Chocolate Mousse Cheesecake

Chocolate Mousse Cheesecake is a no bake cheesecake that is easy to make. It is delicious and suitable even for a dinner party dessert.


125g plain sweet chocolate biscuits
75g butter, melted

3 tsp gelatine
1/4 cup (60ml) water
500g cream cheese, softened
1/2 cup (110g) caster sugar
2 eggs, separated
1 cup (250ml) cream
150g dark chocolate, melted
100g white chocolate, melted
2 tblsp cream, extra

150g dark chocolate, extra


Line a 22cm springform cake tin with glad wrap.

Crush biscuits in a food processor or with the end of a rolling pin. Add melted butter. Mix well until combined. Press biscuit mixture into the base of cake tin. Refrigerate for 30 minutes.

Add water to a small heatproof jug. Sprinkle gelatine over the water. Stand the jug in a small saucepan of simmering water. Stir until the gelatine dissolves. Allow mixture to cool for five minutes.

Beat cream cheese, caster sugar and egg yolks in a medium size bowl with an electric mixer until smooth. Beat in cup of cream. Stir in melted dark chocolate and gelatine mixture.

Beat egg whites in a small bowl with an electric mixer until soft peaks form. Fold into cream cheese mixture. Pour filling over biscuit base.

Combine melted white chocolate and extra cream in a small jug. Swirl white chocolate mixture through cheesecake mixture. (Do this by pouring the white chocolate over the top of the cheesecake mixture and gently drag a sharp bladed knife tip through the white chocolate. This will create a swirl effect). Refrigerate overnight.

Melt extra 150g dark chocolate. Spread chocolate over baking paper to a 20cm square. Refrigerate. When chocolate is set, break it into small square pieces.

Remove cheesecake from cake tin and place on a serving plate. Press the chocolate pieces around the sides of the cheesecake.

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