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Summer Cheesecake Mousse

Your favorite sweet and tangy dessert just got scoopable. We layered this creamy mousse with crushed graham crackers and berry jam in glass jars. As an alternative, spread the mousse on graham crackers and top with fresh berries or your favorite berry jam.
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  • Level: Easy
  • Total: 2 hr 25 min (includes chilling time)
  • Active: 25 min
  • Yield: 4 servings
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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


Special equipment:
four 6-ounce glass mason jars
  1. 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.
  2. Dissolve 1 teaspoon gelatin in 1 tablespoon hot water and beat into the cream cheese mixture.
  3. Mix the crushed graham crackers, butter and granulated sugar in a small bowl until moist.
  4. 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.