Chocolate Mousse Cheesecake (Gluten-free, Passover)
Chocolate Mousse Cheesecake features a crisp chocolate crust, a light and creamy chocolate-infused filling, and a smooth whipped topping. Finished with chocolate shavings, this elegant dessert is gluten-free and perfect for Passover. Make it ahead for an effortless treat that’s sure to impress.
Servings: 12 people
Calories: 581kcal
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
Notes
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 to make the crumbs come together.
Dairy - You can swap out the dairy for non-dairy options in this recipe.
This cake can be made ahead. I typically make the base and the filling 1-2 days before I need it. I top the cake the day I am serving it.
Store the cake in the refrigerator. It will last 2-4 days if stored in an airtight container. This recipe does not freeze well.
Nutrition
Serving: 1g | Calories: 581kcal | Carbohydrates: 49g | Protein: 9g | Fat: 40g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 164mg | Sodium: 320mg | Potassium: 268mg | Fiber: 3g | Sugar: 31g | Vitamin A: 1173IU | Vitamin C: 0.2mg | Calcium: 82mg | Iron: 3mg
