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Cherry Cheesecake Mousse

A creamy, no-bake dessert that combines the rich taste of cheesecake with a light, fluffy mousse and a sweet cherry topping. It’s easy to make, looks beautiful, and tastes like summer in every spoonful.
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Prep Time 15 minutes
Chilling time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 mousse cups
Course: Dessert
Cuisine: American (with a cheesecake twist)
Calories: 330
Ingredients Method Notes

Ingredients
  

For the Crust (optional):
  • 1 cup graham cracker crumbs
  • 2 tablespoons melted butter
  • 1 tablespoon sugar
For the Cheesecake Mousse:
  • 8 oz cream cheese softened
  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
For the Cherry Topping:
  • 1 1/2 cups cherry pie filling or homemade cherry topping
Optional Garnish:
  • Fresh cherries
  • Shaved white chocolate
  • Whipped cream

Method
 

Step 1 – Make the Crust (optional):
  1. Mix graham cracker crumbs, melted butter, and sugar in a bowl. Stir until the texture feels like damp sand. Spoon about 2 tablespoons into the bottom of each serving glass and gently press down. Set aside.
Step 2 – Whip the Cream:
  1. In a cold mixing bowl, whip the heavy cream until soft peaks form. Be careful not to overmix or it’ll turn grainy. Set aside.
Step 3 – Make the Cheesecake Base:
  1. In another bowl, beat the softened cream cheese with powdered sugar, vanilla extract, and lemon juice until smooth and creamy.
Step 4 – Combine:
  1. Fold the whipped cream into the cream cheese mixture using a spatula. Don’t stir too much—you want to keep the mousse fluffy.
Step 5 – Layer the Dessert:
  1. Spoon the mousse mixture over the prepared crust in your glasses. Top with a generous spoonful of cherry pie filling.
Step 6 – Chill and Serve:
  1. Refrigerate for at least 2 hours or until firm. Garnish with whipped cream, fresh cherries, or shaved chocolate before serving.

Notes

  • Chill your mixing bowl and whisk before whipping the cream — it helps it whip faster.
  • You can use light cream cheese or Greek yogurt to make it a little lighter.
  • This mousse keeps well in the fridge for up to 3 days.
  • To make it extra fancy, serve in small glass jars or martini glasses.