Easy Cheesecake Mousse Recipe
This easy no-bake cheesecake mousse whips up in minutes: fluffy whipped cream folded into sweetened cream cheese for a cloud-like dessert topped with buttery graham crumbs. Simple, creamy, and perfect for make-ahead entertaining.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 16 ounce cream cheese softened to room temperature
- 1.5 cup heavy whipping cream cold
- 0.75 cup powdered sugar
- 2 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice optional, brightens flavor
- 0.125 teaspoon fine sea salt
- 0.75 cup graham cracker crumbs for topping
- 2 tablespoon unsalted butter melted, for crumbs
Instructions
Preparation Steps
- Chill a large mixing bowl and beaters in the freezer for 10 minutes to help the cream whip quickly.
- Add cold heavy cream to the chilled bowl and whip to medium peaks; set aside.
- In a separate bowl, beat softened cream cheese until completely smooth, scraping the bowl as needed.
- Beat in powdered sugar, vanilla, lemon juice, and salt until light and fluffy, about 1 to 2 minutes.
- Fold the whipped cream into the cream cheese mixture in two additions until no streaks remain.
- Stir graham cracker crumbs with melted butter until evenly moistened and the mixture resembles wet sand.
- Spoon or pipe the mousse into 6 small cups or jars, sprinkle with the crumb topping, and chill for at least 30 minutes before serving.
Notes
Make ahead: Cover and refrigerate up to 2 days; add crumb topping just before serving for best crunch. For a tangier mousse, substitute 0.5 cup of the cream cheese with mascarpone or add 0.5 teaspoon lemon zest. Serve plain or with fresh berries.