Light, creamy, and full of summer charm, this no-bake dessert combines a crunchy chocolate base with silky white chocolate mousse, topped with whipped cream, chocolate shavings, and juicy strawberries. It’s the perfect warm-weather treat!

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🍪 Ingredients

For the Chocolate Crust:

• 1½ cups chocolate cookie crumbs (e.g., Oreo or chocolate graham crackers)

• ¼ cup unsalted butter, melted

• 2 tbsp granulated sugar

Optional Chocolate Base Layer:

• 100g semi-sweet chocolate, melted

• ¼ cup heavy cream

For the White Chocolate Mousse Cheesecake:

• 200g white chocolate, chopped

• 2 tbsp milk

• 1½ cups (about 340g) cream cheese, softened to room temperature

• ¼ cup (30g) powdered sugar

• 1 tsp vanilla extract

• 1 cup (240ml) cold heavy whipping cream

Topping (Optional but Recommended):

• Sweetened whipped cream, piped

• Dark chocolate shavings

• Fresh strawberries, halved for garnish

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👩‍🍳 Instructions

Step 1: Make the Chocolate Crust

1. In a bowl, combine chocolate cookie crumbs, melted butter, and sugar.

2. Press the mixture firmly into the base of a lined 8-inch springform pan or square baking tray.

3. Chill in the refrigerator for 15 minutes to set.

Step 2: (Optional) Add a Chocolate Base Layer

1. Melt semi-sweet chocolate and heavy cream together until smooth. You can use a double boiler or microwave in 20-second bursts.

2. Spread a thin layer of this ganache over the chilled crust.

3. Return to the fridge for 10–15 minutes to set.

Step 3: Make the White Chocolate Mousse Cheesecake

1. Gently melt the white chocolate with milk, either over a double boiler or in the microwave. Stir until completely smooth. Let cool slightly.

2. In a large bowl, beat cream cheese, powdered sugar, and vanilla extract until light and fluffy.

3. Mix in the cooled melted white chocolate until smooth.

4. In a separate bowl, whip the cold heavy cream until stiff peaks form.

5. Gently fold the whipped cream into the cream cheese mixture until fully incorporated, being careful not to deflate the mousse.

Step 4: Assemble the Cheesecake

1. Pour the mousse mixture over the prepared crust (and chocolate layer, if using).

2. Smooth the top with a spatula.

3. Chill in the refrigerator for at least 6 hours or preferably overnight, until firm and set.

Step 5: Decorate and Serve

1. Once set, remove the cheesecake from the pan.

2. Pipe or dollop whipped cream on top.

3. Sprinkle with dark chocolate shavings and garnish each slice with a fresh strawberry half.

4. Serve chilled and enjoy this light, luxurious summer dessert!

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🍓 Storage Tips

• Store leftovers in the fridge in an airtight container for up to 4 days.

• Can be made 1 day ahead for easy entertaining.

• Not recommended for freezing due to mousse texture changes.