🍨 Creamy No-Bake Vanilla Mousse Cups

🛒 Ingredients (Serves 3–4)

• 1 cup (240 ml) heavy whipping cream (cold)

• ½ cup (120 g) cream cheese (softened)

• ⅓ cup powdered sugar (adjust to taste)

• 1 tsp vanilla extract

• 2 tbsp milk (if needed for smoother texture)

👩‍🍳 Instructions

1️⃣ Whip the Cream

• In a cold mixing bowl, beat heavy cream until stiff peaks form.

• Set aside.

2️⃣ Prepare Cream Cheese Base

• In another bowl, beat softened cream cheese until smooth.

• Add powdered sugar and vanilla extract.

• Mix until creamy and lump-free.

3️⃣ Combine

• Gently fold whipped cream into the cream cheese mixture.

• Fold slowly to keep it light and fluffy.

4️⃣ Pipe & Chill

• Spoon mixture into piping bag with star tip.

• Pipe into small serving glasses.

• Refrigerate for at least 1 hour before serving.

✨ Optional Variations

• 🍓 Add strawberry puree for a fruity version

• 🍫 Mix in melted chocolate for chocolate mousse

• 🍋 Add lemon zest for citrus flavor

• 🥭 Top with fruit compote

❓  (Q&A)

Q1: Can I make this without cream cheese?

Yes. You can skip cream cheese and simply sweeten whipped cream for a lighter mousse (it will be softer).

Q2: How long does it last in the fridge?

Up to 2–3 days in an airtight container.

Q3: Can I freeze it?

Yes, freeze for 1–2 hours for a semi-frozen dessert texture.

Q4: Why is my mousse runny?

• Cream wasn’t whipped enough

• Cream was not cold

• Overmixing after folding

Q5: Can I use whipped topping instead of fresh cream?

Yes, but fresh whipping cream gives better flavor and texture.