This Strawberry Cheesecake Mousse is light and fluffy, sweet, and has a deliciously light cream cheese flavor. No bake and perfect for summer, this easy mousse recipe is a lovely addition to your summer entertaining menu!
Love mousse? Try this Pina Colada Cheesecake Mousse, Coconut Lime Cheesecake Mousse, and Chocolate Mocha Mousse!
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.
Strawberry desserts are among our favorite summer desserts because the strawberries and picked at the peak or ripeness and are just so lovely and sweet. I love to take full advantage of their bright, sweet flavor and that is how this recipe was created.
I made a few little changes to my basic cheesecake mousse recipe this time, adding fresh fruit puree to the mixture, (instead of just laying fruit on top as with some of the previous recipes).
Using real whipped cream (in place of cool whip) made a fantastic difference as well both in flavor and texture. 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.
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.
More Delicious Strawberry Recipes
- Strawberry Cupcakes
- Brownie Strawberry S’mores
- Strawberry Shortcake Cake
- Easy Strawberry Cream Puffs
- Strawberry Blueberry Mini Cheesecake Trifle
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
- 8 ounces 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.
Originally published January 10. 2013.
Super Easy and DELICIOUS! I have made this several times and it is always a hit-Thank you for such a great recipe.
Jeanne Simerly says
I have been looking for a strawberry mousse to put between layers of cake do you think this one would hold up. it has all the ing I wanted to use thanks
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!
Sandy M says
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!
I made these for my sons birthday party and they were AMAZING!!!!! Thank you so much for sharing the recipe xox
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 🙂
I love simple and tasty desserts like this!
Carrie (The Cake Blog) says
These look delicious Glory! And incredibly beautiful as always!
This looks delicious, I can’t wait tot try this.
Yvonne @ bitter baker says
These look absolutely amazing! I love the fact that you added info on how to make it sugar free. Beautiful photos, too!