OK before you turn your nose up at the word vegan and run away, let me explain. I know it’s not my normal dessert fair for sure, but it was actually kind of an accident it ended up being vegan! If you’re looking for a super simple No-Bake dessert, that will wow even your pickiest family member, that’s gluten free, dairy free and above all bloody delicious? Then my Vegan Mousse Cake is for you!
What is a Vegan Mousse Cake?
Your second question, I can hear you already you see, “Stacey, what on earth is a mousse cake?”. Well it’s pretty simple really it’s a no-bake cheesecake without a setting agent. Again it was kind of by accident I created this decadent dessert but it was so good that I just had to make it again….. and again…. and again…. ok you get the point.
Think of a traditional no-bake cheesecake, but make it ultra chocolately. Then imagine it slightly less solid, more mousse like. You getting it now?
Let me break it down for you
We start with a simple gluten free biscuit base. This is one of my FAVOURITE ways to whip up a quick and delicious dessert. Simply take your favourite brand of gluten free/vegan chocolate biscuits and blitz them to form a fine crumb. (I love the Woolworths Free From Creme Choc Biscuits) Add some melted nuttelex or coconut oil and press into the base of a dish and set in the fridge or freezer for 15 minutes or until hard. Voile! A simple base.
Now due to my increasingly annoying dairy intolerance which has become worse over the last year I’ve had to stop indulging in, well you know, the good things like cream cheese. *insert eye roll here* So I’ve been making more dairy free desserts whenever I get the chance, enter my vegan mousse cake. I wanted to make a traditional cheesecake, but take it that little bit further with a decadent twist. And when my non gluten/dairy free Father in law and husband rave about then I know I’m really winning!
Dairy Free Cream Cheese
It might seem like an oxymoron but really there are lots of options these days for those of us that want that cream cheese like experience without an upset stomach. There’s also other options if you’re simply lactose free, like the new Philly Lactose Free Cream Cheese (which honestly is just like real cream cheese). Then you’ve got the new players on the block like Made with Plants and my favourite and what I recommend for this dessert, Sheese Creamy Vegan Cheese Spread. I’ve tried them all and they are all delicious and no you can’t tell they’re dairy free or vegan!
Then you can add any of your favourite dairy free / vegan chocolate. I love the Green and Blacks Organic range, but I reaaaaally love Alter Eco too. I must say I am a sucker for really good quality chocolate so I always have something on hand. The great thing here though is you don’t use much in this recipe, which is great as they can get a little pricey otherwise.
Make It Yours!
I’m all about putting a little twist on recipes to make it truly yours. So why not elevate this glorious recipe to a whole other level by using say Alter Eco’s Salted Almond Chocolate instead, then top with piles of chopped almonds, more chocolate and a sprinkle of sea salt.
Personally I like mine really simple, with a drizzle of extra chocolate, some frozen raspberries and some dairy free cream (I can get away with Zymil’s Lactose free thickened cream).
Whatever way you want to serve it my Gluten Free Vegan Mousse Cake is one dessert that will truly wow your guests…. and yourself. Because hey, it ain’t all about them! 😉
Looking for more amazing No-Bake Gluten Free recipes? Check out my Mini No-Bake Toblerone Cheesecakes, my Gin and Tonic Cheesecake or my Mango Cheesecake!
GF Vegan Mousse Cake
Ingredients
Base
- 200 grams GF Vegan Choc Biscuits
- 50 grams Nuttelex melted
Filling
- 510 grams Sheese Vegan Cheese Spread 2 tubs
- 320 gram Sweet Condensed Coconut Milk Pandaroo brand
- 1/4 cup Coconut Cream thick layer on top
- 90 grams Dark Vegan Chocolate of choice melted
- 1 tsp Vanilla Extract
Additional Topping
- 50 grams Dark Vegan Chocolate
- 1 tsp Coconut Oil
- Chopped nuts, frozen fruit
Instructions
- Line a round 23cm springform pan with baking paper and set aside.
Base
- In the bowl of a food processor place the chocolate biscuits and blitz on high until they resemble a fine crumb. Add in the melted Nuttelex and blitz again until all of the mixture looks wet.
- Remove the blade from the processor and scrape any excess melted nuttelex or biscuits into the mix, before tipping into your prepared springform pan. Use the back of a spoon to spread out thinly to the edges and press down firmly to compact. Place into the fridge or freezer for 10-15 minutes to set hard.
Filling
- Rinse out the food processor and dry ready to use again to prepare your filling.
- Add your DF cream cheese, condensed milk and vanilla extract to the bowl of your food processor.
- The thick layer of coconut cream that sits at the top of the tin is what we're after here. So scoop this out of your tin and measure out 1/4 cup before adding it to your food processor and other ingredients. If your coconut hasn't solidified on top as it typically does, pop it in the fridge until it hardens up. You don't want the watery cream at the bottom.
- Pour the melted chocolate into the food processor as well and turn onto high to combine all the ingredients.
- Stop every 30 seconds or so to scrape down the sides and incorporate all the ingredients. Then continue to blitz for a good minute until your mixture resembles a beautiful, silky, chocolatey mixture.
- Remove your prepared base from the fridge/freezer and pour your filling into it. Smooth out gently to the sides and pop into the freezer (not the fridge) to set. This will take approx 4 hours.
Additional Topping
- Once the cheesecake has set remove it from the freezer to add your finishing garnishes. I love to use frozen fruit, chopped nuts and lashings of more melted chocolate.
- To create the ultimate chocolate drizzle, melt the extra dark chocolate with the coconut oil in 30 second bursts in the microwave. Stirring continually between each burst until it's silky and smooth.
- Pour over your mousse cake already topped with fruit and nuts. The chocolate drip will harden on contact.
- Your mousse cake can now be stored in the freezer until you need to serve it (it can be made several days in advance).
- To serve: remove from the freezer and run a warm knife around the outer edges before removing the springform outer ring. The mousse cake will stay frozen for only 10 minutes or so before it softens, so use a sharp knife to cut into wedges and serve immediately. It will soften as you eat it and become this glorious mousse like texture! Enjoy!
Notes
- You can serve this mousse cake soft, however it will be quite messy to cut and eat. So I recommend you serve it whilst frozen (still incredibly delicious) and it will soften as you eat it (it will defrost very quickly).
- You can use any of your favourite brands in this recipe, mine are simply a guide as to what I used and what works for my intolerances and allergies. I have however made this with a huge range of different DF cream cheese and vegan chocolates, so feel free to have some fun here.
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