The Philly Chocolate Mousse Cheesecake is an indulgent dessert combining rich chocolate and creamy cheesecake in a delightful way. Perfect for any special occasion, the cheesecake features a buttery shortbread crust and luscious topping, making it a standout treat for chocolate lovers.
For those looking to customize, you can swap out the Lorna Doone cookies for any buttery shortbread or graham cracker crust. If you’re sensitive to dairy, consider using a dairy-free cream cheese alternative, and you can mix up the chocolate by using dark chocolate instead for a richer flavor. Always check for allergies, especially with ingredients like eggs and cream cheese.
Cheesecake
Philly Chocolate Mousse Cheesecake Recipe
Ingredients
- 24 lorna doone shortbread cookies, finely crushed (about 1-3/4 cups)
- 3/4 cup plus 1 tbsp. sugar, divided
- 1/4 cup butter, melted
- 5 ounces baker’s white chocolate, divided
- 3 (8 ounce) packages Philadelphia Cream Cheese, softened
- 2 teaspoons vanilla
- 3 eggs
- 1 (8 ounce) container philadelphia indulgence milk chocolate or 1 (8 ounce) container philadelphia indulgence dark chocolate
- 2 cups Cool Whip Topping, thawed
- 1 cup fresh raspberry
Instructions
- HEAT oven to 325ºF.
- MIX cookie crumbs, 1 tablespoon sugar, and melted butter until combined; press the mixture onto the bottom of a 9-inch springform pan. Bake for 10 minutes.
- MELT 4 ounces of white chocolate according to package instructions. In a large bowl, beat the softened Philadelphia Cream Cheese, remaining sugar, and vanilla with an electric mixer until smooth.
- ADD the melted white chocolate, mixing well. Then, incorporate the eggs one at a time, mixing on low speed after each addition just until blended. Pour the rich batter over the crust.
- BAKE for 50 to 55 minutes or until the center is almost set. Carefully run a knife around the rim of the pan to loosen the cake and cool before removing the rim. Refrigerate for at least 4 hours to firm up.
- MEANWHILE, shave the remaining white chocolate into curls for garnish.
- SPOON the Philadelphia Indulgence into a medium bowl and stir until creamy. Fold in the thawed Cool Whip until the mixture is well blended, creating a light and airy topping. Spread the over the chilled cheesecake.
- FINISH by garnishing with the white chocolate curls and fresh raspberries for a pop of color and flavor.
Part of our Homemade Cheesecake Recipes collection — Part 3 of 3:
If you’re on the hunt for another delectable cheesecake, try the Philly Pumpkin Swirl Cheesecake. It combines the warm spices of pumpkin with the creaminess of cheesecake—a comforting dessert that’s perfect for fall gatherings and holiday celebrations.