Eggless Apple Cheesecake Mousse With Pistachios

Why You’ll Love This Recipe

I like this mousse because it’s eggless, making it a great option for those who avoid eggs but still want that classic cheesecake flavor. The combination of cream cheese and sour cream gives me a silky texture, while the apple and lemon juice add brightness. I also enjoy the contrast of the crunchy pistachios on top, which make every spoonful more interesting. The saffron not only enhances the flavor but also makes the mousse feel truly special.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢1 apple
▢1 tablespoon lemon juice
▢8 oz cream cheese
▢⅓ cup sugar
▢8 oz sour cream
▢4 tablespoon pistachios
▢1 teaspoon saffron strands

Directions

1. I start by peeling, coring, and chopping the apple into small pieces.
2. I toss the apple pieces with lemon juice to prevent them from browning.
3. In a mixing bowl, I beat the cream cheese and sugar together until smooth and fluffy.
4. I add the sour cream and continue to beat until everything is well combined and creamy.
5. I gently fold in the apple pieces, making sure they’re evenly distributed.
6. I crush the saffron strands lightly and mix them into the mousse base for a delicate flavor.
7. I spoon the mousse into serving glasses or bowls and chill it in the refrigerator for at least 2 hours, or until set.
8. Just before serving, I top each portion with chopped pistachios for crunch and garnish.

Servings and Timing

This recipe makes about 4 servings. I usually spend 15 minutes preparing the mousse, plus at least 2 hours of chilling time before serving.

Variations

Sometimes I caramelize the apple pieces before folding them into the mousse for a richer flavor. I also like to add a pinch of cardamom along with the saffron for a spiced note. If I want extra texture, I layer the mousse with crushed cookies or graham crackers at the bottom of the glass.

Storage/Reheating

I keep the mousse covered in the refrigerator for up to 3 days. Since it’s a chilled dessert, I don’t reheat it I just serve it cold straight from the fridge.

FAQs

Can I make this mousse ahead of time?

Yes, I like to prepare it a day in advance and keep it chilled until serving.

Do I need to cook the apples?

I usually keep them fresh for a crisp bite, but I can cook or caramelize them if I want a softer texture.

Can I skip the saffron?

Yes, the mousse still tastes great without saffron, but I like the flavor and color it adds.

What can I use instead of pistachios?

I sometimes use almonds, walnuts, or cashews if I don’t have pistachios.

Can I use Greek yogurt instead of sour cream?

Yes, Greek yogurt works as a substitute and makes the mousse a little tangier.

How do I make it sweeter?

I adjust the sugar to taste or drizzle honey on top before serving.

Can I use low-fat cream cheese?

Yes, but I find full-fat cream cheese gives the mousse the best creamy texture.

How long does it need to chill?

At least 2 hours, but I prefer letting it chill overnight for the best texture.

Can I make this mousse vegan?

Yes, I can use plant-based cream cheese, vegan sour cream, and dairy-free yogurt to adapt the recipe.

Can I add more fruit?

Yes, I sometimes add diced pears, peaches, or even berries for extra flavor.

Conclusion

This Eggless Apple Cheesecake Mousse with Pistachios is one of my favorite no-bake desserts because it’s creamy, refreshing, and full of flavor. I love how the apples brighten the mousse while the pistachios and saffron add a touch of elegance. Whether I make it for a casual family treat or a festive dinner, it always feels indulgent and satisfying.

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