Healthy Vegan Chocolate Mousse Cheesecake (Nut Free!)
This Healthy Vegan Chocolate Mousse Cheesecake is for all chocolate lovers. It's luxuriously creamy, with an airy chocolate mousse frosting and a delicious SunButter-based crust. It captures the creamy texture of a traditional cheesecake but with simple, healthier ingredients—vegan, gluten-free, nut-free, refined sugar-free, and an elegant, show-stopping dessert.
Equipment
Ingredients
For the crust:
Wet Ingredients:
- ½ cup Sunbutter No Sugar Added Sunflower Seed Butter
- 1 teaspoon vanilla extract
- 3 tablespoon water
Dry Ingredients:
- 1 tablespoon ground flax seed
- ½ cup coconut sugar
- ½ cup gluten-free flour
- ½ teaspoon baking soda
- 1 tablespoon cornstarch
- 1 tablespoon cocoa powder
- ¼ cup plant based chocolate chips
For the Cheesecake:
- 16 oz vegan cream cheese
- ⅔ cup vegan yogurt I recommend a thick kind, such as coconut yogurt
- 1 13.5 oz can heavy coconut cream
- 1 cup coconut sugar
- 1 teaspoon vanilla bean powder
- 7 oz dark chocolate you can also use chocolate chips
For the chocolate mousse frosting:
- 1 14 oz can coconut cream chilled for a couple of hours or overnight
- 7 oz dark chocolate 1 cup of vegan chocolate chips
- ½ cup maple syrup or any liquid sweetener
- ¼ cup Sunbutter No Sugar Added Sunflower Seed Butter
- 3 tablespoon cacao powder
- 2 teaspoon vanilla extract or 1 teaspoon vanilla bean powder
Instructions
Prepare the Crust:
- Preheat the oven to 350°F (175°C).
- In a small bowl, combine the Sunbutter, vanilla extract, and water. Stir well.
- In a separate larger bowl, mix the ground flaxseed, coconut sugar, gluten-free flour, baking soda, cornstarch, cocoa powder, and chocolate chips.
- Add the wet ingredients to the dry ingredients and mix until combined.
- Press the mixture into the base of a lined 9-inch springform pan. Bake for 10-12 minutes until firm. Set aside to cool.
Make the Cheesecake Filling:
- In a food processor or blender, combine the vegan cream cheese, vegan yogurt, coconut cream, coconut sugar, vanilla bean powder, and melted dark chocolate.
- Process until smooth and creamy.
- Pour the cheesecake filling over the cooled crust. Smooth the top with a spatula
- Place in the fridge to chill until set (this should take 1-2 hours).
Prepare the Chocolate Mousse Frosting:
- In a double boiler, melt the coconut cream with the dark chocolate and Sunbutter.
- Once melted, remove from heat and add the maple syrup, cacao powder, and vanilla. Mix until smooth.
- Allow the mixture to chill in the fridge for about 2 hours until it thickens.
Whip the Chocolate Mousse:
- After chilling, whip the mousse mixture with an electric mixer until fluffy and light.
Assemble the Cheesecake:
- Spoon the mousse frosting over the cheesecake layer, spreading it evenly, or pipe it on top.
Serve and Enjoy:
- Once set, slice and serve! You can garnish with extra chocolate shavings or berries if desired.
Tried this recipe?Let us know how it was!