This is a super yummy dessert that whips up quickly. If you like the taste of cheesecake, you are going to love the flavor of this mousse. It is a light cheesecake low-carb recipe that’s quick and easy to make. This low carb mousse is great with chocolate or fruit sauce. In this recipe, I have added some blueberries and strawberries to make it more appealing and tasty.
Low-carb Cheesecake Mousse
Here comes your tasty low-carb dessert again ideal for a hot summer day! The base for this mousse is whipped cream and cream cheese. The whipped cream makes the mousse nice and light and the cream cheese gives it a delicious cheesecake flavor. I have also added some fresh strawberries and blueberries for a fresh taste. You can also add more fruits or less to your liking. You can keep the mousse in the fridge for some hours or an entire day after preparation.
- 300 gr cream cheese soft
- 250 ml whipped cream, 35% fat
- 50 gr steviala frost.
- 1 tbsp vanilla aroma
- 1 tbsp 1 tsp lime zest
- 200 gr strawberries
- 30 gr blueberries
Add the soft cream cheese (room temperature) along with the vanilla aroma, lime juice and Steviala Frost to a large bowl. Beat the cream cheese lightly with an electric mixer and put the bowl in the refrigerator
Next, take the cold whipped cream from the fridge and add it to a large bowl. Beat the whipped cream with an electric mixer until stiff. Do not beat too long, because butter may form and this is irreversible.
Remove the bowl with the cream cheese from the refrigerator and carefully fold the whipped cream into the cream cheese. Then clean the strawberries and cut them into thin slices.
Spoon the cheesecake mousse into a piping bag and pipe a layer of mousse into the dessert glasses. Add a few slices of strawberries on top. Repeat this until the mousse is finished and all glasses are filled.
Put the dessert glasses in the fridge and let it set for at least an hour. Garnish the cheesecake mousse with the blueberries and a leaf of fresh mint if desired. Serve and enjoy!
