German Chocolate Cheesecake Mousse

4.67 stars (3 ratings)

German Chocolate Cheesecake Mousse

Fluffy no-bake chocolate cheesecake mousse is layered with a buttery, gooey coconut pecan caramel, for a German chocolate experience you'll never forget!

Prep Time25

Total Time25

Course: Dessert

Cuisine: American

Keyword: Cheesecake, german chocolate, mousse

Servings: servings

Calories: 847kcal

Ingredients

For the Coconut Pecan Caramel layer

1/2 cup heavy whipping cream
1/2 cup dark brown sugar
4 tablespoons unsalted butter
1 large egg yolk
1/4 teaspoon kosher salt
2/3 cup shredded coconut
1/2 cup finely chopped pecans
1/2 teaspoon vanilla extract

For the Chocolate Cheesecake layer

8 ounces cream cheese (1 block), softened
1/2 cup granulated sugar
1/3 cup unsweetened cocoa powder
4 ounces semisweet chocolate, melted and cooled slightly
1 1/2 cups heavy whipping cream, cold

Optional garnishes

sweetened whipped cream
chocolate syrup
finely chopped pecans

US Customary - Metric

Instructions

To make the Coconut Pecan Caramel:

Place the cream, brown sugar, butter, egg yolk, and salt in a small pot and cook over low heat, stirring, until bubbling and thickened (5 to 10 minutes). Remove from the heat and stir in the coconut, pecans, and vanilla. Cool completely before layering with Chocolate Cheesecake Mousse.

To make the Chocolate Cheesecake Mousse:

Place the cream cheese, sugar, cocoa, and melted chocolate in a medium mixing bowl and whip on medium speed until smooth. Scrape the bottom and sides of the bowl with a silicone spatula. In a thin, slow stream, pour in the cold cream, while whipping on medium speed. When all the cream has been added, scrape the bottom and sides of the bowl with a silicone spatula, then continue to whip on medium-high until the mixture holds soft peaks.
Layer the half the mousse in the bottom 4 to 6 serving glasses, then top with half the Coconut Pecan Caramel. Repeat, then garnish with whipped cream, chocolate syrup, and chopped pecans, if desired.

Nutrition