Cream Cheese Mousse

5 from 3 votes

Creamy, fluffy, tangy and perfectly sweet, this cream cheese mousse is easy to make – and no bake! A delicious last-minute dessert to enjoy all year round.

Prep Time10

Total Time10

Course: desserts

Cuisine: American

Keyword: cream cheese mousse

Servings:

Calories: 351kcal

Author: Katia

Ingredients

1 cup (240 ml) heavy cream or whipping cream
1 cup (8oz/230 grams) cream cheese (soften)*
¾ cup (4oz/120 grams) powdered sugar
1 teaspoon vanilla extract

Instructions

Whip the cream: Use an electric hand mixer or a stand mixer with the whisk attachment to whip the cold heavy cream. Beat on medium-high speed until stiff peaks form, being careful not to over-whip. Set aside.
Beat the cream cheese: In a second bowl, beat the softened cream cheese on medium speed until smooth. Add sugar and vanilla, and beat until fluffy and well combined, about 1-2 minutes.
Combine cream and cream cheese: Using a rubber spatula, gently fold the whipped cream into the fluffy cream cheese mixture until fully incorporated.
Serve: Pipe or spoon the cream cheese mousse into serving glasses or little jars, preferably with the graham cracker crumbs before serving. Fresh berries or chocolate shavings on top would also be lovely! Refrigerate until serving.

Notes

Cream cheese: This recipe can use either a cream cheese block or tub. I use soft cream cheese (the spreadable sold in the tub, the only one I find here in the UK). If you use the block, make sure it's softened before beating.

Storage: It keeps for 2 days in the refrigerator, stored in an airtight container. I do not recommend freezing it.

Nutrition facts: the nutrition values are for one serving, and they are based on an online nutrition calculator. It’s an estimate only, and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.

Nutrition