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Three jars layered with Oreo and green colored mousse topped with an Easter bunny candy

No-Bake Easter Cheesecake Mousse

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  • Author: Julianne Dell
  • Prep Time: 30 minutes (plus cooling time)
  • Total Time: 90 minutes
  • Yield: 6 servings
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

Description

These easy No-Bake Cheesecake mousse cups are a fun, creative and colorful make ahead Easter dessert recipe and, perfect for kids!

Ingredients

  • 1 package (3.4ounces) instant cheesecake or vanilla pudding
  • 1 3/4 cup milk
  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • 4 ounces cream cheese, softened
  • 24 Golden Oreos
  • Easter candy of choice

Instructions

  1. Dye the milk green (or your color of choice) but adding a couple drops of food coloring into the milk and whisking until well blended. Combine with the instant pudding in a large mixing bowl and whisk until the pudding is dissolved. Refrigerate for 10 minutes until set.
  2. Prepare a batch of whipped cream.Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until soft peaks start to form. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.
  3. Remove the wrapper from the cream cheese and soften in the microwave for 20 seconds. Beat the softened cream cheese into the whipped cream.
  4. Combine the whipped cream and the pudding and fold until well combined. Pour the mousse into a large piping bag or Ziploc bag.
  5. Crush the Oreos in a large Ziploc bag, smashing with a rolling pin or ice cream scoop.
  6. To assemble the jars, alternate adding the crushed Oreos with the cheesecake mousse. Cover and store in the refrigerator for at least 1 hour or until ready to serve.
  7. Top with your favorite Easter candy prior to serving.

Equipment

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Notes

  • If you don’t want to make whipped cream, you can use an 8-ounce container of Cool Whip
  • This recipe makes six 8-ounce servings
  • You can also make this in a 9-inch square pan by layering the cookies on the bottom of the pan and then pour the mousse over top. This recipe uses about 2/3 package of Oreos, so use additional cookies as needed.
  • Keep these stores in the refrigerator either with a lid or tightly wrapped in saran wrap

Nutrition

  • Serving Size: 1 jar
  • Calories: 357
  • Sugar: 33.2g
  • Sodium: 362.6mg
  • Fat: 22.2g
  • Saturated Fat: 13.1g
  • Carbohydrates: 35.5g
  • Fiber: 0g
  • Protein: 4.9g
  • Cholesterol: 65.4mg

Find it online: https://beyondfrosting.com/no-bake-easter-cheesecake-mousse/