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.
This Strawberry Cheesecake Mousse would be perfect as a Valentine’s treat, or delicious as a light spring or summer dessert.
How to Make Strawberry Cheesecake Mousse
Strawberry Cheesecake Mousse
Graham Cracker Crumble
- 3/4 cup graham cracker crumbs from about 5 full sized crackers
- 2 tablespoons butter melted
- 1 teaspoon sugar
- 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 cream cheese 8oz block
- 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.