Avocado in a chocolate mousse is a divisive idea, and I understand the skepticism. But when it is blended smooth with cocoa powder, coconut oil, and semi-sweet chocolate chips, you cannot tell. What you get is a dense, dark mousse with a glossy finish that sits on top of a cheesecake filling with tangelo zest through it. The citrus cuts from the the cream cheese layer in a way that keeps each bite from feeling too heavy. The cookie crust needs chunks, not powder, so do not over-process it.
How to Make Tangelo Mocha Mousse Cheesecake
The cookie crust
Pulse the cookies briefly. You want irregular pieces that compact but still have texture under the filling. Over-processing gives you a sandy base that crumbles when you slice it. Press firmly and refrigerate for 20 minutes before adding anything on top.
The avocado mousse layer
Use ripe avocados with no brown spots. Blend with cocoa, melted coconut oil, and chocolate until completely smooth. Strain the mixture if you want a just right silky texture. Refrigerate until firm before spreading over the cheesecake filling. 
Tangelo substitution
Tangelo is worth finding if you can. The flavor sits between mandarin and grapefruit, brighter and less sweet than orange. Clementine is the closest easy substitute. Use both zest and juice and do not hold back on the zest.
Tangelo and mocha mousse cheesecake
- Total Time: 25 minutes
- Yield: Serves 8
- Diet: Omnivore
Description
Luscious cheesecake with a tangy twist! Tangelo and mocha mousse create a dreamy dessert experience.
Ingredients
- 1 pack chocolate cookies
- 1 tbsp granulated sugar
- 1/2 cups (113 g) butter
- 2-8 ounces (227 grams each) cream cheese
- 1/2 cups (113 g) powder sugar
- 1 tsp vanilla extract
- 2 ounces (56 g) white chocolate
- 1/2 cups (170 g) heavy cream
- Zest and juice of a tangelo
- 1/3 cups (113 g) honey
- 2 avocados
- 4 ounces (113 g) semi-sweet chocolate chips
- 1/3 cups (113 g) cocoa powder
- 3 tbsp coconut oil
- 1 tsp vanilla extract
- 1 tsp instant coffee
- 1 tbsp heavy cream
Instructions
- Cookie crust:
- Put the cookies into a food processor and crush them. Leave small chunks of cookies; do not turn them into powder. Add the sugar and melted butter. Mix until all ingredients are incorporated.
- Use a 9-inch (22 cm) cake ring mold and add the cookie mixture. Pat with your hands until the mixture is evenly distributed in the mold. Refrigerate for 20 minutes until hardened.
- Filling:
- In a stand mixer, beat the softened cream cheese and sugar. Add the melted white chocolate, vanilla extract, heavy cream, and the zest and juice of the tangelo. Mix on medium-high speed for two to three minutes.
- Mocha mousse:
- Melt chocolate chips, honey, and coconut oil in a saucepan over medium heat for approximately five minutes.
- Combine the chocolate mixture, avocados, cocoa powder, coffee, heavy cream, and vanilla extract in a food processor; blend until smooth.
- Assemble:
- Remove the cookie crust from the refrigerator, spread the filling on top, and then spread the chocolate mousse. Refrigerate for at least two hours or overnight.
Notes
- For a smoother mousse, strain the avocado mixture after blending to remove any fibers.
- If you don’t have tangelo, substitute with orange or grapefruit zest and juice, adjusting sweetness as needed.
- To make ahead, prepare the crust and fillings separately and assemble just before serving. The mousse can be refrigerated for up to 2 days before assembling.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 50
- Sodium: 100
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 50
- Fiber: 5
- Protein: 5
- Cholesterol: 60
Frequently Asked Questions
Can you taste the avocado in the mocha layer?
No. The cocoa powder, coffee, and coconut oil mask the avocado flavor entirely. It’s there for the creamy texture.
How far ahead can I make this cheesecake?
You can make it up to two days ahead. Keep it covered in the fridge. The crust stays firm and the mousse layers hold their shape well.
What kind of chocolate cookies work best for the crust?
Chocolate wafer cookies or chocolate sandwich cookies both work. Leave some small chunks when crushing them for better texture in every bite.
