Please enter the email you’re using for this account.
Dairy
Medium
2 Hours
Diets 
I’m not into gadgets, but my mini-cheesecake pan comes in handy for lots of desserts, including this one (it comes in two sizes). I first tasted this when a friend made a pareve version. The top and bottom were amazing, but I knew the middle layer could be totally transformed if it were milchig. And it was. So now I never bother making it pareve. With a heavenly crust, these dairy mousses are perfect together.
2 and 1/2 cups Rice Krispies
1 and 1/4 sticks (10 tablespoons) butter
1 cup coconut flakes
3/4 cup brown sugar
10 ounces liquid Gefen Nondairy Topping for whipping
1/2 cup sugar
1 tablespoon vanilla sugar
2 egg yolks
1 teaspoon Gefen Cornstarch dissolved in 1/4 cup hot water
pinch cinnamon
pinch nutmeg
8 ounces whipped cream cheese
1/2 cup (1 stick) butter
2 ounces Rosemarie milk chocolate
3 eggs, separated
3/4 cups confectioner’s sugar
Preheat oven to 350 degrees Fahrenheit.
Combine butter with remaining crust ingredients and press into the bottom of a baking pan or mini-cheesecake pan (I used the Chicago Metallic three-inch mini cheesecake pan with removable bottom. You can also use a 9- x 13-inch pan).
Bake for 20 minutes.
Let cool.
Melt butter together with coconut flakes.
In the bowl of an electric mixer, beat whipped topping on high speed until stiff.
Remove from bowl and set aside.
Add remaining ingredients and mix until smooth.
Fold in reserved whipped topping until combined.
Gently pour over crust.
Freeze until firm.
Over a double boiler, melt butter with chocolate until smooth.
In the bowl of an electric mixer, beat egg whites until stiff.
Slowly add in confectioner’s sugar and mix until combined.
Add yolks and mix an additional minute.
Slowly fold in chocolate mixture.
Pour over frozen vanilla cheese mousse.
Freeze.
To serve, remove from pan.
If making in a baking pan, slice, or you can use a Cuisipro stack ’n’ scoop to serve round portions
Food Styling and Design by Kiki Fisher. Contact Kiki at fooddesignbykiki@gmail.com.
How Would You
Rate this recipe?
Please log in to rate
vanilla mousse HI. You wrote that you changed the middle layer recipe to milchig , but there’s nothing milchig in the list of ingredients. It also says to pour the chocolate mixture over ‘cheese’ layer. Please clarify. Thanks
Cream cheese was missing from the ingredient list, we just added it. Thanks!
Replacement for coconut Is there anything i can replace with coconut? Or can i just leave it out?
You can replace the coconut with almond flour.
served frozen? Do you serve the mousse frozen? Or defrost and serve from the fridge?
Thanks
I think from the freezer, but you might want to defrost it a bit first.
coconut in crust you say the butter melted with coconut, and then list coconut as next ingredient. one cup or two cups total of coconut
Thanks for pointing this out. It’s one total. See revised recipe.
how can i make this pareve should i just sub the butter for marge?
Yes, just substitute the butter for margarine.
You mentioned you changed the middle layer to milchig, also you say to pour choc mousse onto ‘cheese’ mousse, but in the list of ingredients for middle layer mousse there’s nothing milchig! Please clarify. Thanks
Top Milky Dessert This was the biggest hit in my Shavous milky meal!!!!! Delicious, light milky desert to end a meal, or as a mid morning treat!! Try it and you won’t regret it!
I made it in individual muffin cases and once frozen tore the muffin case away – came out very well!
Yum!!!