Description

This decadent chocolate raspberry mousse cheesecake features five luscious layers: a crisp chocolate cookie crust, creamy cheesecake, tangy raspberry coulis, airy chocolate mousse, and glossy ganache. It’s surprisingly simple to assemble and perfect for celebrations or a special treat.

Ingredients

Scale

20 chocolate sandwich cookies (about 7 oz), crushed
1/4 cup unsalted butter, melted
Pinch of salt (optional)
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
1/2 cup sour cream or full-fat Greek yogurt
1 1/2 cups fresh or frozen raspberries
2 tbsp granulated sugar
1 tsp lemon juice
1 tsp cornstarch mixed with 1 tbsp water
4 oz bittersweet chocolate, chopped
1 cup heavy cream, chilled
2 tbsp powdered sugar
1 egg yolk, room temperature (optional)
4 oz semi-sweet chocolate chips or chopped chocolate
1/2 cup heavy cream

Instructions

Lightly grease a 9-inch springform pan and line the bottom with parchment paper for easy unmolding.
Crush chocolate sandwich cookies into fine crumbs. Stir in melted butter and a pinch of salt. Press firmly into the bottom of the pan and chill for 15 minutes.
In a large bowl, beat cream cheese until smooth. Mix in granulated sugar. Add eggs one at a time, beating just until combined. Blend in vanilla and sour cream. Pour over the chilled crust and smooth the top.
Bake at 325°F for 35-40 minutes, until edges are set and center jiggles slightly. Cool to room temperature, then chill in the fridge for at least 1 hour.
For raspberry coulis: In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until berries break down (about 5 minutes). Stir in cornstarch slurry and simmer until thick (2-3 minutes). Strain out seeds if desired. Cool completely.
For chocolate mousse: Melt bittersweet chocolate in a microwave-safe bowl (30-second bursts, stirring in between). Let cool slightly. In a separate bowl, whip heavy cream with powdered sugar to soft peaks. If using, whisk egg yolk into cooled chocolate, then gently fold in whipped cream until smooth and airy. Spread mousse evenly over the chilled raspberry layer.
For ganache: Heat heavy cream until steaming (not boiling), then pour over semi-sweet chocolate. Let sit for 2 minutes, then stir until glossy and smooth. Cool slightly, then pour over the mousse layer and tilt pan to spread evenly.
Refrigerate the assembled cheesecake for at least 4 hours, or overnight for best results.
Run a thin knife around the edge before removing the springform ring. Slice with a hot, dry knife for clean layers.

Notes

For gluten-free, use gluten-free chocolate cookies. Chill each layer before adding the next for clean separation. Use full-fat cream cheese for best texture. If you want a firmer mousse, chill the layer before adding ganache. Wipe knife between slices for perfect presentation. Make crust and cheesecake layers ahead for easier assembly.

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12th of cake)
Calories: 420
Sugar: 28
Sodium: 260
Fat: 27
Saturated Fat: 16
Carbohydrates: 40
Fiber: 3
Protein: 7

Keywords: chocolate raspberry mousse cheesecake, layered cheesecake, easy dessert, celebration cake, chocolate mousse, raspberry coulis, ganache, cheesecake recipe