Best 6 Light Chocolate Mousse Cheesecake Recipes

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Indulge in a symphony of flavors with our Light Chocolate Mousse Cheesecake, a culinary masterpiece that harmonizes the richness of chocolate with the delicate texture of cheesecake. This tantalizing treat features a velvety chocolate mousse filling nestled atop a graham cracker crust, all enveloped in a luscious cheesecake batter. The result is a symphony of textures and flavors that will tantalize your taste buds and leave you craving more. Accompanying this delightful creation are three additional recipes that offer variations on this classic dessert. Discover the elegance of the Chocolate Mousse Cheesecake with Raspberry Swirl, where the vibrant tartness of raspberries complements the chocolate and cheesecake flavors. For those who prefer a nutty twist, the Chocolate Mousse Cheesecake with Hazelnut Crust provides a symphony of textures and flavors. And for a touch of sophistication, the Chocolate Mousse Cheesecake with Espresso Whipped Cream adds a delightful coffee aroma that elevates the dessert to new heights. Prepare to embark on a culinary journey with our Light Chocolate Mousse Cheesecake and its delectable variations, sure to impress any dessert enthusiast.

Let's cook with our recipes!

CHOCOLATE MOUSSE CHEESECAKE RECIPE BY TASTY



Chocolate Mousse Cheesecake Recipe by Tasty image

Here's what you need: chocolate sandwich cookies, brown sugar, butter, cream cheese, semi-sweet chocolate chips, cocoa powder, sugar, vanilla extract, eggs, heavy cream, powdered sugar, chocolate chips, heavy cream

Provided by Jordan Kenna

Categories     Desserts

Yield 8 servings

Number Of Ingredients 13

20 chocolate sandwich cookies
¼ cup brown sugar
7 tablespoons butter, melted
32 oz cream cheese, softened
4 oz semi-sweet chocolate chips
1 tablespoon cocoa powder
1 ½ cups sugar
2 teaspoons vanilla extract
4 eggs
1 ½ cups heavy cream
¼ cup powdered sugar
16 oz chocolate chips
2 cups heavy cream, hot

Steps:

  • Place cookies in plastic bag and crush them into a fine crumb using a rolling pin. Alternatively, a food processor can be used to crush the cookies.
  • Pour the cookie crumbs into a medium bowl with the melted butter and brown sugar. Mix until the crumbs take on the character of a coarse, wet sand.
  • Pour the crumbs into a 9-inch (23 cm) spring pan. Press the crumb firmly into the pan, making sure to coat the bottom evenly.
  • Once the crust has been formed, place it in the refrigerator to firm up.
  • Add cream cheese, melted chocolate, cocoa powder, and sugar to a large bowl and whisk, either by hand or with an electric mixer, until all the ingredients are incorporated.
  • NOTE: If mixing by hand, it is recommended to microwave the cream cheese slightly before whisking in order to soften it up.
  • Add vanilla extract and eggs, and continue to whisk until mixture is smooth and glossy.
  • In a separate bowl, combine heavy cream and powdered sugar. Whisk until the cream develops a mousse-y texture and soft peaks form.
  • Adding a small amount at a time, carefully fold in the whipped cream into the cream cheese batter, being careful not to let the air out of the fluffy mixture. Fold just until incorporated.
  • Once combined, pour the batter over the prepared cookie crust inside the springform pan. Use a spatula to smooth out the top. Give the pan a slight jiggle to release any large air bubbles that may be trapped in the batter.
  • Preheat oven to 300˚F (150˚C).
  • Place the filled pan on top of a sheet of aluminium foil and fold the foil up the sides on the outside of the pan. Then place the wrapped pan into a larger baking pan or dish lined with 2 paper towels at the bottom.
  • NOTE: The aluminium foil will keep water from seeping into the bottom of the pan and the paper towels ensure that the heat is distributed evenly along the bottom of the pan.
  • Fill the larger pan with about 1 inch (2 ½ cm) of hot water.
  • Bake at 300˚F (150˚C) for 60-70 minutes--checking every 15-20 minutes to add more hot water to the larger dish, as necessary.
  • Once out of the oven, immediately run a small sharp knife around the outside of the cheesecake to release it from the pan. Allow the cheesecake to cool completely before removing it from the pan.
  • Prepare the ganache by combining chocolate chips with hot cream. Stir until chocolate is completely melted and ganache is smooth and glossy.
  • Pour ganache evenly over the cooled cheesecake.
  • Refrigerate the ganache covered cake for 30 minutes before cutting and serving.
  • Enjoy!

CHOCOLATE MOUSSE CHEESECAKE



Chocolate Mousse Cheesecake image

"This is one of my favorite company desserts--it looks magnificent!" writes Karen Grant from Tulare, California. "Another easy way to decorate it is to cover the cheesecake with whipped cream, then add chocolate shavings and maraschino cherries to the top."

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 20

1-1/2 cups chocolate wafers crumbs (about 24 crackers)
1/3 cup finely chopped pecans
2 tablespoons sugar
1/3 cup butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
2 large eggs, separated
TOPPING:
1 cup semisweet chocolate chips
5 tablespoons butter, cubed
4 large egg yolks
1/4 cup confectioners' sugar
2 tablespoons strong brewed coffee
1 teaspoon vanilla extract
1/2 cup heavy whipping cream, whipped
Chocolate dessert decorations and whipped cream

Steps:

  • In a small bowl, combine the wafer crumbs, pecans and sugar; stir in butter until crumbly. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet., Bake at 375° for 8 minutes. Cool on a wire rack. Reduce heat to 325°., In a large bowl, beat cream cheese and sugar until smooth. Beat in the lemon juice, lemon zest and vanilla. Add egg yolks; beat on low speed just until combined. In a small bowl, beat egg whites on high until stiff peaks form; fold into cream cheese mixture. Pour into crust. Return pan to baking sheet., Bake for 25-30 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run knife around edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled., In a microwave, melt chocolate and butter; stir until smooth. Cool for 10 minutes. In a small heavy saucepan, whisk egg yolks, sugar and coffee. Cook and stir over low heat until mixture reaches 160°; stir in vanilla. Whisk in chocolate mixture. Set saucepan in ice and stir until cooled, about 2 minutes. Fold in whipped cream. Spread over cheesecake and refrigerate until set. Remove sides of pan. Garnish with dessert decorations and whipped cream. Refrigerate leftovers.

Nutrition Facts : Calories 396 calories, Fat 29g fat (15g saturated fat), Cholesterol 161mg cholesterol, Sodium 242mg sodium, Carbohydrate 32g carbohydrate (21g sugars, Fiber 2g fiber), Protein 5g protein.

CHEESECAKE FACTORY CHOCOLATE MOUSSE CHEESECAKE RECIPE - (3.7/5)



Cheesecake Factory Chocolate Mousse Cheesecake Recipe - (3.7/5) image

Provided by laurenandsonny

Number Of Ingredients 21

CHOCOLATE CRUST:
4 1/2 cups chocolate cookie crumbs
1 cup unsalted butter
CHOCOLATE CHEESECAKE FILLING:
2 (8-ounce) packages cream cheese
3/4 cup granulated sugar
1/4 cup sour cream
1 teaspoon vanilla extract
2 eggs
6 ounces semisweet chocolate, finely chopped
CHOCOLATE MOUSSE:
1 teaspoon unflavored gelatin
1 tablespoon cold water
1/2 cup sugar
1 cup whipping cream
2 tablespoons boiling water
1/3 cup cocoa powder
1 tablespoon vanilla
GARNISH:
Shaved semisweet or bittersweet chocolate
Whipped cream, aerosol or homemade

Steps:

  • CHOCOLATE CRUST: Preheat the oven to 350°F. In a saucepan over medium heat, melt the butter. Remove the butter from the heat. Add the chocolate cookie crumbs to the butter and stir until all the crumbs are coated. Press the cookie crumb mixture onto the bottom and sides of a 10-inch springform pan. CHOCOLATE CHEESECAKE LAYER: Prepare the cheesecake. Use an electric mixer to combine the cream cheese with the sugar, sour cream and vanilla, until creamy. Whisk the eggs in a small bowl and then blend them with the cream cheese mixture, just enough to incorporate the eggs. In a small saucepan over low heat, melt the semisweet chocolate. Add the melted chocolate to the cheesecake mixture, stirring so that it is fully combined. Pour the cheesecake filling into the crust-lined pan and bake for about 12 minutes at 475°F, then turn the oven down to 350°F and bake for 50-60 more minutes or until the cheesecake top is lightly browned. CHOCOLATE MOUSSE In a small bowl, pour gelatin into the cold water and let it stand for a minute or two until it becomes soft, or "blooms." Add boiling water and stir until gelatin is completely dissolved. Cool slightly. In a medium bowl, stir together sugar and cocoa; Add the whipping cream and vanilla. Using an electric mixer, beat the mixture while scraping the bottom of bowl occasionally. When the mixture has thickened, add the dissolved gelatin and beat until well blended. Cool the chocolate mousse in the refrigerator until you are ready to assemble the cake. ASSEMBLE THE CHEESECAKE: When the chocolate cheesecake has cooled, spread the chocolate mousse on top and sprinkle with shaved chocolate. Serve with a topping of whipped cream.

CHOCOLATE MOUSSE CHEESECAKE



Chocolate Mousse Cheesecake image

Make the day before desired; this cake improves with time. Made in a pressure cooker. If desired, garnish with confectioners' sugar or whipped cream and sliced strawberries.

Provided by JJOHN32

Categories     Desserts     Cakes     Cheesecake Recipes     Chocolate Cheesecake Recipes

Time P1DT1h15m

Yield 10

Number Of Ingredients 11

½ cup chocolate cookie crumbs
1 pinch ground cinnamon
8 (1 ounce) squares semisweet chocolate
1 tablespoon butter
2 (8 ounce) packages cream cheese, softened
1 cup heavy whipping cream
1 teaspoon vanilla extract
⅔ cup white sugar
2 eggs, beaten
1 ½ tablespoons unsweetened cocoa powder
1 ½ cups water

Steps:

  • Grease an 8-inch springform pan that will fit inside the pressure cooker. Mix the chocolate wafer crumbs and cinnamon together. Sprinkle the crumb mixture on the bottom of springform pan, pressing gently to form the crust.
  • Melt chocolate and butter together and set aside.
  • With a food processor or electric mixer, process cream cheese until smooth. Add chocolate mixture, and process until mixture is well-mixed and uniformly colored. Pour in the cream, vanilla extract, sugar, and eggs. Beat well. Sieve cocoa powder over batter, and pulse or mix on low speed until cocoa is thoroughly incorporated. Pour mixture over crumbs in pan. Cover cake with a piece of waxed paper. Wrap the entire pan with aluminum foil.
  • Add water to pressure cooker. Place pan on the trivet in pressure cooker. Seal the cooker and bring it up to 15 pounds (high) pressure. Reduce the heat to maintain the pressure, and cook 45 to 50 minutes. Remove cooker from heat, and let the pressure drop on its own. Remove cheesecake from cooker, and let cool to room temperature in pan on a wire rack.
  • Remove cheesecake from pan, and refrigerate for 8 hours before serving.

Nutrition Facts : Calories 454.1 calories, Carbohydrate 32.7 g, Cholesterol 122.3 mg, Fat 34.7 g, Fiber 2.1 g, Protein 7.3 g, SaturatedFat 20.7 g, Sodium 196.5 mg, Sugar 26.4 g

NEW YORK-STYLE CHEESECAKE MOUSSE



New York-Style Cheesecake Mousse image

This cheesecake mousse actually tastes better after chilling overnight. Once chilled, it can be covered with plastic wrap and refrigerated for up to three days. Berries are optional, but they're a flavorful and festive way to dress up this dessert. -Caroline Wamelink, Cleveland Heights, Ohio

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 12 servings.

Number Of Ingredients 9

1 package (8 ounces) cream cheese, softened
1/2 cup confectioners' sugar
1-1/2 teaspoons vanilla extract
1/2 teaspoon grated lemon zest
3/4 cup heavy whipping cream, whipped
1/2 cup graham cracker crumbs
4 teaspoons sugar
2 tablespoons butter, melted
Sliced fresh strawberries, optional

Steps:

  • In a large bowl, beat cream cheese, confectioners' sugar, vanilla and lemon zest until fluffy. Fold in whipped cream. Divide among 12 dessert dishes. Cover and refrigerate at least 2 hours., Meanwhile, preheat oven to 375°. Combine cracker crumbs and sugar in a small bowl; add butter and mix well. Press to a 1/4-in. thickness on an ungreased baking sheet. Bake until lightly browned, 10-12 minutes. Cool completely. , Just before serving, crumble graham cracker mixture; sprinkle over mousse. Top with strawberries if desired.

Nutrition Facts :

LIGHT CHOCOLATE CHEESECAKE



Light Chocolate Cheesecake image

"I created this easy reduced-fat take on cheesecake for my mom, who loves chocolate but not the calories," reports Theresa McEndree of Hall, Montana. "People can't believe it's light. Just one small slice will satisfy your sweet tooth!"

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 10 servings.

Number Of Ingredients 12

2 whole chocolate graham crackers, crushed
1/4 cup fat-free half-and-half
12 ounces reduced-fat cream cheese
1 cup fat-free cottage cheese
1 cup sugar
6 tablespoons baking cocoa
1/4 cup all-purpose flour
1 teaspoon vanilla extract
1/4 cup egg substitute
1/4 cup miniature semisweet chocolate chips
1/2 ounce white baking chocolate, shaved
1/2 ounce semisweet chocolate, shaved

Steps:

  • Coat a 9-in. springform pan with cooking spray. Sprinkle with crumbs; set aside. Place the half-and-half, cream cheese, cottage cheese, sugar, cocoa, flour and vanilla in a food processor; cover and process until smooth. Transfer to a large bowl; stir in egg substitute. Fold in chocolate chips. Pour into prepared pan. Place pan on a baking sheet. , Bake at 325° for 25-30 minutes or until almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen and cool 1 hour longer. Refrigerate overnight. Sprinkle with shaved chocolate. Refrigerate leftovers.

Nutrition Facts : Calories 243 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 238mg sodium, Carbohydrate 35g carbohydrate, Fiber 2g fiber), Protein 9g protein.

Tips:

  • For a richer mousse, use dark chocolate instead of semisweet chocolate.
  • To make the mousse lighter, whip the cream until it forms stiff peaks before folding it into the chocolate mixture.
  • Be sure to chill the cheesecake for at least 4 hours before serving to allow it to set properly.
  • If you don't have a springform pan, you can use a 9-inch pie plate. Just be sure to trim the edges of the graham cracker crust so that it fits inside the pan.
  • This cheesecake can be made ahead of time. Store it in the refrigerator for up to 3 days.

Conclusion:

This light chocolate mousse cheesecake is the perfect dessert for any occasion. It's easy to make, delicious, and sure to impress your guests. The creamy mousse filling is light and airy, while the chocolate graham cracker crust is the perfect complement. Whether you're serving it for a special occasion or just as a treat, this cheesecake is sure to be a hit.

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