Chocolate & Peanut Butter Mousse Cheesecake

Total Time

Prep: 50 min. + chilling


16 servings

Updated: Sep. 18, 2023
This no-bake cheesecake with distinctive layers of chocolate, peanut butter mousse and a silky ganache on top will take some time to assemble, but it's worth the effort to create a homemade dessert with grand-champion appeal—and definitely worth the wait. —JaNon Furrer, Prescott, Arizona
Chocolate & Peanut Butter Mousse Cheesecake Recipe photo by Taste of Home


  • 1-1/2 cups chocolate wafer crumbs (about 24 wafers)
  • 1/4 cup butter, melted
  • 1-1/4 cups heavy whipping cream
  • 5 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • 3/4 cup creamy peanut butter
  • 1-1/4 cups confectioners' sugar
  • 5 ounces bittersweet chocolate, chopped
  • 1 milk chocolate candy bar (3-1/2 ounces), chopped
  • 1/3 cup sugar
  • 1/4 cup 2% milk
  • 1 teaspoon vanilla extract
  • 6 ounces bittersweet chocolate, chopped
  • 2/3 cup heavy whipping cream
  • 1 teaspoon vanilla extract


  1. Mix wafer crumbs and melted butter. Press onto bottom of a greased 9-in. springform pan.
  2. In another bowl, beat cream until stiff peaks form. In a large bowl, beat cream cheese, butter and peanut butter until smooth; beat in confectioners’ sugar. Fold in half of the whipped cream. Spread evenly over crust. Refrigerate while preparing the next layer.
  3. Place bittersweet and milk chocolates in a small bowl. In a small saucepan, combine sugar and milk; bring just to a boil, stirring constantly to dissolve sugar. Pour over chocolate; stir with a whisk until smooth. Stir in vanilla. Cool to room temperature, stirring occasionally. Fold in remaining whipped cream. Spread evenly over peanut butter layer. Freeze 2 hours or until firm.
  4. For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla. Cool to room temperature or until ganache thickens to a spreading consistency, stirring occasionally. Spread over cheesecake. Refrigerate 1 hour or until set. Remove rim from pan.

Can you freeze Chocolate & Peanut Butter Mousse Cheesecake?

Freeze leftover cheesecake in an airtight container for up to 3 months. To use, thaw in the refrigerator overnight.

Nutrition Facts

1 piece: 467 calories, 36g fat (18g saturated fat), 62mg cholesterol, 186mg sodium, 38g carbohydrate (28g sugars, 2g fiber), 7g protein.

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