Warning! Today’s post is sure to make you hungry. Jelli from Jelli Bean Journals is back with a delicious, chocolatey dessert that will have you craving something sweet.
What do you get when you layer the best chocolate chip cookie crust with tangy cheesecake and light-as-air chocolate mousse? A tower of dessert decadence, my friends. (Licks spoon). Let me introduce you to the Chocolate Mousse Cheesecake with a chocolate chip cookie crust!
Oh no, not again.. My husband and I had just cuddled into the couch to watch our nightly guilty pleasure sitcom. Cozy cushions fluffed behind us, arms wrapped around one another, and there it was. I NEEDED egg rolls.
Pregnancy cravings had struck again. I got up for a glass of water, trying to fill my tummy and ignore the urge, but it just didn’t work.
He pulled on his jacket and headed out the door. Twenty minutes later, the egg rolls arrived, still crispy and fresh.
This cheesecake recipe has a similar story.
I wanted chocolate chip cookies. AND cheesecake. AND chocolate mousse.
There you have it! Chocolate mousse cookie cheesecake.
A much more refined pregnancy craving than pickles and ice cream, wouldn’t you say?
This dessert is easy to make, much easier than it looks. All you’ve got to do is plan ahead. I’d recommend making it over the course of two days so that the cheesecake has time to develop optimum flavor while it chills in the fridge and so that you don’t go bonkers waiting for the mousse to fully set up while your guests are arriving. Two days to cheesecake. It’s worth the wait, trust me!
A quick overview of the steps (and recipe below):
- Bake the chocolate chip cookie crust. Use my favorite fail-proof chocolate chip cookies recipe and press it into a springform pan. Bake.
- Whip up a one-bowl bare bones cheesecake. Bake again.
- Fold together the simplest two-ingredient chocolate mousse recipe from everyone’s favorite American baker in Paris, David Lebovitz and layer it on top.
- Chill and serve!
Chocolate Mousse Cookie Cheesecake
Ingredients
- Ingredients:
Cookie crust layer:
- 1 recipe chocolate chip cookie dough or a tube from the refrigerated section at the supermarket
Cheesecake layer:
Chocolate mousse layer:
- 7 oz bittersweet or semisweet chocolate finely chopped
- 3 tablespoons water
- 4 large eggs at room temperature, separated
- Pinch salt
Instructions
- Grease a 6" or 8" springform pan and press cookie dough into the bottom and up the sides in a 1/4 inch layer. Bake until it's golden, but not completely cookie-like. It will solidify as it sets and it will be baked again. We don't want any burnt cookies on our hands!
- Preheat oven to 350F. Add all the cheesecake layer ingredients into a large bowl and beat until smooth. Pour over the cookie crust layer and bake 30 minutes, or until the sides of the cheesecake are set but the center is just a bit wobbly. Cool to room temperature and refrigerate at least 6 hours.
- Combine the chocolate and water in a heatproof bowl set over a pan of barely simmering water. Heat until the chocolate is almost melted, stirring occasionally. Remove from the heat and stir until the mixture is smooth. Cool to room temperature.
- In a clean, dry bowl whip the egg whites and the salt on medium-high speed until stiff peaks form.
- Stir the egg yolks into the cooled chocolate mixture. Add one third of the whipped egg whites to the bowl with the chocolate and fold gently to lighten up the mixture. Fold in the remaining egg whites gently with a spatula just until no visible streaks are left. Smooth over the top of the cheesecake and refrigerate at least three hours before serving.
More chocolate bliss, served up fresh:
Skinny {Secret-Ingredient} Chocolate Peanut Butter Brownies
Chocolate Peanut Butter Cupcakes
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Runwright says
That all looks really yummy. Pregnancy cravings sounds like an awesome reason to indulge. Enjoy!
Marissa says
These look amazing! I am going to have to pin these for a future date… I am always looking for desserts to make for small group get together.
Thank you so much for sharing this.
Marissa
If you are at all interested, I’d love for you to share this with the cozy reading spot, it’s open all weekend… this is totally the kind of post that stays on my mind when I see… how soon can I find an excuse to make these 😉
The Cozy Reading Spot on Reading List
Jelli says
Aw, thanks, Marissa. So glad you like the recipe. Here’s hoping you try it soon!
andi says
can i be hungry all over again for this? 😀
Jelli says
Andi, thanks so much for taking a moment out of your day to stop by. You’d love this cake for sure!
Marie @spreading-joy.org says
ohhh my cheesecake!! this looks amazing!
Jelli says
Thanks so much, Marie! It really is and is definitely worth the extra effort. Hope you give it a try soon!
Jennifer DeFrates/Heaven Not Harvard says
I wish I had seen this yesterday! Today was National Cheesecake Day! I would have totally made this! Yummy! Instead I made caramel cheesecake tonight. It was so good!
Jelli says
Ooowie! Caramel cheesecake sounds fantastic too, Jennifer. Let’s say, next year we exchange cheesecakes? YUM!
Roxanen says
I don’t LOVE Cheesecake, BUT THIS LOOKS AMAZING. You’re always making me drool.
Jelli says
Roxanne, what kind of desserts float your boat? Just curious. Thanks so much for stopping by to love on the cheesecake anyway 😉
Jonathan says
Love all these creative ideas. This looks so deliciously delightful!
Jelli says
Aw, thanks, Jonathan! Hope you and your sweet tooth team up for some baking this week.
Pamela says
When my daughter was pregnant she would send her husband for something she was craving and before he got it she would call and change her mind. I could pretend I was pregnant (my own Sarah and Abraham story) if it meant eating that cheesecake!
Jelli says
Haha, Pamela, what a hoot you must be! Loved the bit about “Sarah and Abraham.” Excited to hear you liked the recipe. Hope you find the ingredients and go for it soon!
Chari says
Not a big cheesecake fan but I love chocolate!
Danielle says
This looke delicious! Anything with chocolate I’m in!
Jelli says
Definitely worth adding to your “to-bake” list, Danielle! Thanks so much for stopping by to love on the cheesecake.
Christina says
At what point did you remove the outside of the springform pan? Also, can you please give an approximation of how long you baked the cookie base/?
Jelli says
Hi Christina, I generally remove the springform just before serving the cheesecake. It creates an air barrier that keeps the cake moist and flavorful. Also, the time for baking the cookie crust might vary depending on what recipe/ pre-made dough you use. Generally speaking, I’d start checking doneness around 12 minutes, though it could take up to 18 to be fully baked. Err on the side of “less” time though if you’re not sure, since the whole thing will go back into the oven to bake again. Hope this helps!
Michele G says
Do you use uncooked egg yolks and egg whites in the mousse? I read the recipe twice and don’t see where you cooked them.
JenS says
I made this for our Easter dessert. My family all enjoyed it, though next time I will omit the lemon zest and use vanilla instead. Our opinion was that the lemon and the chocolate did not pair well together.