I absolutely love how elegant and refreshing this mousse cake turns out. If you’re a fan of Earl Grey tea, this is a must-try—it’s smooth, fragrant, and surprisingly easy to make without baking!
I made this for tea lovers like me
I wanted to create a dessert that truly highlights the delicate citrusy aroma of Earl Grey tea, and this no-bake mousse cake does just that. The smooth cheese mousse, subtle sweetness, and glossy mirror top make it a dreamy dessert that feels special yet approachable.
Why you’ll love this recipe
- No oven needed—completely no-bake
- Fragrant Earl Grey flavor throughout the layers
- Smooth, creamy mousse with a melt-in-your-mouth texture
- Elegant appearance with optional glossy mirror glaze
- Perfect for parties, gifting, or afternoon tea
Ingredients
Biscuit Base
- 60 g caramel biscuits (can substitute with digestive biscuits)
- 25 g unsalted butter
Cheese Mousse Layer
- 200 g cream cheese (softened at room temperature)
- 20 g caster sugar (used in two portions)
- 80 ml hot milk (about 40°C)
- 10 g gelatin sheets (soaked in ice water for 10 minutes in advance)
- 3 g Earl Grey tea powder (or tea powder from 2 Earl Grey tea bags)
- 170 ml whipping cream
- crushed caramel biscuits, as needed (for decoration)
Earl Grey Mirror Glaze (Optional)
- 100 ml hot milk (about 40°C)
- 1 Earl Grey tea bag
- 5 g caster sugar
- 3 g gelatin sheets
Instructions
Biscuit Base
Crush the biscuits: Place caramel biscuits in a bowl and crush into a fine powder using a rolling pin. Avoid leaving large chunks.
Mix and press: Pour melted butter into the biscuit crumbs and mix with a spatula until fully combined and sandy in texture.
Shape and chill: Pour into a parchment-lined mold, press down firmly and evenly using a rolling pin, and refrigerate for 10 minutes to set.
Cheese Mousse Layer
Soften the cheese: Mix softened cream cheese with 10 g caster sugar using a spatula until smooth and lump-free.
Prepare the tea milk:
Squeeze excess water from the soaked gelatin sheets and stir into 80 ml hot milk until fully dissolved.
Add 3 g Earl Grey tea powder and stir well.
Combine with cheese: Gradually pour the Earl Grey milk mixture into the cream cheese, mixing until smooth.
Whip the cream: Using a hand mixer on medium speed, whip the cream until soft peaks form (lines visible and small hook when whisk lifted).
Fold into mousse: Gently fold the whipped cream into the cheese-tea mixture using a spatula or mixer. Add crushed caramel biscuit pieces (about 2 biscuits), stir to combine, then pour into the mold over the base. Lightly tap the mold to release air bubbles. Refrigerate for at least 4 hours or overnight.
Earl Grey Mirror Glaze (Optional)
Steep tea: Steep 1 Earl Grey tea bag in 100 ml hot milk for 5 minutes. Remove and squeeze the bag to extract full flavor.
Dissolve gelatin: Add caster sugar. Squeeze excess water from soaked gelatin and stir into warm tea milk until fully dissolved.
Cool and pour: Let the glaze cool to room temperature, then gently pour over the set mousse layer. Refrigerate for another 1–2 hours until firm.
Unmolding and Decorating
Use a hairdryer to warm the mold’s edges for easy release. Decorate with crushed biscuits and slice to serve.
Frequently Asked Questions
Can I use other tea types instead of Earl Grey?
Yes! You can substitute with matcha, jasmine, or even hojicha powder for different flavor profiles.
What can I use if I don’t have gelatin sheets?
You can replace gelatin sheets with powdered gelatin. Typically, 1 sheet = about 2 g powdered gelatin.
How should I store this cake?
Keep it in the refrigerator, covered, for up to 3 days. Do not freeze, as the texture may change.
Can I skip the mirror glaze?
Absolutely! The mirror glaze is optional and purely for appearance and a bit of shine.
Creamy Earl Grey Tea Cheesecake
Ingredients
Biscuit Base
- 60 g caramel biscuits can substitute with digestive biscuits
- 25 g unsalted butter
Cheese Mousse Layer
- 200 g cream cheese softened at room temperature
- 20 g caster sugar used in two portions
- 80 ml hot milk about 40°C
- 10 g gelatin sheets soaked in ice water for 10 minutes in advance
- 3 g Earl Grey tea powder or tea powder from 2 Earl Grey tea bags
- 170 ml whipping cream
- crushed caramel biscuits as needed (for decoration)
Earl Grey Mirror Glaze (Optional)
- 100 ml hot milk about 40°C
- 1 Earl Grey tea bag
- 5 g caster sugar
- 3 g gelatin sheets
Instructions
- Biscuit Base
- Crush the biscuits: Place caramel biscuits in a bowl and crush into a fine powder using a rolling pin. Avoid leaving large chunks.
- Mix and press: Pour melted butter into the biscuit crumbs and mix with a spatula until fully combined and sandy in texture.
- Shape and chill: Pour into a parchment-lined mold, press down firmly and evenly using a rolling pin, and refrigerate for 10 minutes to set.
Cheese Mousse Layer
- Soften the cheese: Mix softened cream cheese with 10 g caster sugar using a spatula until smooth and lump-free.
- Prepare the tea milk:
- Squeeze excess water from the soaked gelatin sheets and stir into 80 ml hot milk until fully dissolved.
- Add 3 g Earl Grey tea powder and stir well.
- Combine with cheese: Gradually pour the Earl Grey milk mixture into the cream cheese, mixing until smooth.
- Whip the cream: Using a hand mixer on medium speed, whip the cream until soft peaks form (lines visible and small hook when whisk lifted).
- Fold into mousse: Gently fold the whipped cream into the cheese-tea mixture using a spatula or mixer. Add crushed caramel biscuit pieces (about 2 biscuits), stir to combine, then pour into the mold over the base. Lightly tap the mold to release air bubbles. Refrigerate for at least 4 hours or overnight.
Earl Grey Mirror Glaze (Optional)
- Steep tea: Steep 1 Earl Grey tea bag in 100 ml hot milk for 5 minutes. Remove and squeeze the bag to extract full flavor.
- Dissolve gelatin: Add caster sugar. Squeeze excess water from soaked gelatin and stir into warm tea milk until fully dissolved.
- Cool and pour: Let the glaze cool to room temperature, then gently pour over the set mousse layer. Refrigerate for another 1–2 hours until firm.
Unmolding and Decorating
- Use a hairdryer to warm the mold's edges for easy release. Decorate with crushed biscuits and slice to serve.
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