Description
A light and airy cheesecake mousse that combines creamy goodness with a delightful texture, perfect for any occasion.
Ingredients
Scale
- 4 ounces cream cheese, softened
- 1/2 cup confectioners’ sugar
- 2 cups heavy cream
- 1/2 teaspoon vanilla extract
- 1 pinch kosher salt
- 4 large egg whites, at room temperature
Instructions
- Chill the bowl: Approximately 15 minutes before starting, pop your mixing bowl and whisk attachment into the freezer.
- Mix cream cheese and sugar: In your chilled bowl, add the softened cream cheese and confectioners’ sugar. Mix on medium-high speed until fully combined and creamy—about 2-3 minutes.
- Incorporate heavy cream: Gradually add the heavy cream, vanilla extract, and a pinch of salt while mixing on low speed. Increase to high speed and whip until stiff peaks form, about 3-5 minutes.
- Beat egg whites: In a separate bowl, whip the egg whites on high speed until stiff peaks form, about 2-4 minutes.
- Fold together: Gently fold half of the whipped egg whites into the cream cheese mixture until no white streaks remain. Gradually fold in the remaining egg whites.
- Chill before serving: Transfer the mousse into serving dishes and chill in the refrigerator for at least 1-2 hours before serving.
Notes
Make sure all ingredients are at room temperature for the best results. Can be made a day in advance for better flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 100mg