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New York-Style Cheesecake Mousse

 New York-Style Cheesecake Mousse
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
12 ServingsPrep: 20 min. + chilling


  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup confectioners' sugar
  • 1-1/2 teaspoons McCormick® Pure 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


  • In a large bowl, beat cream cheese, confectioners' sugar, vanilla and
  • lemon peel until fluffy. Fold in whipped cream. Divide among 12
  • dessert dishes. Cover and refrigerate at least 2 hours.
  • Meanwhile, preheat oven to 375°. 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 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.

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New York-Style Cheesecake Mousse (continued)

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.