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Creamy Earl Grey Tea Cheesecake Recipe

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★★★★★

4.7 from 150 reviews

A delicate and creamy Earl Grey Tea Cheesecake featuring a caramel biscuit base, smooth cream cheese mousse infused with fragrant Earl Grey tea, and an optional Earl Grey mirror glaze for an elegant finish. This no-bake dessert offers a refined tea flavor combined with a luscious texture, perfect for tea lovers and cheesecake enthusiasts alike.

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 (used in two portions: 10 g here, 10 g later)
  • 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 powder from 2 Earl Grey tea bags)
  • 170 ml whipping cream
  • Crushed caramel biscuits (about 2 biscuits, for folding into mousse)

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

  1. Biscuit Base: Crush the caramel biscuits into fine crumbs using a rolling pin, ensuring no large pieces remain. Mix the crushed biscuits with melted unsalted butter until fully combined and the texture resembles wet sand. Press this mixture evenly into the base of a parchment-lined mold using a rolling pin to compact it tightly. Refrigerate the base for 10 minutes to firm up.
  2. Cheese Mousse Layer – Soften Cheese: In a bowl, combine softened cream cheese with 10 g caster sugar and mix well using a spatula until smooth and free of lumps.
  3. Cheese Mousse Layer – Prepare Tea Milk: Remove excess water from the soaked gelatin sheets by squeezing them. Stir the gelatin into 80 ml of hot milk (around 40°C) until fully dissolved. Add the Earl Grey tea powder and mix well to infuse the milk with its distinctive floral and citrus notes.
  4. Cheese Mousse Layer – Combine Mixes: Gradually add the Earl Grey-infused milk mixture into the cream cheese blend, stirring continuously until the mixture is smooth and homogenous.
  5. Cheese Mousse Layer – Whip Cream: Using a hand mixer on medium speed, whip the whipping cream until soft peaks form—when lifted, the whisk should show defined lines and a slight hook shape.
  6. Cheese Mousse Layer – Fold Cream and Biscuit: Gently fold the whipped cream into the cheese and tea mixture using a spatula or a low mixer setting to maintain the airy texture. Add crushed caramel biscuit pieces (about 2 biscuits) into the mixture, stirring lightly to distribute without deflating the mousse.
  7. Assemble and Chill: Pour the mousse over the chilled biscuit base in the mold, lightly tapping the mold to release air bubbles. Refrigerate for at least 4 hours or ideally overnight to set fully.
  8. Earl Grey Mirror Glaze Preparation (Optional): Steep 1 Earl Grey tea bag in 100 ml hot milk for 5 minutes and then remove the bag, squeezing it to extract all the flavor. Add 5 g caster sugar to the warm tea milk and stir until dissolved. Squeeze excess water from soaked gelatin sheets and stir into the tea milk until gelatin is fully dissolved.
  9. Apply Mirror Glaze: Allow the glaze to cool to room temperature to prevent melting the mousse. Gently pour the glaze over the set mousse layer, spreading evenly. Refrigerate for another 1–2 hours until the glaze firms up.
  10. Unmolding and Decorating: To unmold, gently warm the edges of the mold using a hairdryer for easy release. Remove the cheesecake carefully and decorate the top with additional crushed caramel biscuits. Slice and serve chilled for best texture and flavor.

Notes

  • Ensure the gelatin sheets are softened in cold water for at least 10 minutes before use for easier dissolution.
  • If Earl Grey tea powder is unavailable, finely crushed tea bags can be used but may alter texture slightly.
  • The mirror glaze is optional but adds a beautiful aesthetic and enhanced Earl Grey flavor.
  • Do not rush the setting times; refrigeration helps develop the cheesecake’s texture properly.
  • Use room temperature cream cheese to avoid lumps in the mousse.
  • For a firmer base, press the biscuit mixture more firmly and chill longer before adding mousse.
  • Handle the mousse gently when folding to maintain its airy texture.

Keywords: Earl Grey cheesecake, no-bake cheesecake, tea-flavored dessert, caramel biscuit base, creamy mousse, mirror glaze

Find it online: https://amayaharis.com/creamy-earl-grey-tea-cheesecake-recipe/