Chocolate Mousse Cheesecake Pie

Chocolate mousse cheesecake pie is a glorious combination of chocolate crust, creamy cheesecake, chocolate mousse and chocolate ganache. It is perfect for holidays, like Thanksgiving, and equally as delicious served any time of the year for everything from summer BBQs to birthday desserts!

⭐️⭐️⭐️⭐️⭐️ OH MY GOSH!! This was sooo good! My friend holds an annual pie party and I made this and won Best Pie. It is THAT good!! -Andrea

How to Make Chocolate Mousse Cheesecake Pie

There are four layers to this chocolate mousse cheesecake pie: buttery Oreo crust, creamy cheesecake, easy chocolate mousse, decadent chocolate ganache.

1. Combine the crushed Oreos and butter and press into a deep dish 9-inch pie plate or a 9-inch springform pan. Refrigerate.
2. Mix the simple cheesecake batter together and pour over the crust. Bake until the cheesecake is mostly set (it’s ok if the center is still a tiny big jiggly).
3. Let the pie cool completely.
4. Make the chocolate mousse by tempering egg yolks, then cooking until thick, adding chocolate chips, and then folding in whipped cream.
5. Spread the mousse over the cooled cheesecake layer. Refrigerate while making the ganache.
6. Make the ganache by pouring hot cream over chocolate chips and then stirring until smooth and glossy.
7. Spread the chocolate ganache over the mousse layer.
8. Refrigerate the pie for two hours or up to 24 hours.

FYI: A regular 9-inch pie plate isn’t deep enough for all the layers of this pie, so make sure to use a deep pie plate, a springform pan, or a 9-inch dish with at least 2.5-inch sides.

Key Ingredients Notes

• Oreo Cookies: These are crushed and mixed with butter to form the crust. Any chocolate sandwich-type cookie will work. You can also use chocolate crackers (like chocolate graham crackers, chocolate Teddy Grahams or chocolate Nabisco wafers) – if using a cookie without a creamy filling, like Oreos, increase the butter to 7 to 8 tablespoons.
• Butter: This ingredient is used in the crust and in the ganache. I use salted butter.
• Cream Cheese: Use full-fat cream cheese for best results in the cheesecake.
• Granulated Sugar: This type of sugar is used in the cheesecake batter.
• Egg: The cheesecake filling calls for one egg and one egg yolk.
• Egg Yolks: Egg yolks are used in the mousse. They are tempered with hot cream and then cooked until thick (like a homemade pudding).
• Sour Cream: This a key ingredient for the cheesecake layer. It adds tanginess and creaminess to the batter. Full-fat sour cream works best.
• Heavy Cream: This ingredient is used in both the mousse layer and the ganache.
• Chocolate Chips: The recipe works best with semisweet chocolate chips. Bittersweet chocolate chips can be used for a darker, richer chocolate flavor (that is also less sweet). I don’t recommend using milk chocolate chips.

➡️ Powdered sugar is listed as an optional ingredient in the mousse and ganache if you want either of those layers sweeter.

A Few Additional Tips

I’ve been making this chocolate mousse cheesecake pie for over ten years. It is an oft-requested birthday dessert in our household and almost always makes an appearance at Thanksgiving in The Great Pie Lineup, among other holidays.

• The pie can be fully assembled and refrigerated for 24 to 48 hours. The crust will soften a bit the longer it is made ahead, but the other layers hold up very well.
• Some readers have reported that the pie freezes very well. Thaw for 1 to 2 days in the refrigerator before serving.
• You can swap out the chocolate crust for an every day graham cracker crust if that is your preference.

If you’re looking for a decadent, showstopper of a pie that checks all the boxes for cheesecake lovers and chocolate lovers, this chocolate mousse cheesecake pie is the one to make!

Chocolate Mousse Cheesecake Pie

Yield: 8 servings

Prep Time: 1 hour hr 30 minutes mins

Cook Time: 50 minutes mins

Total Time: 2 hours hrs 20 minutes mins

4.78 stars (87 ratings)

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Ingredients

Crust:

• 24 (310 g) Oreos or other chocolate-sandwich cookie, crushed to fine crumbs
• 5 tablespoons (71 g) butter, melted

Cheesecake Filling:

• 8 ounces (227 g) full-fat cream cheese, softened to room temperature
• ½ cup (106 g) granulated sugar
• 1 large egg
• 1 egg yolk
• 1 teaspoon vanilla
• 1 cup (227 g) sour cream

Mousse:

• 1 cup heavy cream, divided
• 2 egg yolks
• ½ cup (85 g) semisweet chocolate chips
• ¼ cup (29 g) powdered sugar (optional – see note)

Ganache:

• ½ cup (85 g) semisweet chocolate chips
• 4 tablespoons (57 g) butter (see note!)
• ¼ cup heavy cream
• ½ teaspoon vanilla
• 1 tablespoon powdered sugar (optional)

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Instructions 

• Preheat the oven to 325 degrees F.
• For the crust, in a medium bowl, stir together the crushed Oreo cookies and melted butter until evenly combined.
• Press the mixture into the bottom and up the sides of a deep dish 9-inch pie plate or 9-inch springform pan. Refrigerate while you make the filling.
• For the filling, with a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, blend together the softened cream cheese and granulated sugar until smooth.
• Add the egg, egg yolk, and vanilla, and mix until combined.
• Add the sour cream and mix until combined.
• Spread the cheesecake filling over the crust and bake for 40 to 45 minutes, until the filling is mostly set (it's ok if the very center of the pie jiggles a bit, but most of the filling should be set).
• Remove the pie from the oven and let it cool completely on a wire rack.
• For the mousse, place the egg yolks in a small bowl and whisk until lightly combined.
• Heat 1/2 cup cream in a small saucepan until just simmering.
• While whisking vigorously, slowly pour a 3 to 4 of the hot cream into the egg yolks. Whisk until well-combined.
• Pour the tempered egg yolks back into the saucepan with the remaining hot cream, whisking the whole time.
• Return the saucepan to medium-low heat, and cook, stirring constantly, until the mixture bubbles and thickens, 1-2 minutes.
• Remove from the heat and stir in the chocolate chips. Whisk until the mixture is smooth and the chocolate is completely melted. If you used bittersweet chocolate and/or would like a bit more sweetness, whisk in up to 1/4 cup powdered sugar, to taste.
• Let the mixture cool to room temperature, whisking occasionally to avoid a skin forming across the top.
• Beat the remaining 1/2 cup cream to stiff peaks and fold the whipped cream into the completely cooled chocolate mixture. Spread the mousse over the top of the cooled cheesecake pie and refrigerate.
• For the ganache, place the 1/2 cup chocolate chips in a small bowl.
• Combine the butter and heavy cream in a saucepan over medium heat and cook until the butter is melted and the mixture is at a simmer.
• Pour the hot cream mixture over the chocolate and stir until glossy and smooth.
• Stir in the vanilla and powdered sugar, if using (add if you want the ganache a bit sweeter).
• Spread the ganache over the mousse layer and refrigerate the pie for at least an hour or up to 24 hours before serving. Serve chilled.

Notes

Optional Powdered Sugar: You may not need or want the optional powdered sugar. It’s added only if you would like the mousse and ganache layers a bit sweeter (which might be needed if you are using bittersweet chocolate rather than semisweet chocolate). I usually don’t add the powdered sugar. 

Butter: Over the years, I’ve reduced the butter in the ganache layer to 2 tablespoons. 

Author: Mel

Course: Dessert

Cuisine: American

Method: Bake

Serving: 1 Serving, Calories: 783kcal, Carbohydrates: 56g, Protein: 8g, Fat: 60g, Saturated Fat: 33g, Cholesterol: 229mg, Sodium: 412mg, Fiber: 3g, Sugar: 41g

Recommended Products

Electric Hand Mixer

Liquid Measuring Cup

Cookware

Recipe Source: crust, filling and ganache from Mel’s Kitchen Cafe, mousse adapted from Betty Crocker

Recipe originally posted November 2012; updated May 2026 with new photos, recipe notes, etc.

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