Friday, March 4, 2011

Cheesecake Mousse

One of my DB’s favorite dessert is cheesecake. I wanted to make him a special dessert, and I was thrilled to come across this recipe on Books ‘N Cooks. It combines the creaminess of a cheesecake (what DB prefers), but light and airy like a mousse (what I prefer).

The cheesecake is lightened by adding some whipped cream, with a base of graham cracker crust crumbles. I topped this off with a berry sauce, and we were both in heaven. I originally had this served in martini glasses, but I couldn’t resist the mini martini glasses (which will be perfect for parties)!

Cheesecake Mousse


  • 4 oz cream cheese
  • 1/3 cup sugar
  • Pinch of salt
  • 1/2 tsp vanilla extract
  • 1/2 cup heavy whipping cream
  • 4 graham crackers, finely ground

1. In a stand mixer fitted with the paddle attachment, combine cream cheese, sugar, salt, and vanilla extract. Set aside.
2. Switch to a whisk attachment and in a clean bowl, whisk heavy cream on high until stiff peaks are formed.
3. Fold into cream cheese mixture.
4. Portion into serving glasses or bowls, layering the mousse and the graham cracker crumbs.
5. Top with berry sauce (listed below).
6. Refrigerate if not serving immediately.

Source: Books ‘N Cooks

Berry Sauce


  • 1/2 cup red jelly (not jam), such as currant, raspberry, or strawberry
  • 1 pint mixed berries (raspberries, blueberries, black berries)

1. In a small saucepan over medium-low heat, melt the jelly.
2. Remove from heat and toss with berries.
3. Top cheesecake mousse and refrigerate until ready to serve.

Source: Adapted from Ina Garten, as seen on Books ‘N Cooks


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