No-Bake Chocolate Mousse Cheesecake

no bake chocolate mousse cheesecake-RuthsChris-2If you read my introduction (Who’s Char?), way back when I first started this blog, you may remember that I once had a boutique catering serving called: “ … And for Dessert?” which specialized in appetizers and desserts! Maybe that’s why this blog and its recipes seem to lean towards those two courses!

My main dessert specialty was cheesecakes. I had a list of more than 25 from which to choose on a regular basis with special ones just for the holidays. Of course, if a customer wanted something special for a certain occasion, I’d be happy to oblige! Even when someone came with a Bon Appetite magazine, pointed to the cover and said: “Make that for me for Thanksgiving and I want it to look just like the picture! I did; it did and she paid me more than I charged! Boy, did I wish she ordered a lot more!

One of the restaurants frequently wanted different kinds of chocolate cheesecakes and so here is one for you that is so easy to make, and does NOT require you to light the oven! That really is a blessing in summer – especially here in the desert where the temps are already slow oven-triple digits!

I’ll bet you won’t get the 12 – 16 servings the restaurants got from this!

Steak House Chocolate Mousse Cheesecake

Crust

  • 1-2/3 cup crushed chocolate sandwich cookies
  • 1/4 cup sugar
  • Scant 1/4 cup melted unsalted butter

Filling

  • 20 oz. (2-1/2 8-oz. pkgs.) cream cheese, softened (DON’T use soft or whipped, it won’t work)
  • 1 cup sugar
  • 1/2 Tbsp. vanilla
  • 1/4 cup unsweetened cocoa
  • 1 16-oz. carton whipped topping (defrosted)

Topping

  • Additional cookie crumbs or cookies for garnish, optional
  • Whipped cream or whipped topping, optional

Mix cookie crumbs, 1/4 cup sugar and scant 1/4 cup melted butter. Pack into a 9×13 dish or a 9” spring form pan. (Spray well to make either of them easier to serve and clean.) Tamp down and set in refrigerator to set while making filling.
In large bowl of mixer, beat cream cheese, sugar and vanilla thoroughly. When lumps are gone, beat in cocoa.
Fold in whipped topping, just until mixed, by hand is best, until no white streaks show. If you can’t do this by hand, use the very slowest speed on your mixer. You don’t want to whip a lot of air into the mixture.
Fill crust, cover with plastic wrap right against the top (to avoid a crust forming) and chill for 3 hours.
Sprinkle with extra cookie crumbs or sandwich cookies to garnish, if desired. Or top with whipped cream or extra whipped topping (all these extras are optional, but makes it yummier)!

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