Carrot Cheesecake Mousse with Cacao Topping

Name: Carrot Cheesecake Mousse with Cacao Topping
Prep time: 20 min
Cook time: 25 min
Yield: 8 servings
Cuisine: Spanish
Ingredients: 500g light Greek yogurt or fat-free quark (queso fresco batido); 4 or 5 medium carrots; 1 glass of unsweetened almond milk; 8 gelatin sheets; Cold water; 100% pure cacao chocolate bar (Body Genius); 18 cm cake pan; High-speed blender

Desserts & sweets

Be the first to rate it!

This carrot mousse is a no-bake dessert made with light Greek yogurt and a pure cacao topping. I love the contrast between the gentle base and the bold, deep flavor of 100% cacao, which brings a pleasantly bitter edge rather than the sweetness of milk chocolate. It's a completely different and fun way to use carrots in a dessert.

To get that silky-smooth cheesecake texture, I blend the mixture thoroughly and let it set in the fridge: gelatin needs cold time to firm up properly. I make it in an 18 cm springform pan and it yields eight servings, making it perfect for sharing after a meal or preparing ahead of time.

If you enjoy these kinds of desserts, try my cacao mousse cheesecake with raspberries and coconut and my cacao, raspberry, and vanilla cheesecake mousse.

Prep: 20 minCook: 25 minServes: 8

Share on WhatsApp

Ingredients

Here are the ingredients you need for this recipe

500g light Greek yogurt or fat-free quark (queso fresco batido)
4 or 5 medium carrots
1 glass of unsweetened almond milk
8 gelatin sheets
Cold water
100% pure cacao chocolate bar (Body Genius)

Equipment

18 cm cake pan
High-speed blender

Step by step

Method

1Boil the carrots in a pot with plenty of water.
2Once tender, drain and let cool.
3Soak the gelatin sheets in cold water.
4Warm the almond milk in the microwave until very hot.
5In your blender jug, add the light Greek yogurt or quark (I used half and half) along with the cooked carrots.
6Squeeze the excess water from the gelatin sheets, stir them into the hot almond milk until dissolved, and pour into the blender.
7Blend thoroughly on high speed so the mixture aerates and develops tiny bubbles.
8Pour into the mold and refrigerate for at least 4 hours or overnight.
9Melt the cacao gently in a heatproof bowl set over simmering water (bain-marie), spread it over the top, and let it rest until the chocolate sets firm.
10Done! Our Carrot Cheesecake Mousse with Pure Cacao Topping is ready to enjoy.

Frequently asked questions

Can I replace the Greek yogurt with quark?

Yes, you can use 500 g of 0% fat quark (queso fresco batido) instead of the light Greek yogurt, as noted in the ingredients. The flavor and richness will shift slightly, but both work beautifully.

How long does the carrot mousse keep in the fridge?

I recommend eating it within 2-3 days. Keep it covered in the fridge so it doesn't pick up stray odors, and only take it out when you're ready to serve.

How do I prevent gelatin lumps in the mousse?

Soak the sheets in cold water, squeeze out the excess, and stir them into warm almond milk until completely dissolved (without boiling). Pour the mixture in gradually, making sure the rest of your ingredients aren't ice-cold.