Salted Caramel Cheesecake Mousse (with Caramel Corn)

Ingredients

• 1/2 cup (100 g)granulated sugar
• 2 tablespoonswater
• 3 tablespoons (40 g)unsalted butter
• 1/4 cup (60 ml)heavy cream, slightly warmed
• 1/4–1/2 teaspoonsea salt flakes
• 1 cup (225 g)cream cheese, at room temperature
• 1/2 cupcaramel sauce
• 1 cup (240 ml)heavy cream
• to tastecaramel popcorn, homemade or shop-bought, to serve

Instructions

1. 1

   Make the caramel

   Put the sugar and water in a medium, heavy-based saucepan over medium heat. Swirl and gently shake the pan from time to time so the sugar cooks evenly and the edges do not burn. Let it bubble until deep golden. Carefully add the butter, keeping your face away from the pan, and whisk vigorously until melted and incorporated. Remove from the heat straight away, carefully pour in the slightly warmed cream, and whisk until combined. Transfer to a heatproof bowl and leave to cool before using. Season with sea salt flakes to taste.

2. 2

   Mix the filling

   In a large bowl, whisk the cream cheese and caramel sauce until completely smooth. If the mixture is grainy, beat it with an electric mixer until smooth.

3. 3

   Fold in cream

   With an electric mixer and whisk attachment, whip the heavy cream to soft peaks, taking care not to overbeat it. Gently fold half into the cream cheese mixture with a spatula, then fold in the rest. Divide evenly between 6 serving cups or dishes and chill for at least 1 hour.

4. 4

   Add the topping

   Just before serving, top each mousse with caramel popcorn and drizzle over any leftover caramel, if available.

5. 5

   Keep chilled

   The mousse will keep in the fridge for 3 days when covered with plastic wrap.

What is cheesecake mousse?

Cheesecake mousse takes the tangy creaminess of cheesecake and turns it into a soft, spoonable dessert, without a baked base. This version brings together cream cheese, caramel and whipped cream, then finishes with salted caramel and crunchy popcorn.

The recipe works by folding whipped cream into a smooth cream cheese and caramel mixture. That keeps the filling airy while preserving the rich, tangy flavour associated with cheesecake.

Nutrition and macros by portion

The nutrition label shows one serving as written: 480 calories, 5g protein, 48g carbs, 31g fat.

Most of the carbohydrates come from the sugar and caramel sauce, while the cream cheese and heavy cream contribute much of the fat and some of the protein. Serve a mousse portion with fresh fruit for a contrasting, lighter accompaniment.

Building the caramel

Sugar and water: heat them together until the sugar turns deep golden, swirling the pan occasionally rather than stirring constantly. Watch the colour closely, since caramel can darken quickly at the end.

Butter and cream: add them cautiously; the hot caramel can bubble up when either goes in. Slightly warming the cream helps it combine more readily with the caramel.

Getting a smooth filling

Room-temperature cheese: softened cream cheese is easier to whisk smoothly with the caramel sauce. If you see graininess, use an electric mixer until the mixture is smooth before adding the whipped cream.

Caramel sauce: this is mixed into the filling as well as used for the homemade caramel in the first step. Let the homemade caramel cool before using it, so it does not melt or loosen the filling.

Folding for a light texture

Soft peaks: stop whipping when the cream holds a gentle peak that bends over. Overwhipped cream can become grainy and is harder to fold in evenly.

Gentle folds: add the whipped cream in two batches, turning the mixture over with a spatula until no streaks remain. This helps keep the mousse airy rather than dense.

Chilling and serving

Chill time: refrigerate the filled dishes for at least 1 hour before serving. The mousse firms up as it cools, making it easier to serve and giving the flavours time to settle.

Finish: add the caramel popcorn just before serving so it stays crunchy. A little leftover caramel can be drizzled over the top.

What to serve alongside

Fresh fruit: sliced pears or berries offer a bright contrast to the rich caramel and cream. Keep the fruit on the side so the popcorn topping stays crisp.

Coffee: serve small cups alongside the mousse for a simple after-dinner pairing. The dessert is also easy to portion into individual glasses for a gathering.

Recipe notes & tips

• Use a heavy-based saucepan to help the sugar heat more evenly.
• Swirl the pan occasionally, but avoid frequent stirring as the caramel cooks.
• Keep your face and hands back when adding butter and cream to hot caramel.
• Let the caramel cool before mixing it into the cream cheese.
• Stop whipping the cream as soon as it reaches soft peaks.
• Add the caramel popcorn just before serving to preserve its crunch.

Variations

• Extra salt: add the full 1/2 teaspoon of sea salt flakes for a more pronounced salted-caramel flavour.
• Plain caramel: leave out the sea salt flakes for a regular caramel mousse.
• Chocolate finish: scatter a little grated dark chocolate over the popcorn before serving.
• Nutty crunch: replace some of the caramel popcorn with chopped toasted pecans.
• Fruit topping: serve with fresh berries alongside the caramel popcorn for a tart contrast.

Common mistakes to avoid

• Burnt caramel: take the pan off the heat as soon as the sugar reaches deep golden, since it continues cooking briefly.
• Caramel splashes: add the butter and cream carefully, keeping your face away from the pan.
• Grainy filling: beat the cream cheese and caramel mixture until completely smooth before folding in the cream.
• Overwhipped cream: stop at soft peaks so the mousse stays smooth and easy to fold.
• Deflated mousse: fold the whipped cream in gently rather than stirring vigorously.
• Soggy topping: wait until just before serving to add the caramel popcorn.

How to store

Cover the mousse with plastic wrap and keep it in the fridge for up to 3 days. Add the caramel popcorn just before serving; the chilled mousse is best served cold, so reheating is not needed.

Frequently asked questions