You can make jiggly wiggly yet creamy Chocolate Mousse Cake with only 6 ingredients
Throw everything into a pot, simmer and stir until creamy, then you’ve done all the cooking steps~ There is truly NO gelatin No raw eggs No baking! I cannot think of any other chocolate mousse cake recipe that’s easier than this one😆.
Some Tips for you before you start!🧐
Yes you can.
We’ve already skipped the gelatin and egg whites in classic chocolate mousse recipes.
However, if you want, you can also skip the milk, heavy whipping cream, cornstarch, or even sugar! In this way, you will be making the 2 ingredient chocolate mousse with only dark chocolate and water.
But keep it in mind that when yolks are “cooked into a custard cream sauce” they “provide emulsifying properties to chocolate mousse” (CHOCOLATE MOUSSE, By Lee Ann Adams, CMB, CHE on Jun. 01, 2012).
When we skip an ingredient, we will be sacrificing a certain texture or flavor it brings to the food.
The chocolate mouse cake will be less creamy if we skip egg yolks here.
Substitute heavy cream with milk
In this recipe, heavy cream is used to provide a rich and creamy texture and a milky smell (which can be provided by the butter).
If we skip the heavy cream, the mousse cake can be still rich and creamy as long as it can be thickened into the ideal texture⬇.
What’s the ideal texture for the chocolate mouse cake mixture?
In this recipe, we will be using cornstarch instead of gelatin to thicken the mousse mixture.
Compared with gelatin, cornstarch can bring the chocolate mousse cake a creamier texture, and allow it to be vegan friendly.
But using cornstarch as the thickener can be tricky, because you need to observe the texture of the mixture carefully and remove it from heat at the appropriate time.
The mixture could be either too thin or too thicken when the heating time is too long or too short.
In this particular recipe, we will be thickening the chocolate mixture until it can form a triangle on the spatula. The triangle batter should be able to stay on the spatula for at least 5 seconds without breaking from the middle.
When you transfer the mixture to the cake mold, you should NOT be able to smooth out surface.
Otherwise, your chocolate mousse mixture is too thin, and the chocolate mousse cake won’t be able to hold its shape when you try to remove it from the mold.
If that’s the case, you can pour the mixture back to the sauce pot to keep cooking it until thickened.
How to cut chocolate mouse cake into neat slices.
First of all, you can totally skip this slicing step if you are going to enjoy this chocolate mousse cake by yourself.
Why bother unmolding it or slicing it when you can simply scoop it out and enjoy it with a spoon? 🤣
This was what happened when I cut my chocolate mousse directly without preheating my knife.
However, I totally understand that it can be an ASMR activity for people to cut a giggly wiggly chocolate mousse cake into perfectly beautiful slices.
If that’s the case, you can rinse the knife with hot water, wipe it dry, then slice the cake quickly before the knife cools down.
In this way you will be able to get a smooth cutting surface without getting the knife sticky and messy.
Since I bought a torch for making crème brûlée, I torched each side of my knife for about 3 seconds to get the prefect smooth cutting surfaces.
- 2 egg yolk
- 100 g heavy whipping cream
- 60 g cornstarch
- 60 g sugar
- 100 g dark chocolate (or use 56g cocoa powder + 22g butter as a substitute)
1. Use a brush to coat the bottom and sides of a cake mold (or a square food container) with melted butter.
2. Break dark chocolate into small pieces.
3. Add egg yolks, milk, heavy whipping cream, cornstarch, and sugar to a large bowl. Whisk until well combined, strain to remove any lumps.
4. Pour the mixture to a medium sauce pot. Cook over medium heat. Keep stirring until the mixture is thickened like yogurt. Turn off the heat. (The mixture will continue to be thickened by the residual heat.)
5. Add dark chocolate to the mixture. Stir until well combined and smooth.
6. Pour the mixture into the cake mold or food container. (You can try to smooth out surface. But you shouldn’t be able to make the surface perfectly smooth. Otherwise, your chocolate mousse mixture is too thin, and the chocolate mousse cake won’t be able to hold its shape when you try to remove it from the mold. If that’s the case, you can pour the mixture back to the sauce pot to keep cooking it until thickened.)
7. Cover the cake mold with food wrap or lid. Keep in the fridge for at least 6 hours or overnight.
8. Invert the cake mold onto a serving plate. Shake slightly to loosen. Carefully remove the cake mold. Dust with cocoa powder.
9. Optionally slice the chocolate mousse cake with a hot knife. (Rinse the knife with hot water, wipe it dry, slice the cake quickly before the knife cools down. In this way you will be able to get a smooth cutting surface. I heated up my knife with a torch for a better result. You can totally skip this cutting step if you are not making a cooking video.)
You can make jiggly wiggly yet creamy Chocolate Mousse Cake with only 6 ingredients: chocolate, milk, heavy whipping cream, cornstarch, egg yolks, and sugar. Throw everything into a pot, simmer and stir until creamy, then you’ve done all the cooking steps~ There is truly NO gelatin or baking! I cannot think of any other chocolate mousse recipe that’s easier than this one.
- 1 Kitchen scale
- 1 Sauce Pot
- heavy whipping cream
- (or use 56g cocoa powder + 22g butter as a substitute)
- Use a brush to coat the bottom and sides of a cake mold (or a square food container) with melted butter.
- Break dark chocolate into small pieces.
- Add egg yolks, milk, heavy whipping cream, cornstarch, and sugar to a large bowl. Whisk until well combined, strain to remove any lumps.
- Pour the mixture to a medium sauce pot. Cook over medium heat. Keep stirring until the mixture is thickened like yogurt. Turn off the heat. (The mixture will continue to be thickened by the residual heat.)
- Add dark chocolate to the mixture. Stir until well combined and smooth.
- Pour the mixture into the cake mold or food container. (You can try to smooth out surface. But you shouldn’t be able to make the surface perfectly smooth. Otherwise, your chocolate mousse mixture is too thin, and the chocolate mousse cake won’t be able to hold its shape when you try to remove it from the mold. If that’s the case, you can pour the mixture back to the sauce pot to keep cooking it until thickened.)
- Cover the cake mold with food wrap or lid. Keep in the fridge for at least 6 hours or overnight.
- Invert the cake mold onto a serving plate. Shake slightly to loosen. Carefully remove the cake mold. Dust with cocoa powder.
- Optionally slice the chocolate mousse cake with a hot knife. (Rinse the knife with hot water, wipe it dry, slice the cake quickly before the knife cools down. In this way you will be able to get a smooth cutting surface. I heated up my knife with a torch for a better result. You can totally skip this cutting step if you are not making a cooking video.)
A retro no-bake dessert from my grandmother’s recipe box, this Rainbow Crown Jewel Cake (a.k.a. Broken Glass Cake or Prism Cake) is a heavenly creamy mixture filled with color! Scroll down to see the yellowed newspaper clipping I found.
If you love this retro dessert, you will also love Lemon Chiffon Pie. Or if it’s more Summer dessert recipes you’re looking for try No-Bake Key Lime Pie or Sugar Free Strawberry Pie.
Why I love this crown jewel dessert
• Nostalgic desserts are my favorite. And this delicious dessert is so simple to make.
• Jello and whipped cream is total comfort food. And I absolutely LOVE the rainbow colors!
• So light and refreshing with a fruity pineapple flavor. Perfect for a hot Summer day.
• You don’t have to turn on the oven to make this delicious spectacular dessert. It’s no-bake baby!
What you need
Heavy Whipping Cream – Make sure you get heavy whipping cream. Not half-n-half. When you’re whipping the cream, be careful not to overbeat or it will turn to butter! You could substitute Cool Whip or frozen whipped topping if you like. Use 8 ounces for the filling and 4 ounces for the garnish.
Sugar – This recipe calls for ¼ cup granulated sugar which you add to the pineapple juice. I think it would be fine to omit this if you don’t want it to be too sweet.
Flavored Gelatin – Any brand of flavored gelatin will work. I used Jello brand but you could also use a generic grocery brand. Try different flavors if you wish. You could even substitute sugar free Jello, if desired.
Graham Cracker Crumbs – Substitute sugar free cookies (crushed) if you want to make this a sugar free dessert. OR try gluten free cookies. I actually used gluten free vanilla wafers.
- Prepare the first three packages of gelatin separately, using 1 cup hot water and ½ cup cold water for each. You will need a square pan for each flavor of gelatin.
- Pour into separate 8x8x2-inch square pans and chill until firm.
- Mix crumbs with melted butter. Press crumb mixture smoothly over bottom of 9-inch spring-form pan. Bake at 350°F for 10 minutes. Let cool.
- Combine 1 cup pineapple juice and sugar and heat until sugar is dissolved. Remove from heat and dissolve lemon gelatin in hot liquid; add remaining ½ cup cold water. Chill until just syrupy. Whip the 2 cups cream and pour into it the syrupy lemon-flavored gelatin.
5. Cut the firm orange, cherry and lime gelatin into cubes about ½ inch square. Do it this way: dip sharp knife in hot water after each cut. Run hot knife around edge of tray. Lift out gelatin with wide spatula, hot water dipped. The ½ inch cubes fall apart easily, each a perfect cube. Fold gelatin cubes or crown jewels into whipped-cream mixture.
6. Pour into prepared crust (sprayed with cooking spray just in case). Chill 8 hours in refrigerator. Garnish with more whipped cream (I beat 1 cup cream with ¼ cup powdered sugar.)
• Pipe swirls of extra whipped cream on top of cake using using a pastry bag fitted with a 1M tip.
• For a different look, you can frost the top and sides of dessert with the whipped cream or Cool Whip.
• Garnish cake with fresh berries such as sliced strawberries.
• If you want to add some protein to this dessert, try stirring in a few scoops of collagen powder into the filling mixture. Add the amount you prefer. I like using Vital Proteins Collagen Powder.
Frequently asked questions
How do I store my no bake Jello cake? Keep refrigerated until ready to serve. Store leftover in the refrigerator for 3-4 days. (You don’t have to cover it.)
Is it ok to freeze this cake? No, it is not recommended as the crust tends to get soggy when thawed.
Can I make this type of cake ahead of time? You can make it the day before serving for best results, but keep in mind that it tastes the freshest the first two days.
Can I use a different gelatin flavor? Absolutely! Use whatever flavors you would like such as peach, lemon, strawberry, or raspberry.
- graham cracker crumbs We used gluten free vanilla wafer crumbs.
- unsalted butter, melted
- heavy whipping cream
- heavy whipping cream (optional) Sweetened with ¼ cup powdered sugar.
- Prepare the first three packages of gelatin separately, using 1 cup hot water and ½ cup cold water for each. Pour into separate 8x8x2-inch pans and chill until firm.
- Mix crumbs with melted butter. Press crumb mixture smoothly over bottom of a 9-inch spring-form pan. Bake at 350°F for 10 minutes. Let cool.
- Combine pineapple juice and sugar and heat until sugar is dissolved. Remove from heat and dissolve lemon gelatin in hot liquid; add remaining ½ cup cold water. Chill until just syrupy. Whip the 2 cups cream and pour into it the syrupy lemon-flavored gelatin.
- Chill 8 hours in refrigerator. Before serving remove sides of pan only. If desired, frost sides of cake with 1 cup cream, whipped and sweetened. Or use a pastry bag with 1M tip to pipe swirls around top of cake.
Use sugar-free gelatin and sugar-free cookies if you want the dessert to be sugar free.
I think we’ve all gotten into a gelatin-rut — blah designs and flavors fitting into a run-of-the-mill casserole dish. What if I said no-bake desserts didn’t all have to be the same? Luckily this no-bake gelatin cloud cake fits the bill of being easy and almost too pretty to eat!
This gelatin dessert looks so realistic it’s like you grabbed a bit of the sky and put it onto a plate. Despite it being super realistic, it’s also super easy, the only real secret ingredient you need is time on your side.
The first step is to make the clouds. Start by blooming some gelatin, beat softened cream cheese with sugar, and then lastly fold in whipped cream. After incorporating the gelatin, pipe the mixture into dot shapes onto parchment paper and allow the clouds to firm up in the refrigerator.
Just like the clouds, the sky portion also required bloomed gelatin. In the video, gelatin sheets are used, but you can easily use granulated gelatin. After it blooms, you make the sky by heating up water, white wine (it can be substituted with water, but then you’ll have to add some flavoring into the mixture), and sugar. When the sugar has dissolved, you’ll add the bloomed gelatin.
Once everything is thoroughly mixed together, place the pot into a bowl of cold ice water, this will start the cooling down process. After a few minutes, remove five ounces of the gelatin liquid and dye it with blue coloring like blue curacao (or if you want to make it non-alcoholic, you can use blue gel dye). Don’t be skimpy on the coloring! If you only use a tiny bit of coloring, the blue portion will look kind of green and sickly. In the video, they used a clear strawberry flavoring for this blue layer, but really you can use any flavor (I think coconut would taste amazing).
Really it’s not too hard! Honestly, the most difficult thing about this process is chilling the layers, which I never have enough patience for, but I know the results are worth it. The key is to refrigerate the layers until they’re soft but not completely set.
Removing the cake from the mold isn’t the easiest, but if you take your time, it’ll come out fine. Invert the pan onto a plate and use a hot wet towel to cover the pan, the temperature difference will break the seal between the pan and the cake.
The mixture of clear and blue gelatin makes for a pretty realistic illusion, it’s like you’re really looking at the sky. Try this layering trick, and you’ll surely change up your no-bake dessert game for good.
This unique no bake dessert looks like a cake but feels like you are eating a cloud. It is very fluffy and melts in your mouth. This dessert is just 2 ingredients and doesn’t require any flour, eggs, added sugar, butter or oil.
This is such a fun dessert to eat. It looks like a cake but it’s not quite a cake. It is also a very low calorie dessert. I think it’s perfect for when you are craving dessert but still want to eat healthy as well.
I previously made an Apple Cloud Cake which was really fun, but this version has even more flavor. The original apple cloud cake is fun to make and eat, but the taste is a bit plain. I’ve been trying to come up with new flavors and this version has been my favorite. The berries add a tartness to the cake that makes it more flavorful.
- Unsweetened Mixed Berry Applesauce
- Unflavored gelatin powder
Gelatin Powder: This recipe is made with unflavored gelatin powder. It will not work with flavored gelatin (like Jello). It also will not work with agar powder.
Unsweetened Mixed Berry Applesauce: Any flavored applesauce will work but you must use unsweetened applesauce. Sweetened applesauce will not work. It makes the batter too heavy and too wet. If you can’t find any flavored unsweetened applesauce, you can use regular plain unsweetened applesauce.
The best results I’ve had have been with pure unsweetened applesauce or unsweetened applesauce mixed with other flavors. So flavors like unsweetened blueberry applesauce, unsweetened strawberry applesauce and unsweetened mixed berry applesauce.
How to Make No Bake Cloud Cake
The gelatin is dissolved in the berry applesauce. It is then whipped for about 15 minutes or until triple the volume and soft peaks form. As it is mixing, the mixture should look like whipped cream. It will immediately deflate once you stop the mixer but if you dip your beater into the mixture, it should be able to hold a soft peak.
Cloud Cake Texture
When you cut into this cake, it looks like a cake. But when you bite into it, it immediately melts in your mouth. The texture is almost like a very airy marshmallow.
As it melts in your mouth, you will taste the flavored applesauce. You don’t taste the gelatin. It is tart and slightly sweet.
More No Bake Recipes
- cups (408 g) unsweetened mixed berry applesauce
- tsp (15 g) unflavored gelatin powder
- Line an 8 inch square pan with parchment paper.
- Add applesauce and gelatin to a large heat-proof mixing bowl. Whisk until gelatin is fully incorporated. The gelatin powder should make your applesauce thick and a little chunky.
- Pour applesauce mixture into your prepared pan. Use a spatula to spread it evenly across and smooth the surface. Place into fridge for at least 1 hour to set.
- Keep the cake in the fridge until ready to serve. Before serving, you can first decorate the cake with whipped cream or other frosting. Slice cake with a very large and sharp knife. The cake is best served chilled. Store any uneaten cake in the fridge.
- This berry cloud cake is tart from the berry applesauce. It doesn’t really have much sweetness to it. If you are on a low sugar diet, I don’t think you will mind. The cake is flavorful even though it’s not sweet.
- If you want to add sweetness, it has to be in the form of the frosting. I made a whipped cream frosting lightly sweetened with sugar. The whipped cream can also be sweetened with stevia or other sugar substitutes.
- For the whipped cream frosting, add 1 cup of cold heavy cream and 3 tbsp of sugar to a large mixing bowl and beat on highest speed until stiff peaks form. You can add more or less sugar to taste. You can substitute the sugar with stevia or other sugar substitutes. You can also use Cool Whip instead.
- I used Mott’s no sugar added Mixed Berry Applesauce
- I used Knox unflavored gelatin powder.*
- *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
- Estimated nutrition does not include frosting.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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When it comes to desserts, you can’t go wrong with a cheesecake! If you’re short on time to devote to a baked cheesecake, why not try this delicious no-bake cheesecake with gelatin? Easy enough for beginners!
The beauty of cheesecake is that it can be finished off just how you like it. Whether that’s topped with seasonal fruits, some whipped cream, or a good drizzle of caramel sauce or chocolate syrup. You can even make a ‘fancy’ version by replacing the vanilla extract with vanilla bean; the flecks look beautiful.
However you choose to top your cheesecake, you don’t even need to turn on the oven with this easy cheesecake recipe! On hot days, it’s a great way to (not) bake your (cheese)cake and eat it too!
What makes this cheesecake great?
With no need to bake this cheesecake, it’s a great dessert to make when the oven is otherwise occupied, or if it’s too hot! Timing is also in your favor here because you’ll want to make the cheesecake in advance. That makes this the fanciest make-ahead dessert I know (up there with tiramisu!).
The gelatin gives the cheesecake structure while keeping it light and creamy in texture. Gelatin needs time to set up though, so if you’ve got a lot going on in the kitchen already, it’s one more thing you can take off your list!
I love that this cheesecake isn’t too sweet, but has a creamy texture that’s almost like a baked cheesecake. While not exactly identical, even resident cheesecake snob the Godfather gave this recipe a thumbs up!
Gelatin – As mentioned, the gelatin in this recipe gives the cheesecake structure, which is important when not baking. It replaces the eggs we would normally add in a cheesecake recipe.
Gelatin is of course derived from animal sources, so is not suitable for vegetarians. To make a vegetarian-friendly version, you can use an equal amount of agar agar.
BUT, it is important to note that agar agar sets thicker than gelatin at room temperature, so your cheesecake will lose a little of the light and creamy texture. Personally, I haven’t found my magic agar cheesecake recipe yet.
Instead, I’ll send you here for a No-Bake Mango Cheesecake recipe made with agar! It looks quite delicious, and I hope to give it a try one day.
Yogurt – Full-fat plain or vanilla Greek yogurt is best for this recipe. I like the tang added and the sneaky extra bit of protein. Of course, if Greek yogurt isn’t to your liking, sour cream is also a wonderful substitute!
I used plain yogurt in developing this recipe. Should you swap for vanilla, you’ll get a sweeter batter. If your yogurt is particularly sweet, you may want to reduce the sugar in the recipe by a tablespoon or two.
Vanilla extract – The recipe requires vanilla extract for flavor. It is a vanilla cheesecake after all! Of course, I encourage you to play with flavors. This is a lovely blank canvas for you.
If you’re keeping with classic vanilla, you can swap the vanilla extract for vanilla bean or vanilla bean paste. It really does beautify this cheesecake!
Top tips for your no-bake cheesecake with gelatin
Since we aren’t going to bake this cheesecake, you need a good base. One that isn’t going to crumble everywhere when you serve it up!
The best thing you can do is to use a drinking glass to press the crust into the cheesecake tin. That way, the crust shouldn’t be loose giving it a better chance of coming out of the pan without blemishes. Be sure to grease the pan well too, and line it with parchment for easy transfer.
If you find yourself without a cheesecake tin, don’t worry. You can make this in an 8 or 9-inch round cake tin. Just place long strips of parchment paper across the bottom of the tin, leaving long edges up top that act as handles. You can then carefully lift the cheesecake out of the pan once completely chilled.
Topping Your No-Bake Cheesecake
Once you’ve made your cheesecake, it’s time to add some flair! An easy way to top your cheesecake is by using fresh fruit and whipped cream.
This Easy Stabilized Whipped Cream uses agar-agar so it’s fine for vegetarians. Alternatively, this Marscapone Whipped Cream is delicious too!
If you’re a fan of caramel, I don’t know many who aren’t..! Then why not try adding this Caramel Sauce. You’ve likely got the ingredients you need already to hand and it’s quick and easy to make.
And that’s it darlings! Your no-bake cheesecake with gelatin is ready to be devoured! If you’ve made it ahead of time, be sure to keep it in the refrigerator until you are ready to serve it up, and enjoy!
- 24 ounces cream cheese, softened
- 1/3 cup sour cream
- 1 tablespoon lemon juice
- 2/3 cup granulated sugar
- 1/4 cup powdered sugar
- 1 1/4 cups heavy whipping cream
- 1 tablespoon vanilla extract
- 1/4 cup water
- 1 3/4 cups graham cracker crumbs
- 1/2 cup butter, melted
- 1/4 cup granulated sugar
- Whipped cream
- Fresh berries
- Caramel sauce
- Chocolate sauce
- Place 1/4 cup of cool water in a small microwave-safe bowl. Sprinkle the gelatin powder over the water and set it aside to bloom.
- Make the crust: Spray the inside of a 9-inch springform pan with nonstick spray or brush with melted butter. For the easiest removal, line the bottom and sides with parchment paper too.
- In a medium mixing bowl, stir together the graham cracker crumbs and granulated sugar. Use a fork to stir in the melted butter until no dry crumbs remain.
- Press the crust mixture evenly across the bottom of your prepared pan and along the sides. A straight-edge drinking glass is a great way to get even, compact coverage. Place in the freezer to set while you make the cheesecake filling (see notes).
- Take your gelatin and microwave it in 15-second intervals at high power, stirring after each one, until the gelatin has melted. Take the time to stir, overheating the gelatin will minimize effectiveness. Set the gelatin mixture aside.
- In a stand mixer fitted with the paddle attachment, beat the cream cheese, sour cream, lemon juice, and sugars until you have a smooth, thick mixture. Scrape the sides of the bowl and switch to the whisk attachment.
- Starting at low speed, pour in the heavy whipping cream and vanilla extract.
- Once the heavy cream is incorporated, increase the speed to medium and drizzle in the gelatin mixture.
- Remove the crust from the freezer and pour the cheesecake filling into the graham cracker crust. Use an offset spatula to smooth the top and ensure an even layer.
- Cover with a round of parchment or plastic wrap and refrigerate at least 4 hours before slicing and serving. No-bake cheesecake can be made 1-2 days in advance.
- When you are ready to serve, remove the cheesecake from the refrigerator, carefully remove the sides of the springform pan, top with any of the optional toppings if desired, slice, and enjoy!
Amount Per Serving:
39g 23g 1g 12g
These nutrition values are estimates. Exact values will vary depending on the ingredients, brands, and quantities used.