Chocolate Mousse Cheesecake

365 16 servings, 1 piece (106 g) each
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16 servings, 1 piece (106 g) each

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  • Heat oven to 350ºF.
  • Mix cookie crumbs, 1 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
  • Melt 4 oz. white chocolate as directed on package. Beat cream cheese, remaining sugar and vanilla in large bowl with mixer until blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • Bake 40 to 45 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. Meanwhile, shave remaining white chocolate into curls.
  • Melt semi-sweet chocolate as directed on package. Gradually whisk in Cool Whip until blended; spread over cheesecake. Garnish with chocolate curls and raspberries.


Omit semi-sweet chocolate. Prepare and refrigerate cheesecake as directed. When ready to serve, mash raspberries; mix with Cool Whip. Spread over cheesecake. Garnish with chocolate curls.


  • 16 servings, 1 piece (106 g) each

Nutritional Information

Serving Size 16 servings, 1 piece (106 g) each
Calories 370
% Daily Value
Total fat 27g
Saturated fat 16g
Cholesterol 105mg
Sodium 290mg
Carbohydrate 29g
Dietary fibre 1g
Sugars 22g
Protein 6g
Vitamin A 20 %DV
Vitamin C 4 %DV
Calcium 6 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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