CHRISTMAS CANDY CANE 3D CHEESECAKE MOUSSE

Today I would like to share Christmas candy cane 3D cheesecake mousse-vegan no bake dessert with hint of peppermint, cheesecake and mirror glaze. Sound amazing and delicious, right? Our dessert would be made of two parts, one of them no bake cheesecake and another is candy cane mousse, which would be in a red color and traditional peppermint taste of Christmas candies.

 

CHRISTMAS CANDY CANE CHEESECAKE MOUSSE VIDEO TUTORIAL:

Other recipes to try:

Mince Pies Recipe 

St Lucia Saffron Buns 

Italian Lemon Drop Cookies 

Christmas 3D Candy cane Cheesecake Mousse Dessert

Plant-basedRecipes

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

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 3 hours hrs

Total Time 9 hours hrs

Course Dessert

Cuisine American

Servings 4 people

Calories 745 kcal

Ingredients

  

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Cheesecake Crust

• 115 g crackers
• 60 g vegan butter
• 10 g cane sugar

Cheesecake mousse filling

• 160 g vegan cream cheese
• 70 g vegan youghurt
• 200 g non-dairy cream
• 1 tsp agar-agar
• 10 g lemon juice

Candy cane mousse

• 125 g non-dairy cream
• 4 tsp water
• 1 tsp peppermint essence
• 2 tbsp cane sugar
• 1 tsp agar-agar
• red food colouring

Plain Mirror Glaze

• 250 ml water
• 200 g sugar
• 20 g glucose/ corn syrup
• 55 g sugar
• 8 g pectin
• 2 g lemon juice

Instructions

 

Cheesecake crust

• Pour crackers crumbs into a bowl, add butter and sugar
• Press the crumb mixture into a pan (mold).
• Chill 30 min.

Cheesecake mousse

• Beat the cream cheese, add agar-agar (mixed with cream), youghurt and lemon juice.
• Pour the filling into a crust. Chill for 4-5hrs.

Candy cane mousse

• 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.

Plain mirror glaze

• Mix pectin with sugar (55g sugar).
• In a saucepan add water, sugar and glucose.
• Add gradualy pectin with sugar. Let it boil for 3 min. over a medium heat. Whisk constantly.
• Add lemon juice and keep whisking.
• Let it cool down. To use it for glazing use 200 g of plain mirror glaze mix with 50 g water. Boil it and let cool to 90F.

Nutrition

Calories: 745kcalCarbohydrates: 106gProtein: 6gFat: 36gSaturated Fat: 10gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 1gSodium: 578mgPotassium: 200mgFiber: 3gSugar: 85gVitamin A: 585IUVitamin C: 1mgCalcium: 81mgIron: 2mg

Keyword candy cane mousse, cheesecake mousse, christmas mousse

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