Chocolate mousse piled on top of creamy New York style cheesecake, baked on top of a fudgy brownie!

Chocolate Mousse Cheesecake [Vegan]

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Cooking Time

60

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Ingredients

  • 1/2 recipe fudge brownies
  • 1 batch ganache
  • 2 cups Vegan Cream Cheese
  • 2 tablespoons Melted Vegan Butter
  • 3/4 cup Sugar
  • 3 tablespoons Cornstarch
  • 2 tablespoons All Purpose Flour
  • 1 teaspoon Vegan Egg
  • 1 cup Plant Milk
  • 1 1/2 teaspoon Vegan Lactic Acid
  • 1/4 teaspoon Salt
  • 2 teaspoons Vanilla Extract
  • 2 cups Leftover cake scraps
  • 1/4-1/2 cup Ganache
  • 3/6 tablespoons Rum
  • Vegan Semi Sweet Chocolate
  • 2 tablespoons Hot brewed coffee
  • 1 teaspoon Vanilla Extract
  • 1/4 cup Aquafaba
  • 1/8 teaspoon Agar powder
  • 4 tablespoons Granulated Sugar
  • 1/4 teaspoon Cream Of Tartar
  • 1 can Coconut Milk
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Preparation

  1. First prepare the brownie recipe as per the instructions.
  2. If you made the full recipe, divide the batter in half and bake 1 half in a greased and parchment lined 7" cake pan.
  3. The other brownie batter can be baked as you wish!
  4. Bake in a preheated 350°F oven for 18 minutes and meanwhile you can prepare the cheesecake batter.
  5. For the cheesecake combine all the ingredients together in a food processor or blender and process smooth
  6. Wait for the brownie to be done baking, and let it cool for about 30 minutes in the pan before pouring the cheesecake batter over top.
  7. Bake in a water bath in a preheated 350°F oven for 50 minutes.
  8. Turn off the oven, but leave the cheesecake inside to cool for another 50 minutes, then let it cool completely on the counter for about an hour.
  9. Refrigerate for at least 5 hours or overnight before unmolding.
  10. Prepare the Rum Cake Balls by combining the cake scraps, ganache and rum together in a large mixing bowl and mix just until everything is combined.
  11. Scoop balls onto parchment paper and then roll them to perfect shaped balls.
  12. Dip in tempered chocolate and refrigerate until needed
  13. Combine the hot coffee and the agar powder and whisk smooth. Keep it warm or the agar will set and you will have to remelt.
  14. Meanwhile open the can of coconut milk that has been refrigerated overnight and carefully scoop out the fat that is on top and place in a mixer with a whip attachment, use the coconut liquid for something else (like a smoothie or a recipe that calls for no fat coconut water)
  15. Whip the coconut cream to soft peaks and reserve in the refrigerator
  16. Melt the chocolate in a large bowl over a double boiler or in a microwave safe bowl
  17. Add the hot brewed coffee with the agar and the vanilla extract to the melted chocolate all at once while whisking vigorously to incorporate well.
  18. Add the reserved whipped coconut cream and whisk smooth
  19. Whip the aquafaba/agar with the cream of tartar to stiff peaks while adding the sugar slowly
  20. Take a small portion of the AF meringue and fold into the chocolate mixture to lighten.
  21. Fold in the rest of the AF gently
  22. Line a bowl that is 6" in diameter across the top with plastic wrap and pour the mousse into the bowl.
  23. Refrigerate until set - it will actually set within 30 minutes! (That agar is a dream!)
  24. Unmold the cheesecake, then the fully set chocolate mousse and assemble the cake!
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