I don’t know about you, but I love cheesecake. I love all kinds of cheesecake – plain vanilla ones, cheesecake with fruit on top, chocolate cheesecake,… you name it, I like it.
But I have to say that one of my absolute favourites is one that I make from a recipe by Martha Stewart. Her “No-bake Chocolate-Crust Cheesecake” is divine!
It’s got a gorgeous texture to the filling – light, almost mousse-like. The other thing that I love is how easy it is to make. I think my record so far is 15 minutes – start to finish!


The other day, my loved ones and I had been invited to a BBQ with friends, and I had been tasked with making dessert. I asked my little one what I should make, and straight away he answered “chocolate cheesecake”.
A traditional cheesecake takes time – the mixing, the baking in a water bath at low temperature, and the resting…. Time I didn’t have after  a long day at work.
So, in my haste, I made something up that turned out to be pretty fantastic, if I do say so myself. (Well, so did the other taste-testers!!).

I basically took Martha’s recipe, added a few things, changed some other things, and ended up with a gorgeous No-bake Chocolate Mocha Mousse Cheesecake that is to die for!!

With the bank holiday this weekend, it is the perfect dessert to make – it’s quick and easy, no oven is required, and it pleases the masses (big and small!).

I hope you enjoy it as much as we did!

Photo Credit: Martha Stewart Omnimedia


No-bake Chocolate Mocha Mousse Cheesecake

  • For the crust:
  • – 7 ounces chocolate biscuit crumbs (*If you don’t have access to store-bought biscuit crumbs, simply whizz up some chocolate digestives, some Oreo cookies, or some Bourbon biscuits)
  • – 3 tablespoons sugar
  • – 6 to 8 tablespoons unsalted butter, melted
  • 1. Place biscuits in a food processor; process until finely ground. If you don’t have a snazzy food processor, you can get the same effect by getting the days’ frustrations out by putting the biscuits in a plastic zip bag, and bashing them to smithereens! 
  • 2. Mix the biscuit crumbs and 3 tablespoons sugar in a bowl. Add 6 tablespoons of melted butter, and mix well until crumb mixture holds together. You don’t want the mixture to be too dry, so add a bit more butter if it needs more moisture.
  • 3. Press the crumb mixture into the bottom of a pie plate, preferably a spring-form pan (about 6 inches/ 15 cm). Press the mixture down, lining the bottom and half-way up the sides of the pan. (*Helpful tip! Use the back of a large spoon or the base of a measuring cup to help press and smooth out the crumbs). Put the prepared crust in the freezer while making the filling. 
  •  
    • For the filling: 
  • – 1 packet cream cheese (about 250g), softened
  • – 1/3 cup granulated sugar
  • – 1 tsp vanilla extract (make sure it’s a good one!)
  • – 1/2 cup double or whipping cream
  • – 1/4-1/2 tsp instant coffee granules, dissolved in 1/2 tsp hot water
  • – 150g dark chocolate, melted and cooled slightly

  • 4. Mix together the cream cheese, granulated sugar, vanilla, and dissolved coffee until well combined. In a separate bowl, whip the cream until soft peaks form. Fold this gently into the cream cheese mixture.  Lightly whip cream to soft peaks, and fold into cream-cheese filling. Slowly mix in the melted chocolate, folding it in carefully to make sure to keep as much of the fluffiness of the whipped cream as possible.
  • 5. Pour the filling into the prepared biscuit crust, smoothing down the top. Place into the fridge for at least 30 minutes to set before serving. 

  • To serve:
  • – 50g dark chocolate, melted
  • – 1 pint fresh raspberries 

  • 6. Using a fork, drizzle on the melted chocolate. Serve with fresh raspberries. 
    • (*If you don’t have fresh raspberries available, you can also use frozen raspberries. Take 1 cup of frozen raspberries with 2 tbsp of sugar, and warm them in the microwave or on the stovetop. Serve with the cheesecake as a sauce). 

Another way to make this is in individual portions. Place the filling mixture into individual glasses (martini or wine glasses are perfect for this!) and sprinkle the tops with the biscuit crumbs. Then pour the raspberry sauce and fresh raspberries on the top!