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Homemade Chocolate and Peanut Butter Mousse Cheesecake recipe photo
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Chocolate and Peanut Butter Mousse Cheesecake

This Chocolate and Peanut Butter Mousse Cheesecake is a no-bake delight with layers of creamy mousse, crunchy Oreo crust, and glossy ganache. Perfect for any occasion!
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Dessert
Keyword: Cheesecake, Chocolate, Easy, Mousse, No-Bake, Peanut Butter
Servings: 8 servings

Ingredients

For the Oreo Cookie Crust:

  • 24 cookies Oreo cookies
  • 5 tablespoons butter melted

For the Peanut Butter Mousse:

  • 5 ounces cream cheese softened
  • 2 tablespoons butter softened
  • 3/4 cup creamy peanut butter
  • 1 1/4 cups confectioners' sugar
  • 1 1/4 cups heavy whipping cream
  • 1/2 teaspoon vanilla extract

For the Chocolate Mousse:

  • 5 ounces bittersweet chocolate chopped
  • 3 1/2 ounces milk chocolate chopped
  • 1/3 cup sugar
  • 1/4 cup milk
  • 1/2 teaspoon vanilla extract
  • 2/3 cup heavy whipping cream

For the Chocolate Ganache Topping:

  • 6 ounces semi-sweet chocolate chopped
  • 1/4 cup heavy whipping cream
  • 1/2 teaspoon vanilla extract

Instructions

Prepare the Oreo Cookie Crust

  • Crush the Oreo cookies into fine crumbs using a food processor or rolling pin in a sealed plastic bag.
  • Mix the cookie crumbs with 5 tablespoons of melted butter until combined.
  • Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Chill in the refrigerator.

Make the Peanut Butter Mousse

  • Beat the softened cream cheese and 2 tablespoons of softened butter until smooth and creamy.
  • Add creamy peanut butter and confectioners’ sugar; mix until fully combined.
  • Whip 1 1/4 cups heavy whipping cream with 1/2 teaspoon vanilla extract until stiff peaks form.
  • Gently fold the whipped cream into the peanut butter mixture until light and fluffy.
  • Spread the peanut butter mousse evenly over the chilled Oreo crust and refrigerate.

Prepare the Chocolate Mousse

  • Melt bittersweet and milk chocolate together gently until smooth.
  • In a saucepan, heat sugar and milk until sugar dissolves; remove from heat and stir in vanilla extract.
  • Slowly pour the sugar mixture into the melted chocolate, stirring constantly until blended. Cool to room temperature.
  • Whip 2/3 cup heavy whipping cream until stiff peaks form.
  • Fold the whipped cream into the cooled chocolate mixture until no streaks remain.
  • Spread the chocolate mousse evenly over the peanut butter mousse layer. Refrigerate.

Make the Chocolate Ganache Topping

  • Place semi-sweet chocolate in a bowl.
  • Heat 1/4 cup heavy whipping cream until just about to boil, then pour over chopped chocolate.
  • Let sit for a minute, then stir until smooth and glossy. Add vanilla extract and mix well.
  • Pour ganache over the chocolate mousse layer, spreading evenly with a spatula.
  • Refrigerate cheesecake for at least 4 hours or overnight to set completely.

Serve

  • Carefully remove cheesecake from the springform pan.
  • Slice with a sharp knife dipped in hot water for clean cuts.
  • Serve as is or with a drizzle of caramel or peanut butter sauce.

Equipment

  • 9-inch springform pan
  • Mixing Bowls
  • Electric Mixer
  • Spatula
  • Saucepan
  • Food Processor
  • Measuring Cups and Spoons

Notes

  • Ensure cream cheese and butter are well softened for a smooth mousse texture.
  • Fold whipped cream gently to keep the mousse light and airy.
  • Use a knife dipped in hot water for clean cheesecake slices.
  • Store cheesecake covered in the refrigerator up to 4 days or freeze for up to 2 months.
  • Try nut butters like almond or cashew for a flavor variation.