Easy Cheesecake Mousse (2024)

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By Amanda Rettke • April 20, 2024
Dessert

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Easy Cheesecake Mousse combines the creamy richness of cheesecake with the lightness of mousse that melts in your mouth with each spoonful! It can be enjoyed on its own or paired with fresh fruit, cookie crumbles, or a drizzle of your favorite sauce. And, it is made with just five simple ingredients. I also have a more “from scratch” version of Cheesecake Mousse you should try!

Ingredients & Substitutions

Cream Cheese: The cream cheese should be at room temperature before making the cheesecake mousse. This will give you the creamiest texture, which is important when it comes to mousse! To soften a block of cream cheese, it will take 30 minutes to an hour at room temperature.

How To Soften Cream Cheese Quickly

If craving this dessert (and why wouldn’t you be?), but forgot to take the cream cheese out of the refrigerator, you can soften it quickly in a couple of different ways:

Warm Water Method: Place the wrapped block of cream cheese in a bowl of warm water for about 10-15 minutes. Flip it over every few minutes or so.
Microwave Method: Remove the cream cheese from its packaging and place it on a microwave-safe plate. Microwave it on low power in 15-20-second intervals until it reaches the desired softness. Be careful not to overheat it, as cream cheese can quickly become too runny or even melt.

Confectioners’ Sugar: Confectioners’ sugar, also called powdered sugar, add some sweetness to the mousse. And, it blends smoothly because of its fine texture. If using granulated sugar, it may affect the texture (be a little grainy) and sweetness. But, it will still be delicious!

Sour Cream: Sour cream adds a little tanginess to the mousse.

Vanilla Extract: Vanilla extract gives the mousse the classic vanilla cheesecake flavor you know and love!

Heavy Whipping Cream: Heavy whipping cream (heavy cream) is whipped to stiff peaks and then folded into the cream cheese mixture. This step adds lightness and airiness to the mousse. In addition, the fat content in heavy cream also contributes to the richness of the dessert.

Can I Add Flavors To Cheesecake Mousse?

Absolutely! Although delicious as-is, it’s easy to add flavors to the mousse. Here are some delicious options you could try to mix in:

Fruit purees like strawberry or raspberry
Fresh fruit
Cookie crumbles
Citrus zest from lemon, lime, or an orange
Cocoa powder or melted chocolate (yum!)
Caramel sauce
Butterscotch sauce
Instant coffee granules or espresso powder
Other extracts like peppermint, almond, or coconut

How To Store Easy Cheesecake Mousse

If not serving right away, store cheesecake mousse in an airtight container in the refrigerator. It is best when enjoyed within 2-3 days. You may have to give it a good stir before serving. I do not recommend freezing the mousse.

Easy Cheesecake Mousse

Prep Time 10 minutes mins

Total Time 10 minutes mins

Ingredients

▢ 1 package (8 ounces) cream cheese, softened
▢ 1 cup (125 g) confectioners' sugar
▢ ¼ cup (57.5 g) sour cream
▢ 1 teaspoon vanilla extract
▢ 1 cup (238 g) heavy whipping cream

Instructions

To the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese. Mix on medium speed until smooth.
Stop the mixer and add the confectioners' sugar. Mix on low until smooth, stopping to scrape the sides of the bowl as needed.
Add the sour cream and vanilla, mixing until combined. Set aside.
In a separate large bowl, pour in the heavy whipping cream.
Using a handheld mixer, start mixing at the lowest speed, gradually increasing to medium and then high speed until the cream thickens and stiff peaks form. Stiff peaks refer to the whipped cream peaks that stand straight up and hold their shape. This will take about 3-5 minutes.
Fold the whipped cream into the cream cheese mixture until fully combined. Transfer to a serving dish.
Serve immediately or store in the refrigerator until serving.

Nutrition

Serving: 1cup | Calories: 737kcal

Course: Dessert

Keyword: Easy Cheesecake Mousse

Servings: 3 cups

Calories: 737

Author: Amanda Rettke–iambaker.net

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

Do we have to use the sour cream
Reply
1. Try plain Greek yogurt instead of sour cream.
  Reply
I’m going to try to make this with an artificial sweetener so it’s low carb. Thank you!
Reply
Can you add cocoa powder to make this chocolate?
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