Chocolate Mousse Cheesecake close up shot of dripping chocolate ganache.

Chocolate Mousse Cheesecake

This luscious chocolate mousse cheesecake is baked in a water bath, keeping it light, creamy and melt-in-your mouth deletable.
Course Dessert
Cuisine North American
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 16 servings
Calories 377 kcal


For the Cookie Crumb Crust

  • 1 ½ cups Oreo Cookie Crumbs
  • 1/3 cup melted butter
  • 3 tbsp sugar

For the Chocolate Mousse Cheesecake batter

  • 1 ½ pounds cream cheese three 8 oz blocks
  • 3 squares unsweetened baking chocolate 3 ounces of chocolate in total, melted ( In a pinch you can substitute 2/3 cup cocoa)
  • 1 ¼ cups sugar
  • 3 eggs
  • 2 tsp vanilla extract
  • 1 cup whipping cream
  • 2 tbsp powdered sugar

For the Ganache Glaze

  • 1/4 cup whipping cream
  • 3/4 cup semi sweet or dark chocolate chips
US Customary - Metric


For the Cookie Crumb Crust

  1. Line the bottom of a 9 or 10 inch spring form pan with parchment paper. You can grease the bottom of the pan but using parchment paper is the best way to easily release a cheesecake from the bottom of the pan. I just lay a sheet over the bottom of the pan before clicking the side portion of the pan into place and then trim the excess paper.
  2. Mix the crumbs sugar and melted butter well and press the crumbs into a 9 inch spring form pan that has the bottom lined with parchment paper. No need to grease or line the sides. set aside while you make the cheesecake batter.

For the Chocolate Mousse Cheesecake batter

  1. Cream together well, the cream cheese, melted chocolate (or cocoa) and sugar.
  2. Add the eggs, one at a time, beating well after each addition.
  3. Beat in the 2 tsp vanilla extract.
  4. In a separate bowl, whip the whipping cream and powdered sugar to soft peaks and then fold gently into the cheesecake batter.
  5. Pour into prepared springform pan. Bake in a water bath (bain marie) at 300 degrees F for about an hour or until the surface of the cake no longer looks glossy. (60-75 minutes)
  6. Remove from oven and immediately run a sharp knife around the edge of the pan to release the cake. Cool completely in the pan. Top with chocolate ganache glaze.

For the Ganache Glaze

  1. In a small saucepan, scald but do not boil ¼ cup whipping cream
  2. Then melt in the chocolate chips on low heat:
  3. Pour over cooled cake and garnish with fresh berries if you like.

Recipe Notes

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

Nutrition Facts
Chocolate Mousse Cheesecake
Amount Per Serving (1 serving)
Calories 377 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 15g94%
Cholesterol 114mg38%
Sodium 238mg10%
Potassium 93mg3%
Carbohydrates 27g9%
Sugar 21g23%
Protein 4g8%
Vitamin A 1015IU20%
Vitamin C 0.1mg0%
Calcium 63mg6%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.