Cheesecake Mousse
Creamy, tangy cheesecake mousse combines lemon flavor with light, fluffy texture, perfect for a refreshing dessert suited for any occasion or gatherings.
Ingredients
Instructions
- Place evaporated skim milk in a deep bowl with beaters and freeze until ice crystals start to form.
- Dissolve lemon gelatin in boiling water and cool to room temperature.
- Beat icy milk on high until light and fluffy.
- Beat nonfat cream cheese and sugar in a large bowl until fluffy.
- Blend in cooled gelatin and vanilla.
- Add whipped evaporated milk to the mixture.
- Beat at high speed for 2 minutes.
- Pour into dessert glasses and sprinkle with crushed low-fat graham crackers.
- Chill for 3 hours before serving.
Tips & Substitutions
For a lighter texture, ensure the evaporated skim milk is well-frozen before beating. If you prefer a different flavor, consider substituting lemon gelatin with lime or orange gelatin. You can use reduced-fat cream cheese for a creamier consistency, or opt for a dairy-free cream cheese alternative for a vegan version. This cheesecake mousse pairs wonderfully with fresh berries to enhance its refreshing taste.
Serving Suggestions
Serve the cheesecake mousse in individual dessert glasses for an elegant presentation. Garnish with additional crushed low-fat graham crackers or a dollop of whipped cream for added richness. This dessert is delightful when paired with a light fruit salad or a scoop of sorbet for a refreshing contrast. Consider browsing more American recipes for complementary dishes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed chilled. If needed, you can rewhip the mousse slightly to restore its fluffy texture before serving. Avoid freezing, as the texture may change upon thawing.
Nutrition & Diet Analysis (per serving)
Each serving of Cheesecake Mousse contains roughly 429 calories, with 4g protein, 54g carbohydrates, and 6g fat. It is an excellent source of iron (20% of the Daily Value), and a good source of calcium and vitamin C.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular cream cheese instead of nonfat?
Yes, you can use regular cream cheese for a richer taste and creamier texture. Just note that this will increase the overall calories and fat content of the dessert. If using regular cream cheese, ensure it is softened to blend smoothly with the other ingredients.
How can I make this recipe gluten-free?
To make this cheesecake mousse gluten-free, simply substitute the low-fat graham crackers with gluten-free graham cracker crumbs or crushed nuts. This will maintain the crust-like texture while ensuring it adheres to gluten-free dietary needs.
Is it possible to make this cheesecake mousse ahead of time?
Absolutely! This cheesecake mousse can be prepared a day in advance and stored in the refrigerator. Just be sure to cover the dessert glasses with plastic wrap to prevent it from absorbing other flavors in the fridge. It will remain fresh and delicious when served the next day.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).