This no bake chocolate cheesecake mousse couldn’t be simpler to make. I love that I don’t have to turn on my oven! The mousse itself is so rich and creamy, and I layered it over hot fudge sauce for even more chocolate flavor. Ready in just 15 minutes, this mousse is my go-to for late-night chocolate cravings!

Chocolate Cheesecake Mousse Recipe
This quick and easy no bake chocolate cheesecake mousse tastes like my favorite chocolate cheesecake, but it’s so much easier to make! Oven off, mixer out! I used just 6 simple ingredients to create this masterpiece. Whipped cream makes it light and airy, cream cheese makes it rich and tangy, and cocoa powder and hot fudge sauce add rich chocolate flavor. What could be better?!
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How to Store
This chocolate cheesecake mousse can be made up to 4 hours in advance of when you plan to serve it. Store tightly covered in the refrigerator. I do not recommend freezing these cheesecake cups.
Tips for Success
- Use room-temperature cream cheese to ensure your cheesecake base will be ultra-smooth.
- I do not recommend using fat-free ingredients to make this cheesecake, as it just won’t taste as rich and delicious. However, you can use light cream cheese or Neufchatel for a lower-fat alternative. This will change the flavor slightly.
- You can use any cocoa powder you prefer, as long as it is unsweetened. Use natural cocoa powder for a more natural taste, and use Dutch-process cocoa powder for a smoother taste.
- Add ½ teaspoon of peppermint or orange extract for holiday cheesecake cups!
- With no bake cheesecakes, it is important not to rush the chilling process, as that is what sets the cheesecake. While this cheesecake will not necessarily set firm, it will set to a scoopable consistency in the refrigerator if properly chilled.
No Bake Chocolate Cheesecake Mousse Recipe
Ingredients
- 1 cup heavy whipping cream cold
- 8 ounces cream cheese room temperature (1 brick)
- 1 teaspoon pure vanilla extract
- ¾ cup powdered sugar sifted
- ¼ cup unsweetened cocoa powder sifted
- ½ cup hot fudge sauce homemade or store-bought
Equipment
- Kitchen Scale (optional)
- Fine-Mesh Sieve
- Stand Mixer
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment, beat the cold heavy cream on medium speed for 1-2 minutes, or until soft peaks form. Remove the whipped cream to a bowl and set aside.1 cup heavy whipping cream
- Add the cream cheese and vanilla extract to the mixer bowl (no need to clean it). Mix to combine.8 ounces cream cheese, 1 teaspoon pure vanilla extract
- With the mixer on low speed, slowly add the sifted powdered sugar and cocoa powder until fully incorporated.¾ cup powdered sugar, ¼ cup unsweetened cocoa powder
- Once all of the dry ingredients have been incorporated, turn the mixer to medium-high speed and beat until the mixture becomes lighted, about 2 minutes.
- Turn off the mixer and, using a rubber spatula, add half of the whipped cream to the mixture. Fold it in gently – this should be a bit of an arm workout! Once the first batch of whipped cream is fully incorporated, add the remaining whipped cream and fold it into the mousse as well.
- Warm the hot fudge sauce according to the package directions just until it is pourable – you don’t want it to be too hot or it will melt your mousse.½ cup hot fudge sauce
- Add a few tablespoons of hot fudge to the bottom of your serving dishes and top with mousse. Garnish with your desired toppings.
Notes
How to Make Chocolate Cheesecake Mousse Step-by-Step
Whip the Cream: In the bowl of a stand mixer fitted with the whisk attachment, beat 1 cup of cold heavy whipping cream on medium speed for 1-2 minutes, or until soft peaks form. Remove the whipped cream to a bowl and set aside.
Beat the Cream Cheese: Add 8 ounces (1 brick) of cream cheese and 1 teaspoon of vanilla extract to the mixer bowl (no need to clean it). Mix to combine.
Add the Chocolate: With the mixer on low speed, slowly add ¾ cup of sifted powdered sugar and ¼ cup of cocoa powder until fully incorporated. Once all of the dry ingredients have been incorporated, turn the mixer to medium-high speed and beat until the mixture becomes lighted, about 2 minutes.
Fold in the Whipped Cream: Turn off the mixer and, using a rubber spatula, add half of the whipped cream to the mixture. Fold it in gently – this should be a bit of an arm workout! Once the first batch of whipped cream is fully incorporated, add the remaining whipped cream and fold it into the mousse as well.
Layer and Serve: Warm ½ cup of hot fudge sauce according to the package directions just until it is pourable – you don’t want it to be too hot or it will melt your mousse. Add a few tablespoons of hot fudge to the bottom of your serving dishes and top with mousse. Garnish with your desired toppings.
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