Name: Summer Cheesecake Mousse
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT2H25M0.000S
Yield: 4 servings
Ingredients: 8 ounces cream cheese, at room temperature; 1 cup confectioners' sugar, sifted; 1 cup sour cream; 1 vanilla bean, split and seeds scraped out; 1 vanilla bean, split and seeds scraped out; Kosher salt; 1 teaspoon powdered gelatin; 5 to 6 graham crackers (full sheets), coarsely crushed (1 cup); 4 tablespoons unsalted butter, melted; 2 teaspoons granulated sugar; 1/2 cup your favorite berry jam; 1/2 cup assorted fresh berries; 4 sprigs fresh mint

Directions

Watch how to make this recipe.

Special equipment:

four 6-ounce glass mason jars

Beat together the cream cheese and confectioners' sugar, in a large bowl, with an electric mixer on medium speed until well combined, about 2 minutes. Add in the sour cream, vanilla bean seeds and a pinch of salt and beat on medium-high speed until well combined, about 3 minutes.
Dissolve 1 teaspoon gelatin in 1 tablespoon hot water and beat into the cream cheese mixture.
Mix the crushed graham crackers, butter and granulated sugar in a small bowl until moist.
Spoon the graham cracker mixture into the bottom of four 6-ounce glass mason jars (don't press it down). Top with 1/4 cup of the cream cheese mixture, then 2 tablespoons of jam, spreading it all the way to the side of the jar, then another 1/4 cup cream cheese mixture. Refrigerate until set, about 2 hours. Garnish with fresh berries and mint.

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Summer Cheesecake Mousse

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