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Chocolate Mousse Cheesecake

"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."
  • Total Time
    Prep: 25 min. Bake: 25 min. + cooling
  • Makes
    12 servings


  • 1-1/2 cups chocolate wafers crumbs (about 24 crackers)
  • 1/3 cup finely chopped pecans
  • 2 tablespoons sugar
  • 1/3 cup butter, melted
  • 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
  • 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


  • 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
1 slice: 396 calories, 29g fat (15g saturated fat), 161mg cholesterol, 242mg sodium, 32g carbohydrate (21g sugars, 2g fiber), 5g protein.
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Average Rating:
  • PghMomof2
    Oct 27, 2020

    Incredible!! I have been making this for years. I am not a coffee lover, so sometimes I substitute chambord for the coffee to get a raspberry chocolate mousse and that is excellent also. Such a pretty dessert that isn't nearly as difficult as it looks.

  • zmarie
    Sep 12, 2017

    Amazing- I altered the crust to reflect items I had on hand (almonds and chocolate graham crackers). And this was a hit! I will definitely be required to make it again!

  • MakaylaMHughes
    Sep 4, 2015

    This is the best chocolate Mousse Cheesecake.

  • bidzybody
    Oct 11, 2014

    My family gets my holiday recipe book out in Nov. and pulls this recipe out so I don't "forget" to make it.It is an annual tradition that we have this Christmas Eve. Best I have ever had!

  • shellabe1974
    Apr 8, 2013

    I followed the recipe very closely and Mine don't look like the one in the picture. The taste is good . The only change I made is I used chocolate teddy grahams for the crust.

  • s_pants
    Jul 14, 2010

    No comment left

  • AMWmomofsix
    Oct 16, 2009

    This cheese cake is wonderful. I will make this one again and again.

  • Laurie
    Jul 3, 2006

    No comment left