Chocolate Mousse Cheesecake
Ingredients:
Base:
2 tsp vegan butter (e.g. Nuttelex)
2T vegan biscuit crumbs (we used Kea gluten-free vanilla cookie crumbs)
¼ t cocoa
Filling:
1t icing sugar 2T plant-based milk 50g Angel Food cream cheese
4 squares Whittakers oat milk chocolate
1t plant-based milk
How to make Chocolate Mousse Cheesecake
Melt butter, stir in cookie crumbs and cocoa, and press into base of serving dish.
Measure icing sugar, milk and cream cheese into a microwave-safe dish or jug.
Heat until the cream cheese is very soft or even liquid.
Stir vigorously to make the mixture smooth.
Pour/spread about half of the filling mix on top of the base.
Melt the chocolate in the microwave, then stir it into the remaining cheesecake mix with the extra teaspoon of milk.
Spread the chocolate layer on top of the first cheesecake layer.
Refrigerate for about an hour until set.
