Can’t decide if you want chocolate mousse or cheesecake? Make them both!
Chocolate Mousse Cheesecake is the best of both worlds!
This epic creation is all piled on top of a fudge brownie base!
Make this recipe completely gluten free by using your favorite gluten free brownie recipe
CLICK HERE FOR THE STEP BY STEP YOUTUBE VIDEO TUTORIAL
No affiliation with any product or company linked below, solely for visual reference
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
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!
Chocolate Mousse Cheesecake
Ingredients
For the Cheesecake Base
- ½ Recipe Fudge Brownies
For the Cheesecake
- 16 ounces Vegan Cream Cheese *see notes (454g)
- 2 Tbs Vegan Butter melted (28g)
- 1 cup Granulated Sugar 1 cup (200g)
- 4 Tbs Cornstarch *see notes 32g
- 3 Tbs All Purpose Flour (24g)
- 6 ounces Plant Milk (177ml)
- 1 teaspoon Vegan Lactic Acid
- 2 teaspoon Vanilla Extract (10ml)
For the Chocolate Mousse
- 8 ounces Semi Sweet Chocolate (226g)
- 4 Tbs Hot brewed coffee (60ml)
- 1 teaspoon Vanilla Extract (5ml)
- 4 Tbs Powdered Sugar (30g)
- 1½ cup Vegan Whipped Cream
for the Icing
- 1 Recipe Vegan Ganache
Instructions
- First prepare the brownie recipe according to the instructions on that recipe post & bake in a 7" springform cake pan that has been greased & lined with parchment paper
- Next make the cheesecake batter by placing all of the cheesecake ingredients into the work bowl of your food processor & pulse to blend smooth
- Pour the cheesecake 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 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 then refrigerate for at least 2 hours to set or preferably 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 1½ cup of total whipped volume *All brands whip differently
- Melt the chocolate in a large bowl over a double boiler or in a microwave safe bowl. Add the hot coffee, powdered sugar & the vanilla extract whisking vigorously to incorporate to a smooth silky mousse base
- Add about half of the reserved whipped cream to the chocolate to lighten it, then fold in the remaining whipped cream
- 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
- Finally you can prepare the ganache icing recipe to pour over the mousse & cheesecake
Notes
I do not freeze vegan cheesecake as the texture changes severely
Why don’t you like Springform Pans?
I have 3- 9 inch pans I love them and bake a lot of cheese cakes. Never had a problem.
I Wouldn’t use a blow torch.
CLICK HERE
She has a video up about why she doesn’t like them.. I think they unfold better in regular pans using a blow torch but I forgot why she Durant use them. I use both methods and I like her method better as the final product comes out much easier and cleaner.
Yes thanks CLICK HERE
Nice Combination of mousse and cheesecake, it’s looking yum. I have eaten them separately on combined. I have made chocolate mousse at home. This dessert is unique and very interesting. I will definitely try this and let you know. Thank you for sharing such a wonderful recipe.
Hello,
I have been following your blog for years and every Thanksgiving I would make your chocolate mousse recipe. However, when I decided just recently that I wanted to make it, I discovered that the non-vegan recipes are no longer on your website. Is there anywhere that I can find them? If not, is there any way that they can be shared with me? I really loved that recipe along with others and was hoping to continue to use it/
Hi Kristen, my non vegan blog is shut down
I couldn’t keep up the cost to host it on the internet and maintain it monthly anymore
The cost to host such a huge database was close to $400 a month (with the maintenance cost, I needed to hire a tech guy to help keep it running smoothly)
So that cost was severely outweighing any small profits I had been making though running ads on the videos & blogsite.
I have not kept any of the non vegan recipes, since for over 4 years now I have been strictly vegan;
so for me they are of no use. They were all housed in the database and that has shut down.
Here is a video explanation I recently uploaded in response to the many emails I have been getting https://youtu.be/ghHVqNZuNaA
Thanks for your support and encouragement though the ages!
~Gretchen
Doesn’t the water in the coffee seize up the chocolate when mixed together?
Not at this ratio. If it were less water then YES! You are exactly correct!