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No-Bake Cheesecake Mousse

By: Sharon Matten January 06, 2022
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Servings: 1


Dough Crumbs

  • 7/8 cup (1 3/4 sticks) butter
  • 4 tablespoons sugar
  • 2 egg yolks
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla sugar

Cheese Filling

  • 2 cups heavy cream
  • 4 tablespoons sugar
  • 4 containers 9% soft cheese (I use Tnuva or Norman's)
  • 1 1/4 cups confectioners sugar
  • 2 teaspoons vanilla sugar


  1. Preheat the oven to 350° F.
  2. In a bowl, combine all the ingredients for the dough crumbs until the mixture is crumbly.
  3. Press two-thirds of the mixture into the bottom and sides of a 9 ½ - inch springform pan to form and even crust.
  4. Bake until golden, about 25 minutes.
  5. Remove from the oven and allow to cool.
  6. In a baking pan, bake the remaining one-third of the dough crumbs for 25 minutes.
  7. Transfer the baked crumbs from the pan to a sealable plastic bag and crush to form fine crumbs.
  8. Set aside.

To prepare the cheese filling

  1. Whip the heavy cream with the sugar.
  2. Set aside.
  3. Beat the soft cheese with the confectioners’ sugar and vanilla sugar.
  4. Fold gently into the heavy cream.
  5. Pour the mixture over the baked crust and sprinkle with the fine crumbs.
  6. Refrigerate for at least 12 hours before serving.


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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.