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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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Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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49 Comments

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  1. Jessica says

    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…

  2. *Andrea* says

    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 🙂

  3. Sophia Pflieger says

    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!

  4. Kiki says

    What a great idea! Cheesecake waffles sound phenomenal.. maybe with chocolate and strawberries on top?

    Enjoy your day!

  5. Annabel says

    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!

  6. Elizabeth says

    omg cheesecake mousse?????? that’s amazing!!!
    and i’ve loved this “challenge” I’m definitely NOT stopping!!!!!!!!!
    yay!

  7. Christina says

    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!

  8. Allie Katie says

    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…

  9. Kate says

    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)

  10. Mara says

    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!

  11. Erna says

    Hi, I would just like to say that I loooooove your blog and I would like to try all your recipes, but I dont know how much T is, like when you talk about 3T.. is it the same as tsp??

    Keep up the good work!

    Love from Iceland!

  12. 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 :(.

  13. 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!!!

  14. 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?

  15. 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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    Hey there! Quick question that’s completely off topic. Do you know how to make your site mobile friendly? My site looks weird when viewing from my iphone4. I’m trying to find
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  17. 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! 😀

  18. 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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