Easy Cheesecake Mousse Recipe
Silky, no-bake cheesecake mousse made with whipped cream and cream cheese—light, airy, and ready in minutes. Serve in cups with graham cracker crumbs and fresh berries for an effortless dessert.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 8 oz cream cheese softened to room temperature
- 0.5 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice optional, brightens flavor
- 0.5 teaspoon lemon zest optional
- 0.125 teaspoon fine sea salt
- 1 cup heavy whipping cream cold
- 0.5 cup graham cracker crumbs for topping
- 1 cup fresh berries for serving, optional
Instructions
Preparation Steps
- Chill a mixing bowl and beaters in the freezer for 5 minutes to help the cream whip faster.
- In a separate bowl, beat softened cream cheese with powdered sugar, vanilla, lemon juice, lemon zest, and salt until completely smooth and fluffy, 1 to 2 minutes. Scrape the bowl.
- In the chilled bowl, whip the cold heavy cream to stiff peaks, about 2 to 3 minutes.
- Fold half of the whipped cream into the cream cheese mixture until incorporated, then gently fold in the remaining half until no streaks remain.
- Spoon or pipe the mousse into 6 small dessert cups or jars.
- Top with graham cracker crumbs and berries, if using.
- Chill for 30 minutes for best texture, or serve immediately.
Notes
For chocolate mousse, fold in 2.0 tablespoons cocoa powder with the powdered sugar. To make it ahead, refrigerate up to 2 days; add crumbs and berries just before serving.