Chocolate Hazelnut Mousse Cheesecake
Ep. 2 My favourite cheesecake recipes. This one is light, airy and decadent.
UPCOMING EVENTS:
This Saturday (the 21st of September 3pm-5pm there is a few tickets left for my cooking demonstration, taste testing and cookbook signing (you can bring your own copy or get one there). We will be making a Vegan & GF Lemon tart and taste testing other goodies). It is at one of the best hidden cocktail bars in Melbourne. Get tickets here (Also on What's on Melb). This event is going to be lots of FUN.
Vegan VegOut Market with my bakery stall on the 26th of Sept 4pm-9pm at Urban Grounds Mordialloc. Event Details
CHOCOLATE HAZELNUT CHEESECAKE
This is my NO BAKE Chocolate Hazelnut Mousse Cheesecake (this recipe reminds me of a Ferrero Rocher and WOW - it’s spectacular). I received a huge amount of praise and lots of requests for this recipe after doing taste tester pots and selling them at my recent market. I was going to keep this one a secret until market season was over but the love for this cheesecake made me realise how much I want you to enjoy this at home with your friends and family too. I can’t wait for you all to try this. Please let me know how it goes :). *Please note that using other brands may have a different result - especially if you can’t find vegan whipping cream. The recipe won’t be as airy. I tested out this recipe in grams and cups so both options are available below.
Makes 10 slices.
Base Ingredients:
250g sweet biscuits (I use digestives).
125g - 1/2 cup vegan butter (I use nuttelex)
Filling ingredients:
500ml - 1 & 1/2 cups vegan whipping cream (I use the flora or the vegan life cream)
55g - 1/2 cup icing sugar
110g - 1/2 cup vegan natural yoghurt (coconut or soy based will work)
150g - 3/4 cup vegan cream cheese (I use 1 pack of the bio creamy spread found at Coles or Woolworths - other brands will also work).
35g - 1/3 cup cocoa or cacao powder
100g vegan crunchy or smooth chocolate hazelnut spread (there is a few different brands in the supermarket that you can use - I used the crunchy Pana Hazelnut Chocolate Spread for this recipe but all of them work well).
Top Ingredients:
100g vegan crunchy or smooth chocolate hazelnut spread
Optional: Extra vegan whipped cream to decorate.
Method:
Line a 20-23cm baking tin (removal based tins are best for this recipe).
In a food processor or ziplock bag, crush your biscuits until the form a fine crumb.
Melt the vegan butter and mix with the crushed biscuits.
Add the base to a baking tin and push the base up the edges 5-8cm high and even out the base (this helps hold the mousse cheesecake in place).
In a large mixing bowl add all of the filling ingredients and whip with electric beaters or the whisk attachment on a mixer until it increases in size and starts to resemble a soft whipped cream.
Pour into your cheesecake base and stop just below the base walls. Even out the filling with the back of a spoon or a spatula
Place into the fridge to set overnight. This set is important - the mousse cheesecake WILL NOT set until it's been in the fridge for 4+ hours or overnight. The texture will completely change from a smooth cream to an airy mousse consistency.
Once set, add the hazelnut chocolate spread on top and gently even it out (the cheesecake will still be soft so be careful).
Remove from the base, decorate with whipped cream and enjoy.
This cake is best served straight from the fridge and will last 5 days in an airtight containers.
Happy baking. Let me know if you have a cheesecake flavour request for next weeks recipe. I am releasing lots of new recipes each week in the lead up to Christmas so watch this space :).
For reels, photos and more baking tips - follow my INSTAGRAM
See you next week.
Love G x