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Cheesecake Mousse

Cheesecake Mousse is perfect for those that love cheesecake but want a quick and easy, no-bake option without having to make a big cheesecake or turning on the oven! This mousse tastes just the way a cheesecake should: light, fluffy, and decadent, perfectly tart, and sweet. It’s so simple that you may prefer your cheesecake in a fancy glass from here on out. It’s egg-free and also naturally gluten-free.

Top it off with fresh berries, fresh mint, a little zest or fruity sauce. Or set out a toppings bar and let people garnish their own just the way they like it.

I have to say, the elegance of this dessert is not only its lush, sweet and tangy taste but also the dish it’s served in. You can serve this mousse as tiny desserts in shot glasses for a larger crowd or if you’d like larger servings, pipe this mousse into small mason jars.

Whatever you have is fine, but if you’re going for elegance, then, by all means, bring out your fancy glassware.

The recipe serves 4, but you can easily double or triple the recipe for a larger event like the 4th of July! I’ve also served it for Valentines and at Christmas. The toppings make this mousse a super versatile treat any time of year!

This mousse is super easy and delightfully impressive with minimal effort, just the way I like it!

Can I use coconut cream?

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When I tried using coconut cream, it didn’t work. I didn’t, however, properly refrigerate the can of coconut milk (that’s what you’re supposed to do to extract coconut cream from a can of coconut milk). I just scooped out the coconut cream at the top of a room temperature can. It was, therefore, more watery than proper coconut cream.

The mousse turned out very runny, but it had a nice taste. So, if you refrigerate the can first, it might work. It likely wouldn’t be as fluffy, though. I’ve never gotten much volume when making coconut cream.

If you try it, make sure to use a can that’s just coconut and water – no stabilizers or other junk.


1 cup heavy cream
1 cup cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
Zest of 1 lemon (optional)
For Garnish:
Fresh strawberries
Lemon zest or mint leaves for decoration


In a large bowl, whip the heavy cream until stiff peaks form. Be careful not to overbeat.
In another bowl, blend the softened cream cheese, powdered sugar, vanilla extract, and lemon zest (if using) until smooth.
Gently fold the whipped cream into the cream cheese mixture until well combined and smooth, making sure not to deflate the cream.
Spoon or pipe the mousse into serving glasses.
Chill in the refrigerator for at least 1 hour to set.
Before serving, garnish with a fresh strawberry, raspberry, chocolate powder and a sprinkle of lemon zest or a mint leaf for a pop of color and freshness.

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