This Vegan Chocolate Hazelnut Mousse Cheesecake may be one of the easiest and most delicious treats you will ever make. It’s a dessert that combines silky, chocolatey mousse layered on a luscious cheesecake base, topped with a thick layer of vegan notella and vegan whipped cream. Whether you’re celebrating a special occasion or just treating yourself, this cheesecake will not disappoint.
Ingredients/Brands Used:
- Sweet Biscuits: Digestives or a gluten free option
- Vegan Butter: Nuttelex buttery or any alternative
- Vegan Cream: Flora (at Coles) or any vegan whipping cream alternative
- Vegan Cream Cheese: Biocreamy (at Coles and Woolworths) or any vegan cream cheese alternative
- Vegan Yoghurt: Any coconut or soy natural yoghurt
- Chocolate Hazelnut Spread: Pana, vego or any alternative
Chocolate Hazelnut Mousse Cheesecake
This is my no-bake Chocolate Hazelnut Mousse Cheesecake (this recipe reminds me of a Ferrero Rocher and WOW - it’s spectacular). I received a huge amount of praise and lots of requests for this recipe after doing taste tester pots and selling them at my recent market. I was going to keep this one a secret until market season was over but the love for this cheesecake made me realise how much I want you to enjoy this at home with your friends and family too. I can’t wait for you all to try this.
Ingredients
Base Ingredients:
Filling ingredients:
Top Ingredients:
Instructions
- Line a 20-23cm baking tin (removal based tins are best for this recipe).
- In a food processor or ziplock bag, crush your biscuits until the form a fine crumb.
- Melt the vegan butter and mix with the crushed biscuits.
- Add the base to a baking tin and push the base up the edges 5-8cm high and even out the base (this helps hold the mousse cheesecake in place).
- In a large mixing bowl add all of the filling ingredients and whip with electric beaters or the whisk attachment on a mixer until it increases in size and starts to resemble a soft whipped cream.
- Pour into your cheesecake base and stop just below the base walls. Even out the filling with the back of a spoon or a spatula
- Place into the fridge to set overnight. This set is important - the mousse cheesecake WILL NOT set until it's been in the fridge for 4+ hours or overnight. The texture will completely change from a smooth cream to an airy mousse consistency.
- Once set, add the hazelnut chocolate spread on top and gently even it out (the cheesecake will still be soft so be careful).
- Remove from the base, decorate with whipped cream and enjoy.
- This cake is best served straight from the fridge and will last 5 days in an airtight containers.
User Reviews
Have lost count the amount of times I’ve made this now, plate always gets scraped clean..
Wondering how it would freeze?
Thank you so much for you message. I am not sure the mousse would freeze well due to the moisture in the cream. I believe it would turn watery after being frozen. Sorry for the inconvenience.
One word WOW. This was so delicious and easy to make. My first time making a “cheesecake” and it wont be my last! Saving this to make at the next special occasion
This recipe is INSANE! It is also incredibly easy to whip up – besides the easy biscuit base, you just andd everything to your bowl and let the mixer bring it all together. The hardest part is waiting overnight before you eat it but legit – the texture changes completely!! It’s well worth the wait. The mousse becomes so airy, fluffy and light. I made seperate containers and still ONE WEEK LATER it was just as good as day 1!! I will definitely be making this again and again. My favourite of Georgias recipes!!