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Vegan candy cane cheesecake mousse

by:
November 15, 2020
5 5 out of 5 stars /
1 Ratings5 total ratings /
Vegan candy cane cheesecake mousse
Photo by plantbasedrecipes
  • Prep time 25 minutes
  • Cook time 10 hours
  • Serves 4 people
Author Notes

Christmas candy cane 3D cheesecake mousse-vegan no bake dessert with hint of peppermint, cheesecake and mirror glaze. —plantbasedrecipes

What You'll Need
Ingredients
  • Cheesecake mousse
  • 115 grams crackers
  • 60 grams vegan butter
  • 10 grams cane sugar
  • 160 grams vegan cream cheese
  • 70 grams vegan yoghurt
  • 200 grams non-dairy cream
  • 1 teaspoon agar-agar
  • 10 grams lemon juice
  • Candy cane mousse
  • 125 grams non-dairy cream
  • 4 teaspoons water
  • 1 teaspoon peppermint essence
  • 2 tablespoons cane sugar
  • 1 teaspoon agar-agar
  • 1 splash red food coloring
Directions
  1. Pour crackers crumbs into a bowl, add butter and sugar
  2. Press the crumb mixture into a pan (mold).
  3. Chill 30 min.
  4. Beat the cream cheese, add agar-agar (mixed with cream), youghurt and lemon juice.
  5. Pour the filling into a crust. Chill for 4-5hrs.
  6. In a saucepan boil sugar, water and agar-agar. Coll down to 104F.
  7. Whisk lightly cream. Add agar-agar mixture, peppermint essence and red food colouring.
  8. Fill the cavities and freeze for 4hrs.
  9. Glaze with plain mirror glaze.
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