Chocolate Mousse Cheesecake Recipe

This Chocolate Mousse Cheesecake is a no-bake mashup of Oreo crust, creamy cocoa cheesecake, and whipped topping. It’s super easy to make, budget-friendly, and perfect when you want something rich without turning on the oven.

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Quick Summary

• Prep time: 15 mins
• Cook time: 0 (no-bake!)
• Flavor: creamy, chocolate-heavy, smooth
• Great for: lazy nights, fridge desserts, birthdays you forgot about

Why I Like This Recipe

I mean, you don’t have to bake it. That’s the win right there. Also — chocolate + cheesecake + Oreos? Yeah, not much thinking required. I’ve made it a few times when I wanted something fancy but didn’t wanna actually try. It holds up.

Ingredients

• Crust:
• 1 2/3 cups crushed Oreo cookies
• 1/4 cup sugar
• 1/4 cup melted butter

Filling:

• 20 oz cream cheese (2 1/2 packs), softened
• 1 cup sugar
• 1/2 tbsp vanilla extract
• 1/4 cup unsweetened cocoa powder
• 1 (16 oz) tub whipped topping

Topping:

• Extra Oreo crumbs (optional, but like, yeah do it)

How To Make Chocolate Mousse Cheesecake

1. Make the crust: Mix the Oreo crumbs, sugar, and melted butter. Smash it into a 9×13 dish. Press it down good — bottom of a glass works.
2. Mix the filling: Beat cream cheese, sugar, and vanilla until smooth. Then beat in the cocoa. It should look like chocolate frosting.
3. Fold gently: Add in the whipped topping on low or fold with a spatula. Don’t overmix. Just enough.
4. Chill: Pour it into the crust, smooth the top, and cover. Chill for 3 hrs minimum. Longer’s fine.
5. Serve: Sprinkle with more Oreo crumbs right before serving.

Tips for Success

• Soften the cream cheese fully. Cold blocks = lumps = no thx.
• Don’t skip chilling. The texture depends on it.
• Use a rubber spatula for folding — hand mixer can make it too fluffy.
• Use a food processor for the Oreo crumbs if you want ‘em really fine.

Storage and Leftovers

• Fridge: Keeps great for 3–4 days. Cover it with plastic wrap or foil.
• Freezer: You can freeze slices, just wrap them individually. Let thaw in fridge overnight before eating.

Frequently Asked Questions

• Can I use Cool Whip instead of homemade whipped cream?
• Yeah. That’s literally what I used here.
• Do I need to bake the crust?
• Nope. Just chill it.
• Can I use low-fat cream cheese?
• Sure, but texture gets a little less rich.
• Can I add chocolate chips or ganache?
• Absolutely. Go nuts.
• Does it taste like a mousse or a cheesecake?
• Both. It’s soft, fluffy, and cheesecake-like. Not super dense.

Common Mistakes and How to Dodge Them

• Using cold cream cheese. Always soften it. Cold = lumpy batter and no one wants that.
• Overmixing the topping. Fold it in gently so it stays light and fluffy.
• Forgetting to chill long enough. Three hours minimum. Overnight’s even better.
• Skipping the crust chill. If your crust is warm or loose, the filling won’t hold.
• Wrong dish size. Don’t use anything too small or deep — 9×13 is ideal.

Nutrition Facts (serving)

• Calories: 469 kcal
• Total Fat: 33g
• Saturated Fat: 20g
• Cholesterol: 90mg
• Sodium: 310mg
• Potassium: 150mg
• Total Carbs: 38g
• Fiber: 2g
• Sugars: 27g
• Protein: 5g