Description
🍰 Savor the delightful creaminess of these Mini Cranberry Mousse Cakes, a perfect blend of sweet and tangy flavors that enhance any holiday gathering.
🎄 Enjoy the ease of a no-bake cheesecake filling that melts in your mouth, beautifully accented by the vibrant cranberries.
Ingredients
1 cup (105g) graham cracker crumbs
1 tablespoon granulated sugar
5 tablespoons (75g) melted unsalted butter
1 (8 oz / 225g) block of cream cheese, room temperature
½ cup (65g) powdered sugar
Pinch of salt
2 tablespoons full-fat sour cream, room temperature
1 teaspoon pure vanilla extract
¾ cup (180 mL) cold heavy whipping cream
2 to 3 tablespoons cranberry sauce (homemade or store-bought)
Instructions
1. Line a cupcake tin with 10–12 paper liners or use small jars or cups.
2. Combine graham cracker crumbs, granulated sugar, and melted butter. Press firmly into the bottom of each liner or cup and chill.
3. In a mixing bowl, beat cream cheese with powdered sugar, salt, sour cream, and vanilla extract until smooth.
4. Whip the heavy cream to stiff peaks and fold gently into the cream cheese mixture to create a mousse.
5. Spoon 4 to 5 tablespoons of the cheesecake mousse over the chilled crusts.
6. Top each mousse with 2 to 3 tablespoons of cranberry sauce and lightly swirl using a toothpick.
7. Refrigerate the mini cakes for 6 to 8 hours or overnight to set.
Notes
🥄 Firmly pack the crust to avoid crumbling for a solid base.
🧀 Use block-style cream cheese for the best texture, avoiding whipped or spreadable types.
❄️ Chill the whipped cream and beat to stiff peaks for a stable, airy mousse.
- Prep Time: 15 minutes
- Chilling time: 8 hours
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 230
- Sugar: 10g
- Sodium: 120mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: Mini, Cranberry, Mousse, Cheesecake