Triple Chocolate Mousse Cheesecake with Oreo Crust
By Miles Carr
Prep
45 min
Total
45 min
Servings
12
Level
Medium
This no-bake triple chocolate mousse cheesecake takes 45 minutes to prepare and chill. I make this cheesecake as a dessert for 12 people. The crust is made from Oreos. Three layers of dark, milk, and white chocolate mousses create clean slices when chilled.
I use three microwave-safe dishes to build the mousse layers. Mix one-third of the whipped cream with each mousse to form a filling. Spoon the mousse filling onto the back of a spoon to avoid holes in the mousse layer in the dishes. Chilling time will be required before serving to form distinct layer lines. Layering the mousse allows you to serve a taller, striped cake.
Room-temperature cream cheese should be whipped before portioning. Cold heavy cream should be whipped to soft peaks and added to melted chocolate. I add and stir in the whipped cream only until no visible cream is left. Adding and stirring too much will cause the mixture to collapse. I find the mousse is too dense for my preference.
A 9-inch springform pan is what we use. Oreo cookie crumbs are packed into the pan using the bottom of a glass. A knife is used to release the cake from the sides of the pan before removing the pan. Chocolate shavings aren't essential but help disguise the white topping.
Why you'll love this recipe
- 1Preparation time is 45 minutes. Refrigerator time counts toward setting time. You can use this time to clean the kitchen.
- 2No oven cooking involved. Can be served as a dessert if you need a cold option.
- 3Using a springform pan enables you to bake a taller cake without worrying about removing a delicate layer of mousse from a regular pan.
- 4One batch serves 12 people and is a good option for providing dessert to a group of people.
- 5The Oreo crumb layer recipe uses 24 Oreo cookies and 6 tablespoons of butter. The crumb layer does not need to be rolled or baked.
- 6Chocolate curls are an extra ingredient that you can choose not to add if you're in a hurry.
Ingredients
- •24 Oreo cookies
- •6 tbsp unsalted butter (melted)
- •24 oz cream cheese (softened to room temperature)
- •1 cup granulated sugar
- •3 cups heavy cream (cold)
- •6 oz dark chocolate (60-70% cacao, chopped)
- •6 oz milk chocolate (chopped)
- •6 oz white chocolate (chopped)
- •3 tsp unflavored gelatin
- •6 tbsp cold water
- •1 tsp vanilla extract
Instructions
- 1
Pulse the Oreo cookies in a food processor until they are fine crumbs.
- 2
Mix the crumbs with the melted butter until fully combined.
- 3
Press the crumb mixture firmly into the bottom of a 9-inch springform pan.
- 4
Freeze the crust for 15 minutes.
- 5
Beat the softened cream cheese and sugar with an electric mixer until smooth.
- 6
Whip the cold heavy cream until soft peaks form.
- 7
Set the whipped cream aside.
- 8
Divide the cream cheese mixture evenly among three separate bowls.
- 9
Divide the whipped cream evenly among three separate bowls.
- 10
Melt the dark, milk, and white chocolates in three separate microwave-safe bowls.
- 11
Sprinkle 1 tsp of gelatin over 2 tbsp of cold water in a small bowl and let it bloom for 5 minutes.
- 12
Microwave the bloomed gelatin for 10 seconds to dissolve it.
- 13
Add the melted dark chocolate and dissolved gelatin to one bowl of cream cheese mixture.
- 14
Mix the dark chocolate mixture until combined.
- 15
Gently fold one-third of the whipped cream into the dark chocolate mixture.
- 16
Pour the dark chocolate mousse over the chilled crust.
- 17
Refrigerate the dark chocolate layer for 30-45 minutes until partially set.
- 18
Repeat the mousse process for the milk chocolate layer, then the white chocolate layer, chilling between additions.
- 19
Cover the cheesecake and refrigerate for at least 8 hours, or overnight, until fully set.
- 20
Run a thin knife around the edge of the pan before releasing the springform side.
- 21
Garnish with chocolate shavings if desired.
FAQ
Nutrition (per serving)
650
Calories
Reviews
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