Triple Chocolate Mousse Cheesecake 
A rich, creamy no-bake style layered dessert with a crunchy chocolate biscuit base, smooth chocolate mousse, and a light vanilla cheesecake layer.
Ingredients
For the Chocolate Biscuit Base
• 2 cups chocolate cookies or biscuits, crushed (about 250g)
• ½ cup melted butter (115g)
For the Chocolate Mousse Layer
• 1 cup whipping cream (240ml)
• 1 cup cream cheese, softened (225g)
• ½ cup melted milk or dark chocolate (100g)
• ¼ cup icing sugar (30g)
• 1 teaspoon vanilla extract
For the Vanilla Cheesecake Layer
• 1 cup whipping cream (240ml)
• 1½ cups cream cheese, softened (340g)
• ½ cup icing sugar (60g)
• 1 teaspoon vanilla extract
For the Topping
• 2–3 tablespoons cocoa powder
• Chocolate shavings or grated chocolate
Instructions
Crush the chocolate biscuits into fine crumbs using a food processor or rolling pin.
Mix the biscuit crumbs with melted butter until the mixture resembles wet sand.
Press firmly into the bottom of a lined 8-inch springform pan. Refrigerate while preparing the filling.
For the chocolate mousse layer, whip the whipping cream until soft peaks form.
In another bowl, beat the cream cheese, icing sugar and vanilla until smooth and creamy.
Add the melted chocolate and mix until fully combined.
Gently fold in the whipped cream until smooth and fluffy.
Spread the chocolate mousse evenly over the chilled biscuit base. Refrigerate for about 30 minutes.
For the vanilla cheesecake layer, whip the cream until soft peaks form.
Beat the cream cheese, icing sugar and vanilla until smooth.
Gently fold the whipped cream into the cream cheese mixture.
Spread the vanilla mixture carefully over the chocolate layer and smooth the top.
Cover and refrigerate for at least 6 hours or preferably overnight until completely firm.
Remove from the pan and dust generously with cocoa powder.
Finish with chocolate shavings, slice, and serve chilled.
Enjoy your rich, creamy Triple Chocolate Mousse Cheesecake! 
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