This vegan cheesecake mousse with easy homemade 5-minute caramel sauce is a quick no-bake dessert recipe with just 3-ingredients! It’s super fluffy, ultra creamy, and perfect if you want a delicious dessert in no time!
Add coconut cream and sugar in a pot. Bring to a boil, stirring to dissolve the sugar, then continue to cook for about 5 minutes until golden and thickened, stirring occasionally (see step-by-step photos in the blog post).
Remove from the heat and leave to cool a few minutes while the caramel thickens more. (It should be thick but still pourable. If it gets too thick, add a little warmed coconut milk to thin it out).
Stir in sea salt to taste if desired.
Pour chilled non-dairy cream into a mixing bowl and beat with an electric hand mixer until stiff peaks form. Set aside.
Place cream cheese into a separate bowl, and beat with an electric hand mixer until smooth. Add the caramel sauce and beat until combined.
Gently fold the whipped cream into the caramel mixture until just combined. Spoon into 3-4 individual serving glasses and chill for at least 1 hour or until required.
To serve, top each mousse with remaining caramel sauce, a sprinkling of ground cinnamon and fresh red currants or other toppings you like. Enjoy!
No time to make caramel sauce? You can substitute 4 tbsp sugar or syrup of your choice + 1 tsp vanilla extract. You could also add 2 tbsp creamy peanut butter (or another creamy nut butter/ spread) for more flavor (optional).