This chocolate cheesecake mousse is what happens when rich, velvety cheesecake meets light, fluffy mousse – and they decide to skip the oven entirely. It’s the kind of dessert that feels fancy, but is secretly simple.

It just takes a few simple steps to whip up. No fussy techniques, no water baths, no waiting hours for it to bake and cool. Just melt, whip, mix, and chill.

This recipe is adapted from my Cheesecake Mousse. I first tried adding cocoa powder and more sweetener, but the texture wasn’t great. So I tried it with melted chocolate, and the result was perfect.

If you’re craving something decadent but don’t want to commit to a full cheesecake (if you have time for that, this Triple Chocolate Cheesecake is for you!), this recipe is the perfect middle ground, and it’s definitely a keeper for when you want to impress without the stress.

This cheesecake mousse is especially great for grilling season! After enjoying your favorites hot off the grill or smoker, like these juicy Smoked Ribeye Steaks, tender Smoked Pork Tenderloin, or rich and creamy Smoked Mac and Cheese, this cool and creamy dessert is the perfect way to end the meal.

Not too heavy, it’s a great make-ahead dessert that’s easy to serve in individual portions.

What’s To Love

No baking required – perfect for warm days or when you just don’t want to turn on the oven.
Small batch or party-ready – serve it in tiny jars or big bowls.
Make-ahead friendly – so it’s ready whenever you need it.

Ingredient Notes

Please scroll down for the full recipe! These are just notes on select ingredients.

Semi-sweet or dark chocolate – higher-quality chocolate will give you better flavor. Chopped bars will melt smoother than chocolate chips, but both are fine here..
Heavy cream – make sure it’s cold from the fridge before whipping so it thickens quickly and holds its shape, and don’t skip chilling your bowl if your kitchen’s warm.
Cream cheese – full-fat and at room temperature is best. This helps it blend smoothly without lumps.

How to Make It

This recipe is a breeze to put together. Here’s how it’s done.

Melt the chocolate – do it gently, either on the stove over low heat or in the microwave at half power in short bursts. Stir until smooth and set aside to cool slightly.
Whip the cream – beat until stiff peaks form. Start slowly to avoid splattering, then increase the speed. Don’t overdo it or you’ll end up with butter.
Beat the cream cheese mixture – combine the softened cream cheese, 3/4 cup (90 grams) powdered sugar, vanilla, and salt until smooth. Taste and add more sugar if needed.
Add the melted chocolate – mix it into the cream cheese until everything is fully combined.
Fold in the whipped cream – gently stir it in to keep things airy and light. It should look smooth and mousse-like.
Serve – you can serve it not for a soft texture or chill it for 1-2 hours for a mousse texture.

Tips for Success

Use room temperature cream cheese so it blends smoothly and doesn’t get lumpy.
Cool the melted chocolate slightly before mixing it in. Hot chocolate can seize or curdle the cream cheese.
Don’t overwhip the cream – overwhipped cream can turn grainy and ruin the texture.
Fold gently to keep the mousse light and airy.
Chill – this dessert is great freshly made, but even better after 1-2 hours in the fridge. Or even longer!

How to Make Ahead and Store

This chocolate cheesecake mousse is perfect to make ahead, portion it into glasses or jars, and pop it in the fridge. It holds up beautifully for up to 3 days — just wait to add your toppings until right before serving.

You can freeze it in airtight containers for up to a month. Thaw in the fridge overnight and give it a gentle stir if needed. I’ve done this a few times, and it works surprisingly well.

If you’re looking for another easy dessert that doesn’t require baking, check out this Cheesecake Tart from my other blog.

✨🍫🍰 Did you try this chocolate cheesecake mousse? 🍰🍫✨

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chocolate cheesecake in a dessert glass with chocolate shavings on top

5 from 1 vote