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Tangelo Mocha Mousse Cheesecake

Tangelo Mocha Mousse Cheesecake

A luscious cheesecake pairing the citrus of a tangelo hybrid with rich mocha mousse.
By Rita Anastasiou


This luscious cheesecake has just the right amount of sweetness. The combination of tangelo, a fruit hybrid of mandarin and a pomelo or grapefruit, and mocha satisfies even the most refined taste buds.

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Tangelo and mocha mousse cheesecake

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  • Author: Rita Anastasiou
  • Yield: 8 1x


This luscious cheesecake has the right amount of sweetness. The combination of tangelo (a fruit hybrid of mandarin and pomelo or grapefruit.) and mocha satisfies even the most refined taste buds!



For the cookie crust:

  • 1 pack of chocolate cookies
  • 1 tablespoon of granulated sugar
  • 1/2 cup (113 grams) butter,melted

For the filling:

  • 28 ounces (227 grams each) cream cheese,at room temperature
  • 1/2 cup (113 grams) powder sugar
  • 1 teaspoon vanilla extract
  • 2 ounces (56 grams) white chocolate,melted
  • 1/2 cup (170 grams) heavy cream
  • Zest and juice of a tangelo
  • For the mocha mousse:
  • 1/3 cup (113 grams) honey
  • 2 avocados
  • 4 ounces (113 grams) semi-sweet chocolate chips,melted
  • 1/3 cup (113 grams) cocoa powder
  • 3 tablespoons coconut oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon instant coffee
  • 1 tablespoon of heavy cream


Cookie crust:

  1. Put the cookies into a food processor and crush them. Leave small chunks of cookies,do not turn them into powder. Add the sugar and the melted butter. Mix them all together till they all incorporate.
  2. Use a 9 inch (22 cm) cake ring molds and put the cookie mixture. Pat with your hands till there is cookie mixture evenly in the cake ring mold. Put it in the fridge for 20 minutes,till it hardens.


  1. In a stand mixer,beat the softened cream cheese and the sugar. Add the melted white chocolate, the vanilla extract,the heavy cream,the zest and juice of the tangelo and mix in a medium-high speed for two to three minutes.
  2. Mocha mousse:
  3. Melt chocolate chips,honey and coconut oil in a saucepan,in a medium heat for approximately five minutes.
  4. Combine chocolate mixture,avocados,cocoa powder,the coffee, the heavy cream and the vanilla extract in a food processor,blend until smooth.
  5. Assemble:
  6. Take the cookie crust out of fridge,spread the filling on top and then the chocolate mousse. Let it in the fridge for at least two hours to overnight. It tastes much better the next day where all the flavors are nicely blended together!
  • Category: Dessert

See Also
Vegan Almond Butter Oatmeal

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