Mango Cheesecake Mousse in a Jar
Creamy, airy mango & cream cheese mousse over a cookie crust, served in a jar.
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).