Easy No Bake Chocolate Mousse Cheesecake is deliciously creamy with a crunchy Oreo cookie crust for a decadent dessert.
Table of Contents
- Why I love this recipe
- Substitutions
- How to make no-bake mousse cheesecake recipe
- Pro Tips
- Recipe FAQs
- You may also enjoy
Why I love this recipe
Calling all chocolate lovers, this no-bake dessert only takes 15 minutes and a few easy steps to make plus chill time!! My husband and son both love this pie. My son, who does not cook, asked for the recipe 🙂
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Substitutions
You can use chocolate graham crackers instead of Oreo crumbs. Pulse them in a food processor until they are coarse crumbs.
How to make no-bake mousse cheesecake recipe
Step 1 – Melt the chocolate chips until creamy and smooth. Set aside to cool. I use the microwave for this. Cook for 15-30 seconds and stir until melted.
Step 2 – Spray a 9-inch pie pan with non-stick spray.
Step 3 – In a medium bowl stir together the Oreo crumbs and melted butter.
Step 4 – Press into the bottom of the prepared pan and place the prepared crust in the freezer while you make the filling.
Step 5 – In the bowl of a stand mixer (or bowl and hand mixer), beat the cream cheese and powdered sugar until soft.
Step 6 – Then beat in the sour cream, melted chocolate, and vanilla extract.
Step 7 – Fold the whipped cream into the chocolate mixture until evenly combined.
Step 8 – Use a rubber spatula to spread the filling over the prepared cookie crust in an even layer.
Step 9 – For the best results, place the cheesecake in the fridge for at least 4 hours to chill and set up.
Pro Tips
Store leftovers in an airtight container in the fridge for 3 – 4 days.
Recipe FAQs
The chocolate hardens during cooling, giving a chocolate mousse its firm texture. Using too little chocolate results in a texture that isn’t firm enough.
You may also enjoy
- No Bake Peanut Butter Fudge
- Soft Batch Chocolate Chip Cookies
- Pumpkin Pie without Evaporated Milk
- Blueberry Brownies
- 5 Ingredient No Bake Cheesecake
- 3 Ingredient Apple Dump Cake
- 5 Ingredient Pineapple Pie
- Cheese Danish Braid
No Bake Chocolate Mousse Cheesecake Recipe
Equipment
- 9-Inch Pie Dish, 1.75" Deep
- 3-Piece Mixing Bowl Set
- 5-Quart Stand Mixer
- Silicone Spatula Set
Ingredients
For the Oreo Crust
- 1 ⅓ cups Oreo baking crumbs
- 6 Tablespoons unsalted butter (melted)
For the Chocolate Cheesecake Filling
- 8 ounces semi-sweet chocolate chips
- ¾ cup powdered sugar
- 10 ounces cream cheese (room temperature)
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- 8 ounces whipped cream (thawed)
- Optional – extra whipped cream for topping
Instructions
- Melt the chocolate chips until creamy and smooth. Set aside to cool. I use the microwave for this. Cook for 15-30 seconds and stir until melted.
- Spray a 9-inch pie pan with non-stick spray.
- In a medium bowl stir together the Oreo crumbs and melted butter.
- Press into the bottom of the prepared pan and place the prepared crust in the freezer while you make the filling.
- In the bowl of a stand mixer (or bowl and hand mixer), beat the cream cheese and powdered sugar until soft.
- Then beat in the sour cream, melted chocolate, and vanilla extract.
- Fold the whipped cream into the chocolate mixture until evenly combined.
- Use a rubber spatula to spread the filling over the prepared cookie crust in an even layer.
- For the best results, place the cheesecake in the fridge for at least 4 hours to chill and set up.
Notes
- Store leftovers in an airtight container in the fridge for 3 – 4 days.
Nutrition
Hi there, and a warm welcome! I’m Zona House, and my heart truly lies in the world of recipes.
I believe in simple, satisfying meals, so let’s make cooking enjoyable and delicious together! Eat, drink, and savor every moment!