It’s Wicked Wednesday again! On the third Wednesday of every month I share with you a wicked recipe! If you are new to ThermoFun make sure you check out my other Wicked Wednesday recipes. This Thermomix Chocolate Mousse Cheesecake is in one word DELICIOUS! If the response was anything to go by at the last 5 For The Freezer cook along – you are in for a great treat 😀
It’s light, it’s fluffy and it’s easy to look down at your plate and wonder where that slice went! If you love cheesecake (yep), love chocolate (double yep) and love mousse (triple yep) then you have to give this recipe a go! I recently took it to a friends for dinner and I honestly don’t think anybody spoke for about 5 minutes, then all you heard was the fork/spoon scrapping the plate before Don said – “Where is the rest of it?!”
Recipe inspired and tweaked to be made in the Thermomix from the Philadelphia Cream Cheese website.
Thermomix Chocolate Mousse Cheesecake
Ingredients
- 30g raw sugar
- 250g Choc Ripple biscuits
- 80g butter, cubed softened
- 2 egg whites
- 350g thickened cream
- ½ tsp sea salt, flakes
- 225g dark chocolate melts
- 500g cream cheese, cubed, softened
- 2 tsp gelatine dissolved in ¼ cup boiling water
Instructions
- Line a 20cm springform tin.
- Place sugar into TM bowl and mill 3 sec / speed 9. Set aside.
- Place biscuits into TM bowl and chop 10 sec / speed 10.
- Add butter and mix 10 sec / speed 8. Scrape down and repeat.
- Press into base of tin and place into fridge. Continue to next step.
- In a clean and dry TM bowl insert butterfly. Add egg whites and whip 3 mins / speed 3 / MC off. Set aside. No need to wash bowl.
- With butterfly in place, pour cream and salt into TM bowl and whip 30 sec / speed 4 (or until whipped). Set aside. Wash TM bowl.
- Place chocolate into TM bowl and grate 10 sec / speed 9. Melt chocolate 3 mins / 50°C / speed 1. Scrape down and melt a further 1 min / 50°C / speed 1. (While chocolate is melting dissolve the gelatine).
- Add cream cheese, sugar and dissolved gelatine and mix 20 sec / speed 4. Scrape down and repeat.
- Add cream and egg whites and mix through with aid of spatula. Mix 10 sec / speed 4 to ensure all is combined.
- Pour mixture over the prepared base.
- Place into fridge min 2 hours or until set.
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If you have enjoyed this recipe then please consider leaving a comment. It’s always refreshing to see comments from people that have tried a recipe and found it a success or tweaked it to suit.
Would this be suitable to freeze? Thank you
Hayley I don’t recall freezing this particular one – but I have frozen many cheesecakes successfully so I am sure this one would be fine to freeze. 🙂
Thickened cream is this a must for this receipe live in NZ so is normal cream okay?
Sonia as long as the cream is suitable for whipping.
The supermarket near me didn’t have any plain chocolate biscuits, so I used digestive biscuits. Still tasted great! I added some liquorice sprinkles on top and I think it added a nice twist. Probably not to everyone’s taste though 😉
Having never made or eaten an unbaked cheesecake before, I was a little wary of this recipe. But I tried it last weekend, and am SOOOOO glad I did (so was everyone else at the occasion)! Absolutely delicious. Yes, quite rich. And raspberry sauce drizzled on top added an extra dimension that was wonderful. I expect to make this again. Thx so much for sharing the recipe Leonie!
Thank you Beth! I love the sound of the raspberry sauce drizzled on top too! 🙂
Was wondering if you could use this in small tumblers for a wedding dessert bar?? 😂
oh yes perfect for small tumblers! Enjoy! 🙂
This is my go to, especially when asked to bring a dessert!
Love this recipe, easy and licking the bowl is divine!
Thanks Leonie, you’re a star x
Thank you Lesley, I appreciate you leaving such a lovely comment! And yes licking the bowl is a must also!! 🙂
I made this for dessert after our BBQ last night, OMG delicious is an understatement, and forget about small slithers, the bigger the better?This is the best chocolate cheesecake I have ever made. I topped it with shavings of Lindt milk and white chocolate. Spot on Leonie?
Thanks Melissa 😀 Glad you enjoyed it!
I followed the recipe exactly but after several hours (about 7) it still didn’t set and was quite runny. It was delicious though! Not sure what went wrong- any ideas?? I used a vegetarian gelatine but I think this is equivalent to normal gelatine.
Hi Rosie, Thanks for the feedback. I am not sure what has happened here. If you ever feel like it might not be setting you can always dissolve a little more gelatine and scoop out contents and mix and reset. It may have been the vegetarian gelatine. When you say runny do you mean that when you cut it it wouldn’t stand up? – because mousse is different to cheesecake in that mousse still has a little wiggle in it. I’m pleased it was delicious though! 🙂
Thank you for your reply and the suggestion re adding more gelatine, will try that next time. No, not just wiggly like mousse but almost a pourable cream consistency.. but everyone still asked for the recipe anyway!! 🙂
Oh Rosie, I am so sorry to hear this! I am so disappointed for you 🙁 I will put this on my list to test again and try the vegetarian gelatine – was it a specific brand?
and just so I can try to recreate you did nothing else different in the recipe??
It was a Queen brand called Jel-It-In..and I’ve just read the pack and realised it does say it’s not an exact substitute for gelatine and has to be adjusted accordingly, ie use an extra sachet etc (I should’ve read this before!!) So my bad, nothing to do with your recipe, at least I’ll know for next time! Thank you anyway for offering to retest !
Rosie, if you do give it a try again please let me know how you go!
Made this as one of 2 cheesecakes for Christmas day, luckily there was enough left for a serve for us on Boxing day. Just delicious.
Thanks Amanda and glad those sharing with you enjoyed 😀
I made this for my birthday and it was delicious! The little kids and kids who don’t eat dairy due to their mum’s lactose intolerance weren’t so keen but that meant leftovers for the older kids and adults – winning 😀 thanks for another winning recipe Leonie
Thank you Amanda and I hope you had a wonderful birthday! 🙂
Wow.. Another great recipe. I have never been a huge fan of Cheese cake and have definitely never made one. Since discovering this one however I now make it rather frequently. It has become one of my go to desserts and have friends asking me to bring it to gatherings. Thank you again for a beautiful decadent dessert.
Thank you Thiona great to hear you enjoy it! 🙂
This has become my go to dessert recipe for those special family lunches, always a winner! Thanks for the great recipe Leonie.
Thank you Liz 🙂
Hi Leonie. I was thinking this would be good as a slice maybe. What do you think and what size tin would work?
Hi Marion – yes what a lovely idea. I think it would be nice in a square or rectangular slice tin. I’d love to hear how it goes. 🙂
Would it be hard to get it out of a rectangle tin though? I think it would be a great way to serve it for easier cutting for gatherings, but wonder about getting it out. The spring tin makes it easy.
I can’t wait to try this recipe!!
If you grease and line the tin with baking paper Sandi it would be absolutely perfect! Enjoy! 🙂
This looks amazing! Can I use something different to choc ripple biscuits? I live in a small town with a little shop. Will choc biscuits do?
Yes for sure Kirsten! 🙂 Let us know what you end up using and how it goes.
Can anyone recommend making it ‘vegetarian friendly’ aka no gelatine? maybe using Agar Agar?
Wow! Just Wow! This is the best chocolate cheesecake I’ve had let alone made. It’s very rich so small slices is all you need, good to know if you’re making it for a party/gathering. Thanks for a great recipe.
Thanks Tania – yes a very popular big favourite wherever I take it! 🙂