Red, White, and Blue Cheesecake Mousse

Red, White, and Blue Cheesecake Mousse #4thofJulyfood

by Amy on June 19, 2014 · 33 comments

A few months ago, my friend Glory from Glorious Treats released a dessert cookbook. She had a signing party and 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. Maybe ever. 

Heather and I kept oohing and aahing, making completely inappropriate noises as we inhaled way too much chocolate mousse. It was a little embarrassing. (Just kidding. We have no shame.)

The next day, I made her cheesecake mousse with fresh fruit and time stopped again for a few minutes.

Red White and Blue Cheesecake Mousse #4thofJulyfood

Here, I recreated it with a red, white, and blue theme just in time for the 4th of July holiday. Versatile, fun, and freaking out-of-this-world-delicious!

BUY HER BOOK. Not a bad recipe in the bunch.

Red, White, and Blue Cheesecake Mousse
Serve 4
Prep time: 25 minutes

• 2/3 cup heavy cream
• 3/4 cup powdered sugar, divided
• 1 package (8 ounce) cream cheese
• 1 teaspoon vanilla
• 2 tablespoons milk
• 1 cup strawberries (about 4 large), diced
• 1 1/2 cups blueberries

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 overbeat 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.

Note: to make assembly easiest, fill a large Ziplock bag with the mousse mixture, cut off a small corner, and squeeze into the glasses.

(from the cookbook Glorious Layered Desserts)

Print this recipe


Leave a Comment

{ 33 comments… read them below or add one }

Stephanie A July 9, 2015 at 8:16 pm

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!


Amy @Very Culinary July 10, 2015 at 11:27 am

Yes! Isn’t it sublime? So glad you enjoyed it!


Lauren July 1, 2015 at 5:07 pm

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?


Amy @Very Culinary July 1, 2015 at 5:28 pm

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.


Dani H July 2, 2014 at 3:09 am

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.


Amy @Very Culinary July 2, 2014 at 7:24 am

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!


Stephanie July 1, 2014 at 8:08 am

Cheesecake mousse?! Yes please! This is so super cute, and sounds absolutely delicious!


Alexis @ Upside Down Pear June 27, 2014 at 7:50 am

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 :)


Amy @Very Culinary June 27, 2014 at 8:14 am

Yes! I love all those things, too. Perfect for summer!


Joanne June 24, 2014 at 8:32 am

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.


Deanna June 21, 2014 at 10:18 am

Made these today. We weren’t planning on having them until after dinner tonight. Do you think they will keep okay?


Deanna June 21, 2014 at 10:19 am

obviously I have them in the refrigerator. :-)


Amy @Very Culinary June 21, 2014 at 10:22 am

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!


Deanna June 21, 2014 at 11:23 am



dina June 21, 2014 at 9:08 am

i could eat this any time!


pam (Sidewalk Shoes) June 20, 2014 at 6:55 pm

I don’t normally make 4th of july desserts, but I think it’s time I started!


Amy @Very Culinary June 21, 2014 at 9:30 am

It’s fun, right? But you can use any fruit you want…any time of year!


Julie June 20, 2014 at 12:55 pm

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.)


Amy @Very Culinary June 20, 2014 at 1:23 pm

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! ;-)


Dorothy @ Crazy for Crust June 19, 2014 at 4:22 pm

OMG so pretty!!! Love your photos. Pinned!


Amy @Very Culinary June 19, 2014 at 8:54 pm

Thank you, Dorothy! When are we going to eat sugar together again??? *mwah*


Shawn @ I Wash You Dry June 19, 2014 at 1:16 pm

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! :)


Amy @Very Culinary June 19, 2014 at 1:45 pm

Thanks, Shawn! The trick is to use a piping or Ziploc bag instead of spooning the filling in. Seamless every time!


Glenda June 19, 2014 at 12:37 pm

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 ! : )


Amy @Very Culinary June 19, 2014 at 1:04 pm

Thanks for the heads up, Glenda. All fixed!


Glory/ Glorious Treats June 19, 2014 at 10:21 am

These are gorgeous! Thanks for the sweet post! =)


Amy @Very Culinary June 19, 2014 at 10:26 am

Your cookbook is Glory!


Jay June 19, 2014 at 8:52 am



Amy @Very Culinary June 19, 2014 at 10:26 am

Tell Jen to make these… technically it’s not baking, so she has no excuse!


Christine from Cook the Story June 19, 2014 at 7:26 am

This looks so patriotic and delicious!


Amy @Very Culinary June 19, 2014 at 10:27 am

Seriously sublime. Thank you, Christine!


Librarian Lavender June 19, 2014 at 4:34 am

This looks like a simple, but very very good recipe! Great photos too, I wish I could eat one now :D.


Amy @Very Culinary June 19, 2014 at 10:28 am

Thank you! It’s SO simple and yet tastes so elegant. I wish I had some left over!


Previous post:

Next post: