{Red, White, and Blue} Cheesecake Mousse Parfaits
Updated
Updated
These Red, White, and Blue Cheesecake Mousse Parfaits are rich, creamy, quick, no-bake, and crazy delicious! Perfect for Memorial Day or 4th of July!
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Originally published June, 2014
My friend Glory from Glorious Treats released a dessert cookbook and had a signing party. A bunch of her local friends went to support her, of course! And eat. Of course!
She made several recipes from the book for everyone’s enjoyment. And let me tell you…it was possibly the most delicious event I have been to in years.
We inhaled so much chocolate and cheesecake mousse. Maybe too much. Just kidding…no such thing.
The next day, I made her cheesecake mousse with fresh fruit and time stopped again for a few minutes. Then I made it again, but with a red, white, and blue theme for Memorial Day and 4th of July holiday.
Cheesecake Mousse Ingredients
You only need a few simple ingredients for this parfait recipe!
- Heavy Cream
- Whole milk
- Powdered sugar
- Cream cheese
- Vanilla extract
- Fresh blueberries
- Fresh strawberries
Recipe Notes
- Use fresh berries. Frozen berries will release liquid that you definitely don’t want seeping into the mousse.
- Swap out the blueberries and strawberries with blackberries and raspberries. Or use any type of fresh fruit, if you’re not celebrating Memorial Day or 4th of July.
- The mousse can be prepped 1 day prior to assembly.
This simple cheesecake mousse is so light and absolutely freaking out-of-this-world-delicious!
other parfait recipes we love
Watch the video for Cheesecake Mousse Parfaits
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Red, White, and Blue Cheesecake Mousse Parfaits
Ingredients
- 2/3 cup heavy cream
- 3/4 cup powdered sugar, ,divided
- 8 ounce package cream cheese, ,softened
- 1 teaspoon vanilla
- 2 tablespoons milk
- 1 cup strawberries, ,diced
- 1 1/2 cups blueberries
Instructions
- In a large bowl, beat heavy cream with an electric mixer until it starts to thicken; slowly add in 1/4 cup of the powdered sugar. Continue to mix until thickened and stiff peaks form. (Do not overheat or it will become overly thick and clumpy.) Pour into a bowl; set aside.
- In the same bowl (no need to rinse out), beat the cream cheese until smooth. Continue mixing and add in the remaining powdered sugar, vanilla, and milk. Beat until well combined.
- With a spatula, gently fold the whipped cream into the cream cheese mixture, until just combined.
- Alternate blueberries, mousse, and strawberries in tumbler glasses. Continue layering depending on the size of your glasses.
- Keep refrigerated until ready to serve.
Video
Notes
- Fresh berries are recommended. Thawed frozen berries release liquid you don’t want seeping into the mousse.
- To make assembly easiest, fill a large Ziploc bag with the mousse mixture, cut off a small corner, and squeeze into the glasses.
- Mousse can be made up to 1 day prior to assembly.
- Once assembled, they can be stored in the refrigerator up to 1 day before serving.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
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Best parfait recipe I’ve ever tried! 10/10
My family loved this recipe. I made one change. I doubled the amount of whip cream before folding it into the cream cheese. I have not had regular mousse before so I have nothing to compair it to but I like how light and fluffy it was!
Yes! Isn’t it sublime? So glad you enjoyed it!
Do you think if I layered in some pound cake this would make a good trifle? Do you think I would need to make a double batch?
Thanks!
Yes, pound cake would be delicious! Just don’t make it too much ahead of time or the cake will be soggy. Unless you want it that way. Double batch would depend on the serving dish you’re using…is it a traditional trifle bowl? Then yes.
I thought I was keeping up on your recipes now, maybe not every day that you post, but at least everything you’ve posted in the past week. Somehow this on slipped past me. I’m sorry, Amy!
This sounds like the easiest mousse ever (I must admit they rather intimidate me, though not as much as a souffle.) Definitely going to try it while the fruit’s available.
No worries, Dani! Mousse always sounds so fancy and complicated, but I was shocked at how easy this was. Everyone will just *think* you spent all day on it!
Cheesecake mousse?! Yes please! This is so super cute, and sounds absolutely delicious!
I am definitely going to make these soon! I love the combination of fruit and cream cheese. Not to mention everything is made in once bowl and there is no need to turn on an oven!! This is a complete win in my book :)
Yes! I love all those things, too. Perfect for summer!
My strategy for this 4th of July is “easy peasy one two threesy”. And I think these totally fit the bill! Also, everyone feels uber special when they get their own mousse cup. Fact.
Made these today. We weren’t planning on having them until after dinner tonight. Do you think they will keep okay?
obviously I have them in the refrigerator. :-)
They should be fine, although might “collapse” a little. If you can (or haven’t already done so) put a little plastic wrap over the tops, so a film doesn’t form on the mousse. Enjoy!
Thanks!
i could eat this any time!
I don’t normally make 4th of july desserts, but I think it’s time I started!
It’s fun, right? But you can use any fruit you want…any time of year!
Ok. Don’t you think that the fruit makes the cream cheese and heavy cream not have any calories? You know, like canceling them out. That’s what I thought, too. Let’s meet for one of these and I’ll bring pie, too!! (P.S. I always forget to tell you I’m not a spammer. Maybe, deep down, I am.)
Calories? I know not of which you speak. Bwahahaha. I say the fruit and all the dairy involved makes it perfect for breakfast. Yes, let’s go with that! ;-)
OMG so pretty!!! Love your photos. Pinned!
Thank you, Dorothy! When are we going to eat sugar together again??? *mwah*
That right there, looks incredible! You did a fantastic job layering that dessert. I just made a parfait that I tried to layer and it was ridiculously difficult. Mad props to you! :)
Thanks, Shawn! The trick is to use a piping or Ziploc bag instead of spooning the filling in. Seamless every time!
Sounds great. …. may want to correct the section that tells you not to over heat…. ( should be over beat). Most would self correct but you never know ! : )
Thanks for the heads up, Glenda. All fixed!
These are gorgeous! Thanks for the sweet post! =)
Your cookbook is a.ma.zing. Glory!
SLURP…SLURP…SLURP!
Tell Jen to make these… technically it’s not baking, so she has no excuse!
This looks so patriotic and delicious!
Seriously sublime. Thank you, Christine!
This looks like a simple, but very very good recipe! Great photos too, I wish I could eat one now :D.
Thank you! It’s SO simple and yet tastes so elegant. I wish I had some left over!