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Cheesecake Mousse

Tangy, creamy, decadent cheesecake mousse. This recipe is so easy to make and is the perfect addition to so many desserts including cakes, with fresh fruit and more.

Course Dessert
Cuisine American
Keyword cheesecake mousse, cheesecake recipe, mousse,
Cook Time 15 minutes
Resting time in the fridge 30 minutes
Servings 8


  • 1 cup Heavy Cream
  • 8 oz Cream Cheese
  • 3/4 cup powdered sugar
  • 1/2 tsp corn syrup
  • 1 tsp vanilla


  1. In your mixer, mix up the cream cheese until it is softened. Add a tbsp of the heavy cream, vanilla, and powdered sugar. The heavy cream helps make it easier to fold into the whipped cream later.

  2. Mix all together until its smooth

  3. Set aside

  4. Now, whip your heavy cream until is forms soft peaks. At this point add in the corn syrup and continue whipping until it forms stiff peaks. Don't over whip!

  5. Take half of the whipped cream and carefully fold it into the cream cheese mixture. Once it is incorporated, add the other half of the whipped cream and fold it in. At this point it is ready to eat!

  6. I like to put mine in the fridge for about 30 minutes to let it firm up further.

  7. This is amazing with fresh fruit, in a cake, a filling for cupcakes and more! Its so delicious! My kids eat it by the spoonful.