Go Back

No-Bake Earl Grey Mousse Cheesecake

A light and theatrical dessert that's unexpectedly elegant and low-maintenance, this No-Bake Earl Grey Mousse Cheesecake combines creamy tea-scented layers with a crunchy caramel biscuit base.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: British, Fusion
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Biscuit Base
  • 60 g caramel biscuits
  • 25 g unsalted butter Melted
For the Cheese Mousse Layer
  • 200 g cream cheese Softened
  • 20 g caster sugar
  • 80 ml hot milk
  • 10 g gelatin sheets Soaked in cold water
  • 3 g Earl Grey tea powder Or tea from 2 Earl Grey tea bags
  • 170 ml whipping cream Whipped
  • Crushed g caramel biscuits For decoration
For the Earl Grey Mirror Glaze
  • 100 ml hot milk
  • 1 bag Earl Grey tea
  • 5 g caster sugar
  • 3 g gelatin sheets Soaked in cold water

Method
 

Preparation of Biscuit Base
  1. Crush the caramel biscuits into a fine powder and mix with melted butter until sandy.
  2. Press into a parchment-lined mold and refrigerate for 10 minutes.
Making Cheese Mousse Layer
  1. Mix softened cream cheese with 10 g caster sugar until smooth.
  2. Dissolve soaked gelatin in hot milk, mix in tea powder, and combine with the cheese.
  3. Whip the cream until soft peaks form and gently fold into the mixture with crushed biscuits.
  4. Pour over the biscuit base and refrigerate for at least 4 hours.
Preparing the Earl Grey Mirror Glaze
  1. Steep the tea bag in hot milk, add sugar and dissolved gelatin, let cool.
  2. Pour over the set mousse and refrigerate for another 1-2 hours.
Serving
  1. Unmold and decorate with crushed biscuits before serving.

Notes

Serve chilled, thinly sliced, preferably on mismatched plates. Pair with espresso or herbal tea to enhance the flavor. For grab-and-go, serve in phyllo cups. Store in the refrigerator for up to 3-4 days.