Chocolate mousse cheesecake is going to make you think you've died and gone to heaven! Seriously it's that good. The best thing about this cheesecake recipe is that there is no water bath, traditional cheesecakes require a water bath but this one just goes right in your oven with no special care required. It's rich and decadent and so easy to make.
This chocolate mousse cheesecake is made with a chocolate graham cracker crust. Graham cracker crusts are easy to make and can be used for lots of recipes. Then I topped it with homemade whipped cream. To make homemade whipped cream just buy heavy cream in your local store and whip it with a mixer at high speed until stiff peaks form. It moist and dense like a cheesecake should be but has the taste of a light and airy chocolate mousse. Besides being stunning to look it's rich chocolate taste will have you and your guests craving more.
This easy chocolate cheesecake will fool you because it's moist and dense like a cheesecake should be but has the taste of a light and airy chocolate mousse. It's just decadent. Besides being stunning to look it's rich chocolate taste will have you and your guests craving more.
My husband and I are trying to eat better so he almost killed me when he saw this chocolate mousse cheesecake in the fridge. Usually, I try to take desserts like this to a friend after I photograph them so we don't eat it all. However, this is one I'm not about to share!
I recently made this chocolate mousse cheesecake again for book club and everyone wanted the recipe so make sure you print it out for yourself!
Chocolate Mousse Cheesecake
Ingredient List
-
"!Crust"
-
1½
cups
finely ground chocolate graham crackers
-
cup
white sugar
-
6
tablespoons
butter melted
-
"!Cheesecake Filling"
-
11
oz.
cream cheese softened
-
cup
sugar
-
6
large eggs
-
1
tbsp
vanilla extract
-
cup
whipping cream
-
9
oz
bittersweet chocolate chips melted
-
2
cups
whipped topping for decoration
Directions
-
"!Crust"
-
Put your graham crackers into a blender or food processor and grind into fine crumbs
-
Stir in the sugar and butter.
-
Press into the bottom of a spring form pan or if using a regular pie shell take it up the sides.
-
"!Cheesecake Filling"
-
Preheat oven to 375 degrees.
-
Spray a springform pan and press the chocolate graham cracker crust into the bottom.
-
Beat the cream cheese and sugar in an electric mixer on medium till light and fluffy about 3 minutes.
-
Add eggs one at a time and beat each one in until well blended.
-
Add the next 3 ingredients and beat at low until blended.
-
Bake for 30-35 minutes until the edges are firm and the center is still soft, the inside will be a little darker brown than the sides.
-
Cool for 20 minutes then refrigerate for 6 hours or overnight.
-
Take the outside ring off and run a butter knife underneath to release crust from pan.
-
Spread whipped topping on top and serve.
- "!Crust"
- 1½ cups finely ground chocolate graham crackers
- cup white sugar
- 6 tablespoons butter melted
- "!Cheesecake Filling"
- 11 oz. cream cheese softened
- cup sugar
- 6 large eggs
- 1 tbsp vanilla extract
- cup whipping cream
- 9 oz bittersweet chocolate chips melted
- 2 cups whipped topping for decoration
-
"!Crust"
-
Put your graham crackers into a blender or food processor and grind into fine crumbs
-
Stir in the sugar and butter.
-
Press into the bottom of a spring form pan or if using a regular pie shell take it up the sides.
-
"!Cheesecake Filling"
-
Preheat oven to 375 degrees.
-
Spray a springform pan and press the chocolate graham cracker crust into the bottom.
-
Beat the cream cheese and sugar in an electric mixer on medium till light and fluffy about 3 minutes.
-
Add eggs one at a time and beat each one in until well blended.
-
Add the next 3 ingredients and beat at low until blended.
-
Bake for 30-35 minutes until the edges are firm and the center is still soft, the inside will be a little darker brown than the sides.
-
Cool for 20 minutes then refrigerate for 6 hours or overnight.
-
Take the outside ring off and run a butter knife underneath to release crust from pan.
-
Spread whipped topping on top and serve.
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