Pear Mousse Cheesecake Squares (Eggless)

Pear Mousse Cheesecake Squares. The word mousse got me. Its not pear, its not cheesecake. Its the mousse part of it that made me make it. There is something extremely light, fluffy and airy about mousse desserts. You can eat a whole bowl of mousse dessert yet, you won’t feel so guilty stricken afterwards. I don’t think there are many people out there, who don’t like the texture and lightness of mousse.

Pear Mousse Cheesecake Squares
Pear Mousse Cheesecake Squares

And, to whip up a basic french mousse dessert, you need more of a technique than experience. The most important step is to beat up the heavy cream in a chilled bowl until it begins to foam and thicken up and continue to whip the cream until it holds soft peaks. If you got this step right, then, I can guarantee you that, you will have perfect no-fail Pear Mousse Cheesecake Squares.

Coming back to Pear Mousse Cheesecake Squares, I was looking for ideas and inspirations to make some desserts with the pears and came across this recipe. Every time, there is a bagful of fruits lying around and my kids are done eating them, I try to turn them into yummy desserts before they end up in the wastebasket. I was a little tentative about the mousse part of this Pear Mousse Cheesecake.., wasn’t very confident about the outcome as I’m not very good at whipping up dainty looking desserts. So my plan  was, if the mousse didn’t set properly then, I will just discard the mousse and serve the cheesecake as is.

I used Bosc Pears for this recipe, though I personally prefer the green ones. You are not limited to bosc pears though and try different varieties thats available to you.

Pear Mousse Cheesecake Squares
Pear Mousse Cheesecake Squares


For the Oreo Crust:

  • 2 cups oreo crumbs
  • 5 tbsp melted butter

For the Cheesecake:

  • 2 8oz packages cream cheese, softened at room temperature for 30 minutes.
  • ½ cup sugar
  • 1 tbsp flour
  • 2/3 cup Greek yogurt

For the Pear Mousse:

  • 2 large ripe Bosc pears
  • 2 TBSP butter
  • 1/3 cup sugar
  • 2 tsp lemon juice
  • 1/3 cup heavy whipping cream
  • 1 1/2 tsp gelatin
  • 1 tbsp cold water


For the Crust:

  • Preheat oven to 325 F.
  • In a bowl, combine cookie crumbs and melted butter. Press mixture to the bottom of the baking dish.
  • Bake crust for 10 minutes, then cool completely.
  • Reduce oven temperature to 300F.

For the Cheesecake:

  • Beat cream cheese for 3 minutes.
  • Add sugar and flour and beat for 2 more minutes.
  • Add Greek yogurt and mix until just combined.
  • Pour batter over the cooled crust and bake for 50-55 minutes, until the top is set and starting to lightly brown.
  • Refrigerate for at least 2 hours

For The Pear Mousse:

  • Combine peeled and chopped pears, sugar, butter and lemon juice in a pan. Cook on low heat until they get mushy and soft.
  • Cool and puree until smooth.
  • Cool in the fridge for 30 minutes.
  • Beat heavy cream until stiff peaks form.
  • In a small bowl, sprinkle gelatin over cold water. Let it sit for 5 minutes, then place over double boiler or in the microwave for 30 seconds to melt and liquify.
  • Add pear puree to whipped cream, mix until just combined. Add gelatine/water mixture and mix for 1 minute.
  • Spread mousse mixture over cooled cheesecake.
  • Refrigerate for at least 1 hour.
  • Slice cheesecake into squares.

If you like cheesecakes, you may also like: Coconut Cream Cheesecake with White Chocolate Drizzle\

Pear Mousse Cheesecake Squares (Eggless)
Pear Mousse Cheesecake Squares (Eggless)


Author: MyYellowApron

I’m scrappy, weird and goofy. I’m a snob when it comes to a LOT of things.., Mainly – coffee, wine and chocolates. I laugh loud and yell louder. I run fast, but walk slow. I love walking long walks with a hot mug of coffee held tight between my hands. I have lonely eyes and a kind heart. I forgive but rarely forget. I remember the silliest of things and forget important matters. I love to run, read, cook and entertain. I draw inspirations from anything and everything aesthetic. There are numerous people who have and still continue to enrich my life in many good ways. I will remain indebted to them – Always. My dad is my biggest fan when it comes to cooking. I could see his eyes light up every time I serve something. My mom’s agility and affectionate nature that reflects on her food is something I’m still trying to master. Travel fascinates me amongst other things. Leave me in Venice and I would get lost in its timeless beauty – The canals. The piazzas. The art. The espresso. Leave me in NYC and I would tirelessly walk the length and breadth of the city (after all, There is always something open 24 hours a day). Through this blog, I am hoping to bring in my passion and love for a few things – Cooking, Travel, Kids, Coffee, Clothes and in the interim learn more myself. Hope I am able to do justice to my PASSION.

71 thoughts

  1. I love everything about it and I don’t know how you are not fat. I love cheesecake so much and as a child, I didn’t eat it for years because I set my hair on fire on my birthday, yes it was the cheesecakes fault.

    Liked by 2 people

  2. If I was a cheesecake fan, I would be the first in line to try this. Once you said making mousse requires technique, I knew this was NOT the dessert for me to try making. Lol!

    Liked by 1 person

  3. I am in love with those Pear Mousse Cheesecake Squares, they look absolutely delicious & mouth watering. Would love to try this sometime during a weekend and my kids are going to love it so much!

    Liked by 1 person

  4. Serving them in squares are perfect especially during dinner parties! I love the idea of combining peach with cheesecake, that’s so good!

    Liked by 1 person

  5. This looks amazingggg! Ahh, only thing is I can’t try it just yet.. it’s only the beginning of the year and I can’t go through relapse so soon! Then again, Valentines is a perfect excuse! Thank you for sharing. xoxo

    Liked by 1 person

  6. These look interesting – I’ve never had a pear dessert before (that I remember). Might have to try them next week when my daughters are back to school and I can focus on getting the mousse just right (because I’m in general not very good at it – it always falls apart on me).

    Liked by 1 person

  7. Ok, so I may be excited to try this recipe. I don’t know if I can find any peas though. I have never worked with gelatin though. Should I be scared. This looks like such a fancy but easy to make dessert.

    Liked by 1 person

  8. This is a winner right here! I love cheesecake squares because they’re the perfect serving size! I love that it has pear! I’m sure it tastes amazing!

    Liked by 1 person

  9. I haven’t tried any Bosc Pears yet I think, but since the recipe sounds so luscious I figured I would just use anything listed here. Thanks for sharing, this is for my sweet weekend!

    Liked by 1 person

  10. . Might have to try them next week when my daughters are back to school and I can focus on getting the mousse just right (because I’m in general not very good at it – it always falls apart on me).


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