No-Bake Chocolate Mousse Cheesecake

This Mini No-Bake Chocolate Mousse Cheesecake is a delicious celebration cake for Valentine’s Day, or any other special occasion.  A fluffy and creamy chocolate cheesecake layer is set on a chocolate graham cracker crust, and topped with a sweet strawberry whipped cream.    

Mini no-bake chocolate and strawberry cheesecake

Easy Celebration Cake

Looking for a delicious cake for that special occasion – say Valentine’s Day?  How about a decadent cake that is made for two?  Or an easier cake recipe that requires no baking?  All of that is in this No-Bake Chocolate Mousse Cheesecake.

I think anytime you create a cake that has layers of different flavors, you have the start of a great cake to celebrate any occasion.  This particular mini cake combines two of the classic flavor combinations – chocolate and strawberry.  Making it a great dessert for:

  • Valentine’s Day
  • Birthday 
  • Anniversary
  • Mother’s Day
  • Easter
  • Any day that ends in ‘Y’ (ha ha)

Yes – there are 3 different components to the cake.  However, they all come together very easily.  And when you present this pretty little cake (say, at Valentine’s Day), one may think you spent hours in the kitchen next to the hot stove to create it!

Slices of chocolate cake with strawberries

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Mini No-Bake Cheesecake

Let’s talk about the elephant in the recipe – what part of this no-bake cheesecake makes it ‘mousse’. 

  1. This is just my word to describe the texture of the cake.
  2. I purposely made the ratio of cream cheese to whipped cream a little more heavy on the whipped cream.

What Does The No-Bake Mousse Cheesecake Taste Like

So, what does it taste like if there isn’t as much cream cheese in the cake.  Trust me – the difference is not really noticeable!

  • Cheesecake – The cheesecake flavor is still in there.  Plenty of it.  And we are adding a little sour cream for texture and tang.
  • Chocolate – After all, this is a no-bake chocolate cheesecake, so we want to taste the chocolate.  
  • Strawberry – The freeze-dried strawberries will really make the strawberry flavor pop.
  • Neapolitan Ice Cream – Even though we don’t have a vanilla layer, the creamy chocolate and strawberry layers will remind you of the iconic ice cream.

What You Need To Make No-Bake Chocolate Mousse Cheesecake

Ingredients

Chocolate Crust

  • Graham crackers – You can also use chocolate graham crackers, and omit the cocoa powder.
  • Unsweetened cocoa powder – Natural or Dutch process will work.  
  • Granulated sugar

Chocolate Cheesecake Filling

  • Cream cheese – Full fat and at room temperature.
  • Sour cream – Full fat here too.  
  • Semi-Sweet Chocolate – Chips or a baking bar.  The baking bars don’t have any added ingredients (like the chips do).  Plus, they melt smoother.  Your choice.
  • Heavy Cream – To make whipped cream.
  • Powdered sugar – Sweetener and helps stabilize the filling.
  • Vanilla extract – Flavor!

Strawberry Whipped Cream

  • Freeze-dried strawberries – Perfect to get strong strawberry flavor without the concern for added liquid!
  • Heavy cream
  • Powdered sugar
  • Vanilla extract

Baking Equipment

  • 6-Inch Springform PanThis is the pan I use.  If you don’t have this pan, you can also use:  (2) 4-Inch springform pans; or 6-Inch cake pan (lined completely with parchment strips hanging over the sides of the pan to lift the cake out).
  • Mixing Bowls
  • Hand Held Mixer
Pretty chocolate cheesecake with strawberries

Tips For Making Chocolate No-Bake Cheesecake

  • Plan ahead – Because this mini cake needs time to chill in the refrigerator, I recommend making it at least a day before you want to serve it.
  • Go full fat – With the cream cheese and sour cream.  I have not tested the recipe with lighter versions of either.  Though, I can imagine the taste and texture will not be as creamy.
  • Use good chocolate – The more I test and bake with chocolate, the more I have gained an appreciation for good chocolate.  Chocolate baking bars are pure chocolate and don’t have all the added ingredients like chocolate chips do.  But if all you have in your pantry are some Nestle chocolate chips, by all means, use them!
  • Flavor to taste – Ingredients like the powdered sugar and strawberry powder can be adjusted.  Depending on how sweet and robust you want the cake.
  • Be careful – When removing the cake from the springform pan.  I usually go around the edges of the cake in the pan with an offset spatula.  Then, I use the same offset spatula to carefully lift the cake off the bottom piece of the pan.
  • Chill – The cake is best enjoyed chilled, and leftovers should be refrigerated.
  • Top creatively! – I made this cake to celebrate Valentine’s Day.  Hence, the chocolate covered strawberries.  Though, any fresh fruit would be delicious perched on top of this sweet cake!

More Mini Cake Recipes

Top view of 6-inch chocolate cheesecake
6-inch no-bake chocolate cheesecake
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No-Bake Chocolate Mousse Cheesecake

This Mini No-Bake Chocolate Mousse Cheesecake is a delicious celebration cake for Valentine's Day, or any other special occasion.  A fluffy and creamy chocolate cheesecake layer is set on a chocolate graham cracker crust, and topped with a sweet strawberry whipped cream.    
Prep30 mins
Chill Time8 hrs
Total8 hrs 30 mins
Servings: 1 6-Inch Cake
Author: Erin | Butter and Bliss

Equipment

  • 1 – 6-Inch Springform Pan

Ingredients

Chocolate Graham Crust

  • 3 sheets graham crackers - see Notes
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar
  • 1 tablespoon unsweetened cocoa powder

Chocolate Cheesecake Filling

  • 6 ounces cream cheese, room temperature
  • 2 tablespoons sour cream, room temperature
  • 3/4 teaspoon vanilla extract
  • 1/3 cup powdered sugar - divided in half
  • 1/2 cup semi-sweet chocolate, melted and cooled slightly - chips or baking bar
  • 3/4 cup heavy cream

Strawberry Whipped Cream

  • 1/2 cup heavy cream
  • 1/4 cup freeze dried strawberries, ground to powder - more or less to taste
  • 1/4 cup powdered sugar - more or less to taste
  • 1/2 teaspoon vanilla extract

Instructions

Chocolate Graham Crust

  • In the bowl of a food processor, add the graham crackers, sugar, and cocoa powder and pulse to start breaking up the graham crackers. Drizzle the melted butter over the top and pulse for a few more times until you have a fine crumb mixture.
  • Press the graham crust tightly into the bottom of a springform pan. You can use your fingertips or the bottom of a small measuring cup. Place in the freezer until ready to use.

Chocolate Cheesecake Filling

  • Make whipped cream first – In a small mixing bowl, add the 3/4 cup of heavy cream and using a hand held mixer, beat until soft peaks form. Sprinkle in half the (1/3 cup) of powdered sugar and continue to beat until stiff peaks form. Set aside until ready to use.
  • Melt the chocolate – In a small microwave safe bowl, heat the chocolate in 15 second increments – stirring each time – until the chocolate is mostly melted. Stir the melted chocolate until smooth – any small remaining chocolate chunks will melt with the residual heat and stirring. Set aside to cool slightly.
  • In a medium mixing bowl, add the cream cheese, sour cream, vanilla extract, and the remaining half (from the 1/3 cup) powdered sugar. Use a hand held mixer and beat on medium speed until smooth and creamy.
  • Using a spatula, fold the melted chocolate into the cream cheese mix and stir until incorporated.
  • Add 1/3 of the whipped cream to the chocolate cream cheese and fold until mixed. Add the remaining whipped cream in 2 more batches – gently folding and mixing – until fully mixed and smooth. Note – fold in the whipped cream gently – we don't want it to deflate too much!
  • Pour the chocolate cream cheese filling onto the prepared crust. Smooth out evenly to all of the edges using a spatula or offset spatula. Cover with plastic wrap and refrigerate until the filling has set – at least 4 hours, but overnight is best.

Strawberry Whipped Cream

  • Remove the cheesecake from the springform pan – Use an offset spatula or knife and run it around the edges of the cheesecake to loosen it from the sides of the pan. Un-latch the spring and carefully remove the cheesecake from the pan. You can use an offset spatula or regular spatula to carefully lift the cheesecake from the bottom piece of the pan, onto your serving plate.
  • When ready to serve the cheesecake – make the strawberry whipped cream.
  • Using a blender or a food processor, blend the freeze-dried strawberries into a powder.
  • In a small mixing bowl, add the heavy cream and vanilla extract. Use a hand held mixer to beat until soft peaks form. Sprinkle in the powdered sugar and powdered strawberries and continue to beat until stiff peaks form.
  • Dollop the strawberry whipped cream onto the top of the cheesecake. Garnish with chocolate covered strawberries (optional), and enjoy!

Notes

  1. Store leftover cheesecake in the refrigerator.
  2. If you don’t have a 6-Inch Springform Pan2 options:  1.  A round 6-Inch Cake Pan lined completely with parchment – bottom and sides – with parchment long enough to hang over the sides of the pan so you can easily lift the cake from the pan.  2.  (2) 4-Inch Springform Pans.
  3. Graham Crackers – You can also use chocolate graham crackers if you prefer.  Omit the cocoa powder if you do.
  4. Go full fat – With the cream cheese and sour cream.  I have not tested the recipe with lighter versions of either.  Though, I can imagine the taste and texture will not be as creamy.
  5. Use good chocolate – The more I test and bake with chocolate, the more I have gained an appreciation for good chocolate.  Chocolate baking bars are pure chocolate and don’t have all the added ingredients like chocolate chips do.  But if all you have in your pantry are some Nestle chocolate chips, by all means, use them!
  6. Flavor to taste – Ingredients like the powdered sugar and strawberry powder can be adjusted.  Depending on how sweet and robust you want the cake.
Course: Dessert
Cuisine: American
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