Strawberry Cheesecake Mousse – Perfectly light, creamy and full of fresh strawberries. Quick to whip up and great for entertaining!
I absolutely love fruit desserts in the summer. They are so refreshing and delicious. This strawberry mousse is a top pick, as well as fruit pizza, fruit tarts, baked peaches, pineapple fluff and raspberry lemon cookies.
If you’re looking for the perfect spring or summer dessert, this strawberry cheesecake mousse is it! It’s so light and fresh and delicious. One of my very favorite things about spring and summer is all the lovely and flavorful fresh fruit that is available. Strawberries are a definite favorite of mine, and I love to use them any way I can in cooking.
This cheesecake mousse is a perfect way to use fresh strawberries. The strawberries don’t get cooked at all, so they keep their deliciously sweet and refreshing flavor. The cream cheese adds a nice richness and texture to the strawberry mousse as well. And really, it doesn’t get much better than strawberries and cream cheese in the same dessert, right?
I also really like that this dessert is so quick to make! It’s the perfect recipe to have in your back pocket for when you have unexpected guests or when you just have a craving for something delicious. I made the crust in just a few minutes, popped it in the oven, and whipped up the rest while the crust was baking. Easy peasy!
This strawberry mouse recipe takes only a few ingredients and tastes so fresh and delicious. I absolutely love the extra dimension and flavor that the graham cracker crust gives, but you could easily omit it too if you’d like.
- Graham cracker crumbs
- Heavy whipping cream
- Powdered sugar
- Cream cheese
- Fresh strawberries
How to make strawberry mousse
Scroll down for the printable strawberry mousse recipe.
To make the crust: Preheat the oven to 350°F. Mix the graham cracker crumbs with the butter and sugar. Then press the mixture into a small baking dish (I used a pie plate) and cook until lightly golden, about 8-10 minutes. Remove and let cool.
To make the mousse: In a large bowl, whip the heavy cream until stiff peaks form. Beat in 2 Tablespoons of powdered sugar and set aside. In a separate bowl, beat together the cream cheese and 1/3 cup powdered sugar until smooth. Next add in vanilla and stir. Then add in strawberry puree and mix until evenly distributed. Gently fold in the whipped cream.
To assemble strawberry mousse cups:
- Crumble the cooked graham cracker crust into the bottom of the serving cups or dishes.
- Top with strawberry mousse and garnish with fresh chopped strawberries.
- Refrigerate mousse cups for at least 15 minutes, or until ready to serve.
- Refrigerator: Cover with plastic wrap or place in an airtight container and store in fridge for 2-3 days.
- Freezer: The texture of the mousse may change a little when freezing- but it will still taste yummy. Add to an airtight container and store in freezer for about 1-2 months. When ready to enjoy, let thaw on counter until no longer frozen.
More tasty strawberry treats:
- Strawberry Shortcake Trifle
- Strawberry Jello Poke Cake
- Brownie Strawberry Trifle
- Strawberry Sour Cream Cake with Glaze
- Easy Strawberry Buttercream Frosting
- Fresh Strawberry Pie
- No-Bake Strawberry Icebox Cake
Strawberry Mousse Recipe
- 3/4 cup graham cracker crumbs (about 5 graham crackers)
- 2 Tablespoons butter , melted
- 1 teaspoon sugar
- 1/2 cup heavy whipping cream
- 1/3 cup plus 2 tablespoons powdered sugar , divided
- 8 ounces cream cheese
- 1 cup fresh strawberries , pureed to make about 1/2 cup
- 1/2 teaspoon vanilla
- fresh strawberries for garnish
- For the crust: Preheat the oven to 350°F. Mix the graham cracker crumbs with the butter and sugar. The press mixture into a small baking dish (I used a pie plate) and cook for 8-10 minutes, or until lightly golden. Remove and let cool.
- For the strawberry mousse: Whip the cream in a large bowl or the bowl of a stand mixer until stiff peaks form. Beat in two Tablespoons of powdered sugar and set aside.In a separate bowl, beat together the cream cheese and 1/3 cup powdered sugar until smooth, then add the vanilla. Mix in the strawberry puree until evenly distributed. Gently fold in the whipped cream.
- To assemble and serve: Crumble the graham cracker crust into the bottom of the serving cups or dishes. Top with strawberry mousse and garnish with fresh strawberries. Refrigerate for at least 15 minutes, or until ready to serve.
- To refrigerate: Cover with plastic wrap or place in an airtight container and store in fridge 2-3 days.
- To freeze: The texture of the mousse may change a little when freezing- but it will still taste yummy. Add to an airtight container and store in freezer for about 1-2 months. When ready to enjoy, let thaw on counter until no longer frozen.
Originally written by Alicia from The Baker Upstairs.