Description
These Mini Cranberry Mousse Cakes are a delightful no-bake dessert featuring a crunchy graham cracker crust topped with a creamy, tangy cheesecake mousse and a swirl of cranberry sauce. Perfectly portioned as individual servings, they are ideal for holiday celebrations or any festive occasion.
Ingredients
Scale
For the crust:
- 1 cup (105g) graham cracker crumbs
- 1 tablespoon granulated sugar
- 5 tablespoons (75g) unsalted butter, melted and cooled
For the cheesecake mousse filling:
- 1 (8oz / 225g) block cream cheese, at room temperature
- 1/2 cup (65g) powdered sugar
- pinch of salt
- 2 tablespoons full-fat sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 3/4 cup (180mL) cold heavy whipping cream
- 2–3 tablespoons cranberry sauce (homemade or store-bought)
Instructions
- Prepare the crust: Line a standard cupcake tin with 10-12 paper liners or prepare serving cups or jars. In a medium bowl, mix the graham cracker crumbs, sugar, and melted cooled butter until moistened. Drop about 1-2 tablespoons of the crust mixture into each liner or serving container. Press the crust firmly into the base using the bottom of a cup if using cupcake liners. Refrigerate the crusts while you prepare the mousse.
- Make the cheesecake mousse: Place the cream cheese into a large bowl and beat with an electric mixer fitted with a paddle attachment until smooth and free of lumps. Add powdered sugar, salt, sour cream, and vanilla extract. Mix on low speed until combined, then whip on medium-high speed until the mixture is smooth and creamy. Set aside.
- Whip the heavy cream: In a separate large bowl, whip the cold heavy cream on high speed until stiff peaks form. This ensures a light and airy mousse texture.
- Combine mousse ingredients: Gently fold half of the whipped cream into the cream cheese mixture to lighten it. Then fold in the remaining whipped cream carefully to avoid deflating the mixture.
- Assemble the cakes: Spoon about 4 to 5 tablespoons of the mousse filling over each graham cracker crust layer in the cupcake tin or serving cups. Spread evenly. Add about 1/2 teaspoon of cranberry sauce on top of each, swirling gently into the mousse with a toothpick or knife to create a marbled effect.
- Chill the cakes: Refrigerate the assembled mini cakes for 6 to 8 hours or until the mousse firms up and thickens. Serve chilled, optionally garnished with whipped cream and sugared cranberries for an elegant finish.
Notes
- Use full-fat dairy products for the creamiest texture.
- Homemade cranberry sauce adds freshness, but store-bought works well too.
- These cakes are best served chilled on the same day they are assembled or within 24 hours.
- Can be stored covered in the refrigerator for up to 2 days.
- To make them gluten-free, use gluten-free graham cracker crumbs.
- For easier removal from paper liners, let cakes sit at room temperature about 5 minutes before serving.
