A luscious, no-bake dessert with layers of buttery crust, velvety white chocolate mousse, and fresh berries—perfect for any occasion!
Ingredients:
For the Crust:
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1 ½ cups (150g) graham cracker crumbs (or digestive biscuits)
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6 tbsp (85g) unsalted butter, melted
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2 tbsp granulated sugar (optional, for extra sweetness)
For the White Chocolate Mousse:
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1 ½ cups (360ml) heavy cream, cold
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8 oz (225g) cream cheese, softened
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1 cup (175g) white chocolate, melted & slightly cooled
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½ cup (60g) powdered sugar
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1 tsp vanilla extract
For Topping:
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Fresh berries (strawberries, raspberries, or blueberries)
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White chocolate shavings
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Mint leaves (optional, for garnish)
Instructions:
1. Make the Crust
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In a bowl, mix graham cracker crumbs, melted butter, and sugar (if using).
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Press firmly into the bottom of an 8-inch springform pan or a serving dish.
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Chill in the fridge for 15 minutes while preparing the filling.
2. Prepare the White Chocolate Mousse
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Whip the cream until stiff peaks form (~3-4 mins). Set aside.
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In another bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
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Slowly mix in the melted white chocolate (ensure it’s slightly cooled to avoid curdling).
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Gently fold in the whipped cream until fully combined (don’t overmix).
3. Assemble & Chill
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Spread the mousse evenly over the chilled crust.
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Refrigerate for at least 4 hours (or overnight for best texture).
4. Garnish & Serve
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Top with fresh berries, white chocolate shavings, and mint leaves.
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Slice and enjoy cold!
Tips & Variations:
✅ No springform pan? Use a pie dish or individual dessert cups.
✅ Flavor twists: Add lemon zest or a swirl of raspberry puree.
✅ Storage: Keep refrigerated for up to 3 days.
This dessert is light, creamy, and dreamy—ideal for white chocolate lovers!