A light, creamy cheesecake mousse is one of those simple desserts that instantly feels special. This version comes together with just a few pantry staples, and the texture is unbelievably smooth and airy. If you want something equally elegant to pair with it, try topping your bowl with a spoonful of homemade whipped cream for an extra fluffy finish.
What Makes This Mousse So Good
This mousse lands right in that sweet spot between effortless and impressive. The cream cheese adds body without making it dense, the whipped cream keeps it cloud-soft, and folding in the whipped egg whites gives it a lift that feels restaurant-worthy. You can serve it in small jars, glasses, or even use it as a layer in other desserts.
Tips for the Best Texture
The technique is simple, but a few small choices make a big difference.
Chill your equipment
A cold bowl and whisk help the cream whip faster and hold its shape. If you skip this step, the mousse may be slightly softer.
Take your time folding
Folding the egg whites into the cream mixture gently prevents deflating the air you just worked to build. Slow and steady keeps it light.
Don’t rush the chill time
Even 1 hour in the refrigerator gives it a smoother mouthfeel and better structure.
Serving Ideas
This mousse is versatile. Serve it plain, top it with berries, crumble in graham crackers or even cookies (we love it with crushed snickerdoodles), or layer it with cake scraps or lemon curd. It also works beautifully as a filling for tarts and parfaits.
Storage
The mousse keeps well in the refrigerator for up to three days. Store it covered to prevent it from absorbing any other fridge flavors. It should not be frozen, as the texture will suffer once thawed.
Cheesecake Mousse
Ingredients
- 4 ounces cream cheese softened
- ½ cup (62.5 grams) confectioners’ sugar
- 2 cups (476 grams) heavy cream
- ½ teaspoon vanilla extract
- 1 pinch kosher salt
- 4 large egg whites, room temperature
- graham crackers, crusehd (optional) for garnish
- fresh fruit, (optional) for garnish
Instructions
- Place the mixing bowl and whisk attachment from your stand mixer in the freezer for about 15 minutes. A well-chilled bowl helps the cream whip quickly and gives the mousse better structure.
- Add the softened cream cheese and confectioners’ sugar to the cold bowl. Beat on medium-high until completely smooth and no lumps remain.
- With the mixer running, slowly pour in the heavy cream, then add the vanilla and salt. Continue whipping, pausing to scrape down the bowl, until the mixture reaches stiff peaks that stand upright when lifted.
- In a separate clean bowl, add the egg whites. Beat until they also reach stiff peaks.
- Gently fold the whipped egg whites into the cream mixture, taking your time so the mousse stays light and airy.
- Refrigerate for 1 to 2 hours before serving. This brief chill time helps the mixture firm slightly and allows the flavors to settle.
- Before serving, garnish with crushed graham crackers and fresh fruit (if desired)
This recipe was inspired by the Cheesecake Mousse on iambaker.net
Easy Desserts
Two-Ingredient Chocolate Mousse
Whip up this decadent Two-Ingredient Chocolate Mousse in minutes—rich, creamy, and perfect for a quick chocolate fix!
Chocolate Covered Pretzel Rods
Easy chocolate-covered pretzel rods with fun toppings! Perfect for holidays, parties, or edible gifts. No baking required!
Oreo Truffles
Easy, no-bake Oreo truffles made with 3 ingredients! Rich, creamy, and perfect for parties, gifts, or anytime chocolate cravings.