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A glass ramekin with raspberry mousse cheesecake topped with 2 raspberries
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5 from 1 vote

Raspberry Mousse Cheesecake

Low-Carb Raspberry Mousse Cheesecake (Vegan, Gluten Free), a healthy dessert for Valentine's Day, but super delicious and easy to make. The base is made with cashew nuts and dates, and the mousse with aquafaba and raspberry puree. A fantastic low-carb dessert for every occasion. The agar-agar is a healthier option than gelatin, and vegan friendly too.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dessert
Cuisine: International
Servings: 6 pots
Calories: 162kcal

Ingredients

  • cups cashew nuts
  • ½ cup medjool dates (pitted)
  • 1 cup chickpea liquid
  • 2 cups frozen raspberries (or fresh)
  • 1 tablespoon granulated sugar
  • 2 tablespoon maple syrup
  • 1 tablespoon lemon juice
  • 1 tablespoon agar-agar (or gelatine, for a non-vegan option)

Instructions

  • To make the base, add the pitted dates and cashew nuts to a blender, and blend until it forms a smooth paste.
  • Divide it evenly between 6 individual pots, pressing down firmly.
  • Add the raspberries to a pan together with a quarter of a glass of water, maple syrup and lemon juice.
  • Leave to cook until it reduces by half, then add it to a blender and blend until smooth.
  • Pass it through a sieve to remove any bits, then return it to the pan.
  • Sprinkle over the agar-agar, and leave for cook for a further 3-4 minutes until it becomes like a soft jelly. Leave to cool.
  • Add the chickpeas liquid to a large bow, and mix well until it form soft peaks. It takes about 10-15 minutes to get to this stage.
  • Add the granulated sugar, and continue to mix until it form stiff peaks.
  • Gently fold it into the raspberry jelly until all combine. The mixture has a pink colour.
  • Top the cheesecake pots with the raspberry mousse, then refrigerate for at least 2-3 hours.

Nutrition

Calories: 162kcal | Carbohydrates: 25g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 264mg | Fiber: 3g | Sugar: 16g | Vitamin A: 30IU | Vitamin C: 11.5mg | Calcium: 36mg | Iron: 1.5mg