SINFULLY RICH, SUGAR, GLUTEN AND DAIRY FREE CHOCOLATE MOUSSE CHEESECAKE
What I love about this dessert is that it’s so versatile. It’s crazy how it’s made with pumpkin puree and almond butter and you can’t even tell! I usually take the recipe and divide it into 3 portions and put it in 4-inch cheesecake drop pans. I love to add different flavors to each one, so I’ll have 3 little cakes that taste very different. Raspberry is probably my favorite so far!
I do make mine with butter though, but you can substitute this recipe with coconut oil or even vegan butter. And for the best tasting sugar-free chocolate chips, I use Bake Believe Sugar-Free Chocolate Chips (or you can grab them the next time you are at Walmart).
A must-read if you love Butter:
Butter Me Up Buttercup: The Truth About Butter
This recipe is so versatile that I’ve even added a nut layer to the bottom to give it a little pizzaz, but this can also be left out for more of a creamier texture. I have also pureed raspberry and swirled it into the frosting layer which tasted amazing as well.
Want a bit of a kick to it… why not add some Grand Mariner Liqueur or even a bit of Amaretto. Liqueurs or flavorings can be added into the brownie layer and have the alcohol baked out of it or even into the frosting. Seeee…. so many things you can do with it!
These dairy, gluten, sugar-free Mousse Cheesecakes make great small after-dinner desserts. Or you can even decorate them and take them to parties!
Or better yet… just might be perfect for a rich chocolate holiday or birthday dessert that you won’t feel guilty eating.
They do look pretty fancy for really just being pumpkin and almond butter. Trust me… you will be so shocked how easy they are to make and how great they taste! So Enjoy…
Dairy-Free Rich Chocolate Mousse Cheesecake
Equipment
- Measuring Cups and Spoons
- Mixing bowl and Spatula
- Cheesecake Pan large or (3) 4 inch pans- (or can make in a cake pan for brownies)
- Oven
- Sauce Pan
Ingredients
Brownie Layer
- 1 Cup Pumpkin Puree
- ½ Cup Creamy Almond Butter
- 3 tbsp Cocoa
- 1 tbsp Vanillia Extract
- Dash Stevia
- 1-2 tbsp Flavoring (Optional: Amaretto, Grand Marnier etc... or 1-2tsp of falvorings like raspberry, orange, mint, hazelnut etc.)
Frosting Layer
- 1 Cup Sugar-Free Chocolate Chips
- ½ Cup Almond Milk (Optional: Any Nut Milk)
- ½ Cup Butter or Coconut Oil (Optional: Vegan Butter)
- 1-2 tsp Flavoring (Optional)
Nut Crust Layer
- ½ Cup Almonds (Optional: Can use other nuts as base or don't have to have a nut base)
- 2 Tbsp Melted Butter or Coconut Oil
Instructions
- Preheat oven to 350°
Nut Layer: (optional) the recipe still tastes great without this layer, or can add a layer of chopped nuts between brownie and frosting.
- Nut Layer: Chop almonds in cusinart and 2 tbsp of butter. Pack nuts on the bottom of lightly greased pan.
Brownie Layer
- Mix Pumpkin Puree, Almond Butter, Cocoa, Stevia and Flavorings together.
- Pour in pan and bake for 30 minutes or until toothpick comes out clean.
- Remove pan from overn and allow to cool.
- Place in refridgerator to firm up.
Frosting Layer
- Put Sugar-Free chocolate chips, almond milk and butter (optional: flavoring) into sauce pan and melt completley on low heat. (If too thick can cut in half for a thinner layer of frosting).
- Pour over chilled brownies and chill till firm
