Print

Fresh Keto Red White and Blue Cheesecake Mousse Cups

keto red white and blue cheesecake mousse cups - featured image
Print Recipe

A light, creamy, and festive keto-friendly dessert featuring layers of fresh strawberries, cheesecake mousse, and blueberries, perfect for patriotic celebrations.

Ingredients

Scale
  • 8 oz (227 g) full-fat cream cheese, softened
  • 1 cup (240 ml) cold heavy cream
  • 1/3 cup (40 g) powdered erythritol or preferred keto-friendly sweetener
  • 1 teaspoon pure vanilla extract
  • Fresh strawberries, hulled and sliced
  • Fresh blueberries
  • Fresh lemon juice (about 1 teaspoon)
  • Fresh whipped cream (optional, for topping)
  • 1 teaspoon gelatin powder (optional, for mousse stability)
  • 2 tablespoons warm water (for dissolving gelatin, if used)

Instructions

  1. Rinse strawberries and blueberries. Hull and slice strawberries into thin pieces.
  2. Toss strawberries with 1 teaspoon lemon juice and 1 tablespoon powdered erythritol. Set aside for 10 minutes to macerate.
  3. In a large bowl, beat softened cream cheese with a hand or stand mixer on medium speed until smooth and lump-free, about 2-3 minutes. Scrape down sides as needed.
  4. Add 1/3 cup powdered erythritol and 1 teaspoon vanilla extract to the cream cheese. Beat until fully combined and creamy.
  5. In a separate chilled bowl, whip cold heavy cream on low speed, increasing to medium-high until soft peaks form, about 3-4 minutes. Avoid overwhipping.
  6. Gently fold whipped cream into the cream cheese mixture using a spatula to keep mousse light and airy.
  7. If using gelatin, dissolve 1 teaspoon gelatin in 2 tablespoons warm water, let cool slightly, then fold into the mousse mixture.
  8. Spoon a layer of macerated strawberries (including juice) into the bottom of each serving cup for the red layer.
  9. Add a generous dollop of the white cheesecake mousse, smoothing gently.
  10. Top with fresh blueberries for the blue layer.
  11. Refrigerate mousse cups for at least 2 hours to set and meld flavors. One hour minimum if short on time.
  12. Before serving, optionally garnish with fresh mint leaves or extra berries.

Notes

Use room temperature cream cheese for smooth mixing. Chill bowl and beaters for whipping cream to achieve soft peaks without overwhipping. Gelatin is optional but helps mousse hold shape longer. Fresh berries provide best flavor and color; frozen berries can be used if thawed and drained. Let mousse sit at room temperature for 5 minutes if too stiff after chilling.

Nutrition

Keywords: keto dessert, cheesecake mousse, patriotic dessert, low carb, Fourth of July dessert, red white and blue dessert, keto mousse cups

Find it online: https://goldensimmer.com/fresh-keto-red-white-and-blue-cheesecake-mousse-cups-easy-patriotic-dessert-recipe/