No-Bake Easter Cheesecake Mousse
These easy No-Bake Cheesecake mousse cups are a fun, creative and colorful make ahead Easter dessert recipe and, perfect for kids!
- Prep time
- 30 min
- Cook time
- 1 hr 3 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 package (3.4ounces) instant cheesecake or vanilla pudding
- 1 3/4 cup milk
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 4 ounces cream cheese, softened
- 24 Golden Oreos
- Easter candy of choice
Instructions
- 1
Dye the milk green (or your color of choice) but adding a couple drops of food coloring into the milk and whisking until well blended. Combine with the instant pudding in a large mixing bowl and whisk until the pudding is dissolved. Refrigerate for 10 minutes until set.
- 2
Prepare a batch of whipped cream.Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until soft peaks start to form. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.
- 3
Remove the wrapper from the cream cheese and soften in the microwave for 20 seconds. Beat the softened cream cheese into the whipped cream.
- 4
Combine the whipped cream and the pudding and fold until well combined. Pour the mousse into a large piping bag or Ziploc bag.
- 5
Crush the Oreos in a large Ziploc bag, smashing with a rolling pin or ice cream scoop.
- 6
the jars, alternate adding the crushed Oreos with the cheesecake mousse. Cover and store in the refrigerator for at least 1 hour or until ready to serve.
- 7
Top with your favorite Easter candy prior to serving.