Cheesecake Mousse

Gather the ingredients - * Cream cheese * Heavy cream * Powdered sugar * Sour cream * Vanilla extract

Add the heavy cream to the bowl of a stand mixer fitted with the whisk  attachment.  Beat on medium-high speed until stiff peaks form.

– Remove  the whisk attachment from the mixer and add the paddle attachment.  Add  the cream cheese and sour cream (optional) to the mixer bowl. – Mix on medium speed until it is smooth and well combined.

– Next, turn the mixer to low and slowly add the powdered sugar. – Once  all of the sugar has been incorporated, add the vanilla and turn the  mixer to medium speed.  Beat until the mixture is light and smooth. – Add the heavy cream back to the bowl and use a rubber spatula to gently fold it into the cream cheese mixture.

– Once the mousse is fully combined, transfer it to your choice of serving dish and store it in the fridge until ready to serve. – Store any leftovers in an airtight container in the fridge for up to two days.

Full recipe at