Print
Pin Recipe
Save Recipe
No bake cheesecake mousse cups are a super easy, elegant treat that come together in just a few minutes! If you love no gelatin mousse cheesecake recipes or cheesecake mousse pie, you'll love these!
Servings: 8 cups
Calories: 362kcal
Equipment you may need
- mixing spoons
- 4-ounce jars
Ingredients
- 1 cup (84 g) graham cracker crumbs - store-bought or homemade
- ¼ cup (55 g) light brown sugar
- 4 tablespoon (56 g) salted butter - melted
- 8 oz (227 g) whipped cream cheese - cold
- 2 teaspoon (10 ml) fresh lemon juice
- 1 teaspoon (5 ml) pure vanilla extract
- ¾ cup (90 g) powdered sugar - adjust to taste if needed
- 8 ounces (227 g) heavy cream - very cold
- fresh berries - or topping of your choice
Instructions
- In a small bowl, combine graham cracker crumbs, brown sugar, and melted butter. Mix until well combined and crumbs are saturated. Set aside.1 cup graham cracker crumbs, 4 tablespoon salted butter, ¼ cup light brown sugar
- In a large bowl, combine cream cheese, lemon juice, vanilla, and powdered sugar and stir well until smooth.8 oz whipped cream cheese, 2 teaspoon fresh lemon juice, 1 teaspoon pure vanilla extract, ¾ cup powdered sugar
- In a separate bowl or the bowl of a stand mixer, whip cold heavy cream until stiff peaks form. Gently fold whipped cream into the cream cheese mixture until combined.8 ounces heavy cream
- Spoon 1-2 tablespoon of graham cracker crust mixture into the bottom of each cup. Pipe or spoon cheesecake mixture into cups.
- Add toppings of your choice and serve immediately, or cover and refrigerate 3-5 hours to set to a firmer texture.fresh berries
Last Step!Click here to leave a review and a star rating! It helps spread the word and allows me to keep sharing free recipes! 🥰
Video
Notes
Servings:
As written for 4-ounce containers, this recipe makes 8 servings. If you'd like to make more servings or serve it in larger cups (like the ones I use in the images for this post), you'll want to double the recipe.
Storage:
You can store your cheesecake mousse cups in the fridge, covered tightly with the lids that came with the jars or plastic wrap, for up to 3 days.
I haven't tried freezing them, but I would imagine they would be fine. I wouldn't freeze them for more than a couple of months though, and I'd make sure they are in an airtight container or very well wrapped.
Nutrition
Serving: 1 cup | Calories: 362 kcal | Carbohydrates: 28 g | Protein: 3 g | Fat: 27 g | Saturated Fat: 16 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 7 g | Trans Fat: 0.2 g | Cholesterol: 76 mg | Sodium: 213 mg | Potassium: 96 mg | Fiber: 0.4 g | Sugar: 22 g | Vitamin A: 972 IU | Vitamin C: 1 mg | Calcium: 62 mg | Iron: 1 mg
Did you try this recipe? Rate it below!I can't wait to see (and share) your results! Follow me on Instagram at @chenee_today and tag #cheneetoday!