With a recipe so decadent, who needs a creative post title? Call it Cheesecake Dip, Cheesecake Pudding, Cheesecake Fondue… whatever you want to call it, this concoction tastes AWESOME! And with only four ingredients, it couldn’t be easier to make!
.
The following recipe was born in an attempt to create a fun frosting for my healthy 24-Carrot Cake Cupcakes. Healthy cupcakes? Is that an oxymoron? Nope! With no added sugar, less than 100 calories, and lots of fiber in each cupcake, these gems are something I can feel good about serving to my elderly friends (provided my other friends and I don’t eat them all up before the cupcakes reach their intended destination!) .
.
But back to cheesecake mousse for a minute…
Not only does the mousse work as a frosting, it also soars as a dip, spread, pudding, waffle-topper…
(Cheesecake Mousse, atop a 24 Carrot Cake Cupcake)
Cheesecake Mousse
9 ½ ounces silken-firm tofu
5 ounces Tofutti non-hydrogenated cream cheese
1 teaspoon vanilla extract
Sweetener of choice, to taste (I used stevia– here’s why)
Blend the tofu until smooth, then add the other ingredients and blend again.
Variation ideas:
1. Add pumpkin for a pumpkin-cheesecake dip
2. Add chocolate chips (after blending)
3. Add cooked carrot and pineapple tidbits for carrot-cake cheesecake dip
Or you could always make this dip into a traditional cheesecake by pouring it into a 9-inch graham-cracker crust (you might want to double the filling recipe) and baking it at 350 for 50-60 minutes. But I must warn you: the filling tastes so delicious that it’ll be difficult to wait for it to cook. You’ll want to eat it straight out of your blender!
.
;
…and hey, if you want to mix the filling into your morning oatmeal, who am I to stop you? 
.
.
.
.
/
.
.
New Food Challenge News:
There’s less than a week to join the New Food Challenge for a chance to win the following and more:
I’ll announce the winner on June 1st… but in truth, everyone who found a new edible love is a winner. And even though the contest portion of the challenge ends on June 1st, I’m definitely going to keep up with the “trying new foods” part. It’s too much fun to stop! Who’s with me???
.
;
;
.
Finally, I want to wish everyone a belated Happy Memorial Day. Anyone do something fun for the holiday? Me, I ate my body weight in this stuff… isn’t that what you’re supposed to do on Memorial Day?
/
/
/
Sounds tasty to me! I have some tofutti cream cheese sitting in my fridge (it’s just begging to be used), so maybe I’ll give this a try. Any idea how I can make it without weighing the ingredients? I don’t have a food scale…
great idea!
I have a new food combo i’m trying in the morning (if I remember)
Does that count?
yummmmy! i love cheesecake but try not to have it too much since it’s high in fat/calories and dairy that hurts my tummy
but these i will definitely try. i love that it’s SIMPLE because i hate to cook/clean up a big mess but 4 ingredients is my type of baking 
Sounds like a winner! I have the ultimate weakness for carrot cake and cream cheesey frosting, so if there’s a healthier way to make my favorite treat, bring it on! THANKS!
im going to keep it up too…so fun. kiwis are onth e neu today (WITH fuzz!)
That looks delicious as usual!
That sounds amazing! And so versatile, too
Forget the oatmeal – I’ll take this straight!! Great idea (as always!) Katie, have fun on your vay cay!
Who wouldn’t something called cheescake mousse? Mmmm, cheesecake.
I die.
Hey,
I love anything cheesecake, that looks awesome!! I’ve been craving cheesecake for so long, I’ve been wanting to make a vegan one for so long. All the different flavor combos its hard to pick one to make.
You have such creative ideas!
AWESOME IDEA WITH THE CREAM CHEESE MOOSE!! THANK YOU!
What a great idea! Cheesecake waffles sound phenomenal.. maybe with chocolate and strawberries on top?
Enjoy your day!
I recently discovered Jicama!!!!! How have I lived w/o this food for so long c:
omg cheesecake mousse?????? that’s amazing!!!
and i’ve loved this “challenge” I’m definitely NOT stopping!!!!!!!!!
yay!
Anything with cheesecake in its name sounds amazing
I’ll be trying this on top those carrot cake cupcakes for sure! I’m still loving the new foods challenge by the way!
Hope you’re having a great vacay!
sounds a great vegan cheesecake recipe!!
oh.. I tried broco-flower as my new food challenge!
CCK, I loved you before, but now I want to write you an acoustic love song and play it creepily outside your window! hehe! LOVE THE CHEESECAKE MOUSSE recipe! yum!
http://sunbeamsandprettythings.blogspot.com/
Would you believe I haven’t had watermelon in at least a month?! I forgot about it! This situation MUST be rectified!
looks awesome
I am not giving up the food challenge…just getting started!
[...] still loooooves a good slice of velvety, melt-in-your-mouth vegan cheesecake (Did you catch my Cheesecake Mousse post?). And that’s exactly the kind of cheesecake one can find at Hangawi. (Please, Hangawi, [...]
[...] Cheesecake Mousse (yeah, you read that right) [...]
Katie, you would be so proud as a vegan—I tried seitan! It was in a “chicken salad”/seitan salad–delish! The next step is preparing it myself…
[...] all trying this beautiful food for the New Food Challenge, right? [...]
[...] Enter the New Food Challenge. [...]
I tried Kabocha!!! Yippee yay it is soo delicious, and so filling!
I tried an awesome melon this morning…Juan Canary? Does that even make sense? It was very similar to a musk or honeydew melon and it was so sweet and juicy. I’ll definitely get it again. I liked it so much I ate the whole thing, and then I was mad b/c it was like 7 points, but totally worth it. YUMMMMMMMMMY!!!
(Bright yellow, near the melons in your grocery. If it was in MY grocery, it’s gotta be in yours as I live in the cultural wasteland of the world)
[...] Top the muffins with Cheesecake Mousse! [...]
[...] the recipe. They went really well with all the beer. Hahaha! I iced the cupcakes with your cheesecake mousse recipe, which tasted like real cheesecake icing! I’m trying to be a vegan but my friends aren’t, and [...]
[...] Blueberry Cheesecake Oatmeal? [...]
[...] Strawberry Cheesecake Pancakes (topped with Cheesecake Mousse) [...]
[...] Strawberry Cheesecake Pancakes (topped with Cheesecake Mousse) [...]
Mmm, this recipe inspired me — I have a pumpkin cheesecake in the oven as I type. Can’t wait to dig in (and post pics, of course!)!!
A word of caution for everyone, even if you know this, Katie: Tofutti cream cheese contains sugar. I have a friend with many food sensitivities, and she reacts to the sugar in Tofutti, even in such a small amount. I’m not sure if diabetics would react.
But, keep those great recipes coming!
[...] Above, gingerbread sandwiches, with Cheesecake Mousse [...]
Im guessing this for the mystery picture for the contest!
Scale guess #7!
Another guess for the scale!