Description
A no-bake, make-ahead dessert featuring airy vanilla bean cheesecake mousse with a graham cracker crust and a swirl of berry compote. Elegant, light, and impossible to mess up.
Ingredients
Scale
- 16 oz (450g) full-fat cream cheese, softened
- 1 cup (240ml) heavy whipping cream, cold
- 2 tablespoons vanilla bean paste (or 1 tablespoon pure vanilla extract plus a pinch of salt)
- 1/2 cup (100g) granulated sugar
- 1 1/2 cups (150g) graham cracker crumbs
- 1 tablespoon melted butter (for crust)
- 1 1/2 cups (200g) frozen mixed berries
- 2 tablespoons (25g) granulated sugar (for compote)
- 1 teaspoon lemon juice
- Optional garnish: fresh mint leaves, whipped cream, or whole berries
Instructions
- Make the berry compote: In a small saucepan, combine frozen berries, 2 tablespoons sugar, and lemon juice. Cook over medium heat for 5-7 minutes until thickened and jammy. Blend or mash as desired. Cool completely to room temperature.
- Whip the heavy cream: In a large bowl, beat cold heavy cream on high speed until stiff peaks form. Set aside in the fridge.
- Beat the cream cheese: In another large bowl, beat softened cream cheese, 1/2 cup sugar, and vanilla bean paste on medium-high speed until smooth and creamy. Scrape down sides and beat for another 30 seconds.
- Fold together: Gently fold one-third of the whipped cream into the cheese mixture to lighten it. Add the remaining cream and gently fold with a spatula until uniform and no streaks remain.
- Assemble the cups: Press a spoonful of graham cracker crumbs mixed with melted butter into the bottom of serving glasses. Spoon or pipe mousse into glasses halfway. Dollop cooled berry compote on top and gently swirl with a knife for a marble effect.
- Chill and serve: Refrigerate for at least 2 hours or overnight to set. Garnish with mint or fresh berries and serve cold.
Notes
Ensure cream cheese is room temperature and heavy cream is ice cold for best results. The mousse can be made up to 2 days in advance. Do not freeze as the texture may become grainy. For a gluten-free version, use gluten-free graham crackers or almond flour crust.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 18
- Sodium: 120
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 22
- Fiber: 1
- Protein: 4
Keywords: no-bake cheesecake, vanilla bean mousse, berry compote, make-ahead dessert, easy dessert, graham cracker crust, creamy mousse