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GF Vegan Mousse Cake

A truly decadent No Bake Gluten Free Cheesecake that just so happens to be vegan as well! Wow your pickiest family member with this at dinner tonight.
Prep Time20 mins
Chill Time4 hrs
Servings: 12

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.