No Bake Chocolate Mousse Cheesecake recipe is easy, creamy, and made with heavy cream and melted chocolate. With an Oreo cookie crust and sweet filling, this is the perfect chocolate dessert!

cheesecake on a white plate

No Bake Chocolate Mousse Cheesecake

If no bake cheesecakes are your jam, then you’re going to love this chocolate mousse cheesecake with Oreo crust.

Not only is it a completely no bake recipe, meaning no oven is involved, but it’s simple to prepare. And that’s a win-win in my book!

The Oreo cookie crumbs are and chocolate cream cheese mixture make a decadent dessert that seems time consuming, but is a piece of cake (pun intended). This cake is made with simple ingredients that you probably already have in your kitchen.

And just incase you’re on the hunt for more cheesecake recipes, this no bake peanut butter cup cheesecake and Oreo cheesecake are some of my favorite desserts.

But, back to this no bake dessert. It’s creamy, silky, and has a texture of chocolate cheesecake mousse. It’s a great recipe for a special occasion or just when you want a little something sweet. And dare I say this chocolate cheesecake is better than a slice from The Cheesecake Factory?

Top with some whipped cream and fresh strawberries and this is the best dessert!

cheesecake on a platter

Ingredients in Chocolate Mousse Cheesecake:

For the cookie crust:

  • Oreo cookies
  • Melted butter 

For the cheesecake filling:

  • Semi-sweet chocolate
  • Softened cream cheese
  • Powdered sugar
  • Vanilla
  • Heavy whipping cream

How to Make No Bake Chocolate Mousse Cheesecake

  1. In a medium bowl, combine the Oreo crumbs and melted butter. Press mixture into the bottom and up the sides of a 9-inch springform pan. Place into the refrigerator to chill while preparing the rest of the cake. 

  2. Add chopped chocolate to a medium bowl and melt in the microwave on medium power. Stir every 15-30 seconds, or until smooth, so that chocolate does not burn. Set aside to cool slightly.

  3. In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla with an electric hand mixer until smooth and creamy, and no lumps remain. Then, add melted chocolate to cream cheese mixture and beat until fully combined.

  4. In another large bowl, beat the heavy whipping cream with a hand mixer until stiff peaks form. Fold the whipped cream into the chocolate mixture until fully incorporated. 

  5. Spread mixture evenly into prepared crust. Chill for at least 4-5 hours, or overnight. When ready to serve, garnish with fresh whipped cream, fresh strawberries and/or raspberries, if desired.

How to Store Mousse Cheesecake:

Place cake in an airtight container or covered with plastic wrap in the refrigerator until ready to eat.

How Long Will This Last?

This cheesecake recipe will last in the refrigerator for up to one week.

cheesecake on a platter

Can You Freeze No Bake Cheesecake?

Absolutely! This cheesecake will last in a freezer-safe container for up to two months.

Do I Need to Use a Springform Pan?

While I would recommend a springform pan because of the removable sides, it’s definitely not a requirement. If you don’t have one, you can line a regular 9-inch cake pan with parchment paper or spray with cooking spray.

Tips for Making the Best Chocolate Cheesecake:

  • To make the cookie mixture, use a food processor or blender to crush quickly. Alternatively, you can put the cookies in a large ziplock bag and crush with a rolling pin.
  • For easy removal once cheesecake is chilled, place a sheet of parchment paper over bottom circle of springform pan when unbuckled (before you add the crust). Then, buckle the pan together. When you remove the cheesecake from pan, the crust will not stick to the bottom. 
  • Make sure the cream cheese is at room temperature. This will make it creamy and allow for no lumps in the batter.
  • Allow the melted chocolate to cool slightly before adding to the cream cheese mixture.

Toppings for No Bake Cheesecake Mousse:

  • Fresh raspberries or strawberries
  • Chocolate shavings
  • Chocolate Chips
  • Whipped cream
cheesecake on a white plate

Looking for More No Bake Dessert Recipes? I’ve Got You Covered!

cheesecake on a white plate
5 from 2 ratings

No Bake Chocolate Mousse Cheesecake

Yield: 8 slices
Prep Time: 15 minutes
Chilling Time: 4 hours
Total Time: 4 hours 15 minutes
No Bake Chocolate Mousse Cheesecake recipe is easy, creamy, and made with heavy cream and melted chocolate. With an Oreo cookie crust and sweet filling, this is the perfect chocolate dessert!
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Ingredients
 

Crust:

  • 23 Oreo cookies, (ground into fine crumbs)
  • 5 tablespoons unsalted butter, (melted)

Chocolate Mousse Filling:

  • 8 ounces semi-sweet chocolate, (chopped)
  • 16 ounces cream cheese (two blocks), softened to room temperature
  • 1 cup powdered sugar
  • 2 teaspoons vanilla bean paste, (or vanilla extract)
  • 1½ cups heavy whipping cream

Topping:

  • Fresh whipped cream, fresh fruit, chocolate shavings, etc., (if desired)

Equipment

Instructions
 

  • In a medium bowl, combine the Oreo crumbs and melted butter. Press mixture into the bottom and up the sides of a 9-inch springform pan. Place into the refrigerator to chill while preparing the rest of the cake. **See note below**
  • Add chopped chocolate to a medium bowl and melt in the microwave on medium power. Stir every 15-30 seconds, or until smooth, so that chocolate does not burn. Set aside to cool slightly.
  • In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla with an electric hand mixer until smooth and creamy, and no lumps remain. Then, add melted chocolate to cream cheese mixture and beat until fully combined.
  • In another large bowl, beat the heavy whipping cream with a hand mixer until stiff peaks form. Fold the whipped cream into the chocolate mixture until fully incorporated. 
  • Spread mixture evenly into prepared crust. Chill for at least 4-5 hours, or overnight. When ready to serve, garnish with fresh whipped cream, fresh strawberries and/or raspberries, if desired.

Notes

  • I like to use my Ninja to ground the Oreos, but a blender or food processor will work, too.
  • For easy removal once cheesecake is chilled, place a sheet of parchment paper over bottom circle of springform pan when unbuckled (before you add the crust). Then, buckle the pan together. When you remove the cheesecake from pan, the crust will not stick to the bottom. 
  • See my tips and tricks for making this No Bake Chocolate Mousse Cheesecake above the recipe box.
Cuisine: American
Course: Dessert
Author: Gayle
Did you make this recipe?Let me know! Mention @pumpkin_n_spice on Instagram or tag #pumpkin_n_spice.