Decadent Layered Chocolate Cheesecake Mousse Cake | No-Bake & Easy to Make

For years I’ve attempted to find or make cheesecake mousse without any success. Not because it’s not possible, but rather the ratio of gelatin to cream cheese seems to annihilate all flavor from the cake. You feel like you’re taking a bite into something that is supposed to be rich and creamy but ends up tasting bland.

I’m one of those people who loves the classic taste and texture of a new york style cheesecake - dense, creamy and packed with that cream cheese flavor. So this recipe brings to you, a no-bake layered chocolate mousse cheesecake that keeps the classic cheesecake flavor in tact while adding a light and airy elemental texture to it. Topped with whatever chocolate ganache you want, this cake becomes the ultimate indulgence without even having to turn on your oven.

✔ Layers of Perfection – A graham cracker crust, creamy cheesecake mousse, and fluffy mousse create the perfect texture combination.
✔ No-Bake – Light and airy mousse balances the richness of the cheesecake.
✔ Perfect for Any Occasion – Whether it's a birthday, holiday, or just because, this cake is sure to impress!

Ingredients:

For Crust

• 105g graham crackers, finely crushed

• 6 tbsp (88g) melted butter

For Mousse Cake

• 1 tsp powdered gelatin

• 1 1/2 tbsp cold water

• 250g cream cheese, softened

• 70g plain greek yogurt

• 65g powdered sugar

• 200g + 32 g heavy whipping cream

• 55g semi-sweet chocolate

• 75g milk

For Ganache Topping

• 130g chocolate of choice

• 110g heavy cream

Directions

• Prepare the Cake Crust

  • Line a 6-inch springform cake pan with a cake collar and parchment paper at the bottom.

  • In a bowl, combine melted butter and graham cracker crumbs, stirring until well incorporated. Press the mixture firmly into the prepared pan to form an even crust. Place in the freezer to set while preparing the mousse layers.

• Make the Mousse Layers

  • In a small bowl, combine 1 teaspoon of gelatin with 1 ½ tablespoons of cold water. Let sit to bloom.

  • In a large mixing bowl, beat the softened cream cheese until smooth. Add vanilla extract and Greek yogurt, mixing until fully combined. Sift in the powdered sugar and mix again until smooth.

  • In a separate bowl, whip 200g of heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture in four increments, ensuring a light and airy texture. Once combined, divide the mixture evenly into two bowls and set aside.

  • In a small cup, heat 32g of heavy cream until warm (but not boiling). Stir in the bloomed gelatin until fully dissolved, then pour this mixture into one of the mousse bowls, stirring thoroughly to combine.

  • Retrieve the cake pan from the freezer and pour the plain cheesecake mousse over the crust, spreading it evenly. Transfer the pan to the refrigerator to set.

  • In a microwave-safe bowl, heat the milk until warm, then add the chocolate chips. Stir until smooth, microwaving in short 5-10 second bursts if needed (being careful not to overheat the chocolate). Stir in the remaining gelatin mixture until fully dissolved.

  • Pour the chocolate mixture into the second bowl of cheesecake mousse, folding gently until fully incorporated. Carefully pour the chocolate mousse layer over the plain cheesecake layer, ensuring an even distribution. Let the cake set in the freezer for at least 3 hours or overnight.

• Prepare the Ganache Topping

  • In a microwave-safe bowl or cup, heat the heavy cream until hot but not boiling. Add the chocolate and stir until fully melted and smooth. If necessary, microwave in 5-10 second increments, stirring between each, until fully combined. Let the ganache cool slightly to thicken.

• Assemble & Serve

  • Remove the cake from the pan and carefully peel away the cake collar. Place the cake on a serving plate or cake board.

  • Pour the ganache over the top, letting it cascade gently down the sides. Refrigerate for at least 4 hours to allow the mousse to defrost and the ganache to set.

  • Slice, serve, and enjoy!

Notes:

• It’s easier to pour the chocolate ganache when the cake is frozen, but because of that the cake takes longer to unthaw. I suggest making the cake the day before, letting it set in freezer overnight, doing the ganache cake pour in the morning and allowing cake to defrost in fridge for the day to then serve in the evening.

• This recipe calls for 6 or 7 inch cake pan.