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Chocolate Mousse Cheesecake

Serves 8 - 10


  • 250g chocolate ripple biscuits or sweet biscuits, crushed
  • 100g Australian butter, melted
  • 500g Australian cream cheese, softened
  • 100g caster sugar
  • 300ml Australian thickened cream
  • 1 tablespoon gelatine
  • 2 tablespoons boiling water
  • 2 egg whites
  • 100g dark chocolate, melted
  • 50g grated dark chocolate, for garnishing
Download Recipe (PDF)


  1. 1. Combine biscuit crumbs and melted butter and press firmly into the base of a buttered and lined round 25cm springform pan and refrigerate.
  2. 2. Beat cream cheese, caster sugar and cream together until smooth.
  3. 3. Dissolve gelatine in boiling water, allow to cool slightly before folding into mixture.
  4. 4. Fold in melted chocolate.
  5. 5. Beat egg whites until stiff peaks form and fold into cream cheese mixture.
  6. 6. Pour mixture over biscuit base and refrigerate until set.
  7. 7. To serve, remove cheesecake from pan, sprinkle with grated chocolate. Use a sharp knife to cut into wedges for serving.

Nutritional Information

Nutrients per serve:
Energy (kj) 2012
Protein (g) 7
Fat, Total (g) 37
Carbohydrates (g) 32
Sodium (mg) 0
Calcium (mg) 80
Iron (mg) 0


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