No-Cook Cranberry Honeycomb Cheesecake Mousse
Prep time: 
Total time: 
Yield: 5 servings
No-Cook Cranberry Honeycomb Cheesecake Mousse is sweetened with honey and honeycomb to balance the sweet/tart flavor of cranberry sauce; holiday desserts don’t get any easier or more delicious!
  • 3 oz (85 g) cream cheese
  • 1 tablespoon very finely chopped honeycomb from Don Victor® Orange Blossom Comb Honey Globe Jar
  • 1 tablespoon honey from Don Victor® Orange Blossom Comb Honey Globe Jar
  • ¾ teaspoon pure vanilla extract
  • ¾ cup (177 ml) heavy whipping cream
  • 8 tablespoons leftover cranberry sauce (like my Vanilla-Spiced Cranberry-Apple Sauce), divided
  • 2½ tablespoons walnuts, coarsely chopped
  1. Unwrap the cream cheese, place it in a large bowl, and microwave on high for 30 seconds to soften it.
  2. Add the honeycomb, honey, and vanilla to the cream cheese, and beat with a handheld electric mixer until smooth.
  3. Beat the heavy cream to stiff peaks in a separate medium bowl.
  4. Beat ¼ of the whipped cream into the cream cheese mixture until smooth. Use a rubber spatula to fold in the remaining whipped cream ¼ at a time.
  5. Swirl in 4 tablespoons of the cranberry sauce (don’t fully stir it in, you want a swirled, streaky look).
  6. Transfer the cheesecake mousse to 5 individual serving dishes.
  7. Top each with 1 tablespoon cranberry sauce and ½ tablespoon walnuts.
  8. Serve.
Recipe by An Edible Mosaic™ at