It’s Friday night, so we’re going to indulge a little bit with Cheesecake Mousse. It’s got all the flavor of a rich piece of New York Style cheesecake, but it’s much lighter and perfect for summer! It’s so easy to make, and you won’t have an entire cheesecake sitting in your fridge afterwards to tempt you tomorrow morning.
This entire recipe takes about ten minutes to put together, making this the perfect last minute dessert for when you have company coming over or if you’re just craving something sweet on a Friday night. You do want to allow the mousse some time to chill in the refrigerator, but as long as you make it before dinner, it will be ready for dessert afterwards.
Begin by crumbling 4-5 graham crackers. I put them in a ziplock bag to crumble to avoid making a mess. Add the crumbs to a small bowl with melted butter and sugar. Mix, and then press firmly onto a piece of parchment paper on a cookie sheet so you have a flat layer of the graham cracker mixture.
Put the cookie sheet into the oven at 350 degrees for 6-8 minutes until golden (like you would cook a graham cracker crust). When finished, let the crust cool, then break into big pieces to create a graham cracker crumble. You can easily leave this graham cracker crumble out of this recipe and just have the mousse with berries (a gluten free option)!
For the mousse, beat heavy cream with sugar on high in a mixing bowl until you have whipped cream.
In a separate bowl, beat the cream cheese, powdered sugar, and vanilla.
Lastly, gently fold the whipped cream into the cream cheese mixture with a spatula, and refrigerate for at least an hour.
To assemble, layer the graham cracker crumble, cheesecake mousse (use a piping bag if you want it to look fancy!), and fresh berries in individual glass serving dishes.
For Graham Cracker Crumble: (Optional- Gluten Free Without)
1/2 cup graham cracker crumbs
2 tbsp butter
1 tbsp sugar
1 cup heavy cream
2 tbsp sugar
1 8oz cream cheese
1/2 cup powdered sugar
1 tsp vanilla
- For Graham cracker crumble: melt 2 tbsp of butter in small bowl. Add graham cracker crumbs and sugar. Stir. Press onto cookie sheet lined with parchment paper and put in 350 degree oven for 6-8 minutes until golden. Let cool then break into large chunks.
- For mousse: Beat cream and granulated sugar in large bowl on high until you have whipped cream. In a separate bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Fold whipped cream into cream cheese mixture. Refrigerate for one hour or more.
- To Assemble: Layer graham cracker crust crumbles, berries, and mousse in an individual glass serving dish.