Frozen Cherry Cheesecake Mousse

Something Extra
Spring 2015

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Frozen Cherry Cheesecake Mousse

Frozen Cherry Cheesecake Mousse
1/2 cup sugar
1 tsp. vanilla extract
1 (8- oz.) block cream cheese, softened
1 cup whipping cream
2 cups pitted fresh cherries, divided
1 (4- oz.) package Keebler Ready Crust Mini Graham Cracker Pie Crusts, divided

Prep: 20 minutes, Freeze: Several hours, Serves: 8

1. Line a 9x5-inch loaf pan with a double layer of plastic wrap, keeping it as smooth as possible on the bottom.

2. Beat sugar, vanilla and cream cheese together in a medium bowl until light and fluffy.

3. Beat cream in a large bowl until stiff peaks form. Carefully fold into cream cheese mixture and divide into 2 equal portions.

4. Chop half the cherries and fold into half the cream cheese mixture. Spread evenly in prepared pan. Crumble half the graham cracker crusts over the top. Cut remaining cherries in half and place evenly over crumbs.

5. Spread remaining cream cheese mixture over cherries and crumble remaining graham cracker crumbs over the top. Carefully fold over plastic wrap to cover and freeze for several hours or until firm.

6. To serve, pull up sides of plastic wrap and place frozen mousse on a cutting board. Cut into 8 equal slices and serve immediately.

Recipe tip: Dip a long knife into very hot water to make slicing easier. 

Nutritional Information:
358 calories, 4 g protein, 25 g total fat (14 g sat.), 31 g carbohydrate, 1 g fiber, 23 g sugar, 71 mg cholesterol, 184 mg sodium, 10 points


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