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    Home » Dessert » Cheesecake

    Triple Chocolate Mousse Cheesecake Recipe

    Modified: Mar 19, 2024 · Published: Oct 19, 2017 by Tonia Larson

    This post may contain affiliate links.

    ↓ JUMP TO RECIPE

    Triple Chocolate Mousse Cheesecake is smooth, creamy and full of chocolate goodness. From the Oreo crust to the white chocolate mousse top, it is amazing! And by the way, I received a free copy of the Cheesecake Love cookbook to try.

    Chocolate Drizzle Triple Chocolate Mousse Cheesecake

    Cheesecake is so delicious but it can be really expensive to buy already made so why not make it at home? This Triple Chocolate Mousse Cheesecake has chocolate in all the layers with Oreos for the crust, bittersweet chocolate in the center, white chocolate on top, and semi-sweet chocolate drizzle!

    Cheesecake Love Cookbook

    Cheesecake Love Cookbook

    Whenever you hear the words “triple chocolate”, you just know it’s going to be amazing. So when I received my copy of Cheesecake Love, a new cookbook from my friend Jocelyn Brubaker of Inside BruCrew Life, I knew which recipe I was going to make first…

    Cheesecake Love Cookbook Recipe

    The triple chocolate mousse cheesecake! I don’t know that I’ve made many baked a cheesecake in a springform pan before like the traditional cheesecake you get from a restaurant. I’ve made no bake cheesecake in a springform pan and cheesecake dessert in a 9×13 pan but not like this.

    Jocelyn’s instructions were easy to follow and the cheesecake turned out perfectly! I can’t wait to try making more of the cheesecakes in this book and the next in line is called Espresso Cheesecakes which are mini in size.

    The Cheesecake Love cookbook includes full-size cheesecakes, cheesecake cupcakes, cheesecake bars & bites, no-bake cheesecakes, cheesecake brownies, cheesecake pies, breakfast cheesecakes, and out of the box cheesecake desserts!

    Triple Chocolate Mousse Cheesecake Instructions

    Crushed Oreo Crust For Chocolate Cheesecake

    Crush the Oreos until they turn into crumbs. You can use a food processor or a place them in a gallon sized zip top bag and crush with rolling pins.

    Triple Chocolate Mousse Cheesecake Crust

    Stir in the melted butter and press into a springform pan lined with parchment paper. I find that using the flat bottom of a measuring cup helps with this step.

    Triple Chocolate Mousse Cheesecake Pan

    Beat the cream cheese until creamy. Add the sugar, sour cream, and vanilla and beat until very smooth. Spoon in the melted chocolate and beat until incorporated completely. Add the flour and beat again. Add the eggs on at a time, beating well after each addition. Make sure the eggs are fully incorporated but do not overbeat the batter. Pour the cheesecake batter onto the prepared crust.

    Baked Triple Chocolate Mousse Cheesecake

    Place the pan on the oven rack right above the pan of water. Bake the cheesecake for 45 minutes. Remove the pan from the oven and place it on the wire rack. Let the cheesecake cool for 5 minutes, then run a sharp knife around the edges of the cheesecake to loosen it from the springform pan.

    Let the cheesecake cool for 1 hour, then refrigerate it for 4 to 6 hours, or until completely chilled. Detach the springform pan ring and gently remove the cheesecake from the pan. Slide the cheesecake onto a plate.

    Triple Chocolate Mousse Cheesecake Whipped Cream

    Beat the cream cheese and vanilla until creamy. Spoon in the melted white chocolate and beat the mixture until smooth.

    Fold in the Cool Whip with a rubber spatula until everything is completely mixed together. Pipe the mousse on top of the chilled cheesecake with a piping bag and icing tip 1M. Refrigerate the cheesecake for one hour to let it set up.

    Sliced Triple Chocolate Mousse Cheesecake

    Place the cream and chocolate chips in a microwave-safe bowl and microwave for 15 to 20 seconds. Stir the chocolate until melted and creamy. Drizzle the chocolate over the top of the cheesecake.

    Triple Chocolate Mousse Cheesecake Slice

    My teenage daughter brought this Triple Chocolate Mousse Cheesecake to her friend’s birthday party and everyone said it was soooooo good! There weren’t any leftovers!

    A slice of triple chocolate mousse cheesecake on a white plate.

    Triple Chocolate Mousse Cheesecake Recipe

    Triple Chocolate Mousse Cheesecake is smooth, creamy and full of chocolate goodness. From the Oreo crust to the white chocolate mousse top, it is amazing!
    5 from 4 votes
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    Prep Time: 45 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 1 hour hour 30 minutes minutes
    Servings: 12
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    Equipment

    • Springform Pan

    Ingredients

    For the Crust

    • 20 Oreo cookies
    • 4 tablespoon unsalted butter, melted

    For the Cheesecake

    • 16 oz cream cheese, room temperature two 8oz packages
    • ⅔ cup granulated sugar
    • ⅔ cup sour cream
    • 1 ½ teaspoon vanilla extract
    • 4 oz bittersweet baking chocolate, melted
    • ¼ cup flour
    • 2 large eggs

    For the Mousse

    • 8 oz cream cheese, room temperature
    • 1 teaspoon vanilla extract
    • 4 oz white baking chocolate, melted
    • 8 oz Cool Whip, thawed

    For the Topping

    • 2 tablespoon heavy cream
    • ¼ cup semi-sweet chocolate chips

    Instructions

    • Place a large rimmed baking sheet on the very bottom rack of the oven and fill it halfway with water. Preheat the oven to 350°F. Line a 9-inch springform pan with parchment paper.

    For the Crust

    • Place the cookies, cream filling included, in a food processor. Pulse until the cookies are crushed into crumbs.
    • Mix together the cookie crumbs and butter. Press the crumbs evenly into the bottom of the prepared pan. Set aside.

    For the Cheesecake

    • Beat the cream cheese until creamy. Add the sugar, sour cream, and vanilla and beat until very smooth.
    • Spoon in the melted chocolate and beat until incorporated completely. Add the flour and beat again.
    • Add the eggs on at a time, beating well after each addition. Make sure the eggs are fully incorporated, but do not overbeat the batter.
    • Pour the cheesecake batter onto the prepared crust. Place the pan on the oven rack right above the pan of water. Bake the cheesecake for 45 minutes.
    • Remove the pan from the oven and place it on the wire rack. Let the cheesecake cool for 5 minutes, then run a sharp knife around the edges of the cheesecake to loosen it from the springform pan.
    • Let the cheesecake cool for 1 hour, then refrigerate it for 4 to 6 hours, or until completely chilled.
    • Detach the springform pan ring and gently remove the cheesecake from the pan. Slide the cheesecake onto a plate.

    For the Mousse

    • Beat the cream cheese and vanilla until creamy. Spoon in the melted white chocolate and beat the mixture until smooth.
    • Fold in the Cool Whip with a rubber spatula until everything is completely mixed together. Pipe the mousse on top of the chilled cheesecake with a piping bag and icing tip 1M. Refrigerate the cheesecake for one hour to let it set up.

    For the Topping

    • Place the cream and chocolate chips in a microwave-safe bowl and microwave for 15 to 20 seconds. Stir the chocolate until melted and creamy. Drizzle the chocolate over the top of the cheesecake.
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    Notes

    Excerpted from Cheesecake Love: Inventive, Irresistible, and Super-Easy Cheesecake Desserts for Every Day by Jocelyn Brubaker. Copyright © 2017. Reprinted with permission from St. Martin's Press. All rights reserved.

    Nutrition

    Serving: 1slice | Calories: 562kcal | Carbohydrates: 43g | Protein: 9g | Fat: 43g | Saturated Fat: 24g | Cholesterol: 113mg | Sodium: 317mg | Fiber: 3g | Sugar: 27g
    Course: Cheesecake
    Cuisine: American
    Author: Tonia Larson

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    About Tonia Larson

    Hi! I’m Tonia, the owner and recipe creator at The Gunny Sack, where I’ve shared easy recipes for busy people for 14+ years! My family-friendly meals, easy side dishes, and delicious desserts include mouthwatering photos, dynamic videos, and step-by-step instructions to help you cook at home.

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    Comments

      5 from 4 votes (3 ratings without comment)

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      Recipe Rating




    1. Tammy Woodall says

      December 4, 2017 at 10:06 am

      5 stars
      This looks so good.

      Reply
    2. Kathy E. says

      October 24, 2017 at 8:56 pm

      We are serious chocolate lovers around here, so this cheesecake will be made soon! The photos are drool-worthy!

      Reply
      • Tonia says

        October 25, 2017 at 10:47 am

        Thank you Kathy! This cheesecake is a must for chocolate lovers!

        Reply
    3. Jocelyn @BruCrew Life says

      October 19, 2017 at 2:42 pm

      Dang, girl! You made this cheesecake look awesome! Thank you so much for sharing about my new cookbook! I appreciate it so much!!!

      Reply
      • Tonia says

        October 21, 2017 at 9:48 am

        You are very welcome! I’m so happy for you! ~Tonia

        Reply
    Tonia Larson from The Gunny Sack.

    Hi, I'm Tonia! Welcome to The Gunny Sack, where I’ve shared easy recipes for busy people for 14+ years! Meet Tonia Larson →

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