March 4, 2022

Mango Cheesecake Mousse in a Jar

Mango Cheesecake Mousse in a Jar

Creamy, airy mango & cream cheese mousse over a cookie crust, served in a jar.

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Prep Time 15

Resting Time (optional) 1

Course Dessert

Cuisine American, fusion

Servings 8

Equipment

8 Mini jars or ramekins (I use Oui yogurt jars)
Mixer (Stand or handheld)

Ingredients

1 cup mango pulp
8 oz. cream cheese softened
1/3 cup powdered sugar
4 oz. Cool Whip (half of an 8 oz. tub)
12 Lotus Biscoff cookies
2 tbsp melted butter
Toppings as desired

Instructions

Crush the cookies into crumbs using the flat bottom of a glass, rolling pin, or any other method. Toss with melted butter and press 1 tbsp of the mixture into the bottom of each mini jar.
Using a mixer, whip together the mango pulp, cream cheese, and powdered sugar. Gently fold in the Cool Whip.
Spoon the mousse into each jar and garnish with toppings of your choice. Can be served immediately (will be softer) or be stored in the refrigerator until it’s time to serve (will be set).

Keyword mango, mango cheesecake, mousse

Is Mango Cheesecake Mousse Really That Easy?

Yes! When you eat a spoonful of this mousse, you won’t believe how simple it was to make. The taste is seriously just divine. I’ve gotten so many compliments for this one, which shocked me at first because it was literally something I threw together at the last minute. All the credit goes to the special combination of the ingredients which makes this mousse taste so heavenly.

The Steps, in a Nutshell

To make the mousse, you simply whip together the mango pulp, powdered sugar, and cream cheese. Then gently fold in the Cool Whip, as you don’t want the mixture to become too runny. And that’s it! Your mango cheesecake mousse is ready. Honestly you can serve this as is, but the cookie crust does give this dessert more depth.

To make the cookie crust, just crush some Lotus Biscoff cookies (or something similar), toss with melted butter, and press into the bottoms of your serving vessel of choice. Speaking of which…these are so adorable served in Oui yogurt jars! Of course, you can serve it in anything else you want, but I refuse to pass up any opportunities to put my collection of empty Oui jars to use.

So, back to the dessert! You’ve got your cookie crust, then your mango cheesecake mousse, and now all that’s left to add are the toppings. I did cubes of fresh mango, some fresh blueberries, and a sprinkle of dried cornflower for the pretty factor. Some other ideas include sliced strawberries, coconut flakes, shaved chocolate, mint leaves, blackberries, raspberries, and chopped nuts. Be creative!

If you’re pressed for time, you can serve these right away. But if you have time, I would suggest storing them in the refrigerator for the mousse to set. Either way they taste great!