Desserts that look impressive but are secretly simple are always a win, and this Chocolate Brownie Cheesecake is exactly that. With its fudgy brownie base, silky cheesecake mousse, and glossy chocolate topping, it’s a treat that never fails to wow.
Chocolate Brownie Cheesecake
I’ve always loved making brownies—remember the Double Chocolate Brownies I shared before?
They’re still one of my family’s favorites, rich and fudgy with that irresistible chocolate flavor.
But today, I’m taking things a step further with something even more indulgent: Chocolate Brownie Cheesecake.
At first glance, this dessert might look complicated, almost like something you’d only find at a fancy bakery.
But I promise, it’s much easier than it looks. With my step-by-step instructions (and helpful photos), you’ll see exactly how to put it together with confidence.
The brownie base is rich and chewy, the cheesecake layer is creamy and chocolatey, and the glossy ganache topping makes it look extra special.
The best part? You don’t need any special skills—just a little patience. The cheesecake does need at least 4 hours in the fridge to set, but trust me, the wait is absolutely worth it. When you finally slice into it, every bite is a perfect balance of chocolate and creaminess that will impress anyone you serve it to.
Why You‘ll Love This Recipe
- Three layers of indulgence: brownie base, chocolate cheesecake mousse, and ganache topping.
- Rich but balanced: not overly sweet, with a deep cocoa flavor.
- Make-ahead friendly: the cake needs chilling, so it’s perfect for preparing in advance.
- Elegant presentation: looks bakery-worthy, yet achievable at home.
Ingredients
(A) Chocolate Brownie Base
- 120g chocolate (55%–70% cocoa; chop into small pieces for easier melting)
- 70g unsalted butter (softened at room temperature, but not melted)
- 3 eggs (room temperature, cracked into a bowl beforehand)
- 45g granulated sugar (adjust +5–10g if using dark chocolate, –5g if using milk chocolate)
- 70g cake flour (protein 8%–10%)
- 10g cocoa powder (pure, unsweetened)
- 3g baking powder (optional, for a lighter texture)
- 1 sheet parchment paper (cut to fit a 6-inch mold)
(B) Chocolate Cheesecake Mousse (Middle Layer)
- 60g cream cheese (softened at room temperature 2–3 hours)
- 12g granulated sugar (or powdered sugar for quicker dissolving)
- 135g heavy cream (chilled at least 8 hours, 30%+ fat)
- 3g gelatin sheets (or substitute 4.5g gelatin powder dissolved in 15g cold water)
- 30g milk (room temperature or warm, for dissolving gelatin)
- 60g chocolate (same type as used in brownie)
- 50ml ice water (for soaking gelatin sheets)
(C) Topping & Decoration
- 40g chocolate (same type as above)
- 40g heavy cream (for ganache)
- 10g cocoa powder (sifted for decoration)
- Optional: chocolate curls, shards, or pieces for garnish
Instructions
1. Make the Chocolate Brownie Base
Melt 120g chocolate and 70g butter over a double boiler, stirring until smooth. Let cool slightly.
In a large bowl, whisk 3 eggs with 45g sugar until smooth.
Sift 70g cake flour, 10g cocoa powder, and 3g baking powder, then fold into the egg mixture until no dry streaks remain.
Stir in the cooled chocolate-butter mixture. Pour batter into a parchment-lined 6-inch mold, tap gently to remove air bubbles, and smooth the top.
Bake at 175°C (350°F) for 25 minutes. Remove and cool to room temperature.
2. Make the Chocolate Cheesecake Mousse
Beat 60g softened cream cheese with 12g sugar until smooth.
Add 135g chilled heavy cream and whip on low speed until it thickens to a yogurt-like consistency (do not overwhip).
Soak 3g gelatin sheets in 50ml ice water until soft, then drain. Warm 30g milk to about 50°C, add softened gelatin, and stir until fully dissolved.
Add the gelatin mixture to the cream cheese mixture and stir well.
Melt 60g chocolate until smooth and fold into the mixture.
Pour mousse over cooled brownie base, tap gently to release air bubbles, and refrigerate for at least 4 hours until set.
3. Finish and Decorate
Melt 40g chocolate with 40g heavy cream over a double boiler, stirring until silky smooth. Let cool slightly, then transfer to a piping bag.
Remove cake from mold. Dust top with 10g sifted cocoa powder. Pipe ganache decoratively around edges.
Garnish with chocolate curls or shards if desired. Slice with a hot, dry knife for clean cuts.
Frequently Asked Questions
Q: Can I make this ahead of time?
Yes! This cake actually tastes better after chilling overnight, making it a great make-ahead dessert.
Q: Can I skip the gelatin?
Gelatin helps the mousse layer set firmly. Without it, the mousse will be softer and may not hold shape as well.
Q: Can I use milk chocolate instead of dark chocolate?
Yes, but reduce the sugar slightly to prevent the cake from being overly sweet.
Q: How should I store it?
Keep refrigerated and consume within 3–4 days for the best flavor and texture.
Triple Chocolate Brownie Cheesecake
Ingredients
(A) Chocolate Brownie Base
- 120 g chocolate 55%–70% cocoa; chop into small pieces for easier melting
- 70 g unsalted butter softened at room temperature, but not melted
- 3 eggs room temperature, cracked into a bowl beforehand
- 45 g granulated sugar adjust +5–10g if using dark chocolate, –5g if using milk chocolate
- 70 g cake flour protein 8%–10%
- 10 g cocoa powder pure, unsweetened
- 3 g baking powder optional, for a lighter texture
- 1 sheet parchment paper cut to fit a 6-inch mold
(B) Chocolate Cheesecake Mousse (Middle Layer)
- 60 g cream cheese softened at room temperature 2–3 hours
- 12 g granulated sugar or powdered sugar for quicker dissolving
- 135 g heavy cream chilled at least 8 hours, 30%+ fat
- 3 g gelatin sheets or substitute 4.5g gelatin powder dissolved in 15g cold water
- 30 g milk room temperature or warm, for dissolving gelatin
- 60 g chocolate same type as used in brownie
- 50 ml ice water for soaking gelatin sheets
(C) Topping & Decoration
- 40 g chocolate same type as above
- 40 g heavy cream for ganache
- 10 g cocoa powder sifted for decoration
- Optional: chocolate curls shards, or pieces for garnish
Instructions
Make the Chocolate Brownie Base
- Melt 120g chocolate and 70g butter over a double boiler, stirring until smooth. Let cool slightly.
- In a large bowl, whisk 3 eggs with 45g sugar until smooth.
- Sift 70g cake flour, 10g cocoa powder, and 3g baking powder, then fold into the egg mixture until no dry streaks remain.
- Stir in the cooled chocolate-butter mixture. Pour batter into a parchment-lined 6-inch mold, tap gently to remove air bubbles, and smooth the top.
- Bake at 175°C (350°F) for 25 minutes. Remove and cool to room temperature.
Make the Chocolate Cheesecake Mousse
- Beat 60g softened cream cheese with 12g sugar until smooth.
- Add 135g chilled heavy cream and whip on low speed until it thickens to a yogurt-like consistency (do not overwhip).
- Soak 3g gelatin sheets in 50ml ice water until soft, then drain. Warm 30g milk to about 50°C, add softened gelatin, and stir until fully dissolved.
- Add the gelatin mixture to the cream cheese mixture and stir well.
- Melt 60g chocolate until smooth and fold into the mixture.
- Pour mousse over cooled brownie base, tap gently to release air bubbles, and refrigerate for at least 4 hours until set.
Finish and Decorate
- Melt 40g chocolate with 40g heavy cream over a double boiler, stirring until silky smooth. Let cool slightly, then transfer to a piping bag.
- Remove cake from mold. Dust top with 10g sifted cocoa powder. Pipe ganache decoratively around edges.
- Garnish with chocolate curls or shards if desired. Slice with a hot, dry knife for clean cuts.
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