Cheese mousse cake🍦🧀🫐🍦🧀🫐

For the base, grind 80 gr. of nuts together with 30 gr. of dates and 20 gr. of butter. Flatten with the help of a spoon in a removable mold and reserve in the refrigerator. *Note: My mold is 15cm but for the quantity of the filling it is enough for a mold of about 20cm (you can make small glasses or put in a piping bag or tupperware).

In a large bowl, semi-whip the cold cream with the sweetener (I added 100g of erythritol and it is perfect in consistency and flavor). Set aside in the refrigerator.

In another bowl, mix the cream cheese (best at room temperature), Greek yogurt and 1 1/2 teaspoons of vanilla paste until all ingredients are blended. On the other hand, hydrate the powdered gelatin (9gr) with 45ml of cold water for a few minutes. When it looks like gelatin, heat for about 20-30 sec. In the micro (without boiling), so that it becomes liquid again. Add to the bowl and stir well.

Then add the whipped cream in three parts with the help of a spatula and smooth and enveloping movements. Pour the mixture into the mold on the false cookie base and freeze for a min. of 6 hours or overnight to get the texture of mousse.

Once frozen, it can be decorated with homemade jam and placed in the refrigerator or left to cool before serving. For the 🫐 jam heat 180gr. of fresh blueberries (1'30 in the micro) with the juice of half a lemon and if necessary 1 🥄 of date paste or erythritol (to taste). *Optionally to get gelatinous texture can be mixed with a teaspoon of chia or 3 g of gelatin powder hydrated in about 15 ml of water.

Carefully unmold, add more blueberries and serve chilled to enjoy the intense cheese flavor with mousse🍦😋 texture.