No-Bake Chocolate Mousse “Cheesecakes”

Single-serve, light, and mousse-like cheeseless “cheesecakes”… A lot of the vegan alternative cheesecake desserts can be quite heavy due to a foundation of soaked and blended cashews. The combination here of chocolate and silken tofu instead creates an almost airy consistency – truly luscious, but a whole lot lighter!

No-Bake Chocolate Mousse “Cheesecakes” image
  • Servings:
  • 6
  • Preperation Time:
  • 30 minutes
  • Cooking Time:
  • 3 hours - Overnight


How to Make it

  • Line a loose bottom muffin tray with baking paper rounds and lightly grease with spray oil. You could also make these in a silicone muffin tray.
  • Place all ingredients for the base in a food processor and blend until you have a thick dough that holds together when you press it between your fingertips.
  • Divide between 6 prepared sections of your tray.
  • Press down evenly with the back of a spoon. Set to one side.
  • Melt the chocolate in the microwave in 30-second increments.
  • Blend the tofu, almond butter, and dairy-free milk in a high-speed blender or you can clean out your food processor and use that.
  • Add in the melted chocolate – ensuring the rest of the ingredients are at room temperature – and blend until smooth.
  • Pour over the six bases and place into the fridge for at least 3 hours to set (or preferably overnight).
  • Remove from the tray or mold and serve either at room temperature or straight from the fridge. (They will be a melt-in-the-mouth consistency regardless!)
  • Garnish as desired.