Chocolate Mousse Cheesecake

Chocolate Mousse Cheesecake

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JJOHN32 20

"Make the day before desired; this cake improves with time. Made in a pressure cooker. If desired, garnish with confectioners' sugar or whipped cream and sliced strawberries."
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1 d 1 h 15 m servings 454 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 454 kcal
  • 23%
  • Fat:
  • 34.7 g
  • 53%
  • Carbs:
  • 32.7g
  • 11%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 122 mg
  • 41%
  • Sodium:
  • 197 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Grease an 8-inch springform pan that will fit inside the pressure cooker. Mix the chocolate wafer crumbs and cinnamon together. Sprinkle the crumb mixture on the bottom of springform pan, pressing gently to form the crust.
  2. Melt chocolate and butter together and set aside.
  3. With a food processor or electric mixer, process cream cheese until smooth. Add chocolate mixture, and process until mixture is well-mixed and uniformly colored. Pour in the cream, vanilla extract, sugar, and eggs. Beat well. Sieve cocoa powder over batter, and pulse or mix on low speed until cocoa is thoroughly incorporated. Pour mixture over crumbs in pan. Cover cake with a piece of waxed paper. Wrap the entire pan with aluminum foil.
  4. Add water to pressure cooker. Place pan on the trivet in pressure cooker. Seal the cooker and bring it up to 15 pounds (high) pressure. Reduce the heat to maintain the pressure, and cook 45 to 50 minutes. Remove cooker from heat, and let the pressure drop on its own. Remove cheesecake from cooker, and let cool to room temperature in pan on a wire rack.
  5. Remove cheesecake from pan, and refrigerate for 8 hours before serving.



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This is a great recipe. I made it for a holiday and the entire cake was gone. Thank goodness I made 2 becasue everyone was asking if there was more!!! My kids loved it and it has been one of the...

this was a absolutley fabulous recipe. it was so good i had to take it to my friends at school!!! they loved it too! however i baked my cheesecake in a 375 degree oven for until it wasnt giggly...

Wasn't kidding about needing to wait overnight for it to set. It's delicious the next day. I don't know if a pressure cooker is the best idea for cheesecake, but this is the only one I've ever...

This is just what you want when you are making a chocolate mousse cheesecake, delicious!

I have made this cheese cake many times. It's always the top hit at dinner parties and holiday dinners. After learning a few tips, my success rate is always 100%. I usually cut it into small sl...

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