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No Bake Chocolate Mousse Cheesecake

Easy No Bake Chocolate Mousse Cheesecake is deliciously creamy with a crunchy Oreo cookie crust for a decadent dessert.

Why I love this recipe

Calling all chocolate lovers, this no-bake dessert only takes 15 minutes and a few easy steps to make plus chill time!! My husband and son both love this pie. My son, who does not cook, asked for the recipe 🙂

No Bake Chocolate Mousse Cheesecake on a plate and in a pie pan.
No Bake Chocolate Mousse Cheesecake

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Basic Ingredients

(amounts are listed in the recipe card at the bottom of the post)

semi-sweet chocolate chips

Oreo baking crumbs

unsalted butter

powdered sugar

regular cream cheese

sour cream

vanilla extract

whipped cream

Optional – extra whipped cream for topping

Substitutions

You can use chocolate graham crackers instead of Oreo crumbs. Pulse them in a food processor until they are coarse crumbs.

Equipment used for this recipe

How to make no bake chocolate cheesecake recipe

Step 1 – Melt the chocolate chips until creamy and smooth. Set aside to cool. I use the microwave for this. Cook for 15-30 seconds and stir until melted.

Step 2 – Spray a 9-inch pie pan with non-stick spray.

Step 3 – In a medium bowl stir together the Oreo crumbs and melted butter. 

oreo crumbs and butter mixed in a bowl.

Step 4 – Press into the bottom of the prepared pan and place the prepared crust in the freezer while you make the filling. 

oreo crumb crust pressed into a pie pan.

Step 5 – In the bowl of a stand mixer (or bowl and hand mixer), beat the cream cheese and powdered sugar until soft.

cream cheese and powdered sugar mixed in a bowl.

Step 6 – Then beat in the sour cream, melted chocolate, and vanilla extract. 

chocolate cream cheese filling mixed in a bowl.

Step 7 – Fold the whipped cream into the chocolate mixture until evenly combined. 

chocolate mousse filling mixed in a bowl.

Step 8 – Use a rubber spatula to spread the filling over the prepared cookie crust in an even layer.

creamy chocolate mousse pie in a pie pan ready to chill.

Step 9 – For the best results, place the cheesecake in the fridge for at least 4 hours to chill and set up. 

Oreo Chocolate Mousse Cheesecake on two plates.
Oreo Chocolate Mousse Cheesecake

Pro Tips

Store leftovers in an airtight container in the fridge for 3 – 4 days.

Recipe FAQs

Why is my chocolate mousse not stiff enough?

The chocolate hardens during cooling, giving a chocolate mousse its firm texture. Using too little chocolate results in a texture that isn’t firm enough.

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Yield: 8 servings

No Bake Chocolate Mousse Cheesecake

Oreo Chocolate Mousse Cheesecake on two plates.

Easy No Bake Chocolate Mousse Cheesecake is deliciously creamy with a crunchy Oreo cookie crust for a decadent dessert.

Prep Time 15 minutes
Chill 4 hours
Total Time 4 hours 15 minutes

Ingredients

For the Oreo Crust

  • 1 1/3 cups Oreo baking crumbs
  • 6 Tablespoons unsalted butter, melted

For the Chocolate Cheesecake Filling

  • 8 ounces of semi-sweet chocolate chips
  • 3/4 cup powdered sugar
  • 10 ounces cream cheese (room temperature)
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 8-ounce container whipped cream (thawed)
  • Optional - extra whipped cream for topping

Instructions

  1. Melt the chocolate chips until creamy and smooth. Set aside to cool. I use the microwave for this. Cook for 15-30 seconds and stir until melted.
  2. Spray a 9-inch pie pan with non-stick spray.
  3. In a medium bowl stir together the Oreo crumbs and melted butter. 
  4. Press into the bottom of the prepared pan and place the prepared crust in the freezer while you make the filling. 
  5. In the bowl of a stand mixer (or bowl and hand mixer), beat the cream cheese and powdered sugar until soft.
  6. Then beat in the sour cream, melted chocolate, and vanilla extract. 
  7. Fold the whipped cream into the chocolate mixture until evenly combined. 
  8. Use a rubber spatula to spread the filling over the prepared cookie crust in an even layer.
  9. For the best results, place the cheesecake in the fridge for at least 4 hours to chill and set up. 

Notes

  • Store leftovers in an airtight container in the fridge for 3 - 4 days.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 642Total Fat: 44gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 85mgSodium: 267mgCarbohydrates: 61gFiber: 3gSugar: 45gProtein: 7g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

Did you make this recipe?

Please leave a comment on the blog and Pin this to Pinterest.

Hi and welcome. I’m Zona and I love creating recipes for easy dinners or desserts. Here you will find quick recipes, recipes that take minimal effort, or recipes that have few ingredients. Eat, drink, and enjoy!

Judy Ahlvers

Thursday 6th of July 2023

IS THIS CORRECT 16 OZ. OF CHOCHLATE CHIPS?

Zona

Thursday 6th of July 2023

Hi Judy, No you are correct. I had it listed twice but I have edited the recipe card. It should only be 8 ounces of chocolate chips. Thanks for letting me know :)

Kathy

Thursday 1st of June 2023

Hello, Would this turn out ok without the whipped cream mixed in it? I have all of the other ingredients.

Zona

Friday 2nd of June 2023

Yes that should work fine. Thanks :)

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