Name: Chocolate Cherry Cheesecake Mousse Cake
Prep time: 45 min
Total time: 6 h 50 min
Cuisine: French
Ingredients: 250 g digestive biscuits or honey graham crackers, finely crushed; 100 g unsalted butter, gently melted; 150 g premium dark chocolate (60% cacao), finely chopped; 120 ml heavy cream (minimum 35% milk fat); 300 g full-fat block cream cheese, thoroughly softened at room temperature; 150 g dark chocolate, melted and cooled slightly; 50 g powdered sugar, sifted; 1 teaspoon pure vanilla extract; 200 ml heavy cream, whipped to soft-medium peaks; 300 g full-fat block cream cheese, thoroughly softened at room temperature; 60 g powdered sugar, sifted; 200 ml heavy cream, whipped to soft-medium peaks; 400 g pitted sweet cherries (fresh or frozen; do not thaw if using frozen); 100 g granulated white sugar; 2 tablespoons freshly squeezed lemon juice; 2 tablespoons cornstarch; 3 tablespoons filtered cold water; 250 ml heavy whipping cream, ice-cold; 2 tablespoons powdered sugar; Extra fresh cherries with stems intact; Dark chocolate curls or shavings

Description

An elegant dessert combining deep chocolate decadence with bright cherry flavors, featuring a buttery biscuit base and multi-layered mousse.

Ingredients

Scale

250 g digestive biscuits or honey graham crackers, finely crushed
100 g unsalted butter, gently melted
150 g premium dark chocolate (60% cacao), finely chopped
120 ml heavy cream (minimum 35% milk fat)
300 g full-fat block cream cheese, thoroughly softened at room temperature
150 g dark chocolate, melted and cooled slightly
50 g powdered sugar, sifted
1 teaspoon pure vanilla extract
200 ml heavy cream, whipped to soft-medium peaks
300 g full-fat block cream cheese, thoroughly softened at room temperature
60 g powdered sugar, sifted
200 ml heavy cream, whipped to soft-medium peaks
400 g pitted sweet cherries (fresh or frozen; do not thaw if using frozen)
100 g granulated white sugar
2 tablespoons freshly squeezed lemon juice
2 tablespoons cornstarch
3 tablespoons filtered cold water
250 ml heavy whipping cream, ice-cold
2 tablespoons powdered sugar
Extra fresh cherries with stems intact
Dark chocolate curls or shavings

Instructions

Pulverize the digestive biscuits in a food processor until they form fine crumbs. Pour in the melted butter and pulse until it mimics damp sand.
Press the buttery crumbs into the bottom of a springform pan and chill for 30 minutes.
Heat the heavy cream in a saucepan until steaming, then pour it over the chopped dark chocolate and stir to create a ganache.
Pour the ganache over the chilled biscuit crust and refrigerate for 20 minutes to firm up.
Whip the heavy cream to soft-medium peaks and divide into two portions.
Beat cream cheese, powdered sugar, and vanilla extract until creamy, then fold in the melted chocolate and half the whipped cream.
Spread the chocolate mousse over the ganache layer and chill for 1 hour.
Beat the remaining cream cheese and powdered sugar until smooth, fold in the remaining whipped cream, and spread over the chocolate mousse. Chill for another hour.
Combine the cherries, sugar, and lemon juice in a saucepan and cook for 5-6 minutes.
Whisk cornstarch and water, then add to the cherries while stirring to thicken.
Cool the cherry mixture and spoon over the vanilla mousse layer.
Cover and chill overnight for best results.
Whip heavy cream and powdered sugar to stiff peaks, pipe rosettes on top, and garnish with cherries and chocolate curls.

Notes

For best presentation, use acetate strips in the pan for sharp edges. Always use softened cream cheese to prevent lumps.

Prep Time: 45 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: French

Nutrition

Serving Size: 1 serving
Calories: 500
Sugar: 35g
Sodium: 150mg
Fat: 30g
Saturated Fat: 18g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 7g
Cholesterol: 90mg

Keywords: cheesecake, mousse cake, chocolate dessert, cherry dessert, no-bake dessert