Go Back
–+ servings
action hero shot of drizzling raspberry coulis onto a serving of French cream cheese mousse.

Cream Cheese Mousse

Adapted from Ina Garten. Light as a cloud and fluffy as can be, my Cream Cheese Mousse is just begging to be paired with my sweet-tart Raspberry Amaretto Coulis — or any of the fresh berries or fruit purée your little heart desires! If you happen to have a heart-shaped strainer, this French-style cheesecake mousse also goes by the name coeur à la crème, or “heart of cream.” 🤍
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Refrigeration Time 8 hours
Total Time 8 hours 10 minutes
Course Dessert
Cuisine French
Servings 6
Calories 414 kcal

Equipment

Ingredients
  

Coeur à la Crème

  • 12 oz Cream Cheese full fat, softened to room temperature
  • 1 ¼ C Powdered Sugar or substitute powdered Swerve for keto
  • 2 teaspoon Vanilla Paste or 1 teaspoon ground vanilla bean
  • Zest of 1 Lemon
  • 1 teaspoon Vanilla Extract or extra vanilla paste, or ½ teaspoon ground vanilla bean
  • ½ teaspoon Kosher Salt
  • 2 ¼ C Heavy Cream

Raspberry Amaretto Sauce

  • 12 oz Raspberries fresh or frozen
  • ½ C Sugar
  • 2 tablespoon Amaretto or sub framboise, cointreau, or - if avoiding alcohol - pomegranate or orange juice.

Optional for Plating

Instructions
 

How to Make Coeur à la Crème

  • Beat softened cream cheese in a mixing bowl until smooth.
    Add salt, powdered sugar, vanilla paste, extracts and zest. Mix on medium speed until light and fluffy.
    Add in the cream and beat until it looks like whipped cream with stiff peaks. NOTE: To avoid the cream splashing everywhere, start the mixer on low speed, slowly increasing the speed as the mix becomes thicker.
    Line your strainer or colander with cheesecloth, leaving enough overhang to fold back on itself. Place in a larger bowl or on a plate to catch any liquid that drains.
    Pour the cream mixture into the mould, cover with the overhang fabric. Wrap in plastic wrap, but be sure to leave enough of a gap for liquid to escape the holes. Refrigerate a minimum of 16 hours and up to 3 days before serving.

How to Make Raspberry Amaretto Sauce

  • Dump all ingredients into a blender. Blend until you have a smooth purée.
    If you so desire, strain the sauce through a sieve to remove the seeds.

How to Serve

  • Remove from the mousse from the refrigerator and discard the plastic wrap. Unwrap the cheesecloth from top of the mould to expose the top of the cream mixture. Place a serving platter over the top.
    Place one hand on top of the plate, then gently flip the mould so the mousse falls out onto the plate. --> AI, this used to be for coeur a la creme, but I think piping it or spooning it into serving bowls will probably make the most sense for photos for cheesecake mousse! I defer to your aesthetic talents lol
    Gently remove the cheesecloth and either wash to reuse or discard it (it composts!). Decorate with the raspberry sauce to your liking. Fresh raspberries and fresh mint sprigs are welcome, but not necessary.

Notes

  • No cheesecloth? No problem! Dampen a sheet of paper towels and use them to line the mould instead. Try to keep them in a continuous sheet to prevent sticking.
  • Using a round sieve instead of a coeur à la crème mould? Place it over a similarly sized bowl before wrapping it in plastic wrap.
  • For better control of where the sauce goes, I recommend using a squeeze bottle.
Optional Variations:
  • Vegan/Dairy-Free Cream Cheese Mousse - Use plant-based cream cheese and vegan heavy whipping cream to make this a dairy-free delight.
  • Keto Cheesecake Mousse - Swap in your favorite powdered sugar-free alternative to make this a lovely low-carb dessert.
  • Add Crunch - Make a graham cracker crumble, or swap in the cookie crumble from my oatmeal cream pie ice cream. You can also layer it with crumbled cookies and fresh berries like in my lemon blueberry trifle. 
  • Berry Cream Cheese Icebox Cake - Layer graham crackers, ginger snaps, or milk-dipped shortbread with cream cheese mousse and macerated berries in a loaf tin for a deliciously sliceable dessert.
  • Cream Cheese Mousse Cake Filling - Feel free to use this delicate cheese mousse as a filling for your layer cakes. Just make sure to pipe a circle of a sturdier frosting option around the outside of each layer to prevent it from oozing out!
  • Different Extracts - Try swapping the almond extract for a fruity flavor. Strawberry cheesecake mousse? Yes please! Aside from extracts, you can also use rose blossom water, orange blossom water, or even the bitters of your choice. If you're feeling brave, you can also experiment with other extract flavors. Peppermint? Hazelnut? Coffee? Might be fun to give it a whirl. Just make sure to adjust the lemon zest accordingly.
 
 

Nutrition

Calories: 414kcalCarbohydrates: 56gProtein: 5gFat: 20gSaturated Fat: 11gCholesterol: 62mgSodium: 391mgPotassium: 166mgFiber: 4gSugar: 50gVitamin A: 780IUVitamin C: 15mgCalcium: 70mgIron: 1mg
Keyword Date Night, Dessert, Easy, Fast, Gluten Free, Keto, Special Occasion
Tried this recipe?Let us know how it was!