I have some serious strawberry lovers in my house. They have been on my grocery list every week, and I often have to send my husband to pick up an extra package in the middle of the week. Why? He and my rabbit Louie can’t get enough of them. I, however, eat them in perfect moderation. Not! We all love them, and we all eat plenty of them. Louie will tell you he doesn’t get enough, but he’ll tell you that about all his food. Poor, starving creature 🙄 But I’ve had a lot of fun this summer with strawberry desserts, and the fun isn’t over. Today, I’m continuing this delicious trend with Strawberry Cheesecake Mousse.It promises to be an easy and light summer dessert. Let’s find out if it is!
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!
The Ingredients
The ingredients for this Strawberry Cheesecake Mousse were certainly easy to find. I had the vanilla extract, butter, and the sugars, but I had to buy everything else. No worries, though, because they were all easy to find at my regular grocery store. Plus it was only a four items: graham crackers, whipping cream, cream cheese, and strawberries.
The Process
My Strawberry Cheesecake Mousse started off at the bottom with the graham cracker crumble. It wasn’t a proper crust—just sprinkles—but that made it even easier. Tip: Preheat your oven to 350℉ before you start the prep work.
Crumbling the graham crackers only took a moment. I put four into a ziplock bag, closed it, and rolled over it with my rolling pin. Then I mixed the crumbs with the remaining ingredients. Finally, I spread them out in a square baking dish and baked them for 12 minutes.
While the crust baked, I pureed the strawberries in my food processor. Spoiler: it turned out that the bowl was too large. The mixture was a little on the chunky side, but I didn’t mind. Tip: Use a smaller blender, bullet, or mini-prep if you prefer a smoother texture.
Tip: If you want to be extra sure there are no clumps or seeds, you could strain the puree through a mesh sieve. You can see an example of this in my Raspberry Baked Donuts with a Raspberry Glaze post.
Next up was the whipped cream. I started that in my stand mixer and let it do its thing while I made the cheesecake mixture using a hand mixer. The whipped cream was ready when I finished, so I folded them together and began assembly.
Tip: This was the only area of confusion for me. The ingredients list powdered sugar twice under “Cheesecake Mousse”, but the instructions don’t mention quantities. I took a chance and added the smaller amount (2 tablespoons) for the whipped cream portion. It worked!
I had a set of five small glass dishes that were perfect for this recipe (it was six at one time, but oops!). I spooned the graham cracker crust into the bowls, then I piped in the strawberry mousse. Then I chilled the bowls for 15 minutes while I chopped up a few strawberries for the garnish.
We ate the desserts over the next few days, and I have to say that I was impressed with how they held up. I thought the graham cracker crust would get soggy, but it didn’t.
