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New York-Style Cheesecake Mousse Recipe

New York-Style Cheesecake Mousse Recipe photo by Taste of Home

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This cheesecake mousse actually tastes better after chilling overnight. Once chilled, it can be covered with plastic wrap and refrigerated for up to three days. Berries are optional, but they're a flavorful and festive way to dress up this dessert. —Caroline Wamelink, Cleveland Heights, Ohio

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New York-Style Cheesecake Mousse Recipe

Prep: 20 min. + chilling

Yield: 12 Servings

10 10 20

Ingredients

1 package (8 ounces) cream cheese, softened
1/2 cup confectioners' sugar
1-1/2 teaspoons vanilla extract
1/2 teaspoon grated lemon peel
3/4 cup heavy whipping cream, whipped
1/2 cup graham cracker crumbs
4 teaspoons sugar
2 tablespoons butter, melted
Sliced fresh strawberries, optional

Directions

In a large bowl, beat the cream cheese, confectioners' sugar, vanilla and lemon peel until fluffy. Fold in the whipped cream. Divide among 12 dessert dishes. Cover and refrigerate for at least 2 hours.
Meanwhile, combine cracker crumbs and sugar in a small bowl; add butter and mix well. Press to a 1/4-in. thickness on an ungreased baking sheet. Bake at 375° for 10-12 minutes or until lightly browned. Cool completely.
Just before serving, crumble graham cracker mixture; sprinkle over mousse. Top with strawberries if desired. Yield: 12 servings.

Nutritional Facts 1/4 cup (calculated without strawberries) equals 175 calories, 14 g fat (9 g saturated fat), 46 mg cholesterol, 96 mg sodium, 10 g carbohydrate, trace fiber, 2 g protein.

Originally published as New York-Style Cheesecake Mousse in Taste of Home December/January 2012, p31

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New York-Style Cheesecake Mousse

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Reviewed on Feb. 22, 2013 by DBoyer

I can't review as I've not tried. Do you think I could use Cool Whip instead of heavy whipping cream?

Reviewed on May. 24, 2012 by ladij66

This was a delicious fun loving recipe. I used this on my co-workers and they loved it. I had one person that could'nt get enough of it....

Reviewed on Dec. 27, 2011 by DonnaNJ

These were delicious! They tasted just like cheesecake. I prepared them in bite sized appetizer portions and everyone loved them. I used frozen sliced strawberries in sugar syrup, as strawberries were not in season here, and the juice from the syrup blended beautifully as far as enhancing the taste goes. I would definitely make these again and they were very easy to make.