In response to the provincial government moving to Step 2 under "The Path Forward" plan, the JCC is currently reviewing these guidelines and communicating with our network of recreation centre colleagues regarding the re-opening of any onsite fitness programming. Our top priority is ensuring the health and safety of our staff, members, volunteers, and community. We will keep you updated with the details of our re-opening plan.
Effective February 8, we are offering pre-booked, in-person, one-on-one and one-on-one household personal training and swimming lessons. We continue to provide virtual programming for those individuals and families with an active JCC membership.  Learn more...

No-Bake Cheesecake Mousse

This No-Bake Cheesecake Mousse recipe brings you all the flavour of cheesecake but in a lighter form. If you’re feeling fancy, portion mousse out in shot glasses and layer with berries and cookie crumbs. If you’re going for a more casual vibe, serve in a large bowl with a spoon, with the toppings sprinkled on top.


Prep Time: 15 minutes
Fridge Time: 2 hours
Total Time: 2 hours, 15 minutes
Yield: 4-8 Servings (depending how much you portion out)



  • One 8-ounce cream cheese package, softened
  • 1½ cups plain low-fat Greek yogurt
  • 2 tsp vanilla extract
  • Zest from ¼ to ½ of a lemon
  • ½ cup confectioner’s sugar
  • Crushed lotus cookies, for topping (optional)
  • Strawberries, finely sliced, for topping (optional)



  1. In a large mixing bowl, beat cream cheese with yogurt, vanilla, and lemon zest with an electric mixer on medium-high speed.
  2. Add sugar; continue beating.
  3. Refrigerate mousse for at least two hours.
  4. Just before serving, portion out mousse into mini bowls or shot glasses and layer with strawberries and crushed lotus cookies.