A smooth and airy mousse made with cream cheese and vanilla—perfect for layering, topping with berries, or enjoying on its own.

1 cup white chocolate melts or high-quality white chocolate chips

1 cup heavy cream

8 oz cream cheese, room temperature

1/4 cup powdered sugar

1 teaspoon vanilla extract or vanilla bean paste

1/4 teaspoon salt

Cook Mode Prevent your screen from going dark

Chill Bowl & Whisk: Place mixing bowl and whisk attachment in the freezer for 5 minutes.

Melt Chocolate: Microwave white chocolate in 30-second intervals, stirring each time, until melted and smooth. Let it cool slightly.

Whip Cream: Whip chilled heavy cream until stiff peaks form. Set aside.

Cream Cheese Mixture: In the same mixing bowl, beat cream cheese and powdered sugar until fluffy. Add vanilla and salt, then mix until well combined.

Combine: Slowly mix in cooled white chocolate, then gently fold in the whipped cream until fully incorporated.

Chill: Spoon into serving dishes and refrigerate for at least 1 hour before serving.

For added flavor, fold in citrus zest (lemon or orange) or swirl with berry puree.

Layer with dark chocolate ganache or top with fresh berries for a more decadent treat.

Use full-fat cream cheese for best results.

Do not freeze; mousse is best served chilled from the fridge.