Cheesecake Mousse is a light and fluffy no bake treat. This dessert has everything you love about cheesecake without the work. Fresh berries and fresh mint top each serving for a gorgeous dessert dish.
This easy mousse recipe is super easy to make and so delicious. It has the absolute best flavor and texture. Each bite is light and fluffy.
Individual dessert servings are perfect for parties and this is a great choice to serve. Once you crumble graham cracker crust, the filling goes in and fresh fruit on top. It is absolutely delicious.
Why you will love this recipe:
- It is so easy. The recipe is no bake and only calls for a handful of ingredients. The prep time is less than 10 minutes.
- This dessert is delicious. The rich and creamy texture of cheesecake is transformed into a light and fluffy mousse. It’s divine.
- It is easy to adapt. The topping ideas are endless for this cheesecake. You can also change the flavor of the mousse. There are so many tasty combinations.
What is Cheesecake Mousse?
It is a simple but decadent no bake dessert. This easy treat combines cream cheese, whipped cream, powdered sugar and more into a fluffy mixture.
This delightful mousse has the perfect cheesecake taste, and we love it with fresh raspberries and blueberries on top. However, strawberries would be great too.
- Heavy Whipping Cream
- Cream Cheese (softened)
- Sour Cream
- Powdered Sugar
- Vanilla Extract
- Graham Cracker (crushed)
- Fresh Berries (for serving)
How to make Cheesecake Mousse:
- Step 1. Beat the heavy cream until soft peaks form. Pour the heavy whipping cream in a large mixing bowl of a stand up mixer. Mix on medium speed with the whisk attachment until soft peaks form (approximately 3-5 minutes).
- Step 2. Set aside the whipped cream. Pour the whipped cream in a separate bowl and set aside.
- Step 3. Combine the cream and sour cream. Put the paddle attachment on the stand up mixer and add the cream and sour cream to the bowl. Mix on medium speed for approximately 1 minute until well combined.
- Step 4. Slowly add the powdered sugar. Turn the mixer speed down to low and gradually add in the powdered sugar. Once combined, mix in the vanilla extract.
- Step 5. Fold together the whipped cream and cream cheese. Gently fold the whipped cream into the cream cheese and sour cream mixture with a large wooden spoon or spatula until just combined. Be careful not to over mix.
- Step 6. Crush the graham crackers. Place the graham crackers in a food processor and blend until fine crumbs are formed.
- Step 7. Pour the graham crackers into the cups. Evenly pour the graham cracker crumbs into 4 serving dishes.
- Step 8. Top the graham cracker crumbs with the mousse. Pour the cream cheese mixture evenly on top of crushed graham crackers.
- Step 9. Garnish with fresh fruit and mint if desired. Top with fresh berries (if preferred). Serve immediately while cold and enjoy!
Jump to recipe below for complete instructions.
- Vanilla Wafers
- Graham Crackers
- Animal Crackers
- Chocolate Chips
- Crushed Oreo Cookies
- Fresh Fruit
- Blueberry Sauce
- Strawberry Sauce
- Homemade Lemon Curd
Refrigerate the leftover mousse in an airtight container for up to 2-3 days until ready to serve. Make sure that the containers you use are sealed tightly. If not, the mousse will develop a film on the top.
If you prepare this in advance, do not add any topping or garnishment until right before serving. It will get soggy if you add it too soon.
Tips for Success
- Cream Cheese. We do not suggest using whipped cream cheese. The block variety is best in this recipe.
- Gently fold the ingredients. Be careful that you carefully fold the heavy cream and cream cheese together. If you combine this too much, the mixture will deflate and lose the airy texture.
Variations to try:
- Reduced Fat Cream Cheese. Swap out light or reduced fat cream cheese to make this a little healthier if desired.
- Other flavors of extract. You can try other flavors instead of vanilla. Try substituting lemon and making Lemon Cheesecake Mousse. If making a lemon version, you can also add lemon zest to it.
Frequently Asked Questions
This no bake mousse is made without eggs and contains heavy cream. Whereas pudding is made with cornstarch, sugar and milk. The texture is different between each of these.
Pudding is thick and mousse is light and fluffy. They are both delicious but have different textures and taste.
It adds the perfect amount of tanginess in the mousse. However, if you do not like the taste of sour cream, you can omit it.
While you can freeze this up to 2 months, I don’t recommend it. The texture of the whipped dairy will change once it is frozen.
It is a French dessert that originated in the 18th century. It means “Foam” and describes the desserts light texture.
Yes, store the mousse in the fridge up to 2 days inside an airtight container. Wait until ready to serve to add the fresh fruit or garnishment desired.
Print this Cheesecake Mousse Recipe below:
- Pour the heavy whipping cream in a large mixing bowl of a stand up mixer. Mix on medium speed with the whisk attachment until soft peaks form (approximately 3-5 minutes).
- Pour the whipped cream in a separate bowl and set aside.
- Put the paddle attachment on the stand up mixer and add the cream and sour cream to the bowl. Mix on medium speed for approximately 1 minute until well combined.
- Turn the mixer speed down to low and gradually add in the powdered sugar. Once combined, mix in the vanilla extract.
- Gently stir the whipped cream into the cream cheese mixture with a large wooden spoon or spatula until just combined. Be careful not to over mix.
- Place the graham crackers in a food processor and blend until fine crumbs are formed.
- Evenly pour the graham cracker crumbs into 4 serving bowls.
- Pour the cream cheese mixture evenly on top and top with fresh berries (if preferred). Serve immediately while cold and enjoy!
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