Cherry Cheesecake Mousse Recipe
- 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 McCormick® Pure Vanilla Extract
- 1 cup heavy whipping cream
- 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.
- 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
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Reviewed Nov. 13, 2009
"Yum ! Yum !"