clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Triple Chocolate Mousse Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Maegan - The BakerMama
  • Prep Time: 45 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 30 mins
  • Yield: One 9-inch Cheesecake (12 slices)
  • Category: Dessert


Get your chocolate fix with this Triple Chocolate Mousse Cheesecake that will wow the crowd for any special occasion!


For the Crust:

  • 20 Oreo cookies
  • 4 tablespoons (1/2 stick) unsalted butter, melted

For the Cheesecake:

  • 2 (8-ounce) packages cream cheese, at room temperature
  • 2/3 cup sugar
  • 2/3 cup sour cream
  • 11/2 teaspoons vanilla extract
  • 4 ounces bittersweet baking chocolate, melted
  • 1/4 cup all-purpose flour
  • 2 large eggs

For the Mousse:

  • 1 (8-ounce) cream cheese, at room temperature
  • 1 teaspoon vanilla extract
  • 4 ounces white baking chocolate, melted
  • 1 (8-ounce) container Cool Whip, thawed

For the Topping:

  • 2 tablespoons heave cream
  • 1/4 cup chocolate chips


  1. Place a large rimmed baking sheet on the very bottom rack of the oven and fill it halfway with water. Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper.
  2. For the Crust: Place the cookies, cream filling included, in a food processor. Pulse until the cookies are crushed into crumbs.
  3. Mix together the cookie crumbs and butter. Press the crumbs evenly into the bottom of the prepared pan. Set aside.
  4. For the Cheesecake: Beat the cream cheese until creamy. Add the sugar, sour cream, and vanilla and beat until very smooth.
  5. Spoon in the melted chocolate and beat until incorporated completely. Add the flour and beat again.
  6. Add the eggs one at a time, beating well after each addition. Make sure the eggs are fully incorporated, but do not overbeat the batter.
  7. Pour the cheesecake batter onto the prepared crust. Place the pan on the oven rack right above the pan of water. Bake the cheesecake for 45 minutes.
  8. Remove the pan from the oven and place it on a wire rack. Let the cheesecake cool for 5 minutes, then run a sharp knife around the edges of the cheesecake to loosen it from the springform pan.
  9. Let the cheesecake cool for 1 hour, then refrigerate it for 4 to 6 hours, or until completely chilled.
  10. Detach the springform pan ring and gently remove the cheesecake from the pan. Slide the cheesecake onto a plate.
  11. For the Mousse: Beat the cream cheese and vanilla until creamy. Spoon in the melted white chocolate and beat the mixture until smooth.
  12. Fold in the Cool Whip with a rubber spatula until everything is completely mixed together. Pipe the mousse on top of the chilled cheesecake with a piping bag and icing tip 1M. Refrigerate the cheesecake for one hour to let it set up.
  13. For the Topping: Place the cream and chocolate chips in a microwave-safe bowl and microwave for 15 to 20 seconds. Stir the chocolate until melted and creamy. Drizzle the chocolate over the top of the cheesecake.