Chocolate mousse cheesecake

    1 hour 5 min

    The unique thing about this cheesecake recipe is that it is made in a pressure cooker. Because this cake improves with time, make it the day before. If desired, garnish with icing sugar or whipped cream and sliced strawberries.

    31 people made this

    Serves: 10 

    • 115g (4oz) chocolate biscuits, crushed
    • 1 pinch ground cinnamon
    • 2 (100g) bars dark chocolate
    • 1 tablespoon butter
    • 2 (200g) tubs cream cheese, softened
    • 1 (227ml) carton double cream
    • 1 teaspoon vanilla essence
    • 150g (5oz) caster sugar
    • 2 eggs, beaten
    • 1 1/2 tablespoons cocoa powder
    • 350ml (12 fl oz) water

    Prep:15min  ›  Cook:50min  ›  Ready in:1hr5min 

    1. Grease a 20cm cheesecake tin that will fit inside the pressure cooker. Mix biscuit crumbs and cinnamon together. Sprinkle on the base of the tin, pressing gently.
    2. Melt chocolate and butter together and set aside.
    3. With a food processor or table top mixer, beat cream cheese until smooth. Add chocolate mixture and blend until mixture is well-mixed and uniformly coloured. Add cream, vanilla, sugar and eggs. Beat well. Sieve cocoa powder over batter and pulse or mix on low speed until cocoa is thoroughly incorporated. Pour mixture over biscuit base in tin. Cover cake with a piece of parchment paper. Cover entire cake tin with tin foil.
    4. Add water to pressure cooker. Place cake tin on the trivet in pressure cooker. Seal cooker. Bring up to high pressure. Reduce heat to stabilise pressure, and cook 45 to 50 minutes. Remove cooker from heat and let the pressure drop on its own. Remove cheesecake from cooker and let cool to room temperature in pan on a cooling tray.
    5. Remove cheesecake from tin and chill for 8 hours before serving.

    Watch how!

    Watch our video to see how to make the easiest no-bake chocolate cheesecake ever! Watch now!

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    Reviews & ratings
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    Reviews in English (20)


    This dish is not ready in 1 hour 5mins it actually takes 1 hour and 5mins to prepare and cook then it takes a further 8 hours! to chill in the fridge unless you wish to eat it hot! Other than that this is a fab recipe.  -  16 May 2009


    Altered ingredient amounts. Serve with whiped double cream, Yummy  -  16 May 2009


    This was a delicious cake and very popular with my guests. I found the mixture to be a little too much for my cheesecake tin, but I increased the mixture by a half and divided it between two 8 cm sponge cake tins. This made two wonderful cakes. Put first tin on trivit. Place upturned empty tin without base on top to separate and place second cake carefully on that. Bring to pressure and cook in usual way. Remember to adjust ingredients carefully. 300g of chocolate, 3 eggs, 3 tubs of cheese, 8oz sugar etc. A 300ml carton of double cream will suffice. You will have 2 delicious cakes for the cost of cooking 1.  -  16 Mar 2009