Cheesecake Mousse

Today is my father-in-law’s birthday! My father-in-law, now called Papa, is one of those quiet people who will talk your ear off. He has a contagious laugh and a passionate personality, he is very accepting, kind, and generous. He is a very loving and sentimental husband and father and new to his resume – he is a wonderful grandfather.

Papa's Birthday

Wedding photography by Cher Hanna

To celebrate we’re having cheesecake! Okay, not exactly cheesecake. Cheesecake mousse. With only two of us, well technically three – but Wesley isn’t eating real food, I didn’t want to bake an actual cheesecake. Particularly when one of the two of us *cough cough, Stuart* claims to not like cheesecake! And let me just say, for someone who doesn’t like cheesecake he sure did scarf down this dessert in minutes.

I would have liked to have some graham crackers to crumble over the top, but I didn’t think of that until I was plating this dessert. So, I served mine with a wedge of lemon. Why? Because I knew I needed color for my food photography. Strawberries would have been the obvious choice but I don’t have any, and all berries I have are frozen. I was going to talk about how I’d surely be “Chopped” for placing a lemon in my dish, but Stuart squeezed his lemon wedge over his serving and raved about it. I followed suit and will admit, it improves the mousse! It makes it feel lighter. So, go ahead, serve yours with a wedge of lemon.

If you are craving cheesecake and have less than 20 minutes, this recipe is perfect for you! Maybe my mother-in-law will even surprise him tonight with this recipe?

Cheesecake Mousse


  • 1/2 C cream cheese, softened
  • 3/8 C powdered sugar
  • 1/2 tsp vanilla extract
  • 1/2 C heavy whipping cream
  • 1/4 tsp light corn syrup


  1. In a bowl, beat cream cheese with an electric beater until creamy. Add the powdered sugar and vanilla and beat until smooth.
  2. In a separate bowl, beat heavy whipping cream until soft peaks form. Add the corn syrup and beat until stiff peaks form.
  3. Gently fold the whipped cream into the cream cheese. Chill until ready to serve.
  4. Serve with lemon wedge or other fresh fruit and graham cracker crumbles.

*This recipe is adapted from Danelle at*

Cheesecake Mousse

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