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