Cheesecake Mousse Cones
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This easy Cheesecake Mousse is a great easy dessert recipe on its own, but it I like to serve the mousse in dessert cones for the 4th of July for a festive touch.
The cones make for an easy hand-held dessert that is fun to eat, but you can also serve it in small bowls or jars.
This no bake cheesecake mousse is a nice cool treat. Great for a pool party or barbecue, these cones look festive on a dessert table.
These were decorated for the 4th of July but you could use any color sprinkes.
Why I Think You Should Try This Recipe
Delicious dessert – This cheesecake mousse recipe is the perfect summer dessert – cool and refreshing.
Easy Recipe – This easy recipe is made with simple ingredients to make a beautiful summer dessert. Festive and fun for the Fourth of July.
Quick Recipe – This no bake dessert is quick to make. Great for a special occasion, picnics and potlucks when you don’t have a lot of time.
Ingredients
- Cream cheese
- Powdered sugar
- Vanilla extract
- Waffle Ice cream cones or sugar ice cream cones
- White chocolate melting chips
- Red White & Blue Sprinkles
See recipe card for quantities.
Equipment
- Large bowl and electric Mixer or Stand mixer with paddle attachment or whisk attachment.
- Piping tube and a star tip.
- small bowl for melting chips
Instructions
I suggest preparing the cheesecake mousse mixture first and then preparing the cones while the mousse is chilling.
Prepare Cones
Step 1 – Melt cand melts. Dip cones into melts from about 1/2″ to the edge.
Step 2 – Roll cone in sprinkles.
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Step 3 – Set on wax paper or parchment paper to set.
Preparing the Cheesecake Mousse
Step 1 – Mix cream cheese, vanilla and powdered sugar. and whip cream cheese mixture in bowl. until you get a fluffy texture. Whip the heavy cream in a separate bowl until soft peaks form. Gradually add whipped cream to cream cheese mixture. (see recipe card for details)
Step 2 – Place half of the mousse in a piping bag with tip. Set aside.
Step 3 – Fill the cones with cheesecake mousse filling using a spoon.
Step 4 – Using piping tip, Pipe the mousse mixture on the top of the cones. Then add sprinkles to the top.
Step 5 – Serve and enjoy.
Substitutions & Variations
These are super easy to change up
- Add Fresh berries – top the cones with fresh raspberries, fresh strawberries or blueberries.
- Flavor Change Up – you can easily change up the flavor of the mousse:
- chocolate cheesecake – chocolate mousse cheesecake is a favorite. Just add 1/2 cup of melted semi-sweet chocolate chips to the mouse when preparing.
- lemon mousse – add the juice from one lemon and 1 teaspoon of lemon zest to the mousse.
Storage & Serving
Store any leftover mousse in an airtight container in the refrigerator.
If you don’t want to use cones, you can serve in small mason jars or bowls. I like to add a crushed oreo crust on the bottom of the jars.
Timesaving Tips
- You can add a little bit of heavy cream if you want a creamier texture.
- Let the cream cheese come to room temperature for a creamier texture.
- Remember that you are only using the piping tube on the tops of the cones so it looks like an ice cream swirl.
- Use cold heavy cream for whipping. This ensures it will whip up thick and airy.
- You can prepare the decorated cones ahead ot time.
- You can serve the cones in a decorative ice cream cone tray.
More Cheesecake Recipes
Looking for other recipes like this? Try these:
Cheesecake Mousse
Equipment
- electric mixer
Ingredients
- 2/3 cup heavy whipping cream
- 8 ounces cream cheese
- ⅔ cup powdered sugar
- 1 teaspoon vanilla extract
- 6-10 Ice cream cones waffle or sugar
- ½ cup white chocolate melting chips
- Red White & Blue Sprinkles
Instructions
- In a mixing bowl add the heavy cream. Use a hand mixer to whip the heavy cream until stiff peaks form, about 3 minutes on high speed.
- In a separate bowl add the cream cheese, powdered sugar and vanilla. Beat everything with the hand mixer until combined and fluffy.
- Add half of the whipped heavy cream to the cream cheese mixtures and fold together until smooth.
- Then add the other half, folding the rest of the whipped cream into the cream cheese until blended thoroughly.
- Cover with plastic wrap and refrigerate for 1 hour.
- After half an hour, start preparing the white chocolate ice cream cones.
- Melt the white chocolate chips in the microwave at 30 second intervals, stirring in between, until completely smooth.
- Dip each cone into the white chocolate about 1 ½ inches deep. Let excess chocolate drip off then roll the side of the cone in the red white and blue sprinkles.
- Repeat with all of the cones then set aside to harden.
- Once the mousse has chilled, place into a piping bag that is fitted with a star tip.
- Fill the ice cream cones with the mousse and create soft serve like ice cream swirls as you reach the top of the cone.
- Sprinkle with extra red white and blue sprinkles or fresh fruit if desired.
Nutrition
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Oh my word, this does look superb outstanding and perfect for our next family gathering. Bookmarked it.
I visited you via Life and Linda. My entries this week are numbered #113+114
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Raquel, the decorated cones really bring the ‘wow’ factor for this fun 4th of July dessert.
Thank you for sharing your Cheesecake Mousse Cones recipe at Create, Bake, Grow & Gather this week. I’m delighted to be featuring it at tonight’s party and pinning too.
Hugs ~ Kerryanne