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New York-Style Cheesecake Mousse Recipe

New York-Style Cheesecake Mousse Recipe

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
TOTAL TIME: Prep: 20 min. + chilling YIELD:12 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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.

Reviews for New York-Style Cheesecake Mousse

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Reviewed Feb. 22, 2013

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

Reviewed May. 24, 2012

"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 Dec. 27, 2011

"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."

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