Can’t decide if you want chocolate mousse or cheesecake? Make them both!
Chocolate Mousse Cheesecake is the best of both worlds!
And if that is not enough it has loads of ganache icing and rum cake truffles!
All baked on top of a fudge brownie!
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Notes for Success:
Pick your favorite Brownie Recipe but you will only need 1- 7″ Layer for this recipe
Tofutti Cream Cheese is the only brand I will use for my BAKED recipes *not sponsored
I had not had success with any other brand in BAKED recipes; for some reason some other brands I’ve tried have broken down into an oily mess when baked.
However more recently I tried Violife again and it works! Although I still prefer the Tofutti brand
Cornstarch is a very difficult ingredient to measure consistently with a volume/spoons measure
So while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results.|
Many times people have complained that their cheesecake is like rubber and they don’t know why!
For the optional Rum Cake Truffles for garnish just take some leftover cake scraps if you have them
Mix 2 cups of scraps + Ganache ¼ cup +Rum 3-6 Tablespoons all together in a large bowl and then form balls by hand
Dip in some melted tempered Chocolate!
Chocolate Mousse Cheesecake
Total time
Ingredients
- ½ Recipe Fudge Brownies
- For the Cheesecake
- Vegan Cream Cheese *see notes 16ounce (454g)
- Vegan Butter melted 2 tablespoons (28g)
- Granulated Sugar 1 cup (200g) *see notes for sugar free
- Cornstarch 4 Tablespoons (32g) *see notes
- All Purpose Flour 3 Tablespoons (24g)
- Plant Milk 6fl oz (177ml)
- Vegan Lactic Acid or apple cider vinegar 1 teaspoon
- Vanilla Extract 3 teaspoons (15ml)
- For the Chocolate Mousse
- Semi Sweet Vegan Chocolate 8ounces (226g)
- Hot brewed coffee 2 Tablespoons (30ml)
- Vanilla Extract 1 teaspoon (5ml)
- Aquafaba *Chickpea Water from Canned Chickpeas ¼ cup (60ml)
- Agar powder ⅛ teaspoon *see note
- Granulated Sugar 4 Tablespoons (50g)
- Cream Of Tartar ¼ teaspoon
- Coconut Milk Full Fat 1- 15ounce can (*refrigerated overnight)
- OR your favorite Vegan Whipped Cream 1 cup whipped volume
- 1 Recipe Ganache Icing
Instructions
- First prepare the brownies according to the instructions on that recipe post
- Bake the brownie batter into a 7″ springform cake pan
- Next make the cheesecake batter by placing all of the cheesecake ingredients into the work bowl of your food processor and pulse to blend
- Scrape the sides of the bowl to ensure an even mix then blend again to a smooth mixture
- Pour the batter on top of the baked & cooled brownie in the same springform pan being sure not to let any water seep in from the water bath by wrapping the pan in aluminum foil to seal
- Bake in a water bath in a preheated 350°F and bake for 60 minutes
- After 60 minutes turn the oven off but leave the cheesecake in the oven with the door cracked open to cool slowly for another 60 minutes
- Remove the cheesecake & cool completely at room temperature and then refrigerate for at least 2 hours to set or overnight before unmolding.
- Next make the chocolate mousse by first whipping the vegan cream to soft peaks and reserve in the refrigerator~ you should have about 1 cup total whipped volume
- Melt the chocolate in a large bowl over a double boiler or in a microwave safe bowl
- Combine the hot coffee and the agar powder in a small sauce pot or in a microwave safe bowl & heat to boiling
- Add the hot brewed coffee with the agar and the vanilla extract to the melted chocolate all at once while whisking vigorously to incorporate well.
- Add the reserved whipped coconut cream to the semi cooled chocolate and whisk smooth
- Whip the aquafaba with the cream of tartar to stiff peaks while adding the sugar slowly
- Then take a small portion of the meringue and fold into the chocolate mixture to lighten.
- Fold in the rest of the Aquafaba gently and then fold in the whipped cream last
- Pour this chocolate mousse into a bowl that is the same diameter as your cheesecake (7″) lined with plastic wrap and refrigerate until set ~ approx 2hours
- Now flip the bowl of mousse onto the top of the cheesecake and remove the bowl & plastic wrap *see video
- Now ice with ganache icing
Notes
Cheesecake must be kept refrigerated at all times
I do not like to freeze vegan cheesecake as the texture changes severely
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