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Raspberry Earl Grey Cheesecake Mousse

  • Writer: Jordan Low
    Jordan Low
  • Oct 21
  • 3 min read

Serves: 4 | Time: 1 hour (plus chilling) | Type: No-Bake Dessert


A Dessert That Feels Like Art

Some desserts are made to be shared, others are made to impress. The Raspberry Earl Grey Cheesecake Mousse does both.

This week, Chef Jordan combines the tart sweetness of raspberries with the floral aroma of Earl Grey tea to create a mousse that feels elegant yet comforting. It is creamy, light, and layered with flavor and a show-stopping dessert that requires no oven and no stress.

At its heart, this recipe celebrates balance. The bold jam center, the smooth mousse, and the hint of citrus from the lemon cake come together to make every spoonful taste like a café dessert experience.


Why We Love This Dessert

  • No Oven Needed: Perfect for dorms or small kitchens.

  • Tea and Fruit Fusion: Combines Earl Grey’s aroma with raspberry’s brightness.

  • Elegant Presentation: Looks professional but is surprisingly easy to make.

  • DWJ Tested Winner Rating:

    • Cost: 3/5

    • Taste: 5/5

    • Effort: 4/5


Helpful tip: Useful recipe to rescue the berries in your fridge that are about to go bad!



The Recipe

Ingredients

Raspberry Jam Core

  • 1 cup raspberries

  • ½ cup strawberries, chopped

  • 1 cup sugar

  • Juice of ½ lemon

  • 1 tbsp dark rum

  • 1 tbsp agar-agar powder

Earl Grey Mousse

  • ½ cup milk

  • 2 tbsp loose Earl Grey tea leaves

  • 1 tbsp agar-agar powder

  • 2 cups sugar

  • 250 g cream cheese, softened

  • 1 cup heavy cream, chilled

Assembly

  • Store-bought lemon cake, cut into rounds

  • Crushed cookies (for serving)


Instructions

  1. Make the Raspberry Jam Core: In a small pot, combine raspberries, strawberries, sugar, and lemon juice. Cook over medium heat until the mixture becomes thick and syrupy. Stir in the rum and continue cooking until glossy. Add agar-agar and simmer for one more minute, stirring until fully dissolved. Pour the jam into half-sphere molds and freeze for 1 hour, or until firm.

  2. Infuse the Earl Grey Milk: In a small saucepan, heat the milk and Earl Grey tea leaves over low heat. Simmer gently for about 5 minutes until fragrant. Strain or remove the tea leaves, then stir in the agar-agar and cook for another minute until slightly thickened. Let it cool slightly.

  3. Prepare the Mousse Base: In a bowl, beat the cream cheese and sugar together until smooth and fluffy. In a separate bowl, whip the heavy cream to soft peaks.Gently fold the cooled Earl Grey milk into the cream cheese mixture, then fold in the whipped cream until smooth and airy.

  4. Assemble the Mousse: In a large half-sphere mold, pipe a layer of mousse into the bottom. Place a frozen raspberry jam half-sphere in the center, pressing lightly. Cover with more mousse, then seal with a round of lemon cake on top. Freeze for at least 3 hours, or until fully set.

  5. To Serve: Unmold the mousse (our favourite step) and place each on a bed of crushed cookies for texture. Let them thaw for 5 to 10 minutes before serving so the mousse softens slightly.



Flavourtown Notes

  • Use frozen berries if fresh ones are expensive or out of season.

  • Substitute agar-agar with gelatin if preferred, but set times will vary.

  • The lemon cake can be from any leftover loaf or cupcake. This dessert is about creativity and reuse.

  • Add a few tea leaves on top for an extra oomph and aroma when serving.


DWJ Sustainability Spotlight

This dessert is proof that sustainability can be sweet. Using frozen berries and leftover cake reduces waste while keeping costs low. The base ingredients are simple but transformed into something luxurious through technique and presentation.

At Dining With Jordan, sustainability is about using what you have and finding beauty in simplicity. Chef Jordan often says,

“Creativity in the kitchen starts when you look at what is left and imagine what it could become.”

Try the DWJ Dessert Challenge

Create your own version of this mousse using whatever you have on hand. Try swapping raspberries for blueberries or infusing your mousse with matcha instead of Earl Grey.

Tag us @diningwith.jordan and use #DWJChallenge to show us your twist on this recipe. Try different moulds or shapes. As always, you might win a private dessert session with Chef JLow and be featured on our page.

Vote in our Instagram Story: Which flavor would you try next? Raspberry Earl Grey or Blueberry Matcha?

 
 
 

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