Cheesecake Mousse

Airy, silky cheesecake mousse with classic cheesecake tang and a smooth, cloud-light texture that’s both luxurious and light. Perfect as a filling or delightfully spoonable on its own.

Course Dessert

Cuisine American, French

Keyword creamy, indulgent, no-bake, nut free, rich, sweet

Category Custards, Fillings

Baking Ambition Adventurous

Prep Time 45

Chilling Time 2

Total Time 2 45

Servings

Calories 236kcal

Equipment

small bowl
2 medium bowls
small saucepan
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electric mixer
piping bag and tip(s)

Ingredients

320 ml heavy cream
4 g gold gelatin sheets 2 sheets (plus enough cold water to cover)
227 g cream cheese 1-8 oz block, full fat
45 g confectioners’ sugar
10 ml vanilla extract
67 g sugar
30 ml water
3 large egg yolks

US Customary - Metric

Instructions

In a medium bowl, beat the heavy cream until it forms soft peaks; cover with plastic wrap and refrigerate.
320 ml heavy cream
Place the gelatin sheets in a small bowl of cold water to soften (~5-7 minutes).
4 g gold gelatin sheets
Meanwhile, place the cream cheese in a medium, heat safe bowl set over a pan of of simmering water. Heat just until it's softened and whisk until smooth.
227 g cream cheese
Squeeze the excess water from the gelatin and add the gelatin, the confectioner’s sugar and the vanilla to the warm cream cheese whisking until smooth and completely blended. Remove the bowl from the heat and let the mixture cool to room temperature, 10 to 15 minutes; it will thicken slightly.
45 g confectioners’ sugar, 10 ml vanilla extract
Meanwhile, in a very small saucepan, combine the sugar and water; boil to 248°F (you may need to tip the pan to get an accurate reading).
67 g sugar, 30 ml water
While the sugar syrup is coming to temperature, place the egg yolks in a medium bowl and beat with an electric mixer (a hand-held works best) until blended. Once the syrup reaches 248°F, turn the mixer on to high speed and slowly pour the sugar syrup onto the mixing yolks, avoiding the beaters and the sides of the bowl. Continue to beat on medium speed until the mixture cools and becomes pale and ribbony, about 4 minutes. Gently fold the cooled cream cheese mixture into the egg yolk mixture..
3 large egg yolks
Remove the whipped cream from the refrigerator and add ~1/3 of it to the egg yolk and cream cheese mixture, gently fold until only a few streaks the whipped cream remain – this will lighten the mixture making it easier to fold in the remaining cream.
Add the remaining whipped cream and gently fold until it is evenly incorporated – be careful to avoid knocking too much air out of the mixture. Transfer the finished mousse to a piping bag fitted with a round or decorative tip and store it in the refrigerator for at least two hours or until ready to use. The mousse can be used to fill pastries or cakes or it can be piped into individual glasses as a stand-alone dessert.

Nutrition