No Bake Chocolate Cheesecake Mousse

Photo by Jessica Furniss

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Have you ever craved the rich, velvety texture of cheesecake and the fluffy, whipped texture of chocolate mousse combined into one dessert? Then you’ll love my No Bake Chocolate Cheesecake Mousse. Chocolate cheesecake recipes can be complex and require tons of ingredients. And don’t get me wrong, I enjoy that type of baking too, but sometimes I need a simple straight forward dessert. Since this easy recipe is 2 steps and only 5 ingredients it fits the bill perfectly. 

In my opinion, this is the perfect Valentine’s Day dessert because it’s easy and can be made ahead of time. Make the mousse and whipped cream the day before and store in the fridge in an airtight container. Then when you’re ready to serve, crush up the graham crackers into the bottom of the serving cups or ramekins and fill with the mousse. Then top with the whipped cream and enjoy. 

Photo by Jessica Furniss

how to make chocolate cheesecake no bake mousse

Full fat cream cheese, heavy whipping cream, chocolate pudding, graham crackers, and a little sugar are all the ingredients for chocolate cheesecake mousse. You whip up the heavy cream with a little powdered sugar until stiff peaks form. Then in a separate bowl combine cream cheese, a tablespoon of chocolate pudding, and a little sugar. Combine the two and you have the base for the dessert. I like to add crushed graham crackers to the bottom of the dish for a “mock” graham cracker crust. You can choose fun toppings like fresh fruit or Valentine’s Day conversation hearts like I did. 

does chocolate cheesecake have cheese?

Chocolate cheesecake is made with cream cheese. I’ve seen vegan versions made with silken tofu or cashews or even vegan cream cheese, but I prefer the classic full fat cream cheese. I imagine low-fat cream cheese would also work, but I haven’t tested that one out, so try at your own risk. lol. 

Photo by Jessica Furniss

does cheesecake have heavy whipping cream? 

My recipe for chocolate cheesecake mousse uses heavy cream for a creamy flavor and to lighten up the texture of the mousse. Lots of no bake cheesecakes use heavy whipping cream, but for an even simpler alternative you can substitute store-bought whipped topping. Just be mindful that you will need to reduce the sugar you add to the mousse because the whipped topping is a lot sweeter than the homemade whipped cream called for in this recipe. 

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All photos & recipes Ⓒ Jessica Furniss

Photo by Jessica Furniss

No Bake Chocolate Cheesecake Mousse

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Yield: 4

Author: Jessica Furniss

Prep time: 15 MinInactive time: 10 MinTotal time: 25 Min

Rich, velvety chocolate cheesecake flavor in a no bake mousse makes the perfect dessert to impress.

Ingredients

Whipped Cream

• 1 1/2 cups heavy whipping cream
• 2 tablespoons powdered sugar (more if you want the dessert extra sweet)

Chocolate Cheesecake Mousse

• 1 (8 oz) block of full fat cream cheese, softened
• 1/3 cup granulated white sugar
• 1 teaspoon vanilla extract (optional)
• 2 graham crackers

Instructions

Make the whipped cream

1. In the bowl of a stand mixer or a medium sized bowl with a hand mixer, beat the heavy whipping cream on medium speed until it starts to look a little thicker. About 20 seconds.
2. Add 2 tablespoons of powdered sugar and continue beating until stiff peaks form to create a classic whipped cream texture. Set aside.

Make the chocolate cheesecake mousse

1. In a separate bowl of a stand mixer add the softened cream cheese, granulated sugar, and vanilla extract if using.
2. Beat on medium high until well combined, scraping down the sides of the bowl as needed.
3. Add half of the whipped cream mixture you made earlier to the bowl of chocoalte mousse mixture and beat the mixture just until the whipped cream is incorporated. A few streaks may remain, but that's better than overbeating. About 15 seconds.
4. Add two graham crackers to a zip top bag and use a rolling pin to crush them to a crumb like consistency. Then add the graham cracker crumbs to the bottom of the four dessert cups or ramikens.
5. Fill the cups with the mousse gently, so it lays on top of the graham cracker crumbs.
6. Chill the filled cups in the fridge for at least 15 minutes.
7. When you're ready to serve top with the remaining half of the whipped cream and any toppings you like.
8. Enjoy!
9. Storage: this is best eaten within 3 days. Store the mousse and whipped cream in separate airtight containers and combine when ready to serve.