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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
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    12 servings

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup confectioners' sugar
  • 1-1/2 teaspoons vanilla extract
  • 1/2 teaspoon grated lemon zest
  • 3/4 cup heavy whipping cream, whipped
  • 1/2 cup graham cracker crumbs
  • 4 teaspoons sugar
  • 2 tablespoons butter, melted
  • Sliced fresh strawberries, optional

Directions

  • In a large bowl, beat cream cheese, confectioners' sugar, vanilla and lemon zest 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 until lightly browned, 10-12 minutes. Cool completely.
  • Just before serving, crumble graham cracker mixture; sprinkle over mousse. Top with strawberries if desired.
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