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.

Cheesecake mousse in a glass topped with fruit.
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Cheesecake Mousse

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.

More fun recipes to try is Mini Oreo Cheesecake, Slutty Cheesecake Bars or Strawberry Shortcake Cheesecake.

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.

You also need to try Chocolate Mousse Recipe.

Ingredients for Cheesecake mousse.

Ingredients: 

  • Heavy Whipping Cream 
  • Cream Cheese (softened) 
  • Sour Cream 
  • Powdered Sugar 
  • Vanilla Extract 
  • Graham Cracker (crushed) 
  • Fresh Berries (for serving) 
Cheesecake mousse in a glass topped with fruit.

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.

Cheesecake mousse in a glass topped with fruit.

Serving Suggestions:

Cheesecake mousse in a glass topped with fruit.

Storage

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.

Cheesecake mousse in a glass topped with fruit.

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.
Cheesecake mousse in a glass topped with fruit.

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

What is the difference between mousse and pudding?

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.

Do I have to use sour cream in this recipe?

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.

Can I freeze Cheesecake Mousse?

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.

Why it it called Mousse?

It is a French dessert that originated in the 18th century. It means “Foam” and describes the desserts light texture.

Does Cheesecake Mousse need to be refrigerated?

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.

Cheesecake Mousse

5 from 2 votes
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.
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Cuisine American
Course Dessert
Calories 608

Ingredients

  • 1 Cup Heavy Whipping Cream
  • 8 Ounces Cream Cheese softened
  • 1/4 cup Sour Cream
  • 1 cup Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • 8 Graham Cracker crushed
  • Fresh Berries for serving
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Instructions

  • 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!

Recipe Notes

Refrigerate the leftover mousse in an airtight container for up to 2-3 days.

Nutrition Facts

Calories 608kcal, Carbohydrates 46g, Protein 7g, Fat 45g, Saturated Fat 27g, Polyunsaturated Fat 2g, Monounsaturated Fat 12g, Cholesterol 133mg, Sodium 292mg, Potassium 176mg, Fiber 0.5g, Sugar 37g, Vitamin A 1726IU, Vitamin C 0.5mg, Calcium 120mg, Iron 1mg

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Cheesecake mousse in a glass topped with fruit.

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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.  #dessertsonadime #cheesecakemousserecipe #mousse

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About the Author

Hi, I’m Carrie. Welcome to Desserts on a Dime!

I’m on a mission to help you create delicious desserts on a budget and do not require a ton of time. Together, we are going to make something sweet that the entire family will love!

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