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A mason jar with cheesecake mousse, cookie crumbles and berries on a black table, with a few berries and flowers at its base.
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4.84 from 6 votes

Red White & Blue Vanilla Cheesecake Mousse

This no-bake vanilla cheesecake mousse is dreamy, creamy and layered with blueberries, raspberries and a scrumptious Nilla Wafer crumble!
You’ll require 2 mixing bowls, a blender, a food processor, 6 (8 ounce) mason jars with lids and a hand mixer for this recipe. 
Prep Time30 mins
Setting Time4 hrs
Total Time30 mins
Course: Dessert
Cuisine: International
Keyword: 4th of July, barbecue, picnic food
Servings: 6 Servings
Calories: 691kcal


  • cups Nilla Wafer Cookies
  • 3 tbsp. butter - salted
  • 1 cup heavy whipping cream
  • 8 ounces cream cheese - whipped
  • tbsp. real vanilla extract
  • 14 ounce can of sweetened condensed milk - use only ½ a can
  • Cinnamon - 2 to 3 pinches
  • ¾ cup raspberries
  • 1 cup blueberries


  • Grind 1½ cups of Nilla Wafers in a food processor, or put them in a bag and roll them with a rolling pin until they’re finely crumbled.
  • Melt 3 tbsp. of butter and mix into crumbles throughly.
  • Whip 1 cup of heavy whipping cream until fully whipped in a blender – You’ll know it’s a perfect whipped cream when it stops spinning in the blender. 1 cup should take between 15-30 seconds to blend into whipped cream.  
  • Pour into a large mixing bowl, then use a hand mixer to mix in 8 ounces of whipped cream cheese. 
  • Pour in 1½ tbsp. of vanilla extract, a teeny, tiny amount of cinnamon (just 2 or 3 pinches) and the condensed milk (only use ½ of a 14 ounce can) and thoroughly mix with your mixer till perfectly creamy. Set aside.
  • Spoon about 2-3 tsp. of the crumbles into your jars or cups – enough to make your first layer, and gently pat down with a tool like the end of a spatula or spoon. I used the other end of my wooden lemon juicer. You’re going to have 5 layers total, so make sure not to fill too high.
  • You can either fill a pastry bag with your mousse an d create your second layer, or simply spoon it on top of your first crumble layer. 
  • Place your raspberries around the edge of the jars. Then place your blueberries on top, making sure to fill in the gaps of the raspberries so your next crumble layer doesn’t fall through too much.
  • Add your next crumble layer to your jars.
  • Then add your last cheesecake layer. Leave a little room to place some berries right on top. 
  • Screw on their tops (or cover with plastic-wrap if you’re using glasses) and place in the fridge for at least 4 hours. Serve and watch your friends swoon!


If you don’t have a food processor, you can use a bag and rolling in. If you don’t have mason jars, you can use tumblers or wine glasses and cover with plastic wrap.


Serving: 1Cup | Calories: 691kcal | Carbohydrates: 64g | Protein: 9g | Fat: 44g | Saturated Fat: 25g | Cholesterol: 134mg | Sodium: 384mg | Potassium: 392mg | Fiber: 1g | Sugar: 49g | Vitamin A: 1465IU | Vitamin C: 8.3mg | Calcium: 256mg | Iron: 0.5mg