Easy Caramel Cheesecake Mousse
Treat yourself without the guilt! This Easy Caramel Cheesecake Mousse is light, fluffy, and surprisingly satisfying. It's the perfect way to indulge your sweet tooth without derailing your day.
Equipment
- 1 Electric Beater
Ingredients
- 10.1 fl oz heavy cream thickened or pouring
- 8.8 oz cream cheese (room temperature)
- 13.4 oz caramel top n’ fill (I used Nestle Highlander ‘Ready to use’ Caramel filling)
- 1/2 tsp pure vanilla extract
- 1/4 tsp salt
Instructions
- Pour cream into a bowl and beat with electric beaters until soft peaks form (it’s important you don’t over-beat or the dessert will be grainy). Set aside.
- Place the room temperature cream cheese into a separate medium sized bowl, and beat with electric beaters until smooth. Add the caramel, vanilla and salt, and beat until combined and completely smooth.
- Gently fold the whipped cream into the caramel mixture until just combined.
- Divide among 6 individual serving glasses and chill for 1 hour or until required. You can eat straight from the fridge (as the mousse remains soft even when refrigerated), or take it out of the fridge 10-15 minutes before serving, if preferred.
- Decorate with grated dark chocolate and serve.
Nutrition
Calories: 317kcalCarbohydrates: 4gProtein: 4gFat: 32gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 99mgSodium: 241mgPotassium: 103mgSugar: 3gVitamin A: 1296IUVitamin C: 0.3mgCalcium: 74mgIron: 0.1mg
Tried this recipe?Let us know how if you liked it in the comments below!