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Cheesecake Mousse

With a recipe so decadent, who needs a creative post title?

Call it cheesecake dip, pudding, fondue, or even vegan cream cheese frosting… whatever you want to call it, this concoction tastes awesome!  And with only four ingredients, it couldn’t be easier to make.

This frosting can also be eaten as a pudding, dip, or even thinned out as a sauce for pancakes.

Above, as frosting for: Cinnamon Roll Baked Oatmeal

 

Cheesecake Frosting

(or Cheesecake Mousse)

  • 1/2 cup silken-firm tofu (I use Mori-Nu)
  • 1/4 cup plus 2 tbsp cream cheese spread (I like Tofutti non-hydrogenated)
  • 1/2 tsp vanilla extract
  • sweetener of choice to taste (I’d recommend stevia or powdered sugar)
  • optional: pinch of cinnamon

Blend the tofu until smooth, then add the other ingredients and blend again.

See this recipe if you’d prefer a Soy-Free Frosting..

5/5 (1)

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Published on May 26, 2009

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49 Comments

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  1. Anita says

    CCK, have you ever tried Rice Mallow. It’s brown rice syrup made to be like the old marshmallow fluff. The color is a little yellower but I think it tastes good. Could probably be incorporated into one of your frostings. Could also be used on cookie sandwiches, etc. You’ll know what to do with it once you have it. I get it at Mrs. Green’s.

    • Chocolate-Covered Katie says

      I had it a loooong time ago, but I haven’t seen it in ages around here. Sadly, this summer I saw it on vacation, and I was so excited. I bought it… but when I went to try it, the container was full of mold and it had to be returned :(.

  2. Alexis says

    Hi Katie!

    I want to make this cake for my non-vegan friend’s birthday. How much of the cream cheese frosting did you need to frost the cake? In other words, how many servings is the recipe listed above? Thanks!!!

  3. Kristen @ The Red Velvet Life says

    Hi, Katie! if I have a soy sensitivity (nutritionist suspects I might after some testing, but not set in stone…), do you have any non-dairy recommendations for how to make this type of icing? I was thinking along the lines of coconut?

  4. Amanda says

    So I was craving chocolate pudding, but couldn’t find a recipe without chocolate chips or avacado, which I don’t have in the house. So I decided to turn this into chocolate cheesecake pudding – yum! I added a tablespoon of cocoa and 2 tsp of sugar. It made one serving of pudding for about 150 calories 🙂

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  6. marf says

    Hallo!

    I want to make frosting for my carrot cake project, but we don’t get vegan spread-y stuff or this tofutti cream cheese that everyone’s talking about. What else could I use to replace the cheese element? Thanks! 😀

  7. Lisa Crouch says

    Katie – Once you make the CInnabun Frosting Recipe, How many days does it stay good in the fridge?
    Thanks! Lisa

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