Double Chocolate Mousse Cheesecake (No Bake)
June 13, 2019
"This is from Yum & Yummer by Greta Podleski. Remember when melting chocolate, never let any water touch it! If doing on the stove, melt it slowly over simmering water and stir often until chocolate is shiny, smooth and completely melted. The cooking time is chilling time."
- Serving Size: 1 (106.6 g)
- Calories 426.6
- Total Fat - 27.7 g
- Saturated Fat - 16.9 g
- Cholesterol - 47.1 mg
- Sodium - 220.9 mg
- Total Carbohydrate - 39.3 g
- Dietary Fiber - 2.1 g
- Sugars - 34.9 g
- Protein - 9.7 g
- Calcium - 281.3 mg
- Iron - 1.1 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg
Spray bottom and sides of an 8 inch springform pan (or lightly oil); cut a piece of parchment paper to fit bottom and line pan with parchment.
In a medium bowl, stir together crumbs and butter using a fork until all crumbs are moistened; press mixture onto bottom (not sides) of springform pan; really pack it down.
Cover and refrigerate for 1 hour to set crust.
In a medium, deep metal or glass bowl (chilled is possible), whip the cream on medium speed and of an electric mixer until stiff peaks form; cover and chill until ready to use.
Melt chocolate (see intro) and let cool slightly before using.
In a large bowl, beat the cream cheese, sugar and vanilla on medium speed until well blended and perfectly smooth; add liqueur if using and beat again.
Add the cooled, melted chocolate and beat until well blended; fold in the chilled whipped cream; do not used the beater for this! It might take 100 folds into incorporate all of it.
Spoon chocolate mixture over prepared crust and smooth top; pan will be Full.
Cover and chill at least 4 hours; you can make this a day ahead.
Garnish with additional whipped cream, raspberries and chocolate drizzle before serving.
Tips & Variations
- 8 inch springform pan