An obnoxious reindeer may be known as rude-olf but no one will think you’re rude when you serve this decadent Holiday Coconut Cheesecake Mousse. This recipe is incredibly simple while still being impressive. I added some matche green tea to my mousse to make it a festive green however, you can make minor tweeks to this recipe to suit your taste! Switch out the matcha for chai spice and you have a chai cheesecake mousse! Or even try some cocoa powder for a chocolate cheesecake mousse. Get creative! Enjoy this eating this holiday dessert but stray away from eating the holiday decorations or you may end up with tinssellitis. I want to wish all of you a very Merry Christmas and Happy Holidays! Enjoy this time with your family without killing your diet!
What you will need:
1 block or 8 oz. room temperature cream cheese
1 can or 16 oz. coconut cream or full fat coconut milk
1 tsp pure vanilla extract
1 teaspoon stevia extract
OPTIONAL: 1 teaspoon matcha green green
1 cup frozen strawberries
If you are making the strawberry puree topping, start by putting them into a small saucepan over low heat and just let them take care of themselves! You want to keep an eye on them, stirring every 5 minutes or so until they become soft and then turn off the heat and allow them to cool. This will take less than 20 minutes total.
The mousse itself could not be easier! I used my KitchenAid Stand Mixer for this step though you could use a hand mixer, blender, or food processor as well. Open your can of coconut cream or full fst coconut milk and add the cream to the mixer. Be careful not to add any of the water. Add your cream cheese and beat the two until they are seamlessly combined. Add the rest of your ingredient and beat to combine.
Add your cooled strawberries to a blender and blend! This will be your simple, one ingredient topping.
Per serving: 206 calories, 20 grams fat, 4.2 grams carbs, 3.2 grams protein