My no-bake cheesecake mousse is a dream come true! You can whip up this creamy, rich dessert that tastes just like cheesecake in only 5 minutes, with a few common pantry ingredients!
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There's just nothing like cheesecake. It can be made in so many flavors and varieties, I feel like I could enjoy a different one every day for the rest of my life. Whether it's my pumpkin cheesecake in the fall, mint chocolate cheesecake for St. Patricks's Day, or lemon raspberry cheesecake bars on a hot summer day...they're all amazing. But if you can get that indulgent flavor and smooth, creamy texture in just a few minutes, you'd be crazy not to!
This cheesecake mousse recipe is definitely going in my regular rotation of sweet treats. I mean, who doesn't love an easy, delicious dessert? And you can serve it any way you like, with additions like graham crackers, berries, mint, chocolate chips, a sprinkling of cocoa powder, or even a dollop of homemade whipped cream.
π€ What is mousse?
Mousse is a dessert that originated in 18th century France and the word mousse translates to "foam" due to the air bubbles that are whipped into it. Mousse can be light & airy or thick & creamy, depending on the method of preparation. It can be made with either egg whites or heavy cream, or a mixture of both.
β¨ What's the difference between pudding and mousse?
The simplest explanation is that pudding is cooked and mousse is not. Another difference is that the ingredients in mousse are gently folded together, resulting in a lighter texture, and pudding ingredients are all stirred together in the same pot and often includes cornstarch as a thickener. There are exceptions though, like my easy homemade banana pudding.
π§Ύ Ingredients
- Cream cheese
- Heavy cream
- Sour cream
- Powdered sugar
- Vanilla extract
- Lemon zest
- Graham crackers (optional)
- Butter (optional)
β Ingredient notes
- Cream cheese -Β A block of full-fat cream cheese will create the smoothest texture for this mousse. Make sure it's at room temperature so that it will mix well with the other ingredients.
- Sour cream -Β This adds just a touch of tang to the cheesecake flavor. If you prefer, you can substitute this with Greek yogurt instead.
- Lemon zest -Β While not absolutely necessary to this recipe, I find that just a small amount of lemon zest adds a bit of brightness to the mousse, without really adding lemon flavor.
See the recipe card below for full list of ingredients and their measurements.
π₯£ How to make the mousse
While this recipe can be made by hand, I find it quicker and easier to use a stand mixer.
Using a stand mixer with a paddle attachment, beat the sour cream, cream cheese, and lemon zest until it's all smooth.
Next, add powdered sugar and vanilla and mix again until all ingredients are well combined.
In a separate bowl, whisk the heavy cream until stiff peaks form.
Finally, gently fold the whipped cream into the cream cheese mixture.
π₯ Graham cracker crust
To make the graham cracker crust, simply crush the crackers until they're ground into tiny pieces. I just broke them up in my hands, but you can also quickly pulse them in a food processor or place in a ziploc bag and crush them with a rolling pin.
Then, mix the cracker crumbles with melted butter and mix with a fork. If it's too wet, add more crackers; if it's too dry, add more butter.
π½ Serving
Place some of the graham cracker "crust" in the bottom of a glass and then add the cheesecake mousse. Serve in a beautiful glass with toppings of your choice and enjoy!
π Topping ideas
- Graham crackers -Β While you certainly don't have to make the "crust" for this recipe, it makes the mousse taste even more like you're eating a slice of cheesecake. If you'd like, sprinkle a few of the crushed graham crackers on top too.
- Fresh fruit -Β Strawberries, blueberries, raspberries, blackberries, peaches, lemon slices, cherries, or anything you like!
- Mint -Β A fresh mint leaf on top adds a nice fresh flavor and looks beautiful for presentation too.
- Chocolate chips -Β Sprinkle a few mini chocolate chips on top. Or even gently fold them into the mousse at the end.
- Cocoa powder -Β Let's be honest, a dusting of cocoa powder on top of dessert never hurt anyone!
- Whipped cream -Β A dollop of even more whipped cream on top? Yes please!
π§Ί Storage
When kept tightly covered in the refrigerator, this cheesecake mousse will stay good for several days.
Love yummy desserts? Check out a few more of our delicious recipes now!
- Easy Homemade Banana Pudding
- Lemon Raspberry Cheesecake Bars
- Pumpkin Cheesecake
- Mint Chocolate Cheesecake
- Edible Brownie Batter
- Easy Chocolate Fudge
- Butterscotch Milkshake
- Chocolate Mug Cake
- Tiramisu Overnight Oats
- Rice Pudding
Did you make this Cheesecake Mousse? Let us know in the comments below!
π Recipe
Cheesecake Mousse
Ingredients
- 8 ounces cream cheese, at room temperature
- 1 cup heavy cream
- 2 Tablespoons sour cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- Β½ teaspoon lemon zest
- Β½ cup graham crackers, crushed (optional)
- 2 Tablespoons butter, melted (optional)
Instructions
Cheesecake Mousse
- Using a stand mixer with a paddle attachment, beat the sour cream, cream cheese, and lemon zest until it's all smooth.
- Next, add powdered sugar and vanilla and mix again until all ingredients are well combined.
- In a separate bowl, whisk the heavy cream until it reaches stiff peaks.
- Finally, gently fold the whipped cream into the cream cheese mixture.
Graham Cracker "Crust"
- To make the graham cracker crust, simply crush the crackers until they're ground into tiny pieces. I just broke them up in my hands, but you can also quickly pulse them in a food processor or place in a ziploc bag and crush them with a rolling pin.
- Then, mix the cracker crumbles with melted butter and mix with a fork. If it's too wet, add more crackers; if it's too dry, add more butter.
Serving
- Place some of the graham cracker "crust" in the bottom of a glass and then add the cheesecake mousse. Serve in a beautiful glass with toppings of your choice and enjoy!
Notes
- Cream cheese -Β Full-fat cream cheese will create the smoothest texture in this mousse. Make sure it's at room temperature so that it will mix well with the other ingredients.
- Sour cream -Β This adds just a touch of tang to the cheesecake flavor. If you prefer, you can substitute this with Greek yogurt instead.
- Lemon zest -Β While not absolutely necessary to this recipe, I find that just a small amount of lemon zest adds a bit of brightness to the flavor.
- Graham crackers
- Fresh fruit
- Mint
- Chocolate chips
- Cocoa powder
- Whipped cream
- Suggestion: If you enjoyed this, you're gonna love my lemon raspberry cheesecake bars!
Will A.
Well thereβs two words I didnβt know I needed to hear together until now! Sounds fantastic!
maplewoodroad
Haha! Thank you! π