Vegan Strawberry Cheesecake Mousse Recipe – Easy Dairy Free & Paleo Friendly Raw Dessert Recipes

Vegan Strawberry Cheesecake Mousse

It’s been a couple of months now that I’ve been on my veggie journey – and I’ve been LOVING experimenting with veggie friendly ingredients and recipes. 

This is a vegan friendly version of my strawberry cheesecake mousse from my keto days and tastes just as good as – if not better than – the dairy-full alternative.

I found it relatively easy to find a dairy free cream cheese here in Ireland. There are options at nearly every supermarket. Depending on the variety you choose, it may need more (or less) maple syrup or your sweetener of choice to sweeten to taste. 

How To Make A Vegan Strawberry Mousse

To make the whipped cream, store a tin of coconut milk in the fridge overnight. Then, open and move the hardened coconut cream top layer to a bowl and then use the liquid in smoothies. 

Whisk the coconut cream with electric beaters until smooth and then add the maple syrup and cream cheese alternative and whisk in until you have a smooth mousse. 

Regarding the strawberries, chop them and you can fold half through and then top the mousse with the other half or you could whisk some in, fold some in and top the mousse with the rest.

The choice is yours, but any way you choose to create this dairy free dessert, it will be a real crowd pleaser and the perfect vegan dessert all year around. 

Vegan Strawberry Cheesecake Mousse Recipe

• 1 Can Coconut Milk
• 2 Tablespoons Maple Syrup or Stevia
• 125g/4.4 ounces Dairy Free Soft/Cream Cheese
• 1/2 to 1 Cup Chopped Strawberries

1. Place the can of coconut milk in the fridge overnight. 
2. The next day, move the hardened coconut cream from the can into a bowl. (Save the liquid below for smoothies.)
3. Using an electric beater, whisk the coconut until you have whipped cream.
4. Whisk in the maple syrup and soft/cream cheese. Taste if it’s sweet enough and add more maple syrup or stevia until sweet to your liking. 
5. Whisk or fold the strawberries into the mousse, saving some for topping if you like. 
6. Place into the fridge for a few hours to thicken and enjoy within 24 hours. 

To me, this mousse is summer in a bowl. Perfect for when it’s actually summer and you need to take a dessert to a family gathering, potluck or picnic. Or, for when you’re dreaming of summer during on a gloomy winter’s day. 

Vegan Strawberry Cheesecake Mousse Recipe

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Ingredients

• 1 Can Coconut Milk
• 2 Tablespoons Maple Syrup or Stevia
• 125g/4.4 ounces Dairy Free Soft/Cream Cheese
• 1/2 to 1 Cup Chopped Strawberries

Instructions

1. Place the can of coconut milk in the fridge overnight. 
2. The next day, move the hardened coconut cream from the can into a bowl. (Save the liquid below for smoothies.)
3. Using an electric beater, whisk the coconut until you have whipped cream.
4. Whisk in the maple syrup and soft/cream cheese. Taste if it's sweet enough and add more maple syrup or stevia until sweet to your liking. 
5. Whisk or fold the strawberries into the mousse, saving some for topping if you like. 
6. Place into the fridge for a few hours to thicken and enjoy within 24 hours.

More Easy Vegan Recipes: 

Chocolate Orange Mousse

Chocolate Peanut Butter Fudge

Raspberry Chia Seed Jam

Vegan Broccoli Salad

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