Go Back
–+ servings
Chocolate Mousse Cheesecake

Chocolate Mousse Cheesecake

Chocolate mousse piled on top of rich, creamy NY Style Vegan Cheesecake! The best of both worlds come together in this epic cheesecake!
Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 25 minutes
Inactive Time 1 hour
Total Time 3 hours 25 minutes
Servings 12

Ingredients
  

For the Cheesecake Base

For the Cheesecake

  • 16 ounces Vegan Cream Cheese (454g)
  • 2 Tbs Vegan Butter melted (28g)
  • 1 cup Granulated Sugar (200g)
  • 4 Tbs Cornstarch 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

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

Be sure to read the Notes for Success section above the recipe!
Storage Chocolate Mousse Cheesecake must be kept refrigerated at all times
I do not freeze vegan cheesecake as the texture changes severely
Tried this recipe?Let us know how it was!