This chocolate cheesecake mousse is the best of both a cheesecake and chocolate mousse in one dessert. In addition, it comes with a cookie crumb that you won't want to miss. The chocolate mousse is a simple and easy recipe with cream cheese added to it. And it takes no more than 10 minutes to prepare. Hence, it's a perfect dessert for Valentine's Day or entertaining guests any time of the year.
Table of Content
Do you know anyone who doesn't love cheesecake or chocolate mousse? I have yet to find someone. We are big on desserts in our family and this is one of our favorite desserts.
I honestly didn't know whether to call this a cheesecake or a mousse. Because, as you can see on this blog, I have a variety of both. While there are a few cheesecakes, there are also many different chocolate mousse recipes, from the classic to eggless and vegan.
About this recipe
Silky smooth and luxurious. This is one of the simplest, easiest and quickest mousse recipes I have ever made. No baking or elaborate techniques needed. Just whip, whisk and fold. Doesn't get easier than this, does it?
And unlike my other mousse recipes, this one is not made with vanilla pastry cream. That makes this a simple and fuss-free chocolate cheesecake mousse recipe.
Because I also serve this to kids, I've kept it rather simple. And yet, a little teaspoon of coffee or espresso would really enhance the flavor. Also, have you ever added Irish Cream to mousse? Try my butterscotch Irish mousse. It's an absolute luxury.
Ingredients and substitutes
- Whipping cream- I highly recommend using 35% fat whipping cream. The low-fat versions will have too much liquid and not whip well to soft peaks. The excess moisture can cause the crust to get soggy. If you plan to use a low-fat version I would recommend assembling them closer to serving rather than ahead of time
- Powdered sugar - also known as confectioners sugar or icing sugar. If you don't have powdered sugar on hand use 2 tablespoon caster or fine grain sugar.
- Cream cheese - I have used 40% mascarpone cream cheese. Again do not use low fat. The liquid in low fat will make the tart shell soft.
- Chocolate - Don't get me started on this because you know how I feel about chocolate. The quality of chocolate you use in your recipes is what you will taste. This is it! You don't have to buy an expensive brand but please use good eating chocolate. No baking chocolate and not compound chocolate. If you are going to indulge make it count.
- Vanilla - A good quality vanilla will make a huge difference in anything you make. Premium vanilla can be expensive which is why I make my own homemade vanilla extract, bean paste or sugar.
- Cookie Crumbs - Graham crackers are most commonly used for cheesecake but I usually use whatever is in my cookie jar. I've even crusted my Chocolate Chip cookies or gingerbread cookies. The cookies are usually sweet so I skip the sugar altogether.
Step by step instructions
The mousse
- Melt chocolate in the microwave or double boiler - set aside to cool.
- In a bowl of a stand mixer, whip the cream with powdered sugar, salt, and cornstarch until soft peaks.
- Add cream cheese followed by vanilla extract.
- Combine the melted chocolate with the whipped cream mixture.
- Pour into individual serving glasses
- Chill for an hour to set.
The cookie crumbs
- Crush the cookies in a ziplock bag or food processor.
- Pile about 2 to 3 tablespoons on the top of each mousse.
- Chill further for at least 2 hours or until ready to serve.
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Printable Recipe
Best Chocolate Cheesecake Mousse
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
For the mousse
- 160 grams (6.00 oz) Bittersweet chocolate (60% cocoa or more)
- 250 ml (1.00 cups) Whipping cream
- 60 grams (0.5 cups) Powdered sugar
- 2 tablespoon (2 tablespoon) Cornstarch
- 200 grams (7.00 oz) Cream cheese
- 3 teaspoon (3 teaspoon) Vanilla extract
- ¼ teaspoon (0.25 teaspoon) Salt
For the cookie crumbs
- 100 grams (4.00 oz) Cookie crumbs or digestive biscuits (10 cookies)
Instructions
For the mousse
- Melt chocolate in the microwave or double boiler - set aside to cool.
- Whip the cream with powdered sugar, salt, and cornstarch until soft peaks.
- Add cream cheese followed by vanilla extract.
- Combine the melted chocolate with the whipped cream mixture.
- Pour into individual serving glasses.
- Chill for an hour to set.
For the cookie crumbs
- Crush the cookies in a ziplock bag or food processor.
- Pile about 2 to 3 tablespoons on the top of each mousse.
- Chill further for at least 2 hours or until ready to serve.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Bintu
What a delicious looking dessert! My kids love mousse so I am sure they would absolutely adore this!
Veena Azmanov
Thank you, Bintu.