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Prep time
25 minutes
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Cook time
10 hours
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Serves
4 people
Author Notes
Christmas candy cane 3D cheesecake mousse-vegan no bake dessert with hint of peppermint, cheesecake and mirror glaze. —plantbasedrecipes
Ingredients
- Cheesecake mousse
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115 grams
crackers
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60 grams
vegan butter
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10 grams
cane sugar
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160 grams
vegan cream cheese
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70 grams
vegan yoghurt
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200 grams
non-dairy cream
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1 teaspoon
agar-agar
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10 grams
lemon juice
- Candy cane mousse
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125 grams
non-dairy cream
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4 teaspoons
water
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1 teaspoon
peppermint essence
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2 tablespoons
cane sugar
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1 teaspoon
agar-agar
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1 splash
red food coloring
Directions
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Pour crackers crumbs into a bowl, add butter and sugar
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Press the crumb mixture into a pan (mold).
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Chill 30 min.
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Beat the cream cheese, add agar-agar (mixed with cream), youghurt and lemon juice.
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Pour the filling into a crust. Chill for 4-5hrs.
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In a saucepan boil sugar, water and agar-agar. Coll down to 104F.
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Whisk lightly cream. Add agar-agar mixture, peppermint essence and red food colouring.
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Fill the cavities and freeze for 4hrs.
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Glaze with plain mirror glaze.
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