"Tiramousse Cheesecake... No bake deliciousness. I layered a dark chocolate mousse over a no bake cookie base, and topped it with a coffee panna cotta. Everything set beautifully, sliced well and tasted so good!"
Tiramousse Cheesecake
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- Recipe Card
Prep time 1hr
Cook time 10mins
Serves or Makes: 8 - 10
Recipe Card
For the Biscuit Base
ingredients
- 5 1/2 ounces digestive biscuits
- 3 tablespoons brown sugar
- 3 1/2 tablespoons butter
- 1/2 cup walnuts
For the Dark Chocolate Mousse
ingredients
- 3 1/2 teaspoons milk
- 1 tablespoon gelatin
- 400 grams (about 1 3/4 cup) single cream or heavy cream
- 3/4 cup dark chocolate chips
- 1/4 cup brown sugar
- 1 3/4 tablespoons Kahlua {optional}
For the Coffee Panna Cotta Layer
ingredients
- 1 3/4 cup cream cheese (400 grams)
- 3/4 cup plus 2 tablespoons cream (200 grams)
- 1 tablespoon gelatin, dissolved in 3 tablespoons warm milk
- 1/2 cup brown sugar
- 1 heaping tablespoon instant coffee powder
- 1 tablespoon Kahlua (optional)
Make the Biscuit Base
Method
Step 1
Blend the biscuits, walnuts and brown sugar in food processor until you get a fine meal. Add butter, blend again.
Step 2
Press the formed dough into a 7" or 8" springform cake tin. Chill in the freezer while you get the filling ready.
Make the Dark Chocolate Mousse
Step 1
Warm milk in the microwave for 10-15 seconds and sprinkle over the gelatin. Leave to stand for 10 minutes.
Step 2
Place cream and sugar in a heavy bottom pan and whisk well to mix. Simmer over low heat until bubbles begin to appear around the edges, stirring constantly. Remove from heat and stir in the gelatin mix and dark chocolate chips.
Step 3
Whisk well to mix, cool for about 30 minutes, then pour over the chilled biscuit crust, evening out gently.
Make the Coffee Panna Cotta
Step 1
Beat the cream cheese and cream in a bowl until soft. Whisk in the remaining ingredients and mix well.
Step 2
Pour the filling into over the dark chocolate mousse layer, and gently spread evenly. Chill until set for at least 5-6 hours, or overnight.