Summer is made for cheesecakes, right? Those cool, creamy desserts are just the thing to wind down with on a balmy (or sticky!) summer’s evening. But let’s be honest, the last thing you want to do on a hot day is spend hours in the kitchen preparing dessert – and cheesecakes are time-consuming, right?
Well, not this one!
This delicious berry and chocolate mousse cheesecake is so easy you’ll be making it over and over again – regardless of the season. And while it’s packed with the beautiful flavour of summer berries, they don’t need to be in season (or even in the freezer) for you to make it.
Like all my favourite cheesecake recipe (head over to the recipe index to find more), this cheesecake is completely bakeless – that means no turning on the oven, no bake time and no concerns about your beautifully baked cheesecake cracking as it cools.
While the layered look of these cheesecake makes it look a little complicated, the chocolate mousse really is the easiest part – it’s all thanks to Chef de Can Chocolate Mousse! Seriously, why complicate things with homemade chocolate mousse when you have this light and creamy chocolate mousse made with fresh Waikato cream available at the push of a button?
The best part is, Chef de Can Chocolate Mousse tastes so good no one will ever know you didn’t make it yourself. Each 250g can makes a massive 1.3 litres of velvety chocolate mousse, so there’ll be plenty left to enjoy as a sneaky after dinner treat even once you’ve impressed your guests with this recipe. Perfect, huh?
So check out the recipe below and get baking – I’m sure you’ll love it!
Berry and chocolate mousse cheesecake
Makes one 9 inch cheesecake
- 400g superwine biscuits (or similar)
- 200g butter, melted
- 300ml cream
- 375g cream cheese, room temperature
- ½ cup caster sugar
- ¼ cup water
- 3 tsp gelatine
- 3 Tbsp berry jam
- Chef de Can Chocolate Mousse
- Freeze-dried berries (optional)
- Place biscuits in the bowl of a food processor and blitz until a fine crumb. Add melted butter and pulse until well combined.
- Grease a 9 inch springform pan and cover base with approx. half of biscuit mixture. Press until firm.
- Scoop remaining biscuit mixture around the edges of the pan, pressing up the sides. Place in the fridge to set.
- Pour cream into a large bowl and whisk until soft peaks form. Set aside.
- In another bowl, combine cream cheese and caster sugar and beat until smooth and creamy.
- In a glass, combine water and gelatine. Mix until gelatine has dissolved, then add to cream cheese mixture. Beat until well combined.
- Place jam in a small bowl and warm gently in microwave for 10 seconds until slightly runny. Add to cream cheese mixture and beat until well combined.
- Add cream and beat until well combined, being careful not to over mix it as you don’t want to push all the lightness from the cream out of the mixture.
- Pour cheesecake filling into prepared base and place in fridge to set for approx. 2 hours.
- When ready to serve, remove cheesecake from tin and place on cake stand or serving dish.
- Shake Chef de Can Chocolate Mousse well, then spray spirals of chocolate mousse onto cheesecake. Spirals should be high enough that they sit in line with the top of the base. Continue until entire cheesecake is covered.
- Use an offset spatula or butter knife to smooth the chocolate mousse over the top of the cheesecake until level. Add freeze-dried berries if desired. Serve immediately.
This post was made possible thanks to Tatua. All words, images and recipes are my own.