I love cheesecake! I love it even more when it’s low maintenance (both to make and to serve). That’s why my Cheesecake Mousse Parfaits are making an appearance on the dessert table at Sky’s 3rd Birthday party. With this recipe, you can forgo the springform pan, the aluminum foil wrap, the water bath…AND the slicing and serving your guests. These parfaits are a delicious, individually portioned, whipped version of the dessert beloved by many. They are perfect for small and large gatherings and quickly will become the show-stopper among your guests.
To make these little gems, you are going to need graham cracker crumbs, sugar and salted butter to make the “crust”. For the mousse, you will need cream cheese, confectioners’ sugar, vanilla extract, and heavy cream. I also like to top my Parfaits off with some Cool Whip and strawberry slices, but that is completely up to you.
To make the graham cracker “crust”, begin by preheating your oven to 375°F. Combine the graham cracker crumbs and sugar in a small bowl; add butter and mix well. Spread evenly over the surface of a cookie sheet and bake for 10-12 minutes. Cool completely.
To make the cheesecake mousse, beat the cream cheese until smooth in a large bowl. Add in the confectioners’ sugar and vanilla extract; beat to combine. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
To assemble these Cheesecake Mousse Parfaits, add about one Tablespoon of the graham cracker “crust” to a dessert glass. Spoon or pipe the cheesecake mousse on top of the “crust”. Top with piped Cool Whip and garnish with extra graham cracker “crust” and whole or sliced strawberries. For Sky’s Birthday party, I also made some chocolate princess crowns that I sprayed with gold edible spray paint and edible glitter as a garnish. Feel free to take liberties with your toppings. You can absolutely substitute the Cool Whip with homemade or store-bought whipped cream, assorted fruit or berries, chocolates, etc. You can also leave it plain. Enjoy this mousse whatever way suits your taste! Keep it refrigerated until just before serving.
Cheesecake Mousse Parfaits
8
servings20
minutes12
minutes481
kcalThese Cheesecake Mousse Parfaits are the perfect after-dinner dessert, offering a rich and silky cheesecake mousse that can be served by itself or jazzed up with your favorite toppings. These are also an excellent option for the dessert table at any gathering.
Ingredients
GRAHAM CRACKER CRUST
1 cup graham cracker crumbs (about 1 sleeve graham crackers)
2 Tablespoons and 2 teaspoons sugar
4 Tablespoons salted butter, melted
CHEESECAKE MOUSSE
2 (8 ounce) packages cream cheese, softened
1 cup confectioners’ sugar
1 Tablespoon vanilla extract
1 ½ cups heavy cream, whipped
Garnish: Cool Whip, Fresh strawberries, whole or sliced
Method
- Preheat oven to 375°F.
- Graham Cracker Crust: Combine graham cracker crumbs and sugar in a small bowl; add butter and mix well. Spread evenly over the surface of a cookie sheet and bake for 10-12 minutes. Cool completely.
- Cheesecake Mousse: In a large bowl, beat cream cheese until smooth. Add in confectioners’ sugar and vanilla extract; beat to combine. Gently fold whipped cream into the cream cheese mixture until fully incorporated.
- To assemble parfaits, add about one Tablespoon of the graham cracker “crust” to a dessert glass. Spoon or pipe the cheesecake mousse on top of the “crust”. Top with piped cool whip and garnish with extra graham cracker “crust” and whole or sliced strawberries.
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