Chocolate Mousse Cheesecake

Smooth, decadent, and unapologetically indulgent this Chocolate Mousse Cheesecake is a celebration of texture and flavor. It’s a dessert that doesn’t just sit quietly on the plate — it demands attention. Crafted for those who appreciate balance, it combines the richness of a baked chocolate cheesecake base with the ethereal lightness of a silky mousse crown.

Whether you’re creating a dinner party centerpiece or simply treating yourself, this recipe is designed to deliver clarity, ease, and excellence at every step.

Ingredients

For the crust:

• 200g (7 oz) chocolate wafer cookies, finely crushed
• 60g (1/4 cup) unsalted butter, melted

For the baked chocolate cheesecake:

• 450g (16 oz) cream cheese, room temperature
• 150g (3/4 cup) granulated sugar
• 2 large eggs
• 170g (6 oz) dark chocolate, melted and slightly cooled
• 1 tsp vanilla extract
• 1/2 tsp fine sea salt
• 60ml (1/4 cup) heavy cream

For the mousse layer:

• 200g (7 oz) semisweet chocolate, chopped
• 300ml (1 1/4 cups) heavy cream, cold
• 1 tbsp powdered sugar
• 1 tsp pure vanilla extract

Instructions

1. Prepare the crust

Preheat your oven to 160°C (325°F). In a medium bowl, combine crushed chocolate wafers and melted butter until evenly moistened. Press firmly into the bottom of a 9-inch springform pan lined with parchment. Bake for 8–10 minutes, then cool while preparing the filling.

2. Bake the cheesecake layer

In a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar on medium speed until smooth, about 2 minutes. Add the eggs one at a time, mixing well after each addition. Pour in the melted chocolate, vanilla, and salt. Finish by incorporating the cream, blending until velvety.

Pour the batter over the cooled crust and smooth the top with an offset spatula. Bake for 40–45 minutes, or until the center is just set with a slight wobble. Turn off the oven, crack the door, and let the cake rest inside for 1 hour. Chill at least 4 hours or overnight before adding the mousse.

3. Make the chocolate mousse

Melt the semisweet chocolate in a heatproof bowl over barely simmering water (double boiler method). Let it cool slightly.

In a separate chilled bowl, whip the cream with powdered sugar and vanilla to soft peaks. Gently fold in the melted chocolate using a silicone spatula. Work quickly but gently — the key is to maintain the mousse’s light texture.

Spread the mousse over the cooled cheesecake layer, smoothing the top. Chill for at least 2 hours before serving.

Serving Notes

For clean slices, dip your knife in hot water and wipe dry between cuts. Garnish with chocolate curls or a light dusting of cocoa powder. This dessert pairs beautifully with espresso or a glass of red wine with dark fruit notes.

Why This Recipe Works

Unlike many cheesecakes that feel too dense or mousse that risks deflating, this recipe finds harmony. The structure is anchored by a compact, chocolatey base, while the mousse adds air and elegance  not just sweetness, but dimension. Each element is calibrated for contrast and cohesion.