Made with only 5 simple ingredients and in 10 minutes from start to finish, my no bake vanilla cheesecake mousse is one of my favorite simple desserts to whip up! Made with cream cheese, heavy cream, and sour cream, it’s lusciously thick and decadent. I love desserts I can eat with a spoon, and this perfectly smooth and creamy cheesecake mousse is certainly one of them.
Dipping a spoon into this dreamy no bake vanilla cheesecake mousse is an experience everyone should have! It’s deliciously smooth and rich, making each spoonful more decadent than the last. As much as I love stuff like pudding and whipped cream, this mousse tops them all! It’s so easy to make any time my sweet tooth starts aching.
What’s in This No Bake Cheesecake Mousse Recipe?
- Heavy Cream: Makes the cheesecake light and fluffy.
- Cream Cheese: Makes the mousse rich and tangy.
- Sour Cream: Enhances the tanginess and creaminess of the mousse.
- Powdered Sugar: Sweetens the mousse and helps thicken it.
- Vanilla Extract: Enhances the overall flavor of the mousse.
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How to Store
In an airtight container in the fridge, this no-bake cheesecake mousse will stay fresh for up to 2 days.
Tips for Success
- While most traditional mousse recipes call for eggs, this no-bake recipe does not. Don’t worry, it’s still just as delicious as a mousse recipe with eggs!
- Make sure the lids of your jars are truly airtight when you’re storing this mousse in the refrigerator; otherwise, a film will likely form at the top of the mousse, making it inedible.
- Gently fold the heavy cream and cream cheese mixtures together. If you try to mix them too thoroughly or roughly, the mousse may deflate and you won’t have the desired richness to it.
- The sour cream is optional, but highly recommended! It contributes both to the rich decadence and slightly tangy flavor of this cheesecake-inspired treat.
Top Reader Review
- “This recipe is so easy and so light. I love it!!!” -Donna Tyler
No Bake Cheesecake Mousse Recipe
Ingredients
- 1 cup heavy cream 227 grams
- 8 ounces cream cheese 227 grams, room temperature (1 brick)
- ¼ cup sour cream 57 grams, optional
- 1 cup powdered sugar 113 grams
- 1 teaspoon pure vanilla extract 4 grams
Optional Garnishes
- Crushed graham crackers
- Fresh berries
- Fresh mint leaves
Equipment
- Kitchen Scale (optional)
- Stand Mixer
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream on medium-high speed until stiff peaks form, about 3 minutes.1 cup heavy cream
- Remove the heavy cream to another bowl and set aside until ready to use.
- Switch to the paddle attachment. To the original mixer bowl (no need to clean it), add the cream cheese and sour cream.8 ounces cream cheese, ¼ cup sour cream
- Mix on medium speed until it is smooth and well combined, about 1 minute.
- Turn the mixer down to low speed and slowly add the powdered sugar.1 cup powdered sugar
- Once all of the sugar has been incorporated, add the vanilla and turn the mixer to medium speed. Beat on medium speed until the mixture is light and smooth, about 2 minutes.1 teaspoon pure vanilla extract
- Add the heavy cream back to the bowl and use a rubber spatula to gently fold it into the cream cheese mixture.
- Once the mousse is fully combined, transfer it to your choice of serving dish and store it in the refrigerator until ready to serve.
- Top with crushed graham crackers, berries, and mint if desired.Crushed graham crackers, Fresh berries, Fresh mint leaves
Notes
- Nutritional information does not include optional garnishes.
How to Make Cheesecake Mousse: Step-by-Step
Beat the Mousse: In the bowl of a stand mixer fitted with the whisk attachment, beat 1 cup of heavy cream on medium-high speed until stiff peaks form, about 3 minutes. Remove the heavy cream to another bowl and set aside until ready to use. Switch to the paddle attachment. To the original mixer bowl (no need to clean it), add 8 ounces (1 brick) of cream cheese and ¼ cup of sour cream. Mix on medium speed until it is smooth and well combined, about 1 minute. Turn the mixer down to low speed and slowly add 1 cup of powdered sugar. Once all of the sugar has been incorporated, add 1 teaspoon of vanilla and turn the mixer to medium speed. Beat on medium speed until the mixture is light and smooth, about 2 minutes.
Fold the Mousse: Add the heavy cream back to the bowl and use a rubber spatula to gently fold it into the cream cheese mixture. Once the mousse is fully combined, transfer it to your choice of serving dish and store it in the refrigerator until ready to serve. Top with crushed graham crackers, berries, and mint if desired.
This recipe is so easy and so light. I love it!!!
We’re so happy to hear you loved this recipe, Donna!