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Red Velvet Cheesecake Mousse

Red Velvet Cheesecake Mousse ~ Light & Fluffy Red Velvet and Cheesecake Layered Mousse and Topped with Graham Cracker Crust!
Prep Time30 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 6 servings
Calories: 842kcal
Author: Julie Evink


Red Velvet Mousse

  • 4 oz semi¬≠sweet baking chocolate coarsely chopped
  • 2 1/4 c. heavy cream
  • 1 Tbsp red food coloring
  • 1 Tbsp vanilla
  • 1 Tbsp + 2 tsp Truvia

Cheesecake Mousse

  • 1 8 oz package 1/3 fat cream cheese, softened
  • 1/2 c. confectioners' sugar
  • 1 1/2 tsp vanilla extract
  • 3/4 c. heavy whipping cream whipped

Graham Cracker Crust

  • 1/2 c. graham cracker crumbs
  • 1 1/2 tsp Truvia
  • 2 tablespoons butter melted


  • Put chocolate in a microwavable bowl and microwave for 1 minute on high. Stir and microwave for 30 seconds at a time, stirring until chocolate is smooth. Add 1/4 c. cream and red food coloring. Stir until smooth. Cool for 10 minutes.
  • In a large mixing bowl beat remaining whipping cream and Truvia with electric mixer until peaks form. Gently stir in half of chocolate mixture with a spatula until mixed. Slowly stir in remaining chocolate until mixed.
  • For the cheesecake mousse beat cream cheese,confectioners' sugar and vanilla in a large mixing bowl until smooth. Fold whipped cream into mixture.
  • In a small mixing bowl combine graham crackers crumbs, Truvia and butter. Press into baking sheet 1/4 in. thick and bake at 350 degrees for 8-10 minutes or until turning golden brown.
  • Divide between 6 parfait cups starting with Red Velvet Mousse then Cheesecake Mousse and repeating. Crumble graham crackers crust on top.
  • Refrigerate any leftovers. If preparing ahead of time store mousse in fridge and garnish with graham cracker crust right before servings. This can also be layered in a glass bowl.


Calories: 842kcal | Carbohydrates: 47g | Protein: 8g | Fat: 72g | Saturated Fat: 43g | Cholesterol: 213mg | Sodium: 334mg | Potassium: 332mg | Fiber: 3g | Sugar: 27g | Vitamin A: 47.3% | Vitamin C: 0.9% | Calcium: 14.9% | Iron: 23.6%