Smucker's Salted Caramel Cheesecake Musse
| PREP TIME: 30 MIN | COOK TIME: 10 MIN | TOTAL TIME: 45 MIN |
Ok this one is super simple! You're getting the help from Smuckers to create this Salted Caramel Cheesecake Mousse
Ingredients
The Crust
- 2 Cups Graham Cracker Crumbs
- 4 Tbsp Melted Butter
- 1/2 Tbsp Sugar
Cheesecake Mousse
- 6oz Room Temp Cream Cheese
- 1 1/4 Cups Heavy Whipping Cream
- 1/3 Cup Sugar
- 1 Tsp Vanilla
- 2/3 Cup Smuckers Salted Caramel
Instructions
- Combine cookie crumbs, sugar and melted butter and divide evenly into 3 Smucker's jars. If using smaller cups just divide evenly.
- In a stand mixer with a whisk attachment place the cream cheese, heavy whipping cream, sugar and vanilla and beat on low speed until it starts to mix. When the mixture is pretty combined bump the speed up to high and it only takes a couple mins and the mixture will be fluffy and creamy.Next, Add caramel and whisk until commbined. Do not over mix or you will thin out mousse.
- Pipe the mousse gently into the cups on top of the cookie crumbs. Top with more caramel and cookie crumbs.
- Allow to cool between 1-2hrs.
TIPS
- The cream cheese should only be allowed to room temp for about 30 mins. It should be soft but still have a cool temperature. It is important to allow to soften if not it will not mix well and you will have an unpleasant lumpy mixture.
- It takes about 1-2 minutes for the mixture to get to its desired consistency. If you over beat it can get a buttery like texture. It needs to be smooth and have medium peaks where its fluffy but you’re able to pipe with the mixture.
- Share your pics with me on social media! #sweetmelibakery
