If you’re looking for a dessert that feels fancy but is actually super easy to whip up, this Cranberry Cheesecake Mousse with Graham Cracker Crumble Recipe is your new best friend. The light, fluffy mousse combines that classic creamy cheesecake flavor with the tart brightness of cranberries—either fresh or from leftover sauce, which is a great way to avoid waste. Topped with a buttery graham cracker crumble, it’s like a mini celebration in every bite.

I made this for a casual Thanksgiving get-together last year, and let me tell you, it disappeared fast! Whether you’re entertaining family, prepping for a holiday party, or just craving something sweet and tangy, you’ll enjoy how easy it is to make ahead and serve in pretty little glasses. Trust me, once you try this Cranberry Cheesecake Mousse with Graham Cracker Crumble Recipe, it’s going to be on your regular rotation.

Ingredients You’ll Need

The magic of this recipe comes down to a simple blend of fresh and pantry ingredients that come together beautifully. Shopping-wise, try to get fresh cranberries if you can, but leftover cranberry sauce works wonderfully too, making this mousse extra versatile.

Fresh cranberries or leftover cranberry sauce: Fresh cranberries add a lovely tart pop, but using leftover cranberry sauce is a great shortcut and adds a bit of sweetness too.
Cream cheese: Make sure it’s softened to room temperature for the smoothest mousse texture without lumps.
Confectioners’ sugar: This sweetens the mousse delicately, dissolving easily for that creamy finish.
Vanilla extract: Adds warmth and depth, balancing the tartness of the cranberries.
Grated orange zest: A little zing that elevates the flavor with citrus brightness.
Heavy whipping cream: Whip this until soft peaks form to keep the mousse airy and light.
Graham crackers: The base of the crumble—crush them to your preferred size for texture contrast.
Sugar (for crumble): Sweetens and helps caramelize the crumble as it bakes.
Unsalted butter (for crumble): Gives the crumble that rich, buttery crunch everyone loves.

Variations

I love how flexible this Cranberry Cheesecake Mousse with Graham Cracker Crumble Recipe is, and I often tweak it depending on the occasion or my pantry situation. Feel free to personalize it—you really can’t go wrong!

Make it vegan: I’ve swapped the cream cheese for a vegan alternative and used coconut cream instead of heavy cream—still delicious and just as creamy.
Fruit swaps: If you’re not in love with cranberries, blueberries or raspberries make fun replacements for a different twist.
Add nuts to the crumble: Toasted pecans or almonds mixed into the graham cracker crumble add a nice crunch and nutty flavor.
Spices: Adding a pinch of cinnamon or nutmeg to the crumble spices up the flavor, especially lovely during fall and winter.

How to Make Cranberry Cheesecake Mousse with Graham Cracker Crumble Recipe

Step 1: Prep Your Cranberries

Start by blending your fresh cranberries or cranberry sauce until smooth. If using fresh cranberries, I like to pulse them just enough to break them down without making it watery. This keeps the mousse nice and thick. If you’re using leftover sauce, simply give it a quick blend to remove any large chunks for a silky texture.

Step 2: Whip the Cream Cheese Mixture

Next, cream the softened cream cheese with the confectioners’ sugar until it’s silky smooth. Add vanilla extract and grated orange zest for that extra burst of flavor—this little addition is what makes the mousse so memorable. The key here is to beat it well so there are no lumps left.

Step 3: Fold in Whipped Cream and Cranberry Puree

Gently fold the whipped heavy cream into the cream cheese mixture to keep the mousse light and airy. After that, carefully fold in your cranberry puree. Be gentle—mixing too much can deflate the mousse. This step is all about maintaining that fluffy texture while evenly distributing the cranberry flavor.

Step 4: Make the Graham Cracker Crumble

For the crumble, crush graham crackers—either in a food processor or by hand with a rolling pin—then mix with sugar and melted unsalted butter. Spread this mixture on a baking sheet and bake at 350°F (175°C) for about 8-10 minutes or until golden and crisp. This step builds that buttery, crunchy base that contrasts perfectly with the silky mousse.

Step 5: Assemble and Chill

Spoon the cheesecake mousse into serving glasses or bowls, then sprinkle the graham cracker crumble on top. Chill the mousse for at least two hours to let it set beautifully—overnight is even better if you want to prep ahead. The mousse will be firm yet luscious, and the crumble stays crisp, which is just what you want.

How to Serve Cranberry Cheesecake Mousse with Graham Cracker Crumble Recipe

This image shows a small glass dessert cup with three distinct layers. The bottom layer is a crumbly, light brown crust made of crushed cookies. Above that is a thick, creamy pink layer mixed with bits of darker red fruit, giving it a soft, textured look. The top layer has a dollop of smooth white cream, crowned with two shiny, bright red cherries. In the background are more of these cups, slightly out of focus, placed on a dark surface scattered with loose crumbs and whole cherries. A golden spoon in the foreground holds a scoop of the pink cream with some white cream on its tip. The setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually top mine with a few fresh cranberries and a little orange zest for a pop of color and extra zing. Sometimes I add a sprig of mint if I’m feeling fancy or want that fresh flavor contrast. These simple garnishes make the dessert look inviting without any fuss.

Side Dishes

This mousse pairs wonderfully with simple sides like a crisp green salad to balance sweetness or even a cup of warm spiced tea or coffee. At holiday dinners, I like serving it after a rich main course because it feels light yet indulgent—a perfect ending.

Creative Ways to Present

For special occasions, I’ve layered this mousse with extra fresh cranberries and whipped cream in clear parfait glasses to show off the vibrant color contrast. Another fun idea is to serve mini portions in hollowed-out oranges or pretty shot glasses for a festive touch that always impresses guests.

Make Ahead and Storage

Storing Leftovers

Once assembled, I cover my mousse glasses tightly with plastic wrap and keep them refrigerated. It stays fresh for up to 3 days, which is perfect if you want to make it in advance. Just add the crumble right before serving if you want it at its crunchiest.

Freezing

I’ve tried freezing this Cranberry Cheesecake Mousse with Graham Cracker Crumble Recipe a couple of times, and while the mousse holds up nicely, the crumble loses some crunch. If you’re freezing, omit the crumble until you’re ready to serve. Thaw overnight in the fridge for best results.

Reheating

Because it’s a chilled mousse, I don’t recommend reheating it. Instead, enjoy it cold as a refreshing dessert. If you want your crumble extra toasty, you can warm it alone briefly before topping your mousse.

FAQs

Can I use canned cranberry sauce for this recipe?

Absolutely! Using leftover canned cranberry sauce is an excellent shortcut. Just blend it smooth to get the best mousse texture and adjust the sweetness if needed, since canned sauce can vary in sugar content.
How long does it take to make Cranberry Cheesecake Mousse with Graham Cracker Crumble Recipe?

Active prep time is about 20-30 minutes, with an additional couple of hours for chilling. Making the crumble takes about 10 minutes, including baking. It’s a quick dessert, especially if you prepare the crumble ahead.
Can I make the crumble gluten-free?

Yes, you can substitute the graham crackers with a gluten-free cracker or nut and oat crumble to keep it gluten-free while maintaining that delightful buttery crunch.
What’s the best way to achieve a fluffy mousse?

Whip the heavy cream until soft peaks form and fold it gently into the cream cheese mixture. Overmixing will deflate the mousse, so be gentle to maintain airiness.
Can I prepare this recipe in advance?

Definitely! In fact, it tastes even better after chilling overnight. Just wait to add the crumble topping until just before serving to keep it crisp.

Final Thoughts

This Cranberry Cheesecake Mousse with Graham Cracker Crumble Recipe holds a special place in my dessert lineup because it’s both simple and sophisticated. It’s one of those recipes that feels homemade yet impressive enough for guests. I hope you enjoy making it as much as I do—there’s something about the fresh cranberry zing paired with creamy cheesecake and crunchy crumble that just never gets old. Give it a try and make it your own; I promise you’ll be reaching for seconds!