Can you believe it’s already July? This summer has flown by, and we are trying to make the most of every bit of it! Last week, we celebrated not one, but two weddings with dear friends. We were so honored to be part of their wedding days, but it made for a very busy week, and the entire month of June was over before we knew it.
Like many Minnesotans, we plan on celebrating the Fourth of July at the lake. My grandparents have a beautiful cabin on a lake just outside the cities, and our families are up at the lake just about every weekend in the summer. We celebrate the Fourth with lawn games, a boat parade, a barbecue and driving into town for fireworks. And of course, Fourth of July isn’t complete without red, white and blue treats! Just because we are at the lake doesn’t mean we are limited to Bomb Pops and watermelon slices. This year, we’ll be enjoying a much more decadent treat- Red, White and Blue Cheesecake Mousse!
Cheesecake is one of our family’s favorites. I’ve experimented with cheesecake mousse before, and it was a huge hit (get my recipe for pumpkin cheesecake mousse here!). This cheesecake mousse is so easy and simple to make. Top with fresh berries, and you have a perfect patriotic treat for any Fourth of July celebration. I used strawberries and blueberries, but you could also use raspberries or dust fruit with a sprinkle of powdered sugar.
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups whipping cream
- Strawberries and blueberries for topping
- In a large bowl, whisk the whipped cream on high speed. If you have a stand mixer, you use the wire whisk attachment to make whipped cream quickly and easily. Beat until frothy, about two or three minutes.
- Add vanilla and 1/2 cup powdered sugar and continue whisking on high speed until soft peaks form.
- Transfer whipped cream into a separate bowl and set aside.
- Don’t bother cleaning your bowl- add cream cheese and (with traces of whipped cream and all) and beat on medium until smooth.
- Add remaining powdered sugar and mix until well combined.
- Set aside one cup of whipped cream for topping, and fold in remaining whipped cream. Mix until ingredients are well combined and mousse is smooth.
- Spoon (or pipe, if you are feeling fancy), into ramekins. This recipe makes about eight 1/3 cup servings.
- Refrigerate mousse for at least one hour before serving.
- Top with raspberries, blueberries or sliced strawberries and whipped cream, and serve.
- Leftover mousse can be covered and stored for up to two days (but let’s be honest, there won’t be any leftovers).
Don’t these look amazing? This mousse is so rich and decadent, and it’s a great gluten-free dessert for any occasion. Top with whipped cream or other fruits (berries are my personal favorite cheesecake toppings). Or top with crumbled graham crackers or Oreo cookies for a crust-like crunch. So many delicious possibilities!
Happy Independence Day! Wishing you a happy (and delicious!) Fourth of July.