Sometimes you just need a mountain of chocolate! This Chocolate Explosion has rich chocolate mousse piled high on an Oreo crust, filled with chunks of vanilla cheesecake, Oreos, nuts, toffee bits — truly indulgent!
(*avoids eye contact*)
Yeah….. so… I like chocolate.
I feel like this is an embarrassing amount of chocolate, but even so — I’m not sorry about it. This is one of those things you make on a special occasion.
Correction: this is one of those things you should only make on a special occasion, but you’re bound to be finding a lot more “special occasions” with this in your back pocket.
American friends: do you know the Chocolate Explosion from Boston Pizza?
All this time, I thought Boston Pizza was a Canadian and American thing, but when I went to do my research for this post, I found only “Boston’s” in the U.S., which seemed to be the American version, but when I checked out their menu, they had only boring, ordinary desserts like “Apple Crisp”.
As much as I love apple crisp, it is no match for the Boston Pizza Chocolate Explosion. And you shouldn’t have to live without it.
I was really debating doing this on a brownie crust, and while that would be amazing, I felt it was a little more effort than I was willing to put in, especially since there are a few parts to the dessert to begin with.
Also, when I looked at the Boston Pizza menu I noticed in the pictures that the cheesecake was baked on a chocolate crust. But I figured that was also too much effort, considering it’s smothered in chocolate mousse and those 8 Oreo crumbs you’re going to get aren’t really going to make it taste any different.
If you want to make this even easier (and no bake!) simply skip the baking of the crust (I baked mine because I like how it holds up nicely), and use a plain, store-bought vanilla cheesecake. No one will know the difference and you will still be the star of the show at the holiday gathering/birthday party/staff lunchroom.
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Chocolate Explosion (Boston Pizza Copycat)
- 16 oz cream cheese (I used light) 2 packages
- 1/2 cup sugar
- 1 teaspoon vanilla
- 2 eggs
- 3 tablespoons butter melted
- 300 gram package Oreos (about 22 cookies)
- 3 cups heavy whipping cream
- 300 g finely chopped chocolate just over 10 oz
- 2 packages unflavored gelatin
- 1/2 cup cold water
- 1/3 cup powdered icing sugar
- 6 Oreos crushed
- slivered toasted almonds
- toffee bits
- crushed Oreos
- Cheesecake:Preheat the oven to 350 degrees F and line an 8×8″ pan with tin foil or parchment paper.
- Beat the cream cheese until smooth. Add in sugar, vanilla and eggs and beat until smooth.
- Spread into prepared pan and bake for 23-25 minutes, until top is just set (may still have a slight jiggle to it, but will look dry on top). Remove from the oven and let cool to room temperature before covering and refrigerating until cold.
- CrustIn a food processor, combine butter and 300g Oreo cookies and process until smooth.
- Press firmly into the bottom and 1″ up the sides of a 9″ Springform pan (or another 9″ pan — a pie plate would work!). Set aside (refrigerate if overnight).
- Mousse:In a large bowl, melt together cream and chocolate in a microwave (start with 1 minute on high, then do 30 second intervals until melted, stirring each time). Place in the refrigerator until completely chilled (the cream won’t whip unless it is very cold! Be patient).
- In a small bowl, sprinkle gelatin over cold water and let sit 1 minute. Microwave on high for 15-20 seconds and whisk until gelatin dissolves. Set aside to cool to room temperature.
- Whip cream until soft peaks form, add in the sugar and gelatin gradually, whipping until stiff peaks form.
- Fold in crushed Oreos and chopped cheesecake and spread into crust. Garnish with almonds, toffee bits, and Oreos as desired. Refrigerate at least 5-6 hours or overnight, until chilled and totally set.
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