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This Horchata Mousse Cheesecake recipe is easy to make, creamy and delicious. It has a Cookie crust, horchata cheesecake, horchata-choco mousse, & ganache.

Horchata Mousse Cheesecake + Giveaway

This Horchata Mousse Cheesecake recipe is easy to make, creamy and delicious. It has a Cookie crust, horchata cheesecake, horchata-choco mousse, & ganache
Course Dessert
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12
Calories 528 kcal
Author Tiffany Bendayan

Ingredients

For Horchata Cheesecake

  • 10 oz box of Shortbread Cookies such as Lorna Doone
  • 1/2 Cup butter melted
  • 16 oz packages of cream cheese softened
  • 2 eggs room temperature
  • 2/3 cup granulated sugar
  • 2/3 cup Chila 'Orchata
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon less if you'd prefer

For Horchata Chocolate Mousse

  • 1 teaspoon unflavored gelatin
  • 1 tablespoon cold water
  • 2 tablespoons hot water
  • 3/4 cup heavy cream chilled
  • 1/4 cup Chila 'Orchata chilled
  • 3 tablespoons sugar
  • 3 Tablespoons cocoa powder

Topping (optional)

  • 1/4 cup heavy cream
  • 1/4 cup semi-sweet chocolate cut into chunks
  • Chocolate shavings on top optional
US Customary - Metric

Instructions

For Horchata Cheesecake

  1. Preheat oven to 325 degrees Fahrenheit
  2. Line the bottom of a 9" springform pan with parchment paper. Spray with nonstick spray
  3. Grind the cookies in a food processor until ground
  4. In a bowl, mix the ground cookies and the melted butter
  5. Press this mixture on the bottom of the springform pan
  6. Place the springform pan in the freezer while you make the cheesecake
  7. In a mixing bowl, add the cream cheese and mix on high speed until creamy, 3-4 minutes
  8. Scrape the sides of the mixing bowl with a spatula
  9. Add the sugar, cinnamon and vanilla. Mix on medium speed
  10. Add the eggs, one at a time, beating well after each addition
  11. Finally, add the Chila 'Orchata and mix. Scrape the sides of the mixing bowl with a spatula
  12. Pour this mixture on the springform pan
  13. Place springform pan inside a bigger pan and pour about 1 inch of boiling water (water bath)
  14. Bake for 38-45 minutes or until center just jiggles a bit
  15. Remove from oven and throw away the hot water. Cool on a wire rack for 1 hour
  16. Place cheesecake in the fridge to cool overnight

For Horchata Chocolate Mousse

  1. In a bowl, place the cold water. Sprinkle the gelatin on top and mix. Let the gelatin set for 2 minutes
  2. Add the hot water to the set gelatin and mix until completely dissolved
  3. Place the heavy cream into the mixer. Mix on medium-high speed until creamy
  4. When heavy cream thickens up a turns into whipped cream, add the cocoa powder and sugar slowly
  5. Add the Chila Orchata and mix
  6. Spread the mousse on top of the cooled cheesecake
  7. Use a spatula to spread it out evenly
  8. Cool for 30 minutes

Topping (optional)

  1. Place cream on a bowl and microwave for 90 seconds (or until the cream boils)
  2. Pour the hot cream on top of the chocolate chunks and let it rest for 1-2 minutes
  3. Mix with a spoon until chocolate melts
  4. Pour on top of the chocolate mousse
  5. Decorate with chocolate shavings
  6. Enjoy!

Recipe Notes

This cheesecake contains alcohol. You must be 21 years or over to consume.

Nutrition Facts
Horchata Mousse Cheesecake + Giveaway
Amount Per Serving
Calories 528 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 22g138%
Cholesterol 121mg40%
Sodium 332mg14%
Potassium 140mg4%
Carbohydrates 34g11%
Fiber 1g4%
Sugar 23g26%
Protein 5g10%
Vitamin A 1095IU22%
Vitamin C 0.1mg0%
Calcium 70mg7%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.