Cheesecake mousse is a light and fluffy no-bake dessert that's perfect for summertime. Whip up a batch in minutes with just four ingredients.
Mousse is a soft, creamy dessert that's made by whipping air in to give it a light and fluffy texture. A classic mousse is usually made with eggs and/or cream, and can be flavored with anything from chocolate to fruits and spices.
Just like my reader-favorite lemon mousse recipe, this lightly sweetened cheesecake mousse comes together in minutes and requires no cooking. It's the perfect no-bake dessert for summer!
Serve cheesecake mousse with fresh berries and graham cracker crumbs in a small dessert dish. It's perfect for a light after-dinner treat and makes a cute Fourth of July dessert.
Ingredients and substitutions
- Cream cheese - This cheesecake mousse is similar to no-bake cheesecake. Block-style cream cheese is needed to help it keep shape. Whipped cream cheese or spreadable cream cheese does not work in this recipe.
- Confectioner's sugar - Lightly sweetens the mousse. I don't recommend using granulated sugar because it can add a grainy texture.
- Vanilla - Enhances the flavor of the mousse.
- Salt - Enhances the flavor and balances the sweetness of the mousse.
- Heavy cream - Necessary to make whipped cream. Heavy cream may be labeled as heavy whipping cream. Lower fat dairy products like half & half or whole milk will not work in this recipe.
Tips and tricks
Use very cold heavy cream - Make sure your heavy cream is very cold and straight from the refrigerator. Even better, chill your bowl and whisk in the refrigerator for 10 minutes before starting.
Making whipped cream - The entire process will take about 2-3 minutes as your cream goes from frothy to thick and creamy. You're looking for medium peaks that mostly hold their shape but eventually droop slightly.
Fold gently - Gently fold the whipped cream into the cream cheese mixture by using gentle sweeping motions. This process takes a minute or two but ensures that the whipped cream stays nice and fluffy.
Use a piping bag - Fill dessert glasses with ease by using a piping bag. This gives your mousse a polished, professional look.
Optional garnishes - Add a few summer berries like blueberries or strawberries to the top of your mouse just before serving. Graham cracker crumbs can be layered between the mousse or added as a base, much like a traditional cheesecake.
Storage
Even though mousse seems delicate, it will keep for 4-5 days in the refrigerator and hold its shape and texture. However, I recommend serving it within 1-2 days for a party.
Frequently asked questions
I recommend portioning your mousse into individual serving dishes before storing in the refrigerator and serving within 1-2 days. Wait to add garnishes like fresh berries or graham cracker crumbs until just before serving.
Cheesecake mousse is like a light and fluffy version of no-bake cheesecake. More whipped cream is added for a lighter, airy texture. Both cheesecake mousse and no-bake cheesecake are much lighter than a traditional cheesecake, which is dense and rich. Traditional cheesecake is baked and made with eggs for stability. No-bake cheesecake and cheesecake mousse are made by folding in whipped cream and refrigerating until set.
Yes, mousse needs to be refrigerated for 1 hour before serving to firm up, and should remain refrigerated until just before serving.
Mousse can be frozen for up to two months.
Troubleshooting
Mousse isn't a very sweet dessert. It's fluffy, lightly sweetened, and delicate. If you'd like a sweet mousse, feel free to add an additional ¼ cup of confectioner's sugar to the recipe.
Cream cheese, sugar, vanilla, and salt all add flavor to the mousse. As written, your mousse will be lightly sweetened with a tangy, vanilla flavor (much like no-bake cheesecake). Don't skip the salt - it enhances the flavor of the mousse and doesn't make it "salty".
If your heavy cream isn't whipping into whipped cream, do not mix it into the cream cheese. Transfer the heavy cream back to the refrigerator or freezer to chill for 10 to 20 minutes. A cold bowl, whisk, and cream will help it whip up easily. Use a hand mixer or stand mixer with a whisk attachment and whip at medium speed for about 2 to 3 minutes or more. It takes time to make homemade whipped cream, especially if your home is very warm or you live in a tropical environment.
Recommended
📖 Recipe
Cheesecake Mousse
Ingredients
- 8 ounces block-style cream cheese, softened
- ¾ cup (14 g) confectioner's sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1 cup (454 g) heavy cream, very cold
Instructions
- Add cream cheese to a bowl. Using a hand mixer or stand mixer, mix until smooth. Add confectioner's sugar, vanilla extract, and salt and mix to combine. Set aside.
- In a separate bowl, add heavy cream. Using the whisk attachment of a hand mixer or stand mixer, whip until medium peaks form. Gently fold whipped cream into cream cheese mixture until evenly incorporated.
- Divide mixture into 8 small dessert glasses (about ½ heaping cup per serving). Optionally, garnish with fresh fruit and graham crackers.
- Refrigerate for at least 1 hour, up to 24 hours, to allow mousse to chill and firm up. Serve cold.
Equipment Recommendations
Notes
- Do not skip the step of chilling - this firms up the mousse and changes the texture slightly.
- This is a lightly sweetened, less sweet dessert. If you'd like a sweeter mousse, feel free to add another ¼ cup of confectioner's sugar.
- Mousse will keep for 4-5 days in the refrigerator, but is best served within 1-2 days.
- If serving mousse more than an hour after preparing, add garnishes just before serving.
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