Lazy hot summer days, barbecue picnics….and this creamy, light and airy sugar free cheesecake parfait. Yum!
The beauty of this cheesecake mousse is that it’s no-bake, super easy, and Vegan and Paleo friendly. For this recipe I started with Snofrisk, a goat cream cheese (contains some cow’s cream in it), and added a little xylitol, liquid stevia, canned coconut milk, vanilla, and lemon peel. Surprisingly there is not even a hint of the strong flavored goat cream cheese in this delicious cheesecake mousse.
It can easily be exchanged with Kite Hill almond cream cheese though, for those who can’t eat goat or dairy products. I’ve heard it’s very good but have not been able to try it because of the xanthan gum.
Layer the cheesecake mousse with raspberries, blackberries, and blueberries, chill for at least a couple of hours and you’ve got a refreshing summer time treat. So enjoy that 4th of July barbecue knowing that this red, white, and blue sugar free cheesecake parfait will be a hit.
- 1 can full fat coconut milk - chilled overnight in refrigerator
- 4 ounces cream cheese - softened - Snofrisk goat cream cheese (contains some cow's cream) or Kite Hill almond cream cheese
- 1 tablespoon xylitol
- 1 teaspoon vanilla
- ½ teaspoon liquid stevia
- ¼ teaspoon lemon peel
- 6 ounces each - fresh raspberries, blackberries, blueberries - washed
- Chilling the canned coconut milk will separate the fatty pulp from the liquid. Scoop out creamy coconut milk from the top of the can and leave the watery part.
- Pour chilled coconut cream, liquid stevia, vanilla, and lemon peel in large bowl. Beat on high with mixer until it turns into whipped cream. Set aside.
- Beat softened cream cheese (use nut cream cheese if Vegan or Paleo) and xylitol until creamy.
- Add to whipped coconut cream and beat until it is mixed well and is light and creamy.
- Layer cheesecake mousse with raspberries, blackberries, and blueberries in six glasses.
- Chill for at least 2 hours before serving.