I’m almost embarrassed to admit (but I’ll do it anyway) that this is a cheat’s dessert. I know… I generally pride myself on making stuff from scratch but, just once in a while, I truly can’t be faffed spending the necessary time in the kitchen. It’s for times like those that these Caramel Cheesecake Mousse desserts are a God-send.
Honestly, it’s got to be about the fastest dessert ever. Whip up the cream, the cream cheese and caramel condensed milk and fold them together. DONE. I was fully prepared to dislike it and chalk it up to experience. But, dang if it wasn’t flippin’ good!
Thanks to New Idea Food for the recipe. Of course, I couldn’t QUITE leave it at just the three ingredients. I did add a little vanilla extract and a pinch of salt to round out the flavours a bit. Beyond that, there’s nothing left to do but to dress it up. Some dark grated chocolate was all I could be bothered with on this occasion, though you could add some caramel sauce for extra decadence, or some crushed chocolate and hokey pokey bars (in NZ we call them Crunchie bars) for some crunch.
As you can tell by the photo below, the result is a dreamy, creamy concoction that simply melts in your mouth. I’m somewhat surprised actually by how good it tasted, given how easy it was to put together. It has, I dare say, softened my stance on cheat desserts! Maybe… just maybe… there is a place for them after all! Enjoy.
- 300ml (10.1 fl oz) thickened (or pouring/heavy) cream
- 250g (8.8 oz) cream cheese, room temperature
- 380g (13.4 oz) caramel top n' fill (I used Nestle Highlander 'Ready to use' Caramel filling)
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- Grated dark chocolate
- Pour cream into a bowl and beat with electric beaters until soft peaks form (it's important you don't over-beat or the dessert will be grainy). Set aside.
- Place the room temperature cream cheese into a separate medium sized bowl, and beat with electric beaters until smooth. Add the caramel, vanilla and salt, and beat until combined and completely smooth.
- Gently fold the whipped cream into the caramel mixture until just combined.
- Divide among 6 individual serving glasses and chill for 1 hour or until required. You can eat straight from the fridge (as the mousse remains soft even when refrigerated), or take it out of the fridge 10-15 minutes before serving, if preferred.
- Decorate with grated dark chocolate and serve.
Food Photography Info: Canon 550D (EOS Rebel T2i); Sigma 30mm 1.4 DC ‘Art’ lens / Natural lighting