The best No bake Chocolate Mousse Cheesecake Recipe
The best No Bake Chocolate Mousse Cheesecake Recipe is here to impress. This rich, creamy, and indulgent dessert is perfect for any special occasion. With layers of chocolate goodness, it's sure to be a hit with chocolate lovers everywhere.
Servings: people
Equipment
- 1 Electric mixer
- 1 9-inch pie plate
- 1 food processor
Ingredients
Crust:
- 25 cookies chocolate sandwich cookies filling included
- 1.5 ounces semi-sweet chocolate (40 g) melted
- 5 tablespoons unsalted butter melted
- 1/4 teaspoon sea salt
Cheesecake filling:
- 2 8 ounce full-fat cream cheese room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon sea salt
- 1 cup powdered sugar measured with the spoon and level method, then sifted
- 8 ounce semi-sweet chocolate (230 g) melted and slightly cooled
- 1 cup heavy whipping cream chilled
Whipped topping:
- 1 cup heavy whipping cream chilled
- 1 tablespoon powdered sugar
- 1.8 ounces milk chocolate bar (50 g) optional
Instructions
Crust:
- Start by making the crust. Gather all of your ingredients and add them to a food processor. Pulse until the mixture resembles wet sand and the ingredients are well incorporated.25 cookies chocolate sandwich cookies, 1.5 ounces (42.5 g) semi-sweet chocolate (40 g), 5 tablespoons unsalted butter, 1/4 teaspoon (0.3 teaspoon) sea salt
- Transfer the cookie crumbs to a 9-inch pie plate and firmly press them down using the bottom of a measuring cup or glass. Make sure the crust covers both the bottom and sides of the pan, packing it tightly to prevent crumbling when slicing the cheesecake later. Freeze while making the chocolate cheesecake filling.
Cheesecake filling:
- Using a large bowl and an electric mixer with the paddle attachment, beat the cream cheese, vanilla extract, and salt, on medium speed for 1 minute.2 8 ounce full-fat cream cheese, 1 teaspoon pure vanilla extract, 1/2 teaspoon (0.5 teaspoon) sea salt
- Add the powdered sugar and mix until just combined, scraping the bottom and sides of the bowl.1 cup (120 g) powdered sugar
- Add the melted chocolate and mix until just combined.8 ounce (226.8 g) semi-sweet chocolate (230 g)
- On a separate bowl and with the whisk attachment, whip the heavy cream until stiff peaks form.1 cup (236.6 ml) heavy whipping cream
- Using a spatula, incorporate it into the chocolate mixture very carefully, to avoid deflating the air bubbles created in the whipped cream. Mix until just combined.Pour the cream cheese mixture on top of the crust. Smooth it out with the back of a spoon or an offset spatula. Refrigerate while making the topping.
Whipped topping:
- Over a small metal bowl and with a whisk attachment, whip the heavy cream and sugar until soft peaks form. Spread the whipped cream on top of your chilled cheesecake, creating waves with the back of a spoon. Refrigerate for at least 8 hours, or overnight.1 cup (236.6 ml) heavy whipping cream, 1 tablespoon powdered sugar
- To make chocolate curls with milk chocolate, first let the chocolate bar come to room temperature. Since milk chocolate is softer, it's easier to work with. Hold the bar firmly on a cutting board. Using a potato peeler, gently drag it across the edge of the chocolate bar to create thin, curly shavings. Place on top of the whipped topping before serving.1.8 ounces (51 g) milk chocolate bar (50 g)
Notes
Add-ons and Substitutions
- Fresh Berries: Add a layer of fresh fruit, like strawberries, raspberries, or blueberries on top for a burst of fruity flavor.
- Chopped Nuts: Sprinkle chopped almonds, hazelnuts, or pecans over the top for extra crunch.
- Caramel Drizzle: Drizzle caramel sauce over the cheesecake for added sweetness.
- Chocolate Sandwich Cookies: Use graham crackers or digestive biscuits for a different crust flavor. You can also use a prepared cookie crust instead of the Oreo® cookie crust.
Expert Tips
- You can either use a 9" springform pan, or a 9" pie plate. If using a springform pan, make sure to line the bottom of the pan with parchment paper for easy removal.
- Here's a guide on how to melt chocolate properly. You can either melt it in the microwave using a microwave-safe bowl, or the stove using a small saucepan.
- Make sure your cream cheese is at room temperature so it mixes smoothly with the rest of the ingredients.
- Before whipping the heavy cream, chill your mixing bowl and beaters. This helps the cream whip up more quickly and evenly.
- Add any toppings or garnishes, like the chocolate curls, just before serving to keep them fresh and visually appealing.
FAQS
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made up to 2 days in advance. Just keep it covered in the refrigerator until you're ready to serve. Make sure to prepare the chocolate shavings on the day you plan to serve the cheesecake for the best results. If you have space in your freezer, I'd recommend freezing it if storing for more than 1 day.How should I store leftovers?
Store any leftover cheesecake in an airtight container in the refrigerator. It will keep well for up to 5 days.Is it possible to freeze this cheesecake?
Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before serving. Chocolate shavings are best made fresh and not frozen, as they can lose their shape and texture.What should I do if the cheesecake isn’t setting properly?
If the cheesecake isn’t setting as expected, it may need more time in the refrigerator. Make sure it’s been chilled for at least 4 hours or overnight. If it’s still too soft, check that you used the correct ratios of ingredients and follow the recipe closely.