Passion Fruit Mousse Dessert Box

This Passion Fruit Mousse is light, creamy, and full of tropical flavor. It’s made with cream cheese, whipped cream, and real passionfruit pulp for that perfect tangy-sweet balance. I love serving it in dessert boxes or glass cups for an easy, chilled treat that always looks impressive.

Prep Time 30

Cook Time 2

Total Time 2 30

Servings People

Calories 863kcal

Author Fay

EQUIPMENT

INGREDIENTS

Base

100 g (3 ½ oz) cookies
30 g (2 tablespoon) butter

Mousse Filling

250 g (9 oz) cream cheese
½ cup powdered sugar
300 ml (1 ¼ cups) heavy cream
170 g (6 oz) passionfruit pulp

Topping

⅓ cup heavy cream
½ tablespoon powdered sugar
½ teaspoon vanilla

Garnish

¼ cup passionfruit pulp
1 tablespoon cookie crumbs

INSTRUCTIONS

Make the base: Crush the cookies into fine crumbs and mix with melted butter. Press into dessert boxes or glass containers and chill.
Mix the mousse: Beat cream cheese and powdered sugar until smooth. Add strained passionfruit pulp and mix again. Pour in the heavy cream and beat until thick and creamy.
Assemble: Spoon or pipe half the mousse over the chilled base. Drizzle with passionfruit pulp, then add the remaining mousse. Smooth the top and refrigerate for 2 hours.
Make the topping: Whip the cream, sugar, and vanilla until stiff peaks form.
Finish and serve: Once the mousse is set, pipe the whipped topping diagonally across the top using a St Honore piping tip or simply dollop the cream on top. Drizzle extra pulp, and sprinkle cookie crumbs before serving.
Refrigerate until ready to serve.

NOTES

Recipe Notes / Pro Tips

Use cold cream so it whips up light and fluffy.
Let the cream cheese soften before mixing for a smooth texture.
Leave a few passionfruit seeds in for that natural, tropical look.

Storage

Keep covered in the fridge for up to 3 days. Not suitable for freezing. Add toppings just before serving for the freshest look.

NUTRITION