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Easy Cheesecake Mousse

A light, fluffy, and utterly decadent no-bake cheesecake alternative that can be whipped up in just minutes and customized with your favorite toppings.
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Prep Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Cream Cheese Mixture
  • 1 package (8 ounces) cream cheese, softened Allow it to come to room temperature for ease of mixing.
  • 1 cup confectioners' sugar Gives sweetness without the gritty texture found in granulated sugar.
  • 1/4 cup sour cream Adds a tangy flavor that beautifully complements the sweetness.
  • 1 teaspoon vanilla extract Opt for pure vanilla extract for the best flavor.
Cream for Whipping
  • 1 cup heavy whipping cream Make sure it's cold for achieving those picture-perfect peaks.

Method
 

Prepare the Cream Cheese Mixture
  1. In a stand mixer, add softened cream cheese and mix on medium speed until smooth and creamy, about 2 minutes.
  2. Add confectioners' sugar, mixing on low to avoid a sugar cloud, then increase to medium until completely smooth.
  3. Add sour cream and vanilla extract. Mix until just combined.
Whip the Cream
  1. In a separate bowl, pour heavy whipping cream and mix on low, gradually increasing to high speed until thick and tall peaks form, about 3-5 minutes.
Combine
  1. Gently fold the whipped cream into the cream cheese mixture with a spatula until just combined.
  2. Transfer the mousse to a serving dish or individual cups and chill in the refrigerator for at least 2 hours or until ready to serve.

Notes

The mousse can be stored in the refrigerator for up to 3 days in an airtight container. It’s best enjoyed fresh. You can whip this up a day in advance to enhance the flavors. Keep your bowl and beaters chilled for easier whipping.