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Cream Cheese Mousse


  • vegetable oil
  • 2 1/2 cups whipping cream
  • 3 packets unflavored gelatin
  • 2/3 cup cold water
  • 20 oz. cream cheese , softened
  • 1 1/4 cups granulated sugar
  • 2 1/2 teaspoons vanilla
  • 1 1/4 cups milk
  • 2 1/2 teaspoons lemon juice


Serves 16.


Step 1

With pastry brush, light oil pan with vegetable oil.  The following mixture will set quickly after gelatin is added; be sure to assemble in the following order.  Whip cream until soft peaks form.  Set aside.  Soften gelatin in cold water, heat in top of double boiler until dissolved; cool.  Beat cream cheese and sugar until light and fluffy.  Add vanilla, milk and lemon juice, mix.  Add gelatin, stir.  Immediately fold in whipped cream.  Pour into prepared pan.  Refrigerate until firm, at least 6 hours or overnight.