No Bake Cheesecake Mousse Recipe

Course: Dessert, pudding

Cuisine: American, French

Prep Time: 10

Total Time: 10

Servings: people

Calories: 549kcal

Author: Becky Hardin

Made with just 5 ingredients, this no bake French style cheesecake mousse has all the flavor of classic cheesecake in an airy, spoonable dessert. Serve it in cups for an elegant treat that’s ready in just 10 minutes.

Print Recipe

US Customary - Metric

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

*Full-fat cream cheese provides the best texture. Reduced-fat cream cheese or Neufchâtel will work, but the texture may not be as rich. Do not use whipped cream cheese.

**Greek yogurt works equally well for a slightly healthier option. You can also omit the sour cream, but the mousse may turn out denser and less tangy.

Tips:

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.

Make-Ahead: For entertaining, spoon the mousse into small jars or glasses a few hours ahead and refrigerate. Add toppings (berries, graham crumbs, mint) just before serving so they stay fresh and crisp.

Storage: Store no bake vanilla cheesecake mousse in an airtight container in the refrigerator for up to 2 days.

Nutrition