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Triple Chocolate Mousse Cheesecake Recipe

Triple Chocolate Mousse Cheesecake Recipe
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★★★★★

5 from 28 reviews

A luscious Triple Chocolate Mousse Cheesecake featuring a crunchy Oreo crust, rich baked chocolate cheesecake layer, and two velvety mousse layers of milk and white chocolate. This decadent dessert is perfect for chocolate lovers seeking a show-stopping treat with a smooth, creamy texture and beautiful layered presentation.

Ingredients

Scale

Oreo Crust

  • 24 Oreo cookies, crushed
  • 5 tbsp melted butter

Baked Chocolate Cheesecake

  • 2 cups (450 g) cream cheese, softened
  • ¾ cup sugar
  • 2 large eggs
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 200 g (7 oz) semi-sweet chocolate, melted and slightly cooled

Milk Chocolate Mousse Layer

  • 200 g (7 oz) milk chocolate, chopped
  • ¾ cup heavy cream (for melting chocolate)
  • 1½ cups cold heavy cream (for whipping)
  • 2 tbsp powdered sugar

White Chocolate Mousse Layer

  • 200 g (7 oz) white chocolate, chopped
  • ¾ cup heavy cream (for melting chocolate)
  • 1½ cups cold heavy cream (for whipping)
  • 2 tbsp powdered sugar

Topping (Optional)

  • Chocolate curls
  • Mini chocolate chips
  • Cocoa dust

Instructions

  1. Make the Crust: Preheat your oven to 325°F (160°C). Mix the crushed Oreos with melted butter until fully combined. Press this mixture firmly into the bottom of a 9-inch (23 cm) springform pan to create an even crust. Bake for 10 minutes, then remove and let it cool completely.
  2. Bake the Chocolate Cheesecake: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract, then fold in the melted semi-sweet chocolate. Pour the batter evenly over the cooled Oreo crust. Bake for 45–50 minutes, or until the cheesecake is set but still slightly jiggly in the center. Allow it to cool completely before refrigerating for at least 4 hours or overnight.
  3. Make Milk Chocolate Mousse: Melt the milk chocolate with ¾ cup heavy cream using a microwave or double boiler, then let it cool slightly. In a separate bowl, whip 1½ cups of cold heavy cream with powdered sugar until soft peaks form. Gently fold the whipped cream into the melted chocolate mixture until smooth. Spread this mousse layer evenly over the chilled baked cheesecake.
  4. Make White Chocolate Mousse: Repeat the melting and whipping process with the white chocolate and cream. Spread the white chocolate mousse gently over the milk chocolate layer. Refrigerate the whole cake for at least 4 hours, or until fully set.
  5. Decorate and Serve: Optionally pipe frosting on top and decorate with chocolate curls, mini chocolate chips, or a dusting of cocoa powder for an elegant finish. Slice carefully and enjoy your decadent triple chocolate mousse cheesecake!

Notes

  • Make sure the melted chocolates cool slightly before folding in whipped cream to prevent melting the cream and losing volume.
  • Use a springform pan for easy removal of the cheesecake.
  • Refrigerate the cake overnight for the best texture and flavor integration.
  • For a firmer mousse, chill the mousse layers longer if needed before adding the next layer.
  • Chocolate curls or chips can be made by scraping chocolate blocks with a peeler for a homemade decorative touch.

Nutrition

Keywords: Triple Chocolate Mousse Cheesecake, Chocolate Cheesecake, Mousse Cake, Oreo Crust, Layered Dessert, Chocolate Dessert, Homemade Cheesecake

Find it online: https://maicook.com/triple-chocolate-mousse-cheesecake-recipe/