triple berry cheesecake mousse

Cheesecake Mousse Recipe (Small Batch)

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Easy and creamy no-bake cheesecake mousse recipe topped with fresh berries. Serve these in half-pint wide mouth mason jars or another single-serving baking dish.  

A perfect simple dessert for any time of the year. If fresh fruit is not available I use frozen berries or other seasonal fruit. For an alternate and simple topping, a raspberry jam or a lemon curd works nicely.

Ginger snap cookies give this mousse a little extra flavor zing or go equally well with a basic graham cracker crust. 

Ingredients

What you need to make the Ginger Snap Crust: 

10 gingersnap cookies
3 tablespoons butter, melted

What you need to make the filling:

8-ounce cream cheese, room temperature
3/4 cup heavy cream
3 tablespoons sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract

Instructions

How to Make the Crust

  • Break ginger snaps into small pieces and pulse in a food processor or blender until finely ground
  • In a medium bowl, mix together crumbs and melted butter. Mix until crumbs are moistened.
  • Divide evenly between four (4) half-pint wide mouth mason jars. Press on the mixture with your fingers or the bottom of a small glass to compact the crust.

How to Make the Filling

  • In a large bowl, combine cream cheese and sugar, and blend until combined and smooth.
  • In a small bowl add the heavy cream and whisk until soft peaks are formed.
  • Add in the vanilla, lemon juice and whipped heavy cream to the cream cheese mixture. Mix together.
  • Spoon the cream cheese mixture evenly into each mason jar. Cover lightly and refrigerate for 2 hours before serving. Top with fresh fruit before serving.

My tasty Cheesecake Mouse recipe takes just 15 to prepare and should be chilled for about 2 hours before serving.

No Bake Cheesecake Mousse with Ginger Snap Crust

No Bake Cheesecake Mousse with Ginger Snap Crust

Yield: 4 servings
Prep Time: 15 minutes
Additional Time: 2 hours
Total Time: 2 hours 15 minutes

Lovely no bake cheesecake dessert that is light and satisfying. The ginger snap cookie crust gives this dessert a little extra zing.

Ingredients

Ginger Snap Crust

  • 10 gingersnap cookies
  • 3 tablespoons butter, melted

Filling

  • 8 ounce cream cheese, room temperature
  • 3/4 cup heavy cream
  • 3 tablespoons sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract

Instructions

Crust

  • Break ginger snaps into small pieces and pulse in a food processor or blender until finely ground
  • In a medium bowl, mix together crumbs and melted butter. Mix until crumbs are moistened.
  • Divide evenly between four (4) half pint wide mouth mason jars. Press on the mixture with your fingers or the bottom of a small glass to compact the crust.

Filling

  • In a large bowl, combine cream cheese and sugar, and blend until combined and smooth.
  • In a small bowl add the heavy cream and whisk until soft peaks are formed.
  • Add in the vanilla , lemon juice and whipped heavy cream to the cream cheese mixture. Mix together.
  • Spoon the cream cheese mixture evenly into each mason jar. Cover lightly and refrigerate for 2 hours before serving. Top with fresh fruit before serving.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 539Total Fat: 46gSaturated Fat: 28gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 131mgSodium: 347mgCarbohydrates: 28gFiber: 0gSugar: 17gProtein: 6g
The nutritional information provided here are estimates and are not calculated by a registered dietitian.

2 Comments

  1. This looks and sounds utterly divine! And, I love that I’ve found your blog. You mention your tiny 1960’s kitchen. Do you have photos of it? Mine is just as small, but yours sounds more charming. Ha!

    • Hi Christina,

      I was planning on doing just that! I’m in the process of a little mini redo and when it’s complete I’ll share some before and after photos.
      Cheers,
      Sydney

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