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Chocolate cheesecake mousse

  • Author: Jade Woodd
  • Prep Time: 10 mins
  • Total Time: 10 minutes
  • Yield: 4 serves 1x
  • Method: No bake
  • Diet: Vegan


This 7 ingredient cheesecake mousse is the perfect addition to trifle or served into a bowl with whipped cream and caramel. It can be used as a no-bake chocolate cheesecake filling, and it is nut free, egg free and dairy free.



100g 70-90% dark chocolate, chopped

250g cream cheese of choice, vegan or cows

83ml (1/3 cup) boxed coconut milk, at room temperature

2 tsp fresh lemon juice, optional but recommended

27g (1/4 cup) cocoa or cacao powder

1 tsp espesso powder or instant coffee granules, optional but recommended (see notes)  

2 Tbsp maple syrup


  1. Add the chocolate to a heatproof bowl. Put 2-4cm water into a small saucepan and bring to the boil. Reduce the heat to a simmer. Place the bowl to sit on the rim of the saucepan- it should not be touching the water but sitting on the top of the saucepan. Gently melt then turn off the heat and set aside.
  2. Once chocolate has been melted add the cream cheese to stand mixer bowl with the paddle attached. Beat the cream cheese for 1-2 minutes or until softened.
  3. Now add coconut milk, lemon juice, cocoa, espresso and maple syrup. Beat until well combined- around 2 minutes.
  4. Finally, pour in melted chocolate and turn on stand mixer to low speed. Beat until just combined, then immediately use a rubber spatula to scrape your chocolate cheesecake mousse mixture into a pipping bag or transfer directly into serving glasses.


You can omit the espresso if you wish. It does not add a coffee flavour but rather enhances etc flavour of the cocoa and dark chocolate.