Espresso Hazelnut Mousse Cheesecake
Why You’ll Love This Vegan Hazelnut Espresso Mousse Cheesecake
No-Bake: You don’t need an oven to make this dreamy dessert, just a bit of chilling time for the perfect set texture.
- Ingredients/Brands Used:
- Sweet Biscuits: Digestives or a gluten free option like Arrowroot Biscuits
- Vegan Butter: Nuttelex buttery or any alternative
- Vegan Cream: Flora (at Coles) or any vegan whipping cream alternative
- Vegan Cream Cheese: Bio creamy (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
Ingredients
Base:
Filling ingredients:
Instructions
Line a 24cm 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 (except the cacao and hazelnut spread for now) 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 half into your cheesecake base and smooth out. Even out the filling with the back of a spoon or a spatula.
- Add the cacao and chocolate hazelnut spread into the rest of the mixture and continue to whip until combined.
- Add the chocolate mousse layer onto the coffee layer. Smooth out the top.
- 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 duust with cacao and enjoy.
- This cake is best served straight from the fridge and will last 5 days in an airtight containers.
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User Reviews
I made this for Christmas day family gathering and out of all the cakes, this had been eaten the most. It is so easy and fun to make. The only thing I missed was the extra whipping cream. It would have been good to have the whipping cream included as one ingredient rather than separately listed.