Creamy Mint Julep Cheesecake Mousse Cups
A light, elegant dessert combining the refreshing flavor of mint julep with creamy cheesecake mousse, perfect for garden parties and special occasions.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 25 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 8 ounces cream cheese, softened (Philadelphia recommended)
- 1 cup heavy whipping cream, cold
- ½ cup granulated sugar
- About 15 fresh mint leaves, finely chopped, plus extras for garnish
- 3 tablespoons bourbon whiskey
- 1 teaspoon vanilla extract
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon gelatin powder
- 3 tablespoons cold water
- Optional crushed graham crackers or shortbread cookies for layering or topping
Instructions
- Sprinkle 1 teaspoon gelatin powder over 3 tablespoons cold water in a small bowl. Let sit for 5 minutes to bloom. Gently heat over low heat until dissolved, do not boil. Set aside to cool slightly.
- In a large mixing bowl, beat 1 cup cold heavy whipping cream with an electric mixer until soft peaks form. Refrigerate whipped cream.
- In another bowl, beat 8 ounces softened cream cheese with ½ cup granulated sugar until smooth. Add 1 teaspoon vanilla extract, 1 tablespoon lemon juice, and finely chopped mint leaves. Mix well.
- Slowly pour 3 tablespoons bourbon whiskey into the cream cheese mixture, stirring gently. Drizzle in the cooled gelatin mixture while stirring continuously.
- Carefully fold the whipped cream into the cream cheese mixture using a spatula, keeping the mousse light and airy.
- Spoon or pipe mousse into serving cups. Optionally add a layer of crushed graham crackers or shortbread cookies at the bottom before mousse. Chill in refrigerator for at least 2 hours.
- Before serving, garnish each cup with fresh mint leaves or a dusting of cocoa powder or crushed cookies.
Notes
Do not boil gelatin; warm gently to dissolve. Fold whipped cream gently to keep mousse airy. Chill at least 2 hours for best texture. For vegan option, substitute gelatin with agar-agar and use coconut cream and vegan cream cheese. For non-alcoholic version, replace bourbon with vanilla almond extract and mint extract.
Nutrition
- Serving Size: 1 mousse cup (approx
- Calories: 280
- Sugar: 12
- Sodium: 150
- Fat: 22
- Saturated Fat: 13
- Carbohydrates: 15
- Fiber: 0.5
- Protein: 5
Keywords: mint julep, cheesecake mousse, dessert cups, elegant dessert, bourbon dessert, garden party dessert, easy mousse recipe