Creamy Earl Grey Tea Cheesecake Recipe
A delicate and creamy Earl Grey Tea Cheesecake featuring a crunchy caramel biscuit base, smooth cream cheese mousse infused with fragrant Earl Grey tea, and an optional glossy Earl Grey mirror glaze topping. This no-bake dessert combines the floral and citrus notes of Earl Grey with rich, velvety textures, making it a perfect elegant treat.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 5 hours (including chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Fusion Tea Dessert
- Diet: Vegetarian
Ingredients
Scale
Biscuit Base
- 60 g caramel biscuits (can substitute with digestive biscuits)
- 25 g unsalted butter (melted)
Cheese Mousse Layer
- 200 g cream cheese (softened at room temperature)
- 20 g caster sugar (divided into 10 g and 10 g)
- 80 ml hot milk (about 40°C)
- 10 g gelatin sheets (soaked in ice water for 10 minutes)
- 3 g Earl Grey tea powder (or tea powder from 2 Earl Grey tea bags)
- 170 ml whipping cream
- Crushed caramel biscuits (about 2 biscuits, for folding and 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 (soaked in ice water for 10 minutes)
Instructions
- Prepare Biscuit Base: Crush the caramel biscuits into a fine powder using a rolling pin, ensuring no large chunks remain. Mix the biscuit crumbs with melted butter until combined and sandy in texture. Press the mixture firmly and evenly into a parchment-lined mold using a rolling pin. Refrigerate for 10 minutes to set.
- Make Cheese Mousse Layer – Soften Cheese: In a bowl, mix softened cream cheese with 10 g caster sugar using a spatula until smooth and lump-free.
- Prepare Tea Milk: Remove excess water from the soaked gelatin sheets by squeezing them lightly. Stir the gelatin into 80 ml of hot milk (~40°C) until fully dissolved. Add 3 g Earl Grey tea powder and stir well.
- Combine Cheese and Tea Milk: Gradually pour the Earl Grey milk mixture into the cream cheese, mixing continuously until the mixture is smooth.
- Whip Cream: Using a hand mixer on medium speed, whip the 170 ml whipping cream until soft peaks form — the cream should hold its shape but still be soft and slightly droopy.
- Fold Whipped Cream and Biscuits: Gently fold the whipped cream into the cheese and tea mixture using a spatula or mixer. Add about 2 crushed caramel biscuits pieces and stir gently to incorporate. Pour this mousse mixture over the chilled biscuit base in the mold, then lightly tap the mold to release air bubbles. Refrigerate for at least 4 hours or preferably overnight to set.
- Prepare Earl Grey Mirror Glaze (Optional): Steep one Earl Grey tea bag in 100 ml hot milk for 5 minutes. Remove the tea bag and squeeze to extract full flavor. Add 5 g caster sugar and stir. Squeeze excess water from soaked gelatin sheets and dissolve gelatin in the warm tea milk mixture completely.
- Apply Mirror Glaze: Allow the glaze to cool to room temperature. Once cooled, gently pour the glaze over the set mousse layer in the mold. Refrigerate again for 1–2 hours until the glaze firms up.
- Unmold and Decorate: To release the cheesecake easily, warm the edges of the mold gently with a hairdryer. Remove the cheesecake from the mold, decorate with additional crushed caramel biscuits as desired, and slice to serve.
Notes
- Ensure gelatin sheets are fully soaked in ice water before use to avoid lumps.
- Use room temperature cream cheese to achieve a smooth mousse texture.
- When folding whipped cream, use gentle motions to keep the mixture airy and light.
- Earl Grey tea powder can be made by crushing tea bags or using loose leaf tea ground finely.
- Refrigerate the cheesecake overnight for best flavor and consistency.
- The mirror glaze is optional but adds a beautiful glossy finish and additional tea flavor.
- Warm the mold edges carefully to avoid melting the mousse while unmolding.
Keywords: Earl Grey cheesecake, no bake cheesecake, tea flavored dessert, creamy cheesecake, caramel biscuit base
