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
- 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.
- 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.
- Now add coconut milk, lemon juice, cocoa, espresso and maple syrup. Beat until well combined- around 2 minutes.
- 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.