Double Layer: Cheesecake and Peanut Butter Mousse with Chocolate Ganache on Oreo Cookie Crust - Food, Fun, and Happiness

Double Layer: Cheesecake and Peanut Butter Mousse with Chocolate Ganache on Oreo Cookie Crust


Cheesecake and Peanut Butter Mousse with Chocolate Ganache on Oreo Cookie Crust

Ingredients for Oreo Crust:
  • 32 Oreo cookies, finely processed into crumbs
  • 5 1/3 tablespoons unsalted butter, melted
  • Small pinch of salt

Ingredients for Ganache:
  • 1 1/2 cups heavy cream
  • 20 oz. dark chocolate, finely chopped

Ingredients for Cheesecake:
  • 2 pounds Philadelphia cream cheese (4 bricks), at room temperature
  • 1 cup powdered sugar
  • 4 large eggs
  • 1 teaspoon lemon zest
  • 3 teaspoons vanilla extract
  • 1/4 cup heavy cream
  • 1/4 cup sour cream

Ingredients for Peanut Butter Mousse:
  • 1 1/2 cup skim milk
  • 3 tbsp peanut butter
  • 1 package instant pudding
  • 3 cups heavy whipped cream

Direction for Oreo Crust:

Crush Oreo cookies either by using a blunt tool and plastic bag or food processor which is what I did. In a medium bowl, mix crushed Oreos and melted butter thoroughly.

Scoop the mix into a pie pan. Spread out and flatten. In a pre-heated oven 350 deg F, bake for 5-10 minutes until crispy. Allow to cool.

This is the video I used for the process (not the ingredients) for demo:


Direction for Ganache:

In a saucepan, heat heavy cream over medium setting. Add chocolate and stir until creamy. Then remove from heat and cool ganache. While mixture is still soft, whip in a stand mixture until fluffy.

Direction for Cheesecake:

In the bowl of stand mixer, combine cream cheese, powdered sugar, heavy cream and sour cream. Beat the mix until smooth and creamy. Add eggs and continue beating. Add lemon zest and vanilla extract to finish.

Direction for Peanut Butter Mousse:

In a large bowl, add instant pudding mix and skim milk. Whisk away until smooth.

Add peanut butter and continue mixing until well incorporated. Add heavy cream and fold it in until well combined.

Video below is what I used to make the peanut butter mousse.


Putting It All Together

The general construction is crust - ganache - cheesecake - ganache - peanut butter mousse - ganache side trimming. Hence, begin with spreading a thin layer of ganache on the crust.

Then scoop cheesecake and flatten its surface as best as possible. Then spread another thin layer of ganache on top of the cheesecake.

Lay down peanut butter mousse to complete the top. Pipe chocolate ganache on top edges to finish. If there are any chocolate shaving, sprinkle them on top of the mousse.

Refrigerate at least 30 minutes before serving.

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