Red, White and Blue Berry Cheesecake Mousse
Awesome, no-bake dessert for 4th of July or other patriotic holidays!
Ingredients
CHEESECAKE MOUSSE:
- ⅔ cup heavy whipping cream
- ¾ cup powdered sugar, divided
- One 8 ounce package cream cheese, at room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons milk
FRUIT:
- your choice (I used blueberries and chopped strawberries)
Instructions
- Prepare the cheesecake mousse: In a medium bowl, use an electric mixer to beat the heavy cream until it begins to thicken. While mixing, slowly add ¼ cup powdered sugar. Continue to beat until the mixture is thickened and holds a stiff peak. Do not overbeat or it will become overly thick and clumpy. Scoop into a bowl and put in the refrigerator.
- In the empty bowl (no need to wash), add cream cheese and beat until smooth. Continue mixing and add remaining powdered sugar and vanilla. Add milk and beat until well-combined. Stop mixing and use a rubber spatula to gently fold in the cold whipped cream until combined. Use immediately, or cover and keep refrigerated for up to one day.
- Assemble the cups: Start with fruit in the bottom of each glass or small mason jar. Add a layer of the cheesecake mousse and then repeat with another layer of fruit and another layer of mousse. Continue layering the cheesecake and fruit, depending on the size of your cups and the variety of fruit. Keep refrigerated until ready to serve.
Notes
- Calorie count is for the mousse without berries.
Nutrition
Serving: 1servingCalories: 428kcalCarbohydrates: 27gProtein: 5gFat: 34gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 103mgSodium: 192mgPotassium: 126mgSugar: 26gVitamin A: 1357IUVitamin C: 0.2mgCalcium: 91mgIron: 0.1mg
Tried this recipe?Let us know how it was!