Cheesecake Mousse
Real Cheesecake Mousse is a creamy blend of cream cheese, confectioners' sugar, and heavy cream. The fluffy and light texture will feel as good on your tongue as it tastes! Enjoy the dessert as-is or with added fresh fruit, chocolate shavings, or your favorite cheesecake topping.
Servings: 8 desserts
Calories: 295kcal
Ingredients
- 4 ounces cream cheese, softened
- ½ cup (62.5 g) confectioners' sugar
- 2 cups (476 g) heavy cream
- ½ teaspoon vanilla extract
- 1 pinch kosher salt
- 4 large egg whites, room temperature
Instructions
- Before starting, place the bowl and whisk attachment from your stand mixer* into the freezer to chill for about 15 minutes. Starting with a cold bowl will help the cream whip up faster and with more volume.
- Once chilled, add the cream cheese and confectioners' sugar to the bowl. Mix on medium-high speed until fully combined and no lumps remain.
- Slowly add the heavy cream, vanilla, and salt, mixing until stiff peaks form, stopping to scrape down the sides of the bowl as needed. Stiff peaks refer to the whipped cream peaks that stand straight up and hold their shape.
- To a clean, dry bowl, add egg whites. Beat until stiff peaks form.
- Gently fold the whipped egg whites into the whipped cream cheese mixture until incorporated.
- Chill the mousse in the refrigerator for 1-2 hours before serving. This helps the flavors to develop and the mixture to set slightly.
Notes
*You can also use a handheld mixer, but you will still need to use a chilled bowl.
This Cheesecake Mousse contains raw eggs. And though getting sick from eating raw egg products—particularly if you’re very careful to use very fresh eggs that have been adequately refrigerated and that weren’t cracked in the carton or are using pasteurized eggs—is relatively unlikely, folks who are pregnant or have compromised immune systems might want to avoid it.
Nutrition
Serving: 1portion | Calories: 295kcal