Description
This light and fluffy Cheesecake Mousse combines creamy cream cheese with whipped heavy cream and a touch of vanilla for a delicious, no-bake dessert that's perfect for any occasion. Ready in just 10 minutes, it's a quick treat that requires no oven and serves four.
Ingredients
Cheesecake Mousse Ingredients
- 1 cup heavy cream
- 8 ounces cream cheese, softened
- 1/4 cup sour cream (optional)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Whip the Heavy Cream: Add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form, about 3 minutes.
- Set Whipped Cream Aside: Remove the whipped cream to another bowl and set aside until needed.
- Prepare Cream Cheese Mixture: Switch the mixer to the paddle attachment. Add the softened cream cheese and optional sour cream to the mixer bowl.
- Mix Cream Cheese and Sour Cream: Mix on medium speed until smooth and well combined, approximately 1 minute.
- Add Powdered Sugar Slowly: Turn the mixer to low speed and gradually add the powdered sugar, incorporating it fully.
- Incorporate Vanilla and Beat: Add the vanilla extract, increase mixer speed to medium, and beat until the mixture is light, smooth, and creamy, about 2 minutes.
- Fold in Whipped Cream: Gently fold the reserved whipped cream into the cream cheese mixture using a rubber spatula until fully combined and airy.
- Chill and Serve: Transfer the mousse to serving dishes and refrigerate until ready to serve.
- Storage: Store any leftovers in an airtight container in the fridge for up to two days.
Notes
- If sour cream is not available or preferred, you may omit it without significantly affecting the texture.
- For a tangier flavor, consider using full-fat sour cream.
- The mousse can be served with fresh berries or a drizzle of fruit sauce for added flavor.
- Ensure cream cheese is properly softened for a smooth mousse.
- Whipping the cream to stiff peaks is essential to achieve the light and airy texture.
