-
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
Continue After Advertisement
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
-
Pour crackers crumbs into a bowl, add butter and sugar
-
Press the crumb mixture into a pan (mold).
-
Chill 30 min.
-
Beat the cream cheese, add agar-agar (mixed with cream), youghurt and lemon juice.
-
Pour the filling into a crust. Chill for 4-5hrs.
-
In a saucepan boil sugar, water and agar-agar. Coll down to 104F.
-
Whisk lightly cream. Add agar-agar mixture, peppermint essence and red food colouring.
-
Fill the cavities and freeze for 4hrs.
-
Glaze with plain mirror glaze.
See what other Food52ers are saying.