Easy Caramel Cheesecake Mousse
Recipe type: Dessert
Serves: 6 servings
  • 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
To decorate:
  • Grated dark chocolate
  1. 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.
  2. 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.
  3. Gently fold the whipped cream into the caramel mixture until just combined.
  4. 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.
  5. Decorate with grated dark chocolate and serve.
Recipe by The Kiwi Cook at https://thekiwicook.com/2019/03/10/easy-caramel-cheesecake-mousse/