Chocolate Mousse Cheesecake Recipe

Preheat oven to 350°F (175°C). Prepare a 9-inch springform pan by wrapping the outside bottom and sides with a double layer of heavy-duty aluminum foil (if using a water bath) and lightly greasing the inside or lining the bottom with parchment paper.

Combine chocolate wafer crumbs, sugar, and cocoa powder (if using) in a medium bowl. Stir in melted butter until mixture resembles wet sand and holds together when pressed.

Press crumb mixture evenly into the bottom (and about 1/2 inch up the sides if desired) of the prepared springform pan using the bottom of a measuring cup or a flat glass to compact it.

Bake crust for 8 minutes. Remove from oven and set aside to cool slightly while preparing the filling. Reduce oven temperature to 325°F (160°C).

Chop the chocolate for the filling finely and place in a heatproof bowl. Heat 1/4 cup heavy cream just until steaming (do not boil) and pour over chopped chocolate with the teaspoon of hot espresso/coffee. Let sit 1 minute, then stir until smooth and glossy. Set aside to cool slightly.

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat room-temperature cream cheese on medium-low speed until smooth and creamy, about 2 minutes. Scrape down the bowl.

Add 3/4 cup sugar and the 1/4 teaspoon salt; beat on medium speed until combined and smooth, about 1–2 minutes, scraping once.

Add eggs one at a time, beating on low speed and scraping the bowl after each addition. Do not overmix—stop as soon as each egg is incorporated.

Mix in sour cream, vanilla extract, and the cooled melted chocolate. Mix on low speed just until the filling is homogeneous and smooth. If mixture is a little warm, let it cool to room temperature briefly before pouring over the crust.

Pour cheesecake filling over the prepared crust and smooth the top with a spatula. Tap the pan gently on the counter to release any large air bubbles.

Bake at 325°F (160°C) for 45–55 minutes, until the edges are set and the center still slightly jiggles when the pan is gently shaken. Avoid overbaking to prevent cracks.

Turn off the oven, crack the oven door open and let the cheesecake cool in the oven for 30 minutes to reduce the chance of cracking. Then remove from oven and allow to cool to room temperature on a wire rack.

Once cooled, chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, to fully set before adding the mousse layer.

Place chopped chocolate for the mousse in a medium heatproof bowl.

Heat 1/2 cup of the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chopped chocolate. Let sit 1 minute, then whisk until smooth to create a chocolate ganache. Stir in 1/2 tsp vanilla and 2 tsp sugar until incorporated. Let ganache cool to room temperature but still pourable (about 15–20 minutes).

Meanwhile, pour the remaining 1 cup of heavy cream into a chilled bowl and whip to soft peaks using a hand mixer or stand mixer on medium speed. Do not overwhip; you want a stable but soft whipped cream.

Fold about one-third of the whipped cream into the cooled ganache to lighten it, using a spatula. Then gently fold in the remaining whipped cream until fully incorporated and the mixture is light and mousse-like. Keep movements gentle so the mousse stays airy.

Spread the chocolate mousse evenly over the chilled cheesecake, smoothing the top with an offset spatula. For cleaner edges, pipe the mousse or use a light offset spatula stroke from center outward.

Chill the assembled cheesecake with mousse for at least 2 hours (longer is fine) to let the mousse set and meld with the cheesecake.

Before serving, run a thin knife around the edge of the springform pan to loosen. Remove the springform ring and transfer the cheesecake to a serving plate if desired.

Dust the top lightly with unsweetened cocoa powder if using. Add dollops of whipped cream, sprinkle chocolate shavings, and arrange fresh berries around or on top as desired.

Slice with a hot, dry knife (dip knife in hot water and wipe dry between cuts) to get clean slices. Serve chilled. Store leftovers covered in the refrigerator for up to 4 days.