Strawberry Cheesecake Mousse

Today’s recipe is pretty, pink, and delicious!  If you like cheesecake (even a little), you are likely going to love this!  This Strawberry Cheesecake Mousse is light and fluffy, sweet (but not overwhelming), and has a deliciously light cream cheese flavor.   I’ve made several similar recipes in the past… first Cherries on a Cloud, then Candy Corn Cheesecake Mousse, then Strawberry Blueberry Mini Cheesecake Trifles.

I made a few little changes this time, adding fresh fruit puree to the mixture, (instead of just laying fruit on top as with some of the previous recipes) and also,  I used real whipped cream (in place of cool whip).   Both adjustments were deliciously successful.  I’m sure as spring and summer roll in, I’ll try other fruit purees as well.

I like the addition of the crust (the graham cracker crumble) for a little texture, but it is not necessary.



Strawberry Cheesecake Mousse

This dessert is fluffy and delicious, with a light cream cheese flavor.

Yield: 6 moderate sized servings


Graham Cracker Crumble
3/4 cup graham cracker crumbs (from about 5 full sized crackers)
2 tablespoons butter, melted
1 teaspoon sugar

Cheesecake Mousse
1/2 cup strawberry puree (made from about 1 cup fresh or frozen whole strawberries)

1/2 cup heavy whipping cream
2 tablespoons powdered sugar

1 (8oz) block cream cheese
1/3 cup powdered sugar
1/2 teaspoon vanilla extract

4-5 fresh strawberries, for garnish


Prepare the graham cracker crumble-
Crush graham crackers in a plastic bag. Crush crackers until the mixture still has some pea sized pieces (you do not need it to be all fine crumbs).
Put cracker crumbs in a bowl and pour melted butter on top. Add 1 teaspoon sugar, and stir mixture until crumbs are moist.
Spread mixture into a baking dish (such as a 9"x9" dish) and bake at 350*F for about 12 minutes.
Remove from oven and allow to cool.

Make strawberry puree-
In a food processor, or blender, chop/blend fresh or frozen (and slighly thawed) strawberries. Process until the berries are chopped, juicy, and no piece is larger than a pea.

Make whipped cream-
In the bowl of an electric mixer (or with a hand mixer), whip heavy cream until it begins to thicken. Add powdered sugar, and continue to whip until thick and holds stiff peaks. Move whipped cream to a separate bowl (if using bowl of elecric mixer).

Make cheesecake mixture-
In the bowl of an electric mixer (or with a hand mixer), beat cream cheese until smooth. Add powdered sugar, and continue to beat. Add vanilla, then add strawberry puree, a little at a time. Continue mixing, and beat until fully incorporated.

Fold cheesecake mixture into the whipped cream, and stir gently until fully combined. Taste to check for sweetness. If needed, add an additional tablespoon or so of powdered sugar, and fold in gently.

Add 1-2 tablespoons of graham cracker crumble into the bottom of 6 serving dishes.
Spoon or pipe (with a large piping bag, or large ziplock bag with a corner cut off) strawberry cheesecake mixture into dishes.
Top with fresh strawberries if desired.

Chill in refigerator for 15 minutes, or until ready to serve
Best when eaten the day it was made.

Recipe Source- Glorious Treats

This recipe can be made sugar free by omiting the graham cracker crumble, and using splenda, (or similar) in place of the powdered sugar.

If desired, Cool whip may be used in place of the whipped cream (I would suggest about 1 or 1 1/2 cups).

I used full fat (regular) cream cheese. Reduced fat cream cheese has a higher water content, and I have not experimented with it for this recipe.

If using fresh strawberries, make sure they are nice and ripe. If ripe strawberries are not available, use frozen. I used frozen strawberries in this recipe, and fresh berries just for garnish.

If you use frozen strawberries, make sure they are just strawberries, with no additional sweetener.

If desired, you may want to add a drop of pink food coloring to add to the pink hue. I did not add any this time, and you can see the color is very pale pink.


This Strawberry Cheesecake Mousse would be perfect as a Valentine’s treat, or delicious as a light spring or summer dessert.

Looking for more Valentine’s ideas?  Browse all my Valentine’s Day posts, or find lots of sweet and pretty ideas from around the web on my Valentine’s Day Pinterest board.

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38 Responses to “Strawberry Cheesecake Mousse”

  1. #
    Susan Campbell — January 10, 2013 at 3:42 am

    These look so delicious! Thanks for sharing. :)

  2. #
    Sue — January 10, 2013 at 4:05 am

    I like cheesecake…a lot! This sounds so amazing and looks so pretty! YUM!

  3. #
    Aikko @ Bake Happy — January 10, 2013 at 4:54 am

    Perfect timing, strawberries are now in season here in the Philippines! :) I’m going to give this a try, thanks Glory! :)

  4. #
    marjorie d. — January 10, 2013 at 6:06 am

    looks delicious I can’t wait to try it

  5. #
    Sherrill — January 10, 2013 at 7:08 am

    This looks absolutely delicious! I can’t wait to try it! It’s making my mouth water now! :)

  6. #
    Elizabeth Ann — January 10, 2013 at 12:46 pm

    Sounds amazing! :-)

  7. #
    shelly (cookies and cups) — January 10, 2013 at 12:51 pm

    I love these! And that graham cracker crust is definitely not optional!!

  8. #
    Sue @ Cakeballs, cookies and more — January 10, 2013 at 1:37 pm


  9. #
    KimB — January 10, 2013 at 4:03 pm

    Looks yummy!! Definately added that to my Valentine’s dinner (maybe sample it before too!!! hehehe)

  10. #
    Katrina @ Warm Vanilla Sugar — January 10, 2013 at 4:12 pm

    Beauty recipe!

  11. #
    TriciaZ — January 10, 2013 at 4:23 pm

    Oh my, this looks heavenly!!

  12. #
    susie — January 10, 2013 at 4:32 pm

    I am one of those non-cheesecake people. Really, I think cream cheese should be savory. But when I saw this in my feed from you, I knew it would be beautiful….and it is! A little mascarpone may work out for me. So pretty on this rainy January day!

  13. #
    Sarah — January 10, 2013 at 5:07 pm

    Hi Gloria, these look delicious. Just one question, what are Graham’s crackers as I don’t think we have these in the UK? Is it like a cereal-bar type thing as we have plenty of those so maybe I could substitue with something similar, or maybe digestive or hob-nob biscuits (which are like oaty biscuits…)
    Thanks, and I love your blog! (I’m an aspiring/training florist too!)

  14. #
    ThisBakerGirlBlogs — January 10, 2013 at 6:27 pm

    Oh wow! These looks heavenly!

  15. #
    Kathy Bevilacqua — January 10, 2013 at 9:29 pm

    These caught my eye right away. I am going to try them for my grandchildren. I love this site!!

  16. #
    Emily ~So Domesticated~ — January 11, 2013 at 2:06 am

    So pretty… they look delicious, too!

  17. #
    Lili — January 11, 2013 at 10:11 pm

    Mmm…..these look so yummy! Can’t wait to try them :)

  18. #
    by Busk — January 13, 2013 at 8:02 am

    Looks really delicious :-)

  19. #
    Stork Baby Gift Baskets — January 14, 2013 at 3:34 pm

    Can’t wait to try this! Love anything with strawberries and what a great desert for a pink or baby girl baby shower!

  20. #
    aslıhan — January 22, 2013 at 12:19 pm

    it looks delicious! voovvv:)

  21. #
    Yvonne @ bitter baker — January 22, 2013 at 11:50 pm

    These look absolutely amazing! I love the fact that you added info on how to make it sugar free. Beautiful photos, too!

  22. #
    Diane — January 23, 2013 at 7:41 pm

    This looks delicious, I can’t wait tot try this.

  23. #
    Carrie (The Cake Blog) — January 24, 2013 at 10:41 am

    These look delicious Glory! And incredibly beautiful as always!

  24. #
    Peggy — January 25, 2013 at 7:48 pm

    I love simple and tasty desserts like this!

  25. #
    Blubs — February 9, 2013 at 3:33 am

    I just made this and it’s chilling in the fridge!

    I skipped the graham cracker crust. (Just didn’t have the materials on hand :D)

    The filling is delicious–creamy, thick, slightly tart from the berries and sweet. I added 2 TB of Sour Cream for a more tangy end to the mousse.

    I could see possibly adding chopped fresh mint (a very small amount) to make it incredibly refreshing, or toasted almond slivers on top for texture. Thanks for sharing this recipe! Very tasty :)

  26. #
    Sarz — March 25, 2013 at 9:30 am

    I made these for my sons birthday party and they were AMAZING!!!!! Thank you so much for sharing the recipe xox

  27. #
    Sandy M — December 30, 2013 at 1:08 am

    I made these for Christmas Eve and they were easy to make and a big hit! I did add just one drop of red food coloring so they would be nice and pink. I meant to add a little extra whipped cream and a strawberry garnish on top but they were eaten too quickly!

  28. #
    Pam — March 28, 2015 at 11:30 am

    You are my go-to gal for desserts when I have company as your recipes never fail me, I plan on making this dessert this weekend and have a question. If I make these ahead (probably 8 hours ahead) will the graham cracker crust get soggy? Even though the assembly would likely be quick, I would love to just take the finished dessert out of the fridge when the time comes. Thanks Glory for all your superb recipes!


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