Cranberry Cheesecake Mousse with Cranberry Crumble Recipe

If you love creamy, tangy desserts with a pop of festive color, you’re going to adore this Cranberry Cheesecake Mousse with Cranberry Crumble Recipe. It’s that perfect balance of smooth cheesecake flavor with the bright, slightly tart cranberries, plus a buttery crumble for a little crunch. I whip this up whenever I want a quick, elegant treat that feels fancy but is surprisingly easy to make—no baking required!

This Cranberry Cheesecake Mousse with Cranberry Crumble Recipe is especially great around the holidays or for any seasonal get-together, but honestly, it’s such a crowd-pleaser I’ve made it just for a casual dinner with friends. Trust me, once you try this combo, you’ll find reasons to make it again and again—it’s light yet indulgent, and the crumble adds that extra texture that makes each bite memorable.

Ingredients You’ll Need

Each ingredient in this Cranberry Cheesecake Mousse with Cranberry Crumble Recipe plays a special role, from the creamy richness of the cheese to the zing of fresh cranberries and the buttery crunch of the crumble. When shopping, look for fresh, ripe cranberries and good-quality cream cheese for the best results.

• Fresh cranberries or leftover cranberry sauce: Fresh cranberries give a bright tartness, but leftover sauce works great for convenience.
• Cream cheese: Make sure it’s softened to room temperature to blend smoothly without lumps.
• Confectioners’ sugar: This dissolves beautifully for that silky mousse texture.
• Vanilla extract: Adds a warm, sweet aroma that complements the cranberries perfectly.
• Grated orange zest: A tiny bit of citrus zest really brightens flavor without overpowering.
• Heavy whipping cream: Must be whipped to soft peaks to give the mousse its light, fluffy texture.
• Graham crackers: Crumbled for the crumble topping, providing that golden, buttery crunch.
• Sugar: Just a touch sweetens the crumble without being cloying.
• Unsalted butter: Melted and mixed into the crumble for richness and to help it crisp up.

Variations

I love making this recipe my own by tweaking the crumble or the fruit component depending on what I have on hand or the occasion. Feel free to mix and match ingredients to suit your taste or dietary needs!

• Use mixed berries instead of cranberries: I tried raspberries and blueberries for a summer twist and it was delicious—and just as vibrant.
• Gluten-free crumble: Swap graham crackers for gluten-free cookies or nuts for a crunchy, allergy-friendly topping I often make when friends visit.
• Lower sugar: If you prefer less sweet treats, reduce the confectioners’ sugar and crumble sugar by half without sacrificing flavor.
• Spiced crumble: Add a pinch of cinnamon or nutmeg to the crumble for a cozy, warming flavor that works perfectly in colder months.

How to Make Cranberry Cheesecake Mousse with Cranberry Crumble Recipe

Step 1: Prepare the Cranberry Base

If you’re starting with fresh cranberries, pulse them gently in a food processor just until chopped but not pureed—it gives a nice texture and releases their flavor. If you’re using leftover cranberry sauce, you’re already halfway there! Either way, set this aside while you get the cream cheese ready. Pro tip: If your cranberries taste very tart, a tablespoon of sugar stirred in can balance the flavor beautifully.

Step 2: Beat the Cream Cheese and Sweeteners

In a mixing bowl, beat the softened cream cheese with confectioners’ sugar, vanilla extract, and grated orange zest until smooth and creamy. This step is key to making your mousse silky without lumps—if your cream cheese isn’t quite soft enough, pop it in the microwave for 10 seconds at a time to warm it up gently. Use a hand mixer or stand mixer to get the best texture.

Step 3: Whip the Cream to Soft Peaks

Whip the heavy cream until soft peaks form—this means when you lift your whisk, the peaks hold their shape but curl over slightly. Don’t overdo it or you’ll get butter instead of mousse! Folding this whipped cream gently into the cream cheese mixture is what gives the dessert its light, airy feel, so take your time and be gentle.

Step 4: Combine Cranberries and Mousse

Fold the chopped or sauced cranberries gently into the cream cheese mousse, making sure to keep as much air in the mixture as possible. You want bursts of cranberry flavor but still want it light and fluffy. This is where your dessert really comes alive with colorful zing!

Step 5: Make the Cranberry Crumble

Crush the graham crackers into coarse crumbs, then mix with sugar and melted butter. Spread this mixture on a baking sheet and pop it in a preheated 350°F oven for about 8-10 minutes until toasted and golden. Keep an eye on it to avoid burning—this step adds a gorgeous crunch and buttery depth that perfectly complements the mousse.

Step 6: Assemble and Chill

Spoon the mousse into individual glasses or a serving bowl and sprinkle generously with the warm cranberry crumble. Chill for at least an hour to let the flavors meld and the mousse set up nicely. I promise, the wait is worth it for that creamy texture paired with crunchy topping!

How to Serve Cranberry Cheesecake Mousse with Cranberry Crumble Recipe

Garnishes

I love finishing this dish with a few fresh cranberries on top for a beautiful pop of color and a fresh bite. Sometimes I add a sprig of mint or a light dusting of extra orange zest for a festive touch. These simple garnishes make your dessert feel upscale with minimal effort.

Side Dishes

This mousse is rich but light, so I like pairing it with something contrasting like a crisp green salad with vinaigrette if it’s part of a larger meal. For holiday parties, it’s a wonderful sweet finish after a savory platter of roasted meats and vegetables. It’s versatile enough to complement many menus.

Creative Ways to Present

For special occasions, I’ve served the mousse layered with whole cranberries and crumble in stemmed glassware like martini or dessert glasses—it looks elegant and makes portioning easy. Another fun idea is to serve it in mini mason jars layered with extra crumble between layers for a show-stopper presentation. Kids and adults both enjoy the interactive feel!

Make Ahead and Storage

Storing Leftovers

I usually store any leftover Cranberry Cheesecake Mousse with Cranberry Crumble Recipe in an airtight container in the fridge. The mousse keeps well for up to 3 days, but I recommend storing the crumble separately if possible to maintain its crunch. When ready to serve again, just sprinkle on the crumble freshly.

Freezing

Freezing isn’t my go-to for this mousse because the texture can change slightly, becoming a bit grainy after thawing. However, if you want to freeze, do so before adding the crumble and thaw overnight in the fridge. Then refresh with warm crumble before serving for the best experience.

Reheating

This dessert is best served chilled, so reheating isn’t necessary or recommended. Instead, just bring it to room temperature for about 10 minutes if it’s too cold out of the fridge, and refresh the crumble topping if it lost some crispness. That’s my favorite way to keep it tasting fresh!

FAQs

Final Thoughts

This Cranberry Cheesecake Mousse with Cranberry Crumble Recipe holds a special place in my dessert repertoire because it’s effortlessly elegant and always a hit with family and friends. I hope you give it a try, whether for holidays, dinner parties, or just a cozy night in. It’s one of those treats that feels like a gift when you serve it, and I can’t wait for you to enjoy it as much as I do!

Print