• Vegetable oli 1 tsp, to grease spring form pan
  • Chocolate biscuit (your choice) 250g
  • Salted butter 4 tbsps, melted
  • Heavy Cream 250ml, for mousse
  • Boiling water ¼ cup, for mousse
  • Gelatin 4½ tsps, for mousse
  • Low fat cream cheese 200g, softened, for mousse
  • Powdered white sugar ¾ cup, for mousse
  • Baileys liquor 100ml for mousse
  • Dark or milk chocolate 200g for mousse
  • Dark Chocolate 80g finely grated

You’ve GOTTA TRY this absolutely delicious, drool worthy, addictive, and super simple recipe! I am sure you will certainly stop spending money on the market brought stuff once you whip it up in your kitchen.

This is the recipe that you may very proudly present as a gift to your loved ones or serve even to the most elite group…

Try it out to believe yourself!


Lightly grease a spring form pan and line the pan with butter paper on all sides and at the base. In a food processor, finely crumble the chocolate biscuits until they are evenly crumbed. Transfer the powdered chocolate biscuit to another bowl, add melted butter and mix the 2 ingredients until evenly combined. Transfer the biscuit mixture in to the prepared pan and press it firmly in to the base of the pan evenly on all sides. Transfer the pan in to the refrigerator and let it chill for 1 hour or until it sets firmly.

In the meantime, lightly whisk the cream until it reaches soft peak stage. Add gelatin to the boiling water and dissolve it well. Keep aside until it cools to room temperature. In a large bowl, whisk cream cheese until it is smooth and creamy in consistency. Add powdered white sugar and liquor to the cream cheese and whisk everything until it is smooth and creamy in texture. Melt the dark chocolate and cool it down to room temperature. Add the gelatin to the cream cheese and whisk it well again until the mixture is smooth. With very light hands fold the melted chocolate in to the cream cheese mixture.

Now, add the whipped cream in to the cream cheese mixture until the mixture is well combined and evenly blended. Transfer the mousse in to the prepared spring form pan and even out the mousse on the top. Cover the pan tightly with a cling film and let it chill for at least 2 hours or overnight. Remove the cheese cake from the pan, garnish with some more grated chocolate, slice and serve!


Preferably, all the ingredients should be at room temperature. Make sure you move your hands in only one direction while you whisk heavy cream. In case you use hand blender/whisk, again make sure that the gadget moves in one circular direction only.

Nutritional information (per serving): 489 Calories, 30.1g Total fat (18.2g Saturated fat, 0.7g Polyunsaturated fat, 6.1g Monounsaturated fat), 58.9mg Cholesterol, 148.5mg Sodium, 193.7mg Potassium, 48.8g Total carbohydrates (2.7g Dietary fiber, 37.9g Sugars), 6.6g Protein