How to Make The Cheesecake Factory’s Chocolate Mousse Cheesecake Copycat Recipe

Updated: Jul. 05, 2023

The Cheesecake Factory Chocolate Mousse Cheesecake is so rich and creamy, you're going to want to make it every week.

There are quite a few things we’ve learned about The Cheesecake Factory’s cheesecake, but one of the things we’ve known right off the bat is just how impeccable each bite is. For this recipe, you’re going to want to mix some tips you’ve learned from making the perfect cheesecake with your knowledge of whipping up the best chocolate mousse (of course, we’re talking about Julia Child’s chocolate mousse).

To get the marriage of mousse and cheesecake just perfect, it might take some practice, but the end result will be so sweetly satisfying. Build a solid foundation with the crust, get the water bath technique down, whip the mousse to the right consistency and you’re on your way to the most indulgent chocolate mousse cheesecake possibly ever.

The Cheesecake Factory’s Chocolate Mousse Cheesecake Copycat Recipe


For the crust:

  • 1-1/2 cups chocolate wafer crumbs (about 27 wafers)
  • 2 tablespoons sugar
  • 1/4 cup butter, melted

For the filling:

  • 4 packages (8 ounces each) cream cheese, softened
  • 1-1/3 cups sugar
  • 12 ounces semisweet chocolate, melted and cooled
  • 1/4 cups baking cocoa
  • 4 large eggs, room temperature, lightly beaten

For the mousse:

  • 2 teaspoons unflavored gelatin
  • 1 tablespoon cold water
  • 4 ounces semisweet chocolate, chopped
  • 3 cups heavy whipping cream, divided
  • 1/2 cup confectioners’ sugar
  • 2 teaspoons vanilla extract
  • Chocolate shavings, optional


Step 1: Prep your springform pan

Preheat the oven to 325°F. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil. This should be about an 18-in. square of foil. Securely wrap the foil around the pan. This will make for a cleaner baking process.

Step 2: Make the crust

In a small bowl, combine wafer crumbs and sugar, then stir in the butter. Press the mixture into the bottom of the pan and 1 inch up the sides of the prepared pan. Place on a baking sheet, and bake for 10 minutes. Let cool on a wire rack.

Step 3: Make the middle layer

In a large bowl, beat cream cheese and sugar until smooth. Beat in the cooled chocolate and cocoa. Add the eggs, and beat on low speed just until combined. Over-beating the mixture could result in a less fluffy cheesecake.

Pour this mixture over the crust. Place the springform pan in a large baking dish (like a roasting pan), and add 1 inch of boiling water to the larger pan.

Step 4: Bake the cheesecake

Bake the cheesecake for 55-60 minutes or until the center is just set and the top appears dull. Remove the springform pan from the water bath and remove the foil from the bottom of the pan. Be careful and use oven mitts—the pan will be hot when removing the foil.

Cool the cheesecake on a wire rack for 10 minutes and then loosen the edges from the pan with a knife. Cool for another hour, and refrigerate overnight.

Step 5: Prep the mousse topping

Once the cheesecake has been refrigerated overnight, it’s time to make the mousse. In a small saucepan, sprinkle gelatin over 1 tablespoon of cold water. Let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved. Remove from heat.

Step 6: Melt chocolate

In the top of a double boiler or metal bowl over barely simmering water, combine chopped semisweet chocolate and 1/2 cup of cream. Cook and stir until smooth. Stir in the gelatin mixture. Transfer to a medium bowl and cool to room temperature.

Step 7: Beat the mousse

In a large bowl, beat the remaining 2-1/2 cups of cream, confectioners’ sugar and vanilla until stiff peaks form. Fold 2 cups of the whipped cream mixture into cooled semisweet chocolate. Spread over the cheesecake.

Step 8: Set the cheesecake

Cover and refrigerate the cheesecake and remaining whipped cream mixture until the mousse is set, about 25-30 minutes. Remove the rim from the springform pan. Garnish your silky cheesecake with the remaining whipped cream mixture and chocolate shavings for that restaurant quality presentation.

Tips for Making Copycat Chocolate Mousse Cheesecake

a whole Cheesecake Factory's Chocolate Mousse CheesecakeTMB studio

How to store The Cheesecake Factory Chocolate Mousse Cheesecake

Chocolate mousse cheesecake should be kept cold to best hold its shape and keep it fresh. Store in an airtight container in the fridge for best results. To retain freshness, it should not sit out for more than two hours.

How long will chocolate mousse cheesecake last?

If you’re lucky enough to have leftovers to last you through the week, you can keep your cheesecake fresh for up to 5 days if stored properly.

What is the difference between mousse and cheesecake?

If you’ve ever had a mousse dessert, you’ve probably known what it’s like to be mentally transported to a whimsical French cafe. The dessert is a silky, light cup of chocolate (or other flavor) that is both airy and incredibly rich at the same time. Cheesecakes are much more dense and often layered over a soft crust as the base. Because there is a bit more shape to cheesecake, you can slice it into pie wedges or cut a cheesecake into individual serving squares.

What are other garnishes I can put on my chocolate mousse cheesecake?

If you love fruit, you’re in luck. There’s nothing quite like pairing a rich chocolate mousse cheesecake with slices of fresh berries. Try strawberries or raspberries for a bright pop of red, or some orange zest for a burst of citrusy flavor with each bite. For those who prefer a little crunch, sprinkle the top of your cheesecake with slivered almonds.

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