Mini Cranberry Mousse Cakes - Eats Delightful (2024)

These cute little no bake mini cranberry mousse cakes are a mix between classic mousse cake and cheesecake. With a deliciously rich and tangy cheesecake mousse filling, swirled with tart cranberry sauce and sitting on top of a crispy graham cracker crust, it's as delicious as it is beautiful!

I love a good no bake dessert year round, but I feel like they don't get as much love during the colder months - but they deserve it!

Almost all baked desserts can't be in the oven at the same time as another food because the steam can interfere with the dessert. Like have you ever tried to bake a whole chicken and a cake at the same time? The cake won't rise properly and will have a weird texture - and the cake might also taste chicken-y! So if you have a lot of other foods to bake around Christmas time, a no bake dessert can really come in handy!

These mini cranberry mousse cakes are like a combination of classic vanilla mousse cake and no bake cheesecake. We have the light, airy, and smooth texture of a mousse with the rich flavor of cheesecake. The mousse cakes have a simple graham cracker crust on the bottom and are topped with cranberry sauce for some added festive flare. They're so SO delicious, festive, and beautiful!

what makes these mini mousse cakes so good?

1. Adorable: I really can't get over how dang cute these mini cakes are - and I'm OBSESSED with the colors! These may look impressive and complicated, but they really are easy to make. Speaking of which...
2. Easy to make: On the topic of ease, these mini mousse cakes whip up in no time and most of the steps are really just mixing and layering. The ingredients are also super simple, but the cakes still feel very special. The worst part about this recipe is waiting for them to chill, but it's so so worth it!
3. Textures: I could go on AND ON about the textures in these cakes! We have a crisp and crunchy graham cracker crust, light and airy cream cheese mousse, and jam-like cranberry sauce on top.
4. Flavors: With 3 distinct layers, they each have their own delicious flavors that pair perfectly together.

how to make mini cranberry mousse cake

1. Mix together graham cracker crust ingredients. Pack the crust into the bottoms of cupcake cups then set aside.

2. Beat cream cheese until smooth and lump free.
3. Mix in sugar, sour cream, vanilla, and salt until smooth and combined.
4. In a separate bowl, whip cream until it reaches stiff peaks.
5. Fold about half of the whipped cream into the cream cheese mixture. Once the first half is folded in, fold in the remaining whipped cream. Adding the whipped cream in 2 additions helps gradually aerate the mixture so it's less likely to deflate and it remains extra fluffy!

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6. Layer the cream cheese mousse and cranberry sauce on top of the graham cracker crusts. You can add as much or as little cranberry sauce as you'd like - I personally find about ½ to 1 teaspoon sauce per cake is perfect. Use a skewer to lightly swirl the cranberry sauce into the mousse.
7. Chill the mini mousse cakes until set.

how to serve mini mousse cakes

I used a standard sized cupcake tin to layer the mousse cakes for mini servings. You can use a standard or jumbo sized tin (for larger cakes) or layer yours in serving cups or jars! If you do layer the cakes in a cupcake tin, make sure to use cupcake liners because the mousse can be almost impossible to get out without them. After the cakes are fully chilled, the mousse will firm up but it will still be relatively soft - so just be gentle when pulling them out of the tin.

When it comes time to actually serve, I love a little dollop of freshly whipped cream and some sugared cranberries on top. But you can serve these plain or topped with anything you like! White chocolate ganache also tastes amazing with this!

tips

1. Graham cracker crust: To ensure the crust sets up and isn't crumbly, make sure to really pack it into the cupcake cups. If you're serving the cakes in individual cups or jars, you can just drop the crust in without packing it down.
2. Cream cheese: Use cream cheese that's sold in bricks or blocks and NOT cream cheese spread. Cream cheese spread is softer than the blocks and can cause consistency problems with the filling.
3. Sour cream: Make sure to use full-fat sour cream for this cake to ensure the mousse sets up properly. The thickness and acidity from the sour cream will contribute to the final texture!
4. COLD heavy cream: Although all the other ingredients should be room temperature, heavy cream whips up faster and more stable when it's cold. So leave it in the fridge until you're ready to actually whip it up!
5. Chilling the cakes: These cakes need to chill for at least 6 hours (preferably overnight) to allow the filling to set up and thicken properly. Don't try to rush this by popping them into the freezer - it can cause the outside to freeze before the center has a chance to set.

storage

These cakes are best served cold, so keep the mini mousse cakes stored in the fridge until you're just about ready to serve them. Mini mousse cakes will keep for about 3 to 4 days in the fridge.

check out these other recipes!

• Chocolate Mousse Cake
• Cranberry White Christmas Cake
• Pumpkin Pie Cheesecake Bars
• Melting Snowman Cookies

Lastly, if you made this or any of my recipes, be sure to leave a comment and review below! I love hearing your thoughts! Also tag me on Instagram @eatsdelightfulblog so I can see what you're making.

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Mini Cranberry Mousse Cakes

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• Author: Mimi
• Total Time: 6 hours 15 minutes
• Yield: 10-12 mini cakes

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Description

These cute little no bake mini cranberry mousse cakes are a mix between classic mousse cake and cheesecake. With a deliciously rich and tangy cheesecake mousse filling, swirled with tart cranberry sauce and sitting on top of a crispy graham cracker crust, it's as delicious as it is beautiful!

Ingredients

For the crust:

• 1 cup (105g) graham cracker crumbs
• 1 tablespoon granulated sugar
• 5 tablespoons (75g) unsalted butter, melted and cooled

For the cheesecake mousse filling:

• 1 (8oz / 225g) block cream cheese, at room temperature
• ½ cup (65g) powdered sugar
• pinch of salt
• 2 tablespoons full-fat sour cream, at room temperature
• 1 teaspoon pure vanilla extract
• ¾ cup (180mL) cold heavy whipping cream
• 2-3 tablespoons cranberry sauce (homemade or store-bought)

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Instructions

Make the crust:

1. Line a standard sized cupcake tin with 10-12 paper liners and set aside. You can also serve these mini mousse cakes in serving cups or jars if you prefer.
2. In a medium bowl, mix together graham cracker crumbs, sugar, and butter until moistened.
3. Drop about 1-2 tablespoons of the crust into the bottom of each cupcake cup. Use the bottom of a cup to very firmly press the crust into the pan. If you plan on serving these in glass cups or jars, just drop the crust into it - no need to pack it in.
4. Set aside in the fridge while you work on the mousse.

Make the mousse:

1. Add cream cheese into a large bowl. Using an electric mixer fitted with the paddle attachment, beat the cheese until smooth and lump free.
2. Add powdered sugar, salt, sour cream, and vanilla. Mix together on low speed to combine then whip on medium-high speed until smooth. Set aside to whip the cream.
3. Pour the cold heavy cream into a separate large bowl. You can use the same electric mixer beaters (no need to wash them). Whip the cream on high speed until it reaches stiff peaks.
4. Add about half of the whipped cream to the cream cheese mixture and gently fold it in to combine. Add the remaining whipped cream and fold together until combined. Take care not to overmix or the cream will deflate.
5. Drop about 4 to 5 tablespoons of filling over each graham cracker crust in your cupcake tin. Spread into an even layer.
6. Spoon about ½ a teaspoon of cranberry sauce on top of each cake (you can add more or less if you prefer). Use a toothpick or knife to lightly swirl it into the mousse.
7. Chill the cakes for 6 to 8 hours or until the mousse has firmed up and thickened slightly. Serve as is or with a dollop of whipped cream and sugared cranberries!

Equipment

KitchenAid Hand Mixer

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Muffin / Cupcake Tin

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• Prep Time: 15 minutes
• Category: Cakes

Enjoy!

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