Chocolate Strawberry Mousse Cheesecake

Serves: 10 | Prep Time: 30 minutes | Chill Time: 6 hours | Total Time: 6 hours 30 minutes

Ingredients

For the Chocolate Cookie Crust

• 2 cups (200 g) chocolate cookie crumbs

• 6 tbsp (85 g) unsalted butter, melted

• 2 tbsp granulated sugar

• Pinch of salt

For the Strawberry Cheesecake Filling

• 16 oz (450 g) cream cheese, softened

• 1 cup (240 ml) heavy whipping cream

• ¾ cup (150 g) granulated sugar

• 1½ cups fresh strawberries, pureed

• 1 tsp vanilla extract

• 1 tbsp lemon juice

• 2 tsp unflavored gelatin + 2 tbsp cold water

• Few drops pink food coloring (optional)

For the Chocolate Ganache

• 6 oz (170 g) semi-sweet chocolate, finely chopped

• ½ cup (120 ml) heavy cream

• 1 tbsp butter

Whipped Strawberry Cream

• 1 cup heavy whipping cream

• 2 tbsp powdered sugar

• 2 tbsp strawberry puree

• ½ tsp vanilla extract

Garnish

• Chocolate-covered strawberries

• Fresh strawberries

• Chocolate curls or shaved chocolate (optional)

• Pink whipped cream rosettes

Instructions

Step 1 – Prepare the Crust

1. Combine chocolate cookie crumbs, sugar, salt, and melted butter.

2. Press firmly into the bottom of a 9-inch springform pan.

3. Refrigerate for 20 minutes until firm.

Step 2 – Make the Strawberry Filling

1. Bloom the gelatin in cold water for 5 minutes.

2. Microwave for 10–15 seconds until dissolved.

3. Beat cream cheese until smooth.

4. Add:

   • Sugar

   • Vanilla

   • Lemon juice

   • Strawberry puree

5. Mix until silky smooth.

6. Stir in the dissolved gelatin.

Step 3 – Fold in Whipped Cream

1. Whip the heavy cream to soft peaks.

2. Gently fold into the strawberry mixture.

3. Add a drop or two of pink coloring if desired.

4. Pour over the chilled crust.

5. Smooth the top.

Refrigerate at least 6 hours or overnight.

Step 4 – Make the Ganache

1. Heat heavy cream until just simmering.

2. Pour over chopped chocolate.

3. Let sit for 2 minutes.

4. Stir until smooth.

5. Add butter and mix until glossy.

6. Cool for about 10 minutes.

Pour the ganache over the chilled cheesecake and spread evenly.

Chill another 30 minutes.

Step 5 – Decorate

Whip together:

• Heavy cream

• Powdered sugar

• Strawberry puree

• Vanilla

Pipe decorative rosettes around the edge.

Top with:

• Chocolate-dipped strawberries

• Fresh strawberries

• Chocolate curls if desired

Chef's Tips

• Use full-fat cream cheese for the richest texture.

• Fresh strawberry puree gives the brightest flavor; strain it for a smoother filling.

• Allow the ganache to cool slightly before pouring so it doesn't melt the mousse layer.

• Chill overnight for the cleanest slices.

• Dip the knife in hot water and wipe dry between cuts for bakery-quality presentation.

Estimated Nutrition (Per Serving)

• Calories: ~540 kcal

• Protein: 8 g

• Fat: 38 g

• Carbohydrates: 43 g

• Sugar: 30 g

• Fiber: 2 g

• Sodium: 240 mg

Serving Suggestion

Serve this Chocolate Strawberry Mousse Cheesecake well chilled with fresh strawberries and a cup of espresso, cappuccino, or sparkling rosé. The creamy strawberry mousse, crisp chocolate cookie crust, and silky ganache create a rich yet refreshing dessert that's perfect for birthdays, Valentine's Day, or any special occasion.