Imagine a dessert so creamy, so luxurious, that it melts in your mouth and transports you to a world of pure indulgence. This No Bake Caramel Cheesecake Mousse is not just a dessert—it's a culinary experience that combines the rich, velvety texture of cheesecake with the irresistible sweetness of caramel, all topped with crunchy candied walnuts. Perfect for those who want a show-stopping dessert without turning on the oven, this recipe is your ticket to dessert heaven in just 30 minutes!
Prep Time: 30 mins
Cook Time: -
Total Time: 30 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups cream cheese, softened
- 1 cup heavy cream
- 1 cup caramel sauce
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup candied walnuts, chopped
- Graham cracker crumbs for topping
Instructions
- Ensure all ingredients are at room temperature, especially the cream cheese, to achieve a smooth and creamy texture.
- In a large mixing bowl, beat the softened cream cheese using an electric mixer until completely smooth and free of lumps, about 2-3 minutes.
- Gradually add powdered sugar to the cream cheese, mixing on low speed until fully incorporated and creating a uniform mixture.
- Pour in the caramel sauce and vanilla extract, continuing to mix until the ingredients are well blended and the mixture is silky.
- In a separate clean bowl, whip the heavy cream using an electric mixer until stiff peaks form, about 3-4 minutes.
- Gently fold the whipped cream into the cream cheese mixture using a spatula, being careful not to deflate the whipped cream. Mix until just combined.
- Prepare serving glasses or bowls by lightly sprinkling graham cracker crumbs at the bottom for a classic cheesecake base.
- Carefully spoon or pipe the mousse into the prepared glasses, filling them about 3/4 full.
- Refrigerate the mousse for at least 2 hours to set and chill thoroughly.
- Before serving, top each mousse with chopped candied walnuts for added crunch and flavor.
- For best results, serve chilled and consume within 2-3 days when stored in the refrigerator.
Tips
- Temperature is Key: Always use room temperature ingredients, especially cream cheese, to ensure a smooth, lump-free mixture.
- Whip with Care: When whipping heavy cream, stop as soon as stiff peaks form to prevent over-beating, which can make the cream grainy.
- Fold Gently: When combining whipped cream with the cream cheese mixture, use a gentle folding technique to maintain the airiness.
- Chill for Success: Allow the mousse to set in the refrigerator for at least 2 hours for the best texture and flavor development.
- Presentation Matters: Use clear glasses to showcase the beautiful layers and sprinkle graham cracker crumbs at the bottom for a classic cheesecake touch.
- Make Ahead: This dessert can be prepared a day in advance, making it perfect for entertaining.
- Storage Tip: Keep the mousse refrigerated and consume within 2-3 days for optimal freshness and taste.
Nutrition Facts
Calories: 389kcal
Carbohydrates: 41g
Protein: g
Fat: 31g
Saturated Fat: 14g
Cholesterol: mg
