Cold, refreshing and bursting with the wonderful flavours of fresh strawberries, this strawberry cheesecake mousse is a fantastic summer dessert. Delicious and minimal effort required!
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.
Video
Notes
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.