DARK CHOCOLATE CHEESECAKE MOUSSE TART with CHOCOLATE-COVERED STRAWBERRIES & RASPBERRIES

Dark Chocolate Cheesecake Mousse Tart with Chocolate Covered Strawberries & Raspberries

This heavenly Dark Chocolate Cheesecake Mousse Tart with Chocolate Covered Strawberries & Raspberries is not only beautiful, but combines the rich flavors of dark chocolate, creamy cheesecake mousse, and the delightful sweetness of fresh chocolate-covered strawberries and raspberries! Not only is it so easy to make, it’s off the charts in terms of WOW factor … delicious every bite! This is probably the MOST requested recipe from my family and friends - frequently chosen for birthdays and life’s special moments!

Dark Chocolate Cheesecake Mousse Tart with Chocolate Covered Strawberries & Raspberries

Years ago my Mom used to make a frozen Hershey Bar Dessert with a graham cracker crust that everyone went crazy for, and unfortunately she never shared the recipe with anyone.  I originally wanted to re-create the creaminess and lightness in that dessert, but wanted to try and ramp up the chocolate flavor and silky texture.  What started as a crazy idea for a Valentine treat, ended up with a perfect result!

This beautiful tart is incredibly easy to put together and is off the charts in terms of WOW factor!  

Dark Chocolate Cheesecake Mousse Tart with Chocolate Covered Strawberries & Raspberries

I started with a homemade Oreo cookie crust, pressed into a deep fluted tart pan

The smoothest, fluffiest filling - dark Ghirardelli chocolate is blended with Eagle Brand sweetened condensed milk for a double dark chocolate flavor.  When I first created this recipe, sweetened condensed milk and cool whip are the magic ingredients for something special!  Blended with fresh cream cheese and whipped cream, this is smoother, silkier and creamier than you can imagine.  Lighter than a cloud, but oh-so-rich.  

​And this hand-crafted recipe is absolutely perfect!

Dark Chocolate Cheesecake Mousse Tart with Chocolate Covered Strawberries & Raspberries

And as great as these photos turned out, you can't imagine how wonderful this tastes!  Bite by heavenly bite...

Dark chocolate, creamier and dreamier than my favorite homemade French Silk Chocolate Pie.  And perfect strawberries and raspberries, covered in a robe of smooth chocolate.

Dark Chocolate Cheesecake Mousse Tart with Chocolate Covered Strawberries & Raspberries

Dark Chocolate Cheesecake Mousse Tart with Chocolate Covered Strawberries & Raspberries

Chocolate-covered strawberries are EVERYWHERE before Valentine's Day, but I prefer to make my own.  The pre-made berries that you see at the market and candy stores are usually sub-par berries and so overpriced!

I try to start with the reddest, ripest, most beautiful strawberries and raspberries that I can find.  These beauties are just calling your name!

The secret to dipping your own fresh fruit is to use the best and freshest fruit you can find.  Rinse gently in cool water, and dry absolutely completely until not a hint of moisture remains.

I used Ghirardelli Dark Chocolate Melting Wafers, but if you prefer milk chocolate, the Baker Milk Chocolate Melting Wafers are also great!  Holding the end, dip gently and swirl in the melted chocolate, and move to parchment-covered baking sheets to set.  Dark chocolate will typically set at room temperature - you made need to refrigerate milk chocolate dipped fruit to set the softer chocolate.

Dark Chocolate Cheesecake Mousse Tart with Chocolate Covered Strawberries & Raspberries

You better prepare yourself for some serious fighting to start over who gets to lick the bowl when you're done!  

If you happen to have any extra chocolate cheesecake mousse filling leftover, you can also spoon it into individual ramekins and freeze for serving.  So simple, but so spectacular!

Dark Chocolate Cheesecake Mousse Tart with Chocolate Covered Strawberries & Raspberries

This may be my most favorite Valentine treat ever - perfect with a nice glass of champagne!

Top the tart with your favorite chocolate-dipped berries and this is delicious every bite.  Perfect for celebrating life's special moments with someone special.  Hope that you love this as much as we do!

DARK CHOCOLATE CHEESECAKE MOUSSE TART with CHOCOLATE COVERED BERRIES

This beautiful tart is incredibly easy to put together and is off the charts in terms of WOW factor … delicious every bite!  Perfect for celebrating life’s special moments!
​

Dark Chocolate Cheesecake Mousse Tart with Chocolate Covered Strawberries & Raspberries

Ingredients
1 package whole Oreos (36 cookies)
1/2 cup unsalted butter (melted)
8 oz. dark chocolate bar (Ghirardelli or other high quality chocolate bar)
1 can (14 oz.) Eagle Brand Sweetened Condensed Milk
16 oz. (2 pkgs) cream cheese (room temperature)
16 oz. (2 small tubs) Cool Whip (not frozen)
12 oz. Ghirardelli Dark Chocolate Melting Wafers
Fresh Strawberries (cleaned and dried)
Fresh Raspberries   (cleaned and dried)
 
HOW I MAKE THIS:

1. Finely crush Oreos with a food processor blender. Stir cookie crumbs together with 8 tablespoons of melted butter until well combined.
2. Spray deep fluted tart pan (10-inch by 2-inch deep) with non-stick spray.  Press cookie crumb crust into the bottom and sides of pan.  Freeze crust for 10 minutes.
3. Break dark chocolate bars into pieces and melt according to package directions (double boiler or microwave).  Stir until smooth.
4. In a large mixing bowl, pour sweetened condensed milk.  Add melted dark chocolate and blend with hand mixer until well combined.  Add one block of cream cheese at a time, beating with hand mixer until well combined.  Add one container of Cool Whip at a time, beating slowly with hand mixer until well blended.
5. Remove oreo crust from freezer.  Pour chocolate mousse mixture into oreo crust and smooth top.  Cover loosely with foil and place in freezer; freeze overnight.
6. Clean and dry strawberries and raspberries.
7. Place parchment paper on baking sheets; set aside.
8. Melt Ghirardelli Dark Melting Wafers according to package directions. 
9. Hold strawberries by stem and dip strawberries; allow excess chocolate to drip off, and place on prepared pan.  Hold raspberries by top, and dip; allow excess chocolate to drip off, and place on prepared pan.  These will set-up at room temperature, but you can chill until ready to serve if you would like.
10. Remove tart from freezer and place in refrigerator an hour before you plan to serve.  Carefully remove tart from tart pan.  Garnish with chocolate-covered strawberries and chocolate-covered raspberries. 
11. Serve immediately – and enjoy!

​YIELD:  12 to 14 servings

Originally published April 2016; revised and republished February 2020.
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