Description
This Cranberry Cheesecake Mousse is a light and airy dessert combining the tartness of fresh cranberries with a creamy, fluffy cheesecake mousse base. Topped with a buttery graham cracker crumble and fresh cranberries, it’s a perfect festive treat that’s simple to prepare and sure to impress.
Ingredients
Scale
Mousse
- 1 cup fresh cranberries or 1/2 cup leftover cranberry sauce
- 1 package (8 oz) cream cheese, softened
- 1/2 cup confectioners’ sugar
- 1 1/2 tsp vanilla extract
- 1/2 tsp grated orange zest
- 1/2 cup heavy whipping cream, whipped
Garnish
- Fresh cranberries
Crumble
- 1 sleeve graham crackers (9 total crackers)
- 3 Tbsp sugar
- 5 Tbsp unsalted butter, melted
Instructions
- Prepare the crumble: Crush the graham crackers into fine crumbs using a food processor or by placing them in a plastic bag and crushing with a rolling pin. Mix the crumbs with the sugar and melted butter until the mixture resembles wet sand. Set aside.
- Blend cranberries: If using fresh cranberries, pulse them in a food processor until finely chopped but not pureed. If using leftover cranberry sauce, measure 1/2 cup and set aside.
- Make the cheesecake mousse base: In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add confectioners’ sugar, vanilla extract, and grated orange zest, continuing to mix until well combined and fluffy.
- Fold in cranberries: Gently fold the processed cranberries or cranberry sauce into the cream cheese mixture until evenly distributed.
- Incorporate whipped cream: Carefully fold the whipped heavy cream into the cream cheese and cranberry mixture to lighten the mousse, ensuring not to deflate the airiness.
- Assemble the dessert: Spoon or pipe the mousse into serving dishes. Sprinkle the graham cracker crumble generously over the top.
- Garnish and chill: Decorate each serving with fresh cranberries for a pop of color and festive look. Refrigerate the mousse for at least 2 hours to set before serving.
Notes
- If fresh cranberries are too tart, use leftover cranberry sauce for a sweeter mousse.
- Make sure the cream cheese is fully softened to avoid lumps in the mousse.
- Whip heavy cream to medium peaks for best folding texture.
- This dessert can be prepared a day in advance and kept refrigerated.
- For a lighter version, substitute half-and-half for heavy cream, but the mousse will be less fluffy.
Keywords: cranberry cheesecake mousse, no-bake dessert, holiday dessert, creamy mousse, graham cracker crumble