This creamy cheesecake mousse is one of my all-time favorite quick desserts. It’s rich, smooth, and ready in just 10 minutes–no baking required! Made with cream cheese, heavy cream, and a touch of sour cream, this French style cheesecake mousse has the same tangy sweetness as a classic cheesecake but with a light and airy texture. It’s perfect for when I’m craving something decadent but don’t want to turn on my oven. Serve it in little no bake cheesecake cups for an elegant, spoonable treat everyone will love.
Top Reader Reviews
- “This recipe is so easy and so light. I love it!!!” -Donna
- “I made this with monk fruit instead of sugar, turned out delicious!” -Drew
No Bake French Style Cheesecake Mousse
If you’ve never tried a French style cheesecake mousse, you’re in for a treat. Unlike traditional American no bake cheesecake, which is dense and rich, this French-style mousse is silky and cloud-like. The combination of softened cream cheese and sour cream approximates fromage blanc, a soft French cheese with a creamy, melt-in-your-mouth texture.
Heavy cream, powdered sugar, and vanilla round out this creamy cheesecake mousse recipe. No eggs, no baking, and no gelatin–just pure, effortless indulgence. It’s my go-to dessert for holidays, dinner parties, or any time I want to impress without the stress. Top it with crushed graham crackers and fresh berries for a classic cheesecake feel, or layer it into jars for a beautiful dessert-on-the-go.
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Soften Cream Cheese the Right Way
I always let my cream cheese soften naturally at room temperature for about 30 minutes instead of microwaving it. It blends much more smoothly and gives the mousse that ultra-creamy texture without lumps or graininess. While the microwave works quickly, it also heats quite unevenly, which can cause the mixture to break or look curdled. This one’s worth the extra time!
No Bake Cheesecake Mousse Recipe
Equipment
- Kitchen Scale (optional)
- Stand Mixer
Ingredients
- 1 cup heavy cream
- 8 ounces cream cheese room temperature (1 brick)*
- ¼ cup sour cream **
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
Optional Garnishes
- Crushed graham crackers
- Fresh berries
- Fresh mint leaves
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
- 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!
- Always start with fully softened cream cheese. Cold cream cheese won’t blend smoothly and can leave lumps in your mousse. Let it sit out for at least 30 minutes before mixing.
- When folding the whipped cream into the cream cheese mixture, use gentle, sweeping motions to keep it airy. Overmixing will deflate the mousse and make it dense instead of fluffy.
- Mix in a tablespoon of lemon juice for tang, swirl in fruit puree or chocolate ganache, or top with crushed Oreos for an easy twist.
- Even though it’s technically ready right away, chilling the mousse for 30-60 minutes helps it firm up and develop that true “cheesecake” texture.
- 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.
- Nutritional information does not include optional garnishes.
How to Make Cheesecake Mousse Step-by-Step
Prep: It only takes 5 ingredients to make this cheesecake mousse, so there’s not much to gather! It will be easiest to mix if you let the cream cheese brick soften, so set it out on the counter for 30-60 minutes before you make this recipe.
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 room-temperature 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 extract 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. Use gentle, sweeping motions to keep it light and airy.
Serve: Once the cheesecake mousse is fully combined, transfer it to your choice of serving dish and store it in the refrigerator until ready to serve. You can enjoy it right away, but I find the texture is best after a 30-60 minute chill. Top with crushed graham crackers, berries, and mint if desired. You could also add chocolate chips, sprinkles, crushed cookies, or anything else you like!
How to Store
Store no bake cheesecake mousse in an airtight container in the refrigerator for up to 2 days. Enjoy straight from the fridge! I do not recommend freezing this no-bake dessert, as it tends to deflate and turn grainy once thawed.
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