Chocolate Mouse Cheesecake by The Cotton Mill’s Nikki

Chocolate Mouse Cheesecake by The Cotton Mill’s Nikki

Did you know cheesecakes supposedly originated in ancient Greece and were served to athletes at the first Olympic Games?

American cheesecake wasn’t invented until the late 1800s.

New Yorker dairyman William Lawrence accidentally invented cream cheese in 1872 while trying to recreate a soft French cheese call Neufchatel.

The now-famous New York-style Cheesecake, with its signature simple cream cheese and egg yolks make-up, was later created in the 1900s by German immigrant Arnold Reuben.

If you don’t feel like washing 50 million bowls after trying to make this decadent dessert at home, why not pop into The Cotton Mill Café and grab a slice from Nikki herself.

They are located at 11/100 Goondoon Street and are open weekdays from 6am to 2pm.





For the crust 

  • 700g Good quality chocolate biscuits
  • 5 -7 tablespoons of melted butter


For the filling

  • 600g dark cooking chocolate
  • 200g milk cooking chocolate (use a high-quality chocolate)
  • Coconut oil (spray bottle)
  • 700ml heavy whipping cream
  • Powdered sugar (you can make this as sweet as you like)
  • 500g cream cheese (room temperature) – be sure to use full-fat for the best results
  • Pure vanilla extract for flavour
  • 2 teaspoons of gelatine



  • Before you do anything else get your cream cheese out of the fridge to get it down to room temperature this makes the process so much easier.
  • For the chocolate crust, crush chocolate biscuits until they are a fine crumb (avoid large chunks in your crust), add melted butter and mix well.
  • Spray a large cake tin well with coconut oil.
  • Line the base and walls of your cake tin with the crumb mixture. Be sure to firmly press down on the crumb to set it in place. Put your crust in the freezer while you prepare your filling.
  • In a mixing bowl beat your cream cheese until it’s a smooth consistency add your vanilla extract. Set aside (not in the fridge).
  • Break up all your chocolate into a non-stick pot and add 200 ml of your cream (save the rest for whipping), melt and combine these ingredients on a low to medium heat. Keep an eye on it because if it’s burnt it’s rubbish.
  • While keeping an eye on the chocolate with the remaining cream in a mixing bowl whip it until it’s nice and thick, add as much or as little icing sugar to suit your sweet tooth. Set aside in the fridge.
  • Once your chocolate is completely melted, and you have no large chocolate chunks, take it off the heat and set aside. Do not be concerned about the look of this chocolate mixture. Because of the cream it will throw you off and you’ll think it’s curdled trust me it is not.
  • Boil your kettle, and once boiled add 5 tablespoons into a mug and then add your gelatine make sure you whisk it as soon as the gelatine hits the water do this until it’s dissolved. Set aside to cool down (this is personal preference, you do not need to add gelatine if you don’t want to).
  • Once your chocolate has cooled down add it to your cream cheese mixture and mix until well combined. Continue to slowly pour your gelatine next.
  • Once it’s all well combined with a spatula add your whipped cream. Fold the whipped cream in, do not use an electric mixer to combine this.
  • Grab your cake tin out of the freezer and evenly pour all your mixture in. Add some grated chocolate to the top.
  • Set your cheesecake in the fridge overnight for the best result.
  • For serving at home add some fresh seasonal berries and whipped cream.


Enjoy with friends, or on your own – why not! 😉