If you are looking for a rich Passover chocolate dessert, this Chocolate Mousse Cheesecake is a beautiful choice. It starts with a simple chocolate crust, followed by a light chocolate cheesecake layer and a silky chocolate mousse topping. The result is elegant but surprisingly easy to make, and it can be prepared ahead of time. If you love layered chocolate desserts, it also pairs nicely with my Chocolate Banana Trifle, another chocolate favorite that always disappears quickly.
Chocolate Mousse Cheesecake At A Glance
- ⏱ Total Time: About 1 hour 30 minutes (plus chilling time)
- 🍰 Servings: 12
- 🍫 Cuisine Type: American / Jewish holiday-inspired
- 🥗 Dietary Info: Gluten-free; Passover-friendly
- 🍫 Flavor Profile: Creamy chocolate cheesecake with a rich mousse-like layer and a light whipped topping, perfectly balanced without being overly sweet
- 🥡 Storage Notes: Store covered in the refrigerator for up to 4 days. This cheesecake is ideal for making ahead
- ⭐ Why You'll Love It: An elegant, make-ahead Passover dessert that slices beautifully and feels special for holidays and entertaining
Chocolate desserts are always welcome at the Passover table, and this Chocolate Mousse Cheesecake has been in my family for over 40 years and has been a staple at our Passover Seder table. If you love rich chocolate treats, you might also enjoy my Chocolate Almond Torte, which is naturally gluten-free and deeply chocolatey, or these chewy Chocolate Chip Cookies, a reader favorite every spring. For something quick and crunchy, a batch of Chocolate Matzo Toffee is another classic Passover dessert that disappears fast.
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If you are building a dessert spread, it's nice to offer a few different textures alongside this cheesecake. A platter of Orange Chocolate Bark adds a bite-sized chocolate option, while delicate Almond Macaroon Cookies or the Coconut Macaroons bring a traditional Passover dessert to the table. Together they create a beautiful mix of rich, creamy, crisp, and chewy desserts for guests to enjoy.
Key Ingredients
You will need the following ingredients to make this chocolate mousse cake:
- Matzo Cake Meal - Matzo cake meal is a finely ground version of matzo that's commonly used during Passover. It works as a flour substitute and creates a crisp, sturdy crust that holds up beautifully under the cheesecake filling. When testing, I also tried using store-bought chocolate macaroons for the crust. It worked well structurally, but the overall dessert tasted a bit too sweet for this cheesecake, so matzo cake meal is my preferred option. If you want to substitute, I've listed options below. If you're new to Passover baking, matzo cake meal is usually found in the kosher or Passover section at most grocery stores.
- Semi-sweet Chocolate - I tested this recipe with both dark/bittersweet chocolate and milk chocolate. Semi-sweet chocolate hit the right note without being bitter or too sweet. I always prefer using Guittard or Valhrona chocolate if you can find them. I use good quality chocolate in my Dark Chocolate Truffles as well.
See the recipe card for quantities.
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Variations
- Flavor - Add espresso powder to enhance the chocolate flavor in the crust or in the filling.
- Nut Topping - Sprinkle chopped toasted almonds, hazelnuts, or pecans for a bit of crunch.
- Berry Garnish - Fresh raspberries or strawberries balance the richness with a hint of tartness. These can be added as a layer between the cheesecake and the whipped topping or as a topping to the whipped cream.
- Crust - You can easily swap out the matzo cake meal for flour, a gluten-free flour, graham crackers, chocolate sandwich cookies, or macaroons. 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 butter to make the crumbs come together.
- Dairy-Free Option - Replace the cream cheese with a dairy-free alternative like a cashew-based cream cheese, and swap heavy cream for coconut cream.
How To Make Chocolate Mousse Cheesecake : Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Make the crust and then press the mixture into a 9" springform pan and bake.
Cool slightly and then refrigerate until well chilled.
Step 2: Make the filling and then pour the filling into the prepared cooled crust.
Step 3: Bake until the outside is firm and lightly brown and the center is soft when shaken, about 30-35 minutes.
Refrigerate until well chilled.
Step 4: Make the topping.
Remove the cake from the springform pan.
Spread the topping on the cake and top with shaved chocolate or other garnishes.
Gwen's Pro Tip
Refrigerate the cooked filling for at least 4 hours or overnight for a firm, creamy consistency.
Chocolate Mousse Cheesecake FAQ's
Mousse is lighter and softer because it does not contain cream cheese. The cream cheese in this recipe adds depth and creaminess that stands up to the crust.
In this recipe, we are purposefully creating the cheesecake layer to be like chocolate mousse. Light, airy, and creamy. If you love a cheesecake like texture and you aren't making this for Passover, try the Neiman Marcus Bars!
Yes. Chocolate mousse cheesecake is an excellent make-ahead dessert. I often prepare it a day in advance so the layers have time to set properly in the refrigerator. If you love make-ahead chocolate desserts, my Chocolate Bark With Apricots, Pistachios, And Figs is another great option.
Other Passover Desserts
Let me know your thoughts on Chocolate Mousse Cheesecake by leaving a star rating below or by sharing it on Facebook, Instagram, or Pinterest!
Thank you!
Gwen
Chocolate Mousse Cheesecake (Gluten-free, Passover)
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Equipment
Ingredients
Crust
- ⅓ cup unsalted butter or margarine
- 2 ounces semi-sweet chocolate chips
- 1 ⅓ cups matzo cake meal gluten-free matzo cake meal, or see the notes below
- ⅓ cup sugar
- 1 teaspoon salt
Filling
- 9 ounces semi-sweet chocolate chips coarsely chopped
- 11 ounces cream cheese room temperature
- ⅔ cup sugar
- 6 whole eggs room temperature
- 4 teaspoons vanilla extract
- ⅓ cup heavy whipping cream
Topping
- 1 ½ cups heavy whipping cream
- ¼ cup powdered sugar
- ½ teaspoons vanilla extract
- chocolate shavings for the top
Instructions
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.⅓ cup unsalted butter, 2 ounces semi-sweet chocolate chips
- Mix in the matzo meal and sugar.1 ⅓ cups matzo cake meal, ⅓ cup 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.9 ounces semi-sweet chocolate chips
- Using a mixer or food processor, beat the cream cheese and sugar until light and fluffy.11 ounces cream cheese, ⅔ cup sugar
- Beat in the eggs one at a time.6 whole eggs
- Beat in the vanilla.4 teaspoons vanilla extract
- Beat in the chocolate and the heavy cream.⅓ cup heavy whipping 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.1 ½ cups heavy whipping cream, ¼ cup powdered sugar, ½ teaspoons vanilla extract
- 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
Gwen Wolken says
A family favorite!
Gwen Wolken says
This is a family favorite for a reason!