No-Bake Chocolate Mousse “Cheesecakes”

Single-serve, light, and mousse-like cheeseless “cheesecakes”… A lot of the vegan alternative cheesecake desserts can be quite heavy due to a foundation of soaked and blended cashews. The combination here of chocolate and silken tofu instead creates an almost airy consistency – truly luscious, but a whole lot lighter!

Preparation Time - 30 minutes

Setting Time - 3 hours - Overnight

Servings - 6


For the Base

For the Chocolate “Cheesecake”

  • 170g firm silken tofu
  • 170g 70% or 80% dark chocolate
  • 60g smooth all-natural almond butter (or hazelnut butter)
  • 60ml non-dairy milk of choice (a simple almond or hazelnut works best with minimal ingredients) 

To Serve


  1. Line a loose bottom muffin tray with baking paper rounds and lightly grease with spray oil. You could also make these in a silicone muffin tray.
  2. Place all ingredients for the base in a food processor and blend until you have a thick dough that holds together when you press it between your fingertips.
  3. Divide between 6 prepared sections of your tray.
  4. Press down evenly with the back of a spoon. Set to one side.
  5. Melt the chocolate in the microwave in 30-second increments.
  6. Blend the tofu, almond butter, and dairy-free milk in a high-speed blender or you can clean out your food processor and use that.
  7. Add in the melted chocolate – ensuring the rest of the ingredients are at room temperature – and blend until smooth.
  8. Pour over the six bases and place into the fridge for at least 3 hours to set (or preferably overnight).
  9. Remove from the tray or mold and serve either at room temperature or straight from the fridge. (They will be a melt-in-the-mouth consistency regardless!)
  10. Garnish as desired.