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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 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 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,

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New York-Style Cheesecake Mousse (continued)

Nutritional Facts: 14 g fat (9 g saturated fat), 46 mg cholesterol, 96 mg sodium, 10 g carbohydrate, trace fiber, 2 g protein.