This Costco Vanilla Cheesecake Mousse is a light and creamy recipe, which is made with cream cheese and a simple graham cracker crumb topping. It’s the perfect no-bake dessert, ready in about 15 minutes plus chilling time.
Jump to RecipeCostco Vanilla Cheesecake Mousse Recipe Ingredients
For the Mousse:
- 2/3 cup heavy whipping cream
- 1 teaspoon corn syrup
- 8 ounces cream cheese, softened
- 2/3 cup powdered sugar
- 1 teaspoon vanilla bean paste or regular vanilla
For the Graham Cracker Topping:
- 1 cup graham cracker crumbs
- 1 teaspoon sugar
- 1 tablespoon butter, melted
How To Make Costco Vanilla Cheesecake Mousse
- Whip the Cream: In a large bowl or the bowl of a stand mixer, beat the heavy whipping cream until soft peaks form. Add the corn syrup and continue to beat until stiff peaks form. Set the whipped cream aside.
- Make the Cheesecake Base: In a separate bowl, beat the softened cream cheese and powdered sugar together until the mixture is light and fluffy. Beat in the vanilla until it is well blended.
- Combine and Chill the Mousse: Gently fold half of the whipped cream into the cream cheese mixture until it is smooth. Then, fold in the remaining half of the whipped cream until it is completely blended. Cover the bowl and refrigerate the mousse for at least one hour to allow it to set and chill.
- Prepare the Topping and Serve: Just before you’re ready to serve, whisk together the graham cracker crumbs, sugar, and melted butter in a small bowl. To assemble, sprinkle a few tablespoons of the crumb mixture into the bottom of four small serving dishes. Pipe or scoop the chilled cheesecake mousse on top of the crumbs.
Recipe Tips
- How do I get a light and airy mousse? The key is to whip the heavy cream to stiff peaks separately, and then gently fold it into the cream cheese base. This preserves the air you’ve whipped into the cream, resulting in a light, mousse-like texture.
- Can I make this ahead of time? Yes, this is a perfect make-ahead dessert. You can prepare the mousse and store it in an airtight container in the refrigerator for up to 3 days. Prepare the crumb topping just before serving to ensure it stays crunchy.
- How do I get the best vanilla flavor? Using vanilla bean paste will give you a stronger, more authentic vanilla flavor with beautiful vanilla bean specks throughout the mousse. If you don’t have it, a good quality pure vanilla extract will also be delicious.
- Why does the mousse need to be chilled? Chilling the mousse for at least an hour is a crucial step. It allows the cream cheese and whipped cream to firm up and set, creating the perfect scoopable texture.
What To Serve With Vanilla Cheesecake Mousse
This simple and elegant dessert is fantastic on its own, but it’s also a great base for other toppings.
- Fresh berries, like raspberries, strawberries, or blueberries
- A drizzle of caramel or chocolate sauce
- A sprinkle of mini chocolate chips or toasted coconut
- A dollop of lemon curd
How To Store Vanilla Cheesecake Mousse
Store: Store the mousse in an airtight container in the refrigerator for up to 3 days. It’s best to store the graham cracker topping separately at room temperature to keep it from getting soft.
Vanilla Cheesecake Mousse Nutrition Facts
- Calories: ~350 kcal per serving
- Protein: 5g
- Fat: 28g
- Carbohydrates: 22g
- Sugar: 18g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
This is a no-bake dessert that does not contain eggs. It has a much lighter, airier, and softer texture than a traditional baked cheesecake, which is typically dense and firm.
Absolutely. You could use finely crushed Oreo cookies, Biscoff cookies, or even just a sprinkle of granola for a different texture and flavor.
Yes, you can freeze this mousse. It will have a texture similar to a frozen cheesecake or ice cream. You can scoop it directly from the freezer or let it soften for a few minutes first.
Costco Vanilla Cheesecake Mousse Recipe
Course: DessertCuisine: AmericanDifficulty: Easy4
servings15
minutes350
kcalA light, airy, and creamy no-bake vanilla cheesecake mousse served with a simple, buttery graham cracker crumb topping.
Ingredients
Mousse: 2/3 cup heavy whipping cream, 1 tsp corn syrup, 8 oz softened cream cheese, 2/3 cup powdered sugar, 1 tsp vanilla bean paste.
Topping: 1 cup graham cracker crumbs, 1 tsp sugar, 1 Tbsp melted butter.
Directions
- Whip the heavy cream with the corn syrup until stiff peaks form; set aside.
- In a separate bowl, beat the softened cream cheese and powdered sugar until light and fluffy. Beat in the vanilla.
- Gently fold the whipped cream into the cream cheese mixture in two additions until fully blended.
- Cover and refrigerate the mousse for at least 1 hour to set.
- Just before serving, mix the graham cracker crumbs, sugar, and melted butter for the topping.
- To serve, layer the crumbs and the mousse in small serving dishes.
Notes
- For the lightest texture, be careful not to deflate the whipped cream when folding it into the cream cheese base.
- Ensure the cream cheese is fully softened to room temperature to avoid a lumpy mousse.
- The mousse needs to be chilled for at least one hour to firm up properly.
- Prepare the crumb topping right before serving to ensure it stays crunchy.
