Strawberry cheesecake mousse – cold, refreshing and bursting with the wonderful flavours of fresh strawberries. This no-bake dessert is a fantastic spring and summer treat. Delicious and minimal effort required!
(Love using seasonal fruit in desserts? Make some delicious kiwi crumble using golden kiwifruit. It’s the best crumble recipe you’ll ever make!)
It’s summer! Yay!
To kick off our No Bake Summer Series (that wonderful time of the year when we turn our ovens off and spend more time outdoors), I have for you a truly delightful no-bake treat – fresh strawberry cheesecake mousse.
It’s a cross between strawberry cheesecake and strawberry ice cream but requires less than half the work. Isn’t that awesome?
I know strawberries are available year-round but spring/early summer is really the time they’re at their best. They’re abundant, sweet and beautiful.
Do you love strawberries as much as I do? Check these out:
- Strawberry Ricotta Cake
- Strawberry Mango Banana Smoothie
- Strawberry Lemon Parfait (with video)
- Strawberry Cream Cheese Stuffed French Toast
(Did someone say strawberry? LOL)
Fresh strawberry cheesecake mousse
Here’s another delicious recipe to add to our strawberry mania here at TUB – strawberry cheesecake mousse.
Let’s be real for a second though – you might notice the photos look like pie. Or maybe a no-bake cheesecake in a pie dish.
That’s because I initially set out to make a no-bake cheesecake/pie. But I just cannot for the life of me get the batter to set.
I didn’t want to add gelatine because I already love the texture and consistency. And the flavour was already where I wanted it to be.
So I did what every home baker does – I managed expectations LOL!
When people asked what they were about to eat (ah, to be blessed with so many open-minded taste-testers!) I said it was….definitely strawberry…that has cream cheese…but has the consistency of mousse. And they loved it!
So this lovely dessert was born.
Perfect summer treat
And I really wouldn’t do it any other way. This strawberry cheesecake mousse is so delicious and so easy to make; it’s just the waiting that’s the hard part!
It’s worth it though. It’s a refreshing summer party in your mouth!
We’re definitely going to be making lots more strawberry that has cream cheese but has the consistency of mousse this season. Hope you do too.
Fresh Strawberry Cheesecake Mousse
For the crust:
- 2 cups Oreo cookie crumbs
- ½ cup unsalted butter melted
- pinch salt
For the filling:
- 1 8-oz block cream cheese softened
- ⅓ cup granulated sugar adjust to taste (see note 1)
- ½ tsp vanilla extract
- 1 lb strawberries hulled and pureed (see note 2)
For the whipped cream:
- 1 cup heavy cream
- 2 tbsp granulated sugar
- Lightly grease the bottom and sides of a 9-inch pie dish (see note 3). Set aside.
- In a medium bowl, combine all crust ingredients until evenly moist and transfer to your pie dish. Firmly press onto the bottom and up the sides of the dish. Chill while you’re preparing the filling.
- Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese, ⅓ cup sugar and ½ tsp vanilla until incorporated.
- Stir in your strawberry puree until combined. Taste and add sugar, if necessary.
- In a separate bowl, whip 1 cup heavy cream with 2 tbsp sugar until you reach stiff peaks. Fold the whipped cream into your cream cheese mixture.
- Transfer the mixture to your pie dish and chill for 6-8 hours, preferably overnight. Serve cold in bowls. Optional: top with more whipped cream and strawberries.
- Depending on how sweet your strawberries are, you may want to put more (or less) sugar. Taste and decide what level sweetness you like.
- One pound of strawberries is equivalent to a little more than a cup of pureed strawberries. I use my blender to puree them.
- Instead of a pie dish, you can also serve the mousse in individual cups, layered like a parfait. Depending on how big your serving glasses are, you’d need 8-12. No need to grease the cups.
Nutritional information are estimates only.
Did you make strawberry cheesecake mousse? I’d love to hear from you in the comments section below.