Dairy-Free Rich Chocolate Mousse Cheesecake
This Gluten, Sugar and Dairy Free creamy rich Cheesecake tastes like Chocolate Mousse Cheesecake but it's made with simple ingredients like, Pumpkin Puree and Almond Butter. Can't make desserts better than this one!
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