Flourless Chocolate Mousse Cheesecake
Chocolate Mousse Cheesecake features a crisp chocolate crust, a light and creamy chocolate-infused filling, and a smooth whipped topping. Finished with chocolate shavings, this elegant dessert is gluten-free and perfect for Passover. Make it ahead for an effortless treat that’s sure to impress.
PREP TIME
20 minutes
COOK TIME
40 minutes
INGREDIENTS
15
Serves: 12
Ingredients
- unsalted butter (or margarine)unsalted butter (or margarine)
- 2 oz2 oz2 oz Semi-Sweet Chocolate Chips
- matzo cake meal (gluten-free matzo cake mealmatzo cake meal (gluten-free matzo cake meal
- sugarsugar
- 1 tsp1 tsp1 tsp Salt
- 9 oz9 oz9 oz Semi-Sweet Chocolate Chips, (coarsely, chopped
- cream cheese (room temperature)cream cheese (room temperature)
- sugarsugar
- 666 Eggs, (room temperature)
- 4 tsp4 tsp4 tsp Vanilla Extract
- .333 cup.333 cup.333 cup Heavy Whipping Cream
- 1.5 cups1.5 cups1.5 cups Heavy Whipping Cream
- .25 cup.25 cup.25 cup Powdered Sugar
- .5 tsp.5 tsp.5 tsp Vanilla Extract
- chocolate shavings for the topchocolate shavings for the top
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Crust
- Preheat the oven to 350℉.
- Place the chocolate and butter into a microwave-safe bowl and microwave in twenty-second intervals. Stir in-between until the chocolate has melted and the mixture is smooth.
- Mix in the matzo meal and sugar.
- Press into the 9" springform pan coating the bottom and the sides.
- Bake until firm, about 8 minutes.
- Cool slightly and then refrigerate until well chilled.
- Filling
- Preheat the oven to 375℉.
- Place the chocolate into a microwave-safe bowl and microwave in twenty-second intervals. Stir in-between until the chocolate has melted and the mixture is smooth.
- Using a mixer or food processor, beat the cream cheese and sugar until light and fluffy.
- Beat in the eggs one at a time.
- Beat in the vanilla.
- Beat in the chocolate and the heavy cream.
- Pour into the cooled crust.
- Bake until the outside is firm and lightly brown and the center is soft when shaken, about 30-35 minutes.
- Refrigerate until well chilled.
- Topping
- Using an electric mixer, beat the whipping cream, sugar, and vanilla until soft peaks form.
- Remove the cake from the springform pan.
- Spread the topping on the cake and top with shaved chocolate or other garnishes.
- chocolate shavings for the top
Notes
If using graham crackers, cookies, or macaroons, pulse the cookie in a food processor to create a fine crumb. If you choose to use any of these substitutions, you will need to adjust the butter either by adding more or less to make the crumbs come together. This cake can be made ahead. I typically make the base and the filling 1-2 days before I need it. I top the cake the day I am serving it. Store the cake in the refrigerator. It will last 2-4 days if stored in an airtight container. This recipe does not freeze well.
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My Notes:
About This Recipe
Show nutritional information
Cakes Coconut Free Desserts Gluten Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 565 |
| Fat: | 36 g |
| Carbohydrates: | 56 g |
| Protein: | 7 g |
| Cholesterol: | 62 g |
| Sodium: | 191 mg |
| Fiber: | 1 g |
| Sugars: | 30 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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