No Bake Cheesecake Mousse is the easiest no-bake dessert because it’s all the glamour of cheesecake without the work.
I realize I’m cutting it a little close to Shavout, the official cheesecake holiday of the Jews, and to Memorial Day….the official holiday of BBQs…but here I am…right in the nick of time….to save you from holiday dessert woes.
Regardless of which holiday you plan to partake in, summer is finally upon us! Bring on the endless impromptu summer night shin digs, and the potluck desserts. When I conjure up images of summer soiree desserts, I picture mounds of watermelon wedges, heaping bowls of berries, and cheesecake.
I think we can agree that we all love cheesecake. I’m certain cheesecake could create world peace. He or she who brings the cheesecake to a party becomes the hero of the evening.
Many a time I have been such a hero, but never with a cheesecake…instead I bring cheesecake mousse; the no bake version of everyone’s favorite dessert that can be ready whenever your cheesecake craving beckons, or you need to become an instant potluck dinner savior.
Cheesecake mousse is complete alchemy. Like all my desserts, this cheesecake mousse is not cloyingly sweet (as cheesecakes often are). As a mousse, this dessert has all the dreamy, creamy, and decadent cheesecake qualities while being light and fluffy. It whips together in minutes and can be dressed up as a plated dessert or can be served as a festive make your own cheesecake parfait bar (the biggest form of wow).
Cheesecake mousse can be simply piped into a glass and eaten as is (absolute perfection). You can also dress it up with your favorite cheesecake topping of your choosing; caramel, chocolate sauce, crushed cookies, nuts, whatever your heart desires.
Though my absolute favorite way to each cheesecake mousse is off a spoon… straight out of the bowl…when no one’s looking… I highly recommend layering cheesecake mousse with Biscoff cookies and fresh raspberries. Biscoff cookies have warm undertones of brown sugar, perfect with bright acidity from fresh raspberries and the creamy, rich mousse.
Switch the Biscoff for crushed chocolate sandwich cookies, graham crackers, or just about any delicious crunch your heart desires. You can also swap the raspberries for strawberries or even blueberries. Don’t worry, the cheesecake won’t judge.
Be the hero of the weekend! Forget the cheesecake and bring the cheesecake mousse!
No Bake Cheesecake Mousse
Ingredients
- 8 oz. cream cheese at room temperature
- ½ cup + 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons lemon zest
- 1 cup heavy cream
- ½ teaspoon corn syrup
Extras:
- Crushed Biscoff cookies
- Fresh Raspberries
Instructions
- Place the cream cheese into a large mixing bowl and whisk, with a hand mixer, until whipped and smooth.
- Add the powdered sugar, vanilla extract, and lemon zest and beat until fluffy and incorporated. Set aside.
- In another large mixing bowl, add the heavy cream. Whip the cream until soft peaks form.
- Add the corn syrup and slowly whip the cream until stiff peaks form. Careful! This will happen fast.
- Using a spatula, add 1/2 of the whipped cream into the cream cheese mixture. Slowly fold in the whipped cream until incorporated. Add the remainder of the whipped cream and fold into the cream cheese mixture.
- At this point, you can cover the bowl with plastic wrap and store it in the refrigerator or serve immediately layered in a glass. Simply layer crushed Biscoff cookies, then fresh raspberries and finally cheesecake mousse. (Note: the mousse is at it’s most fluffy and light texture freshly made. In the refrigerator is may lose a touch of its fluffiness, but it’s still exquisitely delicious)
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