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No-Bake Earl Grey Mousse Cheesecake

A cool, fragrant dessert that combines the silky texture of mousse with the aromatic flavor of Earl Grey tea, all without needing to turn on the oven.
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Prep Time 15 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: British, Fusion
Calories: 350
Ingredients Method Notes

Ingredients
  

Biscuit Base
  • 60 g caramel biscuits (or digestive biscuits)
  • 25 g unsalted butter Melted
Cheese Mousse Layer
  • 200 g cream cheese Softened
  • 20 g caster sugar Used in two portions
  • 80 ml hot milk About 40°C
  • 10 g gelatin sheets Soaked in ice water
  • 3 g Earl Grey tea powder Or tea from 2 Earl Grey tea bags
  • 170 ml whipping cream
Optional Earl Grey Mirror Glaze
  • 100 ml hot milk For glaze, optional
  • 1 bag Earl Grey tea For glaze
  • 5 g caster sugar For glaze
  • 3 g gelatin sheets For glaze
Decoration
  • crushed caramel biscuits For decoration

Method
 

Biscuit Base
  1. Crush the caramel biscuits into a fine powder.
  2. Mix with melted butter until sandy.
  3. Press into a mold and refrigerate for 10 minutes to set.
Cheese Mousse Layer
  1. Mix cream cheese with 10 g caster sugar until smooth.
  2. Dissolve the soaked gelatin in 80 ml hot milk, add Earl Grey tea powder, and mix with the cheese.
  3. Whip the cream to soft peaks and fold into the cheese mixture.
  4. Combine with crushed biscuits and pour into the mold over the base.
  5. Refrigerate for at least 4 hours.
Optional Earl Grey Mirror Glaze
  1. Steep 1 tea bag in 100 ml hot milk.
  2. Dissolve sugar and gelatin, cool, and pour over the set mousse layer.
  3. Refrigerate for 1–2 hours.
Unmolding and Decorating
  1. Use a hairdryer to release the edges of the mousse.
  2. Decorate with crushed biscuits and slice to serve.

Notes

Slice with a hot, dry knife for glassy edges — run a towel-wrapped knife under hot water, dry, and slice. Present on a rustic slate or a street-cart tray. For a brunch crowd, serve with small pots of hot Earl Grey for dunking.