Cherry Cheesecake Mousse Recipe
Cherry Cheesecake Mousse Recipe photo by Taste of Home

Cherry Cheesecake Mousse Recipe

Read Reviews
5 1 2
Publisher Photo
“What’s great about this recipe is that it is not only perfect for the Christmas season, but also nice all year-round,” notes Christine Schmidt of Saskatoon, Saskatchewan. “I freeze fresh cherries in season to have on hand.“
TOTAL TIME: Prep: 20 min. + chilling
MAKES:10 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 10 servings


  • 1 pound fresh or frozen pitted sweet cherries
  • 1-1/2 teaspoons unflavored gelatin
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup confectioners' sugar
  • 4 ounces white baking chocolate, melted
  • 2 teaspoons vanilla extract
  • 1 cup heavy whipping cream

Nutritional Facts

1 serving (1 each) equals 236 calories, 18 g fat (11 g saturated fat), 58 mg cholesterol, 80 mg sodium, 16 g carbohydrate, 1 g fiber, 3 g protein.


  1. Place the cherries in a food processor or blender; cover and process until chopped. Transfer to a saucepan; stir in the gelatin. Let stand for 1 minute. Bring to a boil; reduce heat. Cook and stir for 1 minute or until gelatin is dissolved. Transfer to a bowl. Refrigerate for 45 minutes or until mixture begins to thicken.
  2. In a small bowl, beat cream cheese until smooth. Beat in the confectioners' sugar, chocolate and vanilla until combined. Fold in cherry mixture. In another bowl, beat whipping cream until soft peaks form. Fold into the cherry cream mixture. Pour into dessert dishes. Cover and refrigerate for 3 hours or until set. Yield: 10 servings.
Originally published as Cherry Cheesecake Mousse in Taste of Home December/January 2006, p20

Reviews for Cherry Cheesecake Mousse

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Nov. 13, 2009

"Yum ! Yum !"

Loading Image