Monday, August 4, 2014

Vegan Nutella Mousse Cheesecake

This was more of a fluke, I don't live in a town that sells vegan cheeses and creams so most recipes that require using them I make from scratch or purchase them online which isn't good on the money side of things. If you are fortunate enough to get them where you are great!

360gms vegan Cream Cheese or Mascarpone Cheese I used Mascarpone
1 Can Coconut milk (separate the cream from the milk)
2-3 Tbsp Coco powder
2 Tbsp Sugar or to taste
1 Cup Nutella...(See my Nutella recipe below)
1 Tbsp Coconut Oil
2 tsp Vanilla
1 pkt Choc ripple biscuits (they are vegan) crushed to crumbs
4 Tbsp vegan Butter melted

In a stand mixer add the mascarpone cheese and nutella and beat it till smooth, Add the remaining ingredients including the coconut cream (you can use canned coconut cream but drain the water from it) and whip on high for 5-6 minutes till its light and fluffy (mousse like) in a bowl add crumbs and butter combine till it hold together when pressed, In 4 mini spring form pans evenly distribute the crumbs and press it into the base of each pan...Chill in the freezer for 5mins pour mixture into each of the pans and set in the freezer an hour or so and serve.   Enjoy!   =)

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