Pie, for me that is a tradition that I would LOVE to break. NO matter how hard I try, I cannot get a pie to turn out. My beautiful crust, forget about it, Fluted edge, NO way. Sure, they may taste great, but they look horrid.
This year on my holiday table you will find this quick and easy no-bake chocolate cheesecake mousse with pomegranates; they definitely say holiday. 
Festive Cream Cheese Chocolate Mousse with Pomegranate
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
This no-bake chocolate cheesecake mousse is rich and creamy, topped with pomegranate seeds for a festive holiday touch.
Ingredients
- 2/3 cup (160 ml) heavy cream
- 3/4 cup (90 g) powdered sugar, divided
- 1 (8 oz) (225 g) block of cream cheese
- 1 tsp vanilla extract
- 3 oz (85 g) dark chocolate, chopped and melted
- Pomegranate arils for topping
Instructions
- In a mixing bowl, beat the heavy cream until it begins to thicken. Gradually add 1/4 cup of the powdered sugar and continue to whip until stiff peaks form. Cover and refrigerate.
- In another bowl, beat the cream cheese until smooth. Add the remaining 1/2 cup powdered sugar and vanilla extract, and mix until well combined.
- Gently fold the melted dark chocolate into the cream cheese mixture until fully incorporated.
- Carefully fold the whipped cream into the chocolate cream cheese mixture until smooth and no streaks remain.
- Spoon the mousse into serving dishes and chill for at least 1 hour before serving.
- Top with pomegranate arils just before serving for a festive touch.
Notes
- This mousse can be made a day in advance and stored in the refrigerator.
- For a twist, try using white chocolate instead of dark chocolate.
- Serve chilled for the best texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25
- Sodium: 150
- Fat: 25
- Carbohydrates: 30
- Fiber: 2
- Protein: 4
- Cholesterol: 60
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Frequently Asked Questions
Can I make this mousse the day before serving?
Yes — the notes confirm this mousse can be made a day in advance and stored in the refrigerator. Add the pomegranate arils just before serving so they stay fresh and vibrant rather than bleeding into the mousse.
Why does the recipe divide the powdered sugar — ¼ cup for the cream and ½ cup for the cream cheese?
The smaller amount (¼ cup) goes into the whipped cream to stabilize it without over-sweetening, while the larger amount (½ cup) sweetens the cream cheese base that carries the melted dark chocolate. Combining them separately before folding together keeps the mousse light and streak-free.
Can I use white chocolate instead of dark chocolate?
Yes, the recipe notes specifically suggest white chocolate as a variation. Use the same 3 oz (85 g) amount, melt it the same way, and fold it into the cream cheese mixture — the result will be a sweeter, creamier mousse that still pairs well with the pomegranate topping.
hi: would like to try w cream cheese. does it comeout fluffier? also adding the sugar, is it a little sweeter?
thank you
I did use cream cheese – not sure exactly what you are asking? do you mean without the cream cheese ? if that is the case you would have chocolate whipped cream basically