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Ultimate Triple Chocolate Mousse Cheesecake Recipe

Triple Chocolate Mousse Cheesecake

A delightful combination of creamy cheesecake and airy chocolate mousse that will leave your friends and family begging for seconds. Perfect for any occasion!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1.5 cups chocolate cookie crumbs to form the base of your cheesecake
  • 0.5 cup unsalted butter melted
  • 2 tbsp sugar for the crust
For the Cheesecake Layer
  • 16 oz cream cheese softened
  • 0.5 cup sugar for sweetening the cheesecake layer
  • 1 tsp vanilla extract
  • 2 large eggs to help set the cheesecake
For the Mousse Layers
  • 8 oz bittersweet chocolate chopped
  • 1 cup heavy cream whipped for mousse
  • 2 tbsp sugar to sweeten the mousse
  • 1 tsp vanilla extract for richness in mousse
  • 3 large eggs separated for mousse
For Topping
  • whipped cream
  • chocolate shavings or curls

Equipment

  • Mixing bowl
  • 9-inch Springform Pan
  • Double Boiler or Microwave

Method
 

  1. Step 1: Preheat your oven to 325°F (163°C).
  2. Step 2: In a mixing bowl, combine the chocolate cookie crumbs, melted butter, and sugar. Press this mixture into the bottom of a 9-inch springform pan to form your crust. Bake for 10 minutes, then let it cool.
  3. Step 3: In another bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth. Add the eggs one at a time, mixing well after each addition. Pour the cheesecake mixture over the cooled crust and bake for 50-60 minutes, or until set. Allow it to cool completely.
  4. Step 4: For the first mousse layer, melt the bittersweet chocolate in a double boiler or microwave. Let it cool slightly. In a separate bowl, whip 1 cup of heavy cream with 2 tablespoons of sugar and 1 teaspoon of vanilla until soft peaks form. In another bowl, beat the egg whites until stiff peaks form. Gently fold the melted chocolate into the whipped cream, then carefully fold in the egg whites. Pour this mousse over the cooled cheesecake layer and refrigerate until set.
  5. Step 5: Repeat the mousse layer process for the second mousse layer, pouring it over the first mousse layer once it’s set. Refrigerate until fully set, about 4 hours or overnight.
  6. Step 6: Before serving, garnish with whipped cream and chocolate shavings or curls for that extra touch of indulgence!

Notes

To store your cheesecake, cover it tightly with plastic wrap or foil and place it in the refrigerator. It will stay fresh for about 4-5 days. If you want to keep it longer, you can freeze it, but I recommend consuming it within a month for the best flavor and texture.