Light and luscious Cheesecake Mousse is an easy gluten free cheesecake dessert! These mini cheesecake cups make an adorable presentation!
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Gluten Free Cheesecake Mousse
Cheesecake Mousse is the quickest and easiest way to get your cheesecake fix! You can whip up a batch of this in the afternoon and enjoy it right after dinner.
It’s got all the flavor of cheesecake complete with a graham cracker crust but without the long baking, cooling, and chilling time of making a baked cheesecake.
What You Need To Know About This Mini Cheesecake Recipe
This recipe is SUPER easy to make and can easily be doubled, tripled, or quadrupled to feed a larger crowd. You can also serve this recipe in a larger serving bowl if you don’t want to make mini cheesecakes.
Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.
Is Cheesecake Gluten Free?
Traditional Cheesecakes are not gluten free because of the graham cracker crust. Some cheesecake recipes even call for all-purpose flour in the cheesecake filling.
You can easily make your own gluten free cheesecakes with a flourless filling and a gluten free crust.
However, since this is a no-bake dessert recipe, you won’t need flour at all!
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Cheesecake Mousse Ingredients
- Heavy Cream
- Cream Cheese – use block cream cheese. I always use Philadelphia Cream Cheese for the best flavor and texture (not sponsored)
- Sour Cream (optional, see recipe notes)
- Powdered Sugar – I use Wholesome Organic Powdered Sugar; which is gluten free, vegan, kosher, and corn-free. Again, this not sponsored. Just a product I use and love.
- Pure Vanilla Extract
- For Serving – gluten free graham crackers, fresh berries, and fresh mint. Optional but highly recommended!
Equipment Needed to Make No Bake Cheesecake Mousse
- Hand Mixer or Stand Mixer with a whisk and beater attachments
- Mixing Bowls
- Fine Mesh Strainer – optional but recommended to remove lumps from the powdered sugar
- Spatula
- Individual Serving Jars – I didn’t use them today but I love Weck Mini Tulip Jars for individual desserts!
How to Make Cheesecake Mousse
Step 1. Add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form, about 3 minutes. Transfer the whipped cream to a separate bowl and set aside until ready to use.
Step 2. Remove the whisk attachment from the mixer and add the paddle attachment. To the original mixer bowl (no need to clean it), add the cream cheese and sour cream (if using). Mix on medium speed until it is smooth and well combined– about 1 minute.
Step 3. Next, turn the mixer to low and slowly add the powdered sugar. (Sift before adding.)
Step 4. Once all of the sugar has been incorporated, add the vanilla and turn the mixer to medium speed. Beat on medium speed until the mixture is light and smooth– about 2 minutes.
Step 5. Add the whipped cream back to the bowl and use a rubber spatula to gently fold it into the cream cheese mixture. Once the mousse is fully combined, transfer it to your choice of serving dish and store it in the fridge until ready to serve.
Tips for Making Mini Cheesecake Cups
- For the smoothest Cheesecake filling, use room temperature cream cheese. If it’s still cold, it will remain a little lumpy.
- Don’t add the toppings until ready to serve.
- Skip the sour cream if you want a less tangy cheesecake filling.
Other Gluten Free Cheesecake Recipes To Try
- No-Bake Cheesecake
- Chocolix No-Bake Cheesecake (aka gluten free Twix cheesecake, pictured below)
- Blueberry Cheesecake Bars
- Coconut Cheesecake
- Skinny Mini Blueberry Cheesecakes
- No-Bake Salted Caramel Individual Cheesecakes
- White Chocolate Raspberry Cheesecake
- Chocolate Chip Cookie Dough Mini Cheesecakes
- Pumpkin Cheesecake Bars
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Gluten Free Cheesecake Mousse
Ingredients
For the Mousse
- 1 cup heavy cream
- 8 ounces 1 block cream cheese, room temperature
- ¼ cup sour cream optional (see notes)
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
For Serving:
- Crushed Gluten Free Graham Crackers
- Fresh Berries
- Fresh Mint
Instructions
- Add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form, about 3 minutes.
- Transfer the whipped cream to a separate bowl and set aside until ready to use.
- Remove the whisk attachment from the mixer and add the paddle attachment. To the original mixer bowl (no need to clean it), add the cream cheese and sour cream (if using).
- Mix on medium speed until it is smooth and well combined-- about 1 minute.
- Next, turn the mixer to low and slowly add the powdered sugar.
- Once all of the sugar has been incorporated, add the vanilla and turn the mixer to medium speed. Beat on medium speed until the mixture is light and smooth-- about 2 minutes.
- Add the whipped cream back to the bowl and use a rubber spatula to gently fold it into the cream cheese mixture.
- Once the mousse is fully combined, transfer it to your choice of serving dish and store it in the fridge for at least 2 hours before serving.
- Store any leftovers in an airtight container in the fridge for up to two days.
Notes
- The sour cream is optional but it gives a nice tang to the mousse. If you usually use sour cream in your cheesecake, I highly recommend it, but if sour cream isn’t your thing feel free to leave it out. Personally, I usually skip the sour cream or use Light Sour Cream.
- This recipe can be doubled or tripled to feed a larger crowd.
Recommended Products
Nutrition Information
Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.
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