Red, White, and Blue Cheesecake Mousse

Cheesecake MousseWith our Red, White and Blue holidays just around the corner, it is time to make some fun desserts! This one is simple and scrumptious; and you can make this cheesecake mousse ahead of time if necessary! The addition of cream cheese to the whipped cream gives a wonderful “cheesecake” taste. Trust me, this dessert is easy to prepare and so satisfying. With fresh fruit of the season, this is the perfect light dessert after any meal!

Anna uses the mousse on her  American Flag Fruit Pizza!American Flag Fruit Pizza

Any fruit would be delicious with this mousse! The first time I had this mousse was when a friend brought it to a party. We all helped ourselves to a big scoop of berries (strawberries, blueberries, blackberries and raspberries) and then a big dollop of the mousse. There was nothing but “ooos” and “ahhs” in the room. I demanded the recipe and my friend sent me a gift, a new cookbook. I have been making this for several years from the book, “Glorious, Layered Desserts” by Gloria Albin. This book has now become one of my favorite cookbooks and this mousse is one of my favorite recipes! Cheesecake Mousse

I promise it will be one of your favorite desserts! A true crowd pleaser!


Red, White, and Blue Cheesecake Mousse

Recipe from "Glorious Layered Desserts" By Gloria Albin.

Servings 4 servings
Author Kyle


  • 2/3 cup heavy cream
  • 3/4 cup powdered sugar, divided
  • 8 ounces cream cheese
  • 1 teaspoon vanilla extract
  • 2 Tablespoons milk
  • 1 cup strawberries, diced
  • 1 1/2 cups blueberries


  1. Beat the cream with a mixer. When you notice it starting to thicken, start adding ¼ cup of the powdered sugar and continue to beat until combined and the cream is thick enough to notice soft peaks. Don't beat it so much that it starts looking clumpy. With a spatula remove this cream to a medium bowl.
  2. In the mixing bowl (don't need to wash it after whipping the cream), whip the cream cheese until it is light and creamy.

  3. Add to the cream cheese the remaining powdered sugar, the vanilla and the milk. Beat these ingredients until they are combined.
  4. With a rubber spatula, gently fold the whipped cream mixture into the cream cheese mixture. 
  5. In any order you prefer, layer the mousse and the fruit you are using in your dish and Enjoy!

Recipe Notes

Gr8 Tip:

Fill a large Ziploc® bag with the mousse, cut just a tip of the corner off and squeeze the mousse into your cups.

Gr8 Do-Ahead Tip:

Mousse can be made one to two days in advance and refrigerated in a sealed container.

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