Chocolate Mousse Cheesecake Pie (2024)

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4.66 stars (58 ratings)

Nov 19, 2012118

This chocolate mousse cheesecake pie makes cheesecake even more delicious by adding a layer of chocolate mousse and then glorious ganache.

This pie is sinful. It is decadent. And rich. And kinda, sorta completely over-the-top. And I should apologize to you for sharing it and ruining any forthcoming calorie reductions (on your part, not mine!). So I’m sorry. But not really.

I’ve had the idea for this pie swirling around in my head for a while after hypothesizing that cheesecake could be made even more divine if added upon by a layer of chocolate mousse and then glorious ganache.

I’m happy to report that my theory is correct and has been scientifically proven and is statistically significant (whatever that means).

In fact, remember when I told you that my 7-year old decided he was going to go a whole year without treats? And then, like, the next day, I reported that his resolution ended and cookie dough fudge was the culprit?

Well, if you want to know the full story, after the cookie dough fudge debacle, he resoluted again to go without treats. And was ultra-committed, until this chocolate mousse cheesecake pie appeared after dinner the next day. He was undone. (I felt mildly guilty but what’s a girl to do when she has so many recipes to try?)

In the end, when asked if the pie was worth it, he smugly replied, “Oh, yeah” and has since requested it for his birthday dessert next year (and recommitted to eating treats, in moderation, of course).

I agree with Walker. It’s worth it. If you are looking for a last-minute addition to your Thanksgiving dessert table, this might be the one!

FAQs for Chocolate Mousse Cheesecake Pie

For the Oreo crust, do you use the whole cookie or leave out the filling?

You’ll want to use the whole cookie.

Can I make this in a 9″ springform pan?

Yes, that should work!

What brand of semisweet chips do you use?

I almost always use Ghirardelli’s.

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Chocolate Mousse Cheesecake Pie

Yield: 8 servings

Prep Time: 1 hour hr 30 minutes mins

Cook Time: 50 minutes mins

Total Time: 2 hours hrs 20 minutes mins

4.66 stars (58 ratings)

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Ingredients

Crust:

24 Oreos, or other chocolate sandwich-type cookie, crushed
5 tablespoons (71 g) butter, melted

Cheesecake Filling:

8 ounces (227 g) cream cheese, softened
½ cup (106 g) granulated sugar
1 large egg
1 egg yolk
1 teaspoon vanilla
1 cup (227 g) sour cream

Mousse:

1 cup heavy cream, divided
2 egg yolks
½ cup (85 g) semisweet chocolate chips
¼ cup (29 g) powdered sugar, optional for sweetness

Ganache:

½ cup (85 g) semisweet chocolate chips
4 tablespoons (57 g) butter
¼ cup heavy cream
½ teaspoon vanilla
1 tablespoon powdered sugar

Instructions

Preheat the oven to 325 degrees F.
For the crust, combine the crushed Oreo cookies and the melted butter. Press the mixture into the bottom and up the sides of a deep dish 9-inch pie plate. Refrigerate while you make the filling.
For the filling, with a handheld electric mixer or in the bowl of a stand mixer, blend together the softened cream cheese and granulated sugar until smooth. Add the egg, egg yolk, and vanilla and mix until combined. Blend in the sour cream. Spread the filling over the cookie crust and bake for 40-45 minutes, until the edges are set and the center is slightly firm (a little softness is ok but you don’t want it to be really jiggly). Remove the pie from the oven and let it cool completely on a wire rack.
For the mousse, heat 1/2 cup cream in a small saucepan until just simmering. Place the egg yolks in a small bowl. Whisking vigorously, pour a couple tablespoons of the hot cream into the egg yolks and continue whisking until completely combined. Pour the tempered egg yolks into the saucepan with the remaining hot cream, whisking quickly the whole time, and return the saucepan to medium-low heat, cooking while stirring constantly, until the cream/egg mixture bubbles and thickens, 1-2 minutes. Remove from the heat and stir in the chocolate chips, whisking until the mixture is smooth and the chocolate is completely melted. If you used a darker chocolate and would like a bit more sweetness, whisk in up to 1/4 cup powdered sugar. Let the mixture cool to room temperature, whisking occasionally to avoid a skin forming across the top. When completely cool, beat the remaining 1/2 cup cream to stiff peaks and gently fold into the completely cooled chocolate mixture. Spread the mousse over the top of the cooled cheesecake pie and refrigerate.
While the pie chills, make the ganache by combining the butter and heavy cream in a saucepan over medium heat until the butter is melted and the mixture is simmering. Place the chocolate in a small bowl. Pour the hot cream mixture over the chocolate and stir until glossy and smooth. Stir in the vanilla and powdered sugar. Spread the ganache over the mousse and refrigerate the pie until ready to serve (at least an hour – the pie can be made up to a day in advance).

Author: Mel

Course: Dessert

Cuisine: American

Method: Bake

Serving: 1 Serving, Calories: 783kcal, Carbohydrates: 56g, Protein: 8g, Fat: 60g, Saturated Fat: 33g, Cholesterol: 229mg, Sodium: 412mg, Fiber: 3g, Sugar: 41g

Recommended Products

Electric Hand Mixer

Liquid Measuring Cup

Cookware

Other Recipes Like This:

Double Chocolate Mousse Torte

Peanut Butter Chocolate Mousse Brownie Cake

Key Lime White Chocolate Cheesecake Pie

Pumpkin White Chocolate Mousse Cheesecake {Egg-Free, Easily Gluten Free}

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Cheesecakes Chocolate Desserts Pies Thanksgiving

posted on November 19, 2012 (last updated June 27, 2024)

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4.66 from 58 votes (47 ratings without comment)

118 comments on “Chocolate Mousse Cheesecake Pie”

Prisca Wang — January 24, 2022 @ 6:40 pm Reply
i always make this! perfect dessert, sometimes i dont even add the ganache and it still tastes great!
Rachel Russell — December 19, 2021 @ 1:39 pm Reply
If I make this in a springform pan- do I keep the crust flat like a cheesecake? Or do I still make the crust go up the sides of the pan like a pie? thanks Mel ❤️
- Mel — December 21, 2021 @ 1:38 pm Reply
  I still take the crust a tiny bit of the sides of the springform pan when I’ve made it like that. But you could keep it flat, too. No wrong or right way, I don’t think!
  - Rachel Russell — December 22, 2021 @ 2:04 pm Reply
    Thanks Mel!!❤️❤️❤️
Elissa — June 28, 2021 @ 1:23 pm Reply
Made this recipe for a work BBQ and folks heralded it as the best cheesecake they had ever had 😀
Justine — July 13, 2020 @ 7:15 am Reply
Can I make this in a 10in spring form pan so the end result is more of a cheesecake instead of a pie?
- Mel — July 14, 2020 @ 12:01 am Reply
  The layers might be thinner, but you can definitely try that.
Theresa M Sellitto — February 10, 2019 @ 9:43 am Reply
Hi. Can you make this in a 9-inch springform pan?
- Mel — February 11, 2019 @ 7:00 pm Reply
  Yes, that should work fine!
ella zuelsdorf — December 24, 2018 @ 3:02 pm Reply
SO GOOD!
Cheryl — December 8, 2018 @ 10:50 am Reply
I’m making this right now for my absolute best friend in the universe! To take it above and beyond for my Queen, I’m making small meringue stars and will decorate the top with those and raspberries. It’s a lovely recipe! Thank you for sharing it!
Jen M — June 17, 2018 @ 5:23 pm Reply
Made this to take to our ward for fathers day today (they had the women bring pies that we served to the men after church) and it was amazing! Everyone loved it. Thanks for always making me look good, Mel. 😉
- Mel — June 18, 2018 @ 9:00 pm Reply
  Yay, Jen! I wish I had been at your ward! (what a great idea, by the way).
Kristin — December 11, 2017 @ 6:41 pm Reply
This was a hit! I will drizzle the ganache on next time…it was just too much. However, it will be so good drizzled! I will definitely make again!
I used Xylitol instead of sugar and it still tasted delicious!
- Sarah — January 27, 2020 @ 3:25 pm Reply
  Reckon I could put this in a 13×9 by doubling the recipe?
  - Mel — January 27, 2020 @ 9:40 pm Reply
    I think so! I’d probably only 1 1/2 the crust (or leave as is).
Carrie Weldon — November 22, 2017 @ 2:56 pm Reply
Hi,
I made this pie today and I don’t think I let mousse layer cool in the fridge long enough. When I spread the ganache on top it mixed with the mousse. It looks marbled. I looks good but wondering if this will change the taste?
Should I add another layer of ganache on top after the pie has cooled? Let me know if you can. I’m taking this pie to Thanksgiving tomorrow.
By the way…I love all of your recipes!!

See Also
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- Mel — November 22, 2017 @ 7:26 pm Reply
  I actually think it sounds delicious! I probably wouldn’t add another layer of ganache.
Shannon Bowers — November 20, 2017 @ 3:45 pm Reply
Huge hit and rave reviews!
Cora — November 16, 2017 @ 10:37 pm Reply
Been using this recipe for the last fuve years when the hubs want some cheesecake. This is so yummy! Not complicated.
Marsha — November 7, 2017 @ 7:00 pm Reply
I would like to make the chocolate mousse cheesecake pie recipe using mini springform pans. How do I adjust the baking time?
- Mel — November 7, 2017 @ 10:06 pm Reply
  Probably start by cutting the time in half and see how that goes.
Chelsea — September 26, 2017 @ 3:53 pm Reply
This was super creamy & delicious! Did this in a 9 inch springform pan to make things easier to cut & used peanut butter chips for the mousse– yum! Another dessert to add to our rotation!
shell — March 30, 2017 @ 11:53 am Reply
This was fantastic. Even my husband who does’t like cream cheese had 3 servings. Yum
shell — March 22, 2017 @ 9:35 am Reply
Hi. Is the ganache very warm when finished. Just wondering if it causes the mousse to soften up. Thanks
- Mel — March 22, 2017 @ 9:54 am Reply
  You can wait until the ganache is cooled before adding it
MarySC — December 31, 2016 @ 4:51 am Reply
This is wonderful, and even Mr. “I hate cheesecake” scarfed it down. I wanted to lick my plate.
The only change I made was to use ¼ c milk and ¾ c cream in the mousse so I only needed to buy 1 small carton of cream.
The next time I will bake it in a springform pan– I think it will be much easier to get beautiful servings that way. And I may try adding amaretto to the cheesecake layer!
- Florence — August 10, 2019 @ 3:33 am Reply
  Hi Mel. I made this for a party and it was a hit! Do you think I could make it in 8-inch springform pan and how to adjust the baking time? If I pour the ganache, should I remove the cake from the pan first so the side is all covered? Thanks!
  - Mel — August 10, 2019 @ 8:08 pm Reply
    Yes, I think you could make it in an 8-inch springform pan! I’d probably keep the baking time about the same, maybe add a couple minutes. And yes, I think I’d remove it before pouring on the ganache. Sounds like a great idea!
Diana — December 23, 2016 @ 2:08 pm Reply
Made it! Rave reviews from all! Thank you!
Sharri — November 16, 2016 @ 3:48 pm Reply
This sounds like a perfect dessert for my husband’s volunteer fire department Christmas party! (I made your Red Velvet Cake Roll last year, and it was a hit!) Since I need to serve about 40, and don’t have 5 pie plates (!), I’m wondering if it would work in 9×13 dishes (I do have 3 of those!). I’m thinking a double recipe in each one? What do you think?
- Mel — November 16, 2016 @ 11:20 pm Reply
  I haven’t tried that but I think it should work just fine!
  - Sharri — November 17, 2016 @ 9:14 am Reply
    Thank you! I’ll report back with the results.
    .
    - Sharri — December 2, 2016 @ 5:14 pm Reply
      This doubled nicely! I doubled all of the ingredients, except used about 34 Oreos and a cube (1/2 cup) butter for the crust and baked in 9×13 pan. A couple of people asked for the recipe so I directed them to your site! Thank you for another yummy one!
Melissa — June 16, 2016 @ 3:33 am Reply
HI, I want to make this amazing pie for my moms birthday, one thing I wanted to ask, do I have to use chocolate chips or can I just chop up some cooking chocolate? Will it make much difference with the setting of those layers? Thanks so much for sharing this.
- Mel — June 16, 2016 @ 1:37 pm Reply
  Yes, you can definitely use chopped baking chocolate!
Ducks n a Row — March 25, 2016 @ 11:12 am Reply
Wow Mel, this looks awesome.
I am making it for Easter dessert. I’ll prepare it Saturday to serve Sunday.
Question: any tips for how to slice it neatly?
Sinea ♥
- Mel — March 25, 2016 @ 11:29 pm Reply
  Running a long knife under hot water and wiping dry between slices can help.
Cherith — February 5, 2016 @ 11:08 am Reply
Does the recipe call for Salted Butter or Unsalted? I’m assuming unsalted, but I know desserts taste great with a pinch of salt. Looks delicious, by the way, excited to make it!
- Mel — February 5, 2016 @ 11:49 am Reply
  Hi Cherith, I always use salted butter in my recipes.
Andi platea — December 10, 2015 @ 5:28 pm Reply
I made two of these cheesecakes today. Instead of making the bottom crusts I just used two ready made crusts. One Oreo and one Nilla wafer. They came out glorious.
I displayed them cut into wedges and put out in a long line one white crust piece then one chocolate crust piece.
Lindsey — November 28, 2015 @ 10:50 pm Reply
Mel–My cheesecake mixture is baking at the moment…I’m going to finish the last two components tomorrow, but I have a question. I am using the same pie plate that you linked to above, but I still feel like my cheesecake mixture is taking up a LOT of the space in the pan. Does it settle at all after cooling? I make the mistake of not getting out the food processor and did the Oreo’s by hand. I am worried that my crust is too thick and it won’t all fit unless the cheesecake layer shrinks up a bit upon cooling. Any thoughts?
Thanks!
Lindsey (from Fargo…now Utah…we’ve emailed before!)
- Mel — November 30, 2015 @ 2:37 pm Reply
  Hi Lindsey – sorry for the delay in responding, how did this turn out?
Dixie Taft — November 17, 2015 @ 11:14 pm Reply
I haven’t tried a single recipe of yours I haven’t loved! Thank you! Any chance you have ever been to the DoDo restaurant in Salt Lake? Amazing food — homemade desserts that are over the top. I’ve wanted to ask you to go order their peanut butter cheese cake with ganache topping for some time …but it is the crust that is life changing. Cinnamon hazelnut heavenly…we all fight over the end to get the most crust. Please if you can —go visit sometime and figure out the secret. I would love that recipe! I do look forward to testing this one you posted. Thank you!
Andrea — November 9, 2015 @ 1:51 pm Reply
OH MY GOSH!! This was sooo good! My friend holds an annual pie party and I made this and won Best Pie. It is THAT good!! This will definitely end up on my Thanksgiving dessert table! Thanks for once again blowing my socks off with your recipes.
Bren — April 1, 2015 @ 5:50 pm Reply
I want to add a coffee element to the choc mousse. Do you have a recommendation as to how much and where in the process to do this?
- Mel — April 1, 2015 @ 8:42 pm Reply
  Hi Bren, unfortunately, I’m not much help since I’m not a coffee drinker and don’t use it in baking. You might try googling other similar type recipes online to see if there are any suggestions.
NRS — December 17, 2014 @ 4:51 pm Reply
Mel, like all of your recipes, this looks so yum! What brand semisweet chips do you like to use for this? Thanks and happy holidays!
- Mel — December 17, 2014 @ 10:58 pm Reply
  I almost always use Ghirardelli’s.
Melanie — November 20, 2014 @ 1:33 pm Reply
I made this pie yesterday and OH MY is it delicious! I will be making it again next week for Thanksgiving. Thank you for a truly wonderful recipe!
Kami — November 16, 2014 @ 6:42 pm Reply
Why does the ganache call for butter? Most recipes are just chocolate with cream. The butter separated out of mine and hardened on the top. Looked bad, tasted good.
- Mel — November 16, 2014 @ 11:11 pm Reply
  Sorry the ganache didn’t work out for you. I’ve never had it separate like that so I’m not sure what happened.
Torey — August 8, 2014 @ 9:30 pm Reply
Question- from start to finish how long does this usually take? I plan on making it tomorrow for a dinner- but I will only have about 3 hours to bake. Do you think that will be enough time?
- Mel — August 9, 2014 @ 8:10 pm Reply
  Torey – You would be really tight on time with only three hours because there is a lot of cooling time involved. You could make some of the components tonight if you have time and finish and assemble tomorrow. Good luck if you try it!
Lindsay — May 12, 2014 @ 8:24 am Reply
I made this for Mother’s Day yesterday. My mom loved it, and so did I!
Will probably make again next time I need a dessert for a party or gathering.
Amanda — March 30, 2014 @ 9:24 pm Reply
As always, your recipes never fail me. This was amazing!!
Deb — March 25, 2014 @ 3:50 pm Reply
Everyone loved this when I made it for Thanksgiving! I’m going to make it again for an up coming family reunion and wondered how long before hand you think I could make it? We have to travel, and making it in advance would be a lot easier!
- Mel — March 25, 2014 @ 9:12 pm Reply
  Deb – As long as it stays cool, this could definitely be made 2 days in advance. Also, someone else commented that they froze it before a trip and it defrosted well. It just had a little bit of condensation on the ganache, so that is something to consider as well.
Kelly — February 19, 2014 @ 11:36 am Reply
I’ve never made an Oreo cookie crust. Do I leave the filling in or get rid of it before crushing?
- Mel — February 19, 2014 @ 9:44 pm Reply
  Kelly – I leave the filling in.
Melanie — January 28, 2014 @ 8:51 pm Reply
yum yum yum yum yum yum yum. Seriously. I brought this to a Pie Social last week, and it was awesome! I don’t have a deep-dish pie plate, so I made it in a springform pan, and it worked great. I didn’t have to modify it at all. I don’t love Oreos, so next time I want to try a different crust like Pecan Sandies or some kind of nut/butter/flour concoction. Either way I will definitely be making it again. Thanks so much!
Nadia — January 13, 2014 @ 2:02 am Reply
WOW! This recipe is absolutely fantastic! I took it to a party yesterday and someone told me that this was right up there with their favorite dessert of all time. I got absolutely rave reviews and gosh I loved it! Your recipes are phenomenal Mel! Thanks for another winner 🙂
Valerie — January 10, 2014 @ 4:36 pm Reply
this dessert was incredible, everyone loved it! the mousse came out a bit thinner that i would have liked, but other than that – it was great!
Valerie — December 16, 2013 @ 2:05 am Reply
Thanks! I just checked and it said that the height is 1.8 inches.