible. Trust me, you’ll love it!
Ingredients
- Oreo Crust:
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- Cheesecake Layer:
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- Chocolate Mousse:
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- Ganache:
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Instructions
- Oreo Crust:
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Step 1- Prepare the crust: 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.
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Step 2- Preheat oven: Preheat the oven to 325 degrees F.
- Cheesecake:
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Step 3- Make the cheesecake filling: 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.
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Step 4- Bake the cheesecake: 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:
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Step 5- Prepare the mousse: 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.
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Step 6- Combine mousse: 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:
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Step 7- Make the ganache: 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.
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Step 8- Chill before serving: Refrigerate again for at least an hour before serving.
Nutrition
- Calories: 450, Fat: 30g, Carbs: 44g, Protein: 6g
Cooking techniques
For a perfect cheesecake, make sure to let it cool completely before adding the mousse layer. This prevents any melting and keeps the layers distinct and delicious!
Variations or substitutions
Feel free to swap out the semi-sweet chocolate chips for dark chocolate if you prefer a richer flavor. You can also use gluten-free Oreos to make this dessert gluten-free!
Storage tips
Store any leftovers in the refrigerator, covered, for up to 5 days. You can also freeze slices for up to 2 months—just make sure to wrap them tightly!
Notes
Be careful not to overmix the cheesecake filling to prevent cracking!
