Decadent Delights: The Ultimate Homemade Chocolate Mousse Cheesecake (Cheesecake Factory Copycat)

Imagine the most luxurious chocolate cheesecake you’ve ever tasted, with a rich, velvety chocolate base, crowned by an airy, ethereal chocolate mousse, and finished with a glossy ganache. Does that sound like a dream? Well, your dream is about to become a delicious reality! This isn’t just any chocolate mousse cheesecake recipe; it’s our perfected, ultimate Chocolate Mousse Cheesecake, crafted to rival and even surpass your favorite bakery versions – yes, we’re talking about that iconic Cheesecake Factory style. Prepare yourself for a truly unforgettable dessert experience.

While everyone has their opinions about famous chain restaurants, when the word “cheesecake” is mentioned, The Cheesecake Factory often comes to mind. That iconic status inspired me to create a new and improved chocolate cheesecake recipe, one that all true chocolate lovers would adore. My husband, a man of few words but strong dessert opinions, claims he likes this recipe even more than my flourless chocolate cake – and that’s high praise coming from someone I once watched devour an entire pan of that cake! To say this is a great recipe is truly an understatement; it is, without a doubt, the best chocolate mousse cheesecake I have ever created.

So, gather your trusty stand mixer and your favorite high-quality chocolate chips (Hu Kitchen’s Chocolate Chips are my personal obsession). Get ready to bake this incredible Chocolate Mousse Cheesecake recipe that will impress everyone who takes a bite. This isn’t just baking; it’s crafting a masterpiece that combines the creamy richness of a classic cheesecake with the airy delight of chocolate mousse, all on a decadent brownie crust. The layers of flavor and texture create a symphony that will have you coming back for more.

For more irresistible chocolate desserts, check out these fan favorites:

• Chocolate Salted Caramel Cookie With Frosting
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Why This Chocolate Mousse Cheesecake Recipe Stands Out

Every element of this homemade chocolate mousse cheesecake has been meticulously developed to deliver an unparalleled dessert experience. Here’s what makes it truly special:

The Decadent Brownie Crust: While a classic graham cracker crust or an Oreo crust certainly has its merits, this rich brownie crust elevates the entire cheesecake to another level. Its fudgy, chocolatey goodness creates the perfect foundation and complements the creamy chocolate cheesecake layer beautifully. The key is to ensure it’s just a thin layer; too thick, and it risks overpowering the delicate mousse and cheesecake. It adds a depth of chocolate flavor and a slightly chewy texture that you won’t find in traditional crusts, making every bite more exciting.

The Creamy, Smooth Cheesecake Layer: Achieving the perfect creamy cheesecake texture has been a long-standing quest for me, and this recipe delivers. This cheesecake layer is designed to be incredibly smooth and rich, allowing you to slice it into elegant portions that hold their shape beautifully. It’s firm enough to resist slumping off your fork but melts in your mouth with an irresistible creaminess – a delightful contrast to a stiff, dry regular cake. This ideal consistency is crucial for a truly luxurious dessert, ensuring that each bite is a perfect blend of texture and flavor.

The Silky Chocolate Mousse: I cannot stress this enough, and it applies to the ganache as well: invest in high-quality heavy cream. My personal favorite is Alexandre Farms. When you start with excellent ingredients, and then whip that heavy cream at a high speed, the resulting whipped cream isn’t just smooth – it’s incredibly silky, light, and utterly life-changing. This chocolate mousse layer adds an airy lightness that balances the richness of the cheesecake, creating a multi-dimensional dessert experience.

The Perfect Dark Chocolate Ganache: Ganache, a seemingly simple combination of just two ingredients, is often underestimated. Many people tend to compromise on the quality of their heavy cream and semi-sweet baking chocolate. Please, for the love of chocolate, do not make that mistake! Splurge on the highest quality heavy cream you can find, and select your absolute favorite chocolate chips. Life is simply too short to settle for anything less than the perfect, glistening dark chocolate ganache that provides the ultimate finish to this exquisite cheesecake. It adds a sophisticated sheen and an intense chocolate flavor that completes the dessert.

NO SOUR CREAM – A Firm Stance: Seriously, folks. It’s time to stop adding sour cream to cheesecake recipes. It’s called CHEESEcake, not sour cream cake. The pure, unadulterated flavor and texture of cream cheese are what make a cheesecake truly shine. This recipe focuses on celebrating that creamy, tangy essence without any unnecessary distractions, ensuring an authentic and superior cheesecake experience.

Essential Grocery List for Your Chocolate Mousse Cheesecake

Crafting the perfect Chocolate Mousse Cheesecake begins with selecting the right ingredients. Here’s a detailed breakdown of what you’ll need and why quality matters:

Eggs: You’ll need large egg yolks and whole eggs for this recipe. Always opt for high-quality, fresh eggs if possible, as they contribute significantly to the texture and richness of the cheesecake. Crucially, ensure all eggs are at room temperature before you start mixing. Room temperature eggs emulsify better with other ingredients, resulting in a smoother, more uniform batter and preventing cracks in your finished cheesecake.

Chocolate Chips: This dessert is a celebration of chocolate, so the quality of your chocolate chips is paramount. Choose your absolute favorite chocolate chips – whether it’s a rich dark chocolate, a balanced semi-sweet, or even a creamy milk chocolate, depending on your preference. High-quality chocolate melts more smoothly and provides a deeper, more authentic flavor. If you don’t have a favorite, it’s time to find one! Experimenting with different brands and cocoa percentages can dramatically change the flavor profile of your final perfect dessert. For the brownie crust, a dark cocoa powder works wonders.

Cream Cheese: The undisputed star of any cheesecake! There is absolutely no substitute for full-fat cream cheese. Ensure it’s softened to room temperature, as this is critical for achieving that silky-smooth, lump-free cheesecake filling. Cold cream cheese will result in a lumpy batter that won’t bake evenly, so plan ahead and take it out of the fridge in advance.

Sugar: Our recipe uses just under a cup of granulated sugar, perfectly balancing the richness of the chocolate and cream cheese without being overly sweet. This allows the natural flavors of the high-quality chocolate to truly shine. So, let’s indulge guilt-free and pretend that less sugar makes it super healthy!

Heavy Whipping Cream: I’ve emphasized this before, and I’ll say it a thousand times: the quality of your heavy whipping cream is what will transform your dessert from merely good to truly perfect. Whether for the mousse or the ganache, a rich, full-fat heavy cream will provide the lush texture and stable structure needed for an exquisite finish. Don’t compromise here; it makes all the difference in achieving that light, airy mousse and glossy ganache.

Expert Tips for Baking the Perfect Cheesecake

Baking a cheesecake can seem intimidating, but with these tips, you’ll achieve a flawless, crack-free masterpiece every time:

• The Magic of a Water Bath: A water bath (bain-marie) is your best friend for cheesecake baking. It helps to regulate the temperature around the cheesecake, preventing it from overheating, which is a common cause of cracks. This gentle, moist heat ensures a slow, even bake, resulting in that wonderfully smooth, creamy, and consistent texture throughout the entire cheesecake. It’s a simple step that yields professional results.
• Humidity is Key: Beyond temperature regulation, a water bath significantly adds moisture to the oven environment. This increased humidity is vital in preventing the cheesecake’s surface from drying out and forming unsightly cracks as it bakes and cools. Think of it as a protective, steamy blanket for your delicate dessert.
• Waterproof Your Springform Pan (Optional but Recommended): To prevent any water from seeping into your cheesecake during the water bath, tightly wrap the outside of your springform pan with several layers of heavy-duty aluminum foil. Ensure it creates a complete, waterproof barrier. If your pan has a good, tight seal, you might skip this step, but it’s a small effort for peace of mind.
• Invest in a Quality Springform Pan: A high-quality springform pan with a reliable, tight seal is essential. This not only makes unmolding incredibly easy but also minimizes the risk of water leakage during the water bath.
• Optimal Oven Rack Position: Place your oven rack in the middle position. This ensures the cheesecake receives even heat distribution from all sides and benefits fully from the humid environment created by the water bath.
• Resist the Urge to Open the Oven Door! This is perhaps the most crucial rule for cheesecake baking. Every time you open the oven door, you release precious heat and humidity, which can cause the cheesecake to crack due to sudden temperature changes. Keep the door closed! The consistent high humidity from the water bath is your cheesecake’s best defense against drying and cracking.
• Gradual Cooling for Perfection (Optional): After baking, turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour. This allows it to cool very gradually, further preventing cracks caused by rapid temperature changes and ensuring a stable, beautiful finish. After this, transfer it to a wire rack for complete cooling before chilling in the refrigerator.

Tips for Crafting the Silkiest Chocolate Mousse

This chocolate mousse recipe is so simple, yet incredibly effective, it will quickly become your go-to. There’s no complicated egg cooking involved, and it comes together beautifully. While it’s best enjoyed within 1-2 days after whipping, you can prepare the chocolate cream base ahead of time and store it in the fridge until you’re ready to whip it into a cloud of perfection. Here are my essential tips:

• Choose High-Quality Chocolate: Just like with the ganache, the type of chocolate you use makes a huge difference in the final flavor and texture of your mousse. Opt for a high-quality chocolate with at least 60% cocoa content for a truly rich and smooth taste. Better chocolate melts better and emulsifies more smoothly, contributing to that desirable silky texture.
• Heat the Cream Properly: Ensure your heavy cream is properly heated until it’s simmering – hot enough to melt the chocolate chips quickly and thoroughly. This allows for a smooth, homogenous mixture when the chocolate is added.
• Thorough Chilling is Non-Negotiable: After combining the hot cream with the chocolate chips and cocoa powder, it is absolutely crucial to chill the mixture completely. This step allows the chocolate to firm up slightly and the fats to re-solidify, which is essential for proper whipping. Don’t rush this; ideally, chill for at least 1 hour, or even longer until it’s very cold.
• Do NOT Over-Whip: This is where many go wrong! Over-whipping can quickly turn your delicate mousse into a chunky chocolate butter. Whip only until stiff peaks form and the mousse can hold its shape. As soon as you see those defined peaks, stop immediately. It should be light and airy, not dense.
• Use a Handheld Electric Mixer: While a stand mixer is great for cheesecake filling, a handheld electric mixer offers more control for the mousse. It allows you to closely monitor the consistency and stop immediately once stiff peaks are achieved, reducing the risk of over-whipping.

Essential Equipment for Your Chocolate Mousse Cheesecake

Having the right tools makes all the difference in the kitchen, especially when baking a multi-layered dessert like this chocolate mousse cheesecake. Here’s a list of equipment that will ensure a smooth baking process and a beautiful result:

1. Mixing Bowls: You’ll need several large mixing bowls for combining various ingredients, especially for separately preparing the crust, cheesecake filling, and whipping the cream for the mousse.
2. Mixer: A stand mixer with a paddle attachment is ideal for effortlessly making the brownie crust and achieving a perfectly smooth cheesecake filling. For the delicate task of whipping the heavy cream for the mousse, a handheld electric mixer offers more control and precision.
3. Springform Pan: An indispensable tool for cheesecake, a springform pan is used for baking the cheesecake. Choose one with a tight seal to prevent any water from entering during the crucial water bath process.
4. Aluminum Foil: Heavy-duty aluminum foil is essential for wrapping securely around your springform pan, creating a waterproof barrier when baking in a water bath.
5. Baking Pan or Roasting Pan: A larger baking pan or roasting pan is required to hold the springform pan and create the water bath, ensuring a gentle, even bake for your cheesecake.
6. Rubber Spatula: A flexible spatula is perfect for folding ingredients gently, scraping down the sides of bowls, and smoothing out the cheesecake batter into the pan without deflating it.
7. Spoon or Fingers: For pressing the brownie crumb crust firmly and evenly into the bottom of the springform pan, a spoon or your clean fingertips work best.
8. Wire Rack: A wire rack is vital for cooling the cheesecake thoroughly and evenly after baking, allowing air to circulate around all sides and preventing sogginess.
9. Saucepan: A medium saucepan is needed for heating the heavy cream when preparing the chocolate mousse base and the ganache.
10. Whisk: A whisk is useful for combining the chocolate chips with the heated heavy cream to create a smooth, lump-free chocolate mixture for the mousse and ganache.
11. Sharp Knife: A sharp knife is an often-underrated tool that is absolutely essential for clean, professional-looking slices. A warm, sharp knife will glide through the layers, ensuring beautiful presentation.

Frequently Asked Questions About Baking This Cheesecake

Got questions about making this decadent Chocolate Mousse Cheesecake? We’ve got answers to help you succeed!

Can I use a different pan if I don’t have a springform pan?

While a springform pan is definitely the most convenient for easy removal and beautiful presentation, you can absolutely use a regular round cake pan. If you do, make sure to line the bottom and sides with parchment paper, leaving an overhang on the sides. This overhang will act as “handles” to help you lift the cheesecake out of the pan once it’s completely cooled and chilled. Just be extra cautious during the unmolding process to maintain the cheesecake’s perfect shape.

Do I have to use a water bath for baking the cheesecake?

A water bath is highly recommended for cheesecakes, especially this Chocolate Mousse Cheesecake, as it’s the best way to prevent cracks, ensure an even bake, and achieve that signature creamy texture. However, if you’re truly opposed to using one, you can bake the cheesecake without it. Just be aware that the risk of cracking increases, and the texture might be slightly less uniform. If you skip the water bath, you might need to slightly adjust baking time and keep a very close eye on it, perhaps lowering the oven temperature by 25°F (about 15°C) and baking for a bit longer.

How can I prevent my cheesecake from cracking?

To achieve a perfectly smooth, crack-free chocolate mousse cheesecake, several factors are crucial: 1) **Always use a water bath**, as discussed above. 2) **Ensure all cold ingredients, especially the cream cheese and eggs, are at true room temperature.** This allows them to blend smoothly without overmixing. 3) **Avoid overmixing the batter** once the eggs are added; mix just until incorporated to prevent excess air bubbles, which can expand and cause cracks during baking. 4) **Do not overbake** the cheesecake; it should still have a slight jiggle in the center when done. 5) **Allow it to cool gradually** in the oven with the door ajar, as sudden temperature changes are a major cause of cracking.

What can I use instead of a handheld mixer for the mousse?

If you don’t have a handheld mixer, you can certainly whip the heavy cream for the mousse manually with a good old-fashioned whisk. It will definitely require more effort and a good deal of “elbow grease” and patience, but it is absolutely achievable. Ensure your cream and bowl are very cold to speed up the process. A stand mixer with a whisk attachment can also be used, but be extra careful not to over-whip, as it’s more powerful.

Storing and Freezing Your Chocolate Mousse Cheesecake

To maintain the freshness and incredible flavor of your Chocolate Mousse Cheesecake, proper storage is key. Once fully assembled, cover the cheesecake securely with plastic wrap or place it in an airtight container. Refrigerate it for up to 3-4 days. For optimal enjoyment and mousse texture, it’s best consumed within 1-2 days, but it will still be delicious for a few more.

Freezing – Chocolate Mousse Cheesecake

For longer storage, this Chocolate Mousse Cheesecake recipe can be frozen. It’s best to freeze the cheesecake *before* adding the mousse and ganache layers. Once the baked cheesecake is completely cooled, wrap it securely in several layers of plastic wrap, followed by a layer of aluminum foil, ensuring it’s airtight to prevent freezer burn. Freeze for up to 2-3 months. To serve, thaw the cheesecake in the refrigerator overnight. Once thawed, prepare and add the fresh mousse and ganache layers, then chill until set before serving. This method ensures the mousse retains its light, airy texture.

If you love this recipe or have any questions, please remember to LEAVE A 5-STAR REVIEW AND A COMMENT below! Your feedback helps us grow and inspires more delicious creations. Don’t forget to follow me on Instagram, Pinterest, and TikTok for daily doses of sweet inspiration and fun behind-the-scenes content!

Looking for more amazing chocolate recipes? Here are some top picks:

• The Easiest Flourless Chocolate Cake
• Chocolate Cake With Peanut Butter Frosting
• The Best Chocolate Chip Cookies

Recipe

Ultimate Homemade Chocolate Mousse Cheesecake (Cheesecake Factory Style)

Molly Murphy

Indulge in this rich, creamy chocolate cheesecake, crowned with a light, airy chocolate mousse and a luscious ganache. This copycat recipe delivers the ultimate decadent dessert experience, rivaling your favorite bakery!

5 from 5 votes

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Ingredients

  

For The Brownie Crust

• ⅔ cups all-purpose flour
• ½ cup granulated sugar
• ⅔ cups dark cocoa powder
• Pinch of salt
• 5 Tablespoons unsalted butter melted

For The Creamy Chocolate Cheesecake Filling

• 32 ounces full-fat cream cheese (4 blocks, room temperature)
• ¾ cup granulated sugar
• 1 large egg yolk (room temperature)
• 2 large whole eggs (room temperature)
• 10 ounces melted and cooled dark chocolate

For The Silky Chocolate Mousse

• 2 cups heavy cream
• 1 cup chocolate chips (5 ounces, high quality)
• 3 tablespoons unsweetened cocoa powder
• ½ teaspoon kosher salt
• ½ teaspoon pure vanilla extract

For The Glossy Ganache Topping

• 1 cup semi-sweet chocolate chips (high quality)
• ½ cup heavy cream
• A pinch of flaky salt (for garnish, optional)

Instructions

 

For the Brownie Crust

• Preheat your oven to 350°F (175°C). Lightly spray the bottom and sides of a 9-inch springform pan with cooking spray.
• In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl by hand), combine the all-purpose flour, granulated sugar, dark cocoa powder, and a pinch of salt. Mix on low speed until all ingredients are evenly combined.
• Add the melted unsalted butter and continue to mix on low until the mixture starts to come together, forming small, moist clusters that resemble wet sand.
• Spread the chocolate crumbs evenly over the bottom of the prepared springform pan. Using the back of a spoon or your fingertips, firmly press the crumbs together to form a compact and even crust. Bake for 10-12 minutes. The crust should be firm to the touch and resemble a sturdy cookie. Remove from oven and let cool slightly.

For the Creamy Chocolate Cheesecake Filling:

• Reduce your oven temperature to 325°F (160°C). Prepare your water bath: pour water into a larger sheet pan or roasting pan, filling it about one-third to halfway up. Set aside. (Remember to wrap your springform pan with aluminum foil if desired for extra protection against leaks).
• In a large mixing bowl, using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature full-fat cream cheese on medium speed until it’s perfectly smooth and creamy, with no lumps.
• With the mixer on low speed, gradually add the granulated sugar to the cream cheese mixture. Continue beating until the sugar is fully dissolved and the mixture is well combined and smooth.
• Still on low speed, add the room temperature egg yolk and whole eggs all at once. Mix just until they are fully incorporated into the batter. Do not overmix! Use a rubber spatula to scrape down the bottom and sides of the bowl to ensure everything is evenly combined.
• With the rubber spatula, gently fold in a pinch of salt and the melted/cooled dark chocolate. Continue folding until the entire cheesecake filling is completely smooth, with absolutely no lumps remaining. Pay extra attention to the bottom and sides of the bowl. Be extremely careful not to overmix at this stage, as too much air can cause cracks during baking.
• Carefully pour the rich cheesecake filling into the cooled, baked brownie crust. Use the back of a spoon or a small offset spatula to gently spread the cheesecake evenly across the top. Carefully place the springform pan into the prepped water bath.
• Bake in the preheated oven for 35-40 minutes. The cheesecake is done when the edges are set, but the middle still has a slight, gentle jiggle when the pan is lightly tapped. If it’s still very jiggly, bake for another 5 minutes, checking again. You want to avoid any browning on the top.
• Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for 10-15 minutes to cool gradually. Then, remove it from the water bath and place it on a wire rack to cool completely at room temperature. Once cool, transfer it to the refrigerator to chill and set for at least 4 hours, or preferably overnight. This chilling time is crucial for both flavor and structure.

For the Silky Chocolate Mousse:

• In a medium saucepan, heat the heavy cream over medium-high heat until it just begins to simmer and small bubbles form around the edges, about 4-5 minutes. Do not bring to a rolling boil.
• Remove the saucepan from the heat. Add the chocolate chips and let stand for 2-3 minutes. This allows the residual heat from the cream to melt the chocolate. Then, whisk until the mixture is completely smooth and uniform.
• Whisk in the cocoa powder and salt until fully incorporated and no lumps remain. Transfer the chocolate cream mixture to a large bowl. Let it cool completely to room temperature, then cover with plastic wrap and refrigerate for at least 1 hour, or until very cold. I prefer to chill it until I’m ready to assemble the cheesecake, ensuring it’s as cold as possible.
• Once thoroughly chilled, use a handheld mixer (or stand mixer with whisk attachment) to beat the chocolate cream until it’s smooth and forms stiff peaks. Be cautious not to overbeat, as this can cause the fat to separate and create a chunky, butter-like texture. Stop as soon as stiff peaks are formed. Gently pour or spread this silky chocolate mousse over the top of the chilled cheesecake.

For the Glossy Ganache Topping:

• In a medium microwave-safe bowl, heat the heavy cream until it’s hot and slightly bubbly. Start with 30 seconds, then check and heat in 15-second intervals as needed, depending on your microwave’s power.
• Remove from the microwave and add the semi-sweet chocolate chips. Let it sit undisturbed for at least 3 minutes, allowing the hot cream to melt the chocolate. You can cover the bowl with plastic wrap to help expedite the melting process.
• Stir gently with a whisk or spatula until all the chocolate melts and the mixture is completely smooth, glossy, and emulsified.
• Pour the chocolate ganache evenly over the top of the mousse filling. Gently spread it to the edges using the back of a spoon or a small offset spatula.
• Optionally, sprinkle a pinch of flaky salt over the ganache for a beautiful finishing touch and a subtle flavor contrast.
• Cover the cheesecake and refrigerate for at least 1-2 hours, or until the ganache is fully set, before slicing and serving. Enjoy this magnificent Chocolate Mousse Cheesecake within 2 days for the best quality!

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