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Fluffy strawberry cheesecake mousse topped with honey-roasted strawberry puree in a glass ramekin.

Strawberry Cheesecake Mousse

Rebecca Blumer
A silky, no-bake strawberry cheesecake mousse featuring a vibrant strawberry puree and a buttery, toasted graham cracker crumble. This elegant dessert is light, tangy, and incredibly simple to prepare.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling time 2 hours
Total Time 2 hours 25 minutes
Course Dessert
Cuisine American
Servings 6 servings
Calories 385 kcal

Equipment

  • Rimmed baking sheet
  • Food processor
  • Blender
  • Stand mixer with paddle attachment
  • Rubber spatula
  • Dessert glasses or jars

Ingredients
 

crumble

  • 1 sleeve graham crackers 9 total crackers
  • 3 Tbsp sugar
  • 5 Tbsp butter melted

mousse

  • 1 cup fresh strawberries pureed to make about 1/2 cup
  • 1 package cream cheese 8 oz, softened
  • 0.5 cup confectioners’ sugar
  • 1.5 tsp vanilla extract
  • 0.5 tsp grated lemon zest
  • 0.5 cup heavy whipping cream whipped
  • halved strawberries Garnish

Instructions
 

Prep and bake the crumble

  • Preheat your oven to 325˚F and line a rimmed baking sheet with aluminum foil for easy removal and cleanup.
  • Process the graham crackers in a food processor until they reach the consistency of fine sand. Add the sugar and melted butter, then pulse until small, clumpy nuggets form.
  • Spread the mixture evenly across the prepared baking sheet and bake for 10 minutes until golden brown and fragrant. Allow the crumble to cool completely to ensure it becomes crisp.

Puree the strawberries

  • In a blender or processor, blend the fresh strawberries until perfectly smooth, scraping the sides down as you go. You should end up with approximately 1/2 cup of glossy puree.

Whip the cheesecake base and fold to mousse

  • Using a stand mixer fitted with the paddle attachment, beat the softened cream cheese, confectioners’ sugar, vanilla, and lemon zest for 3 to 5 minutes until the mixture is fluffy and lump-free.
  • Slowly pour in the strawberry puree and beat until the color is consistent and the base looks like a light pink cloud.
  • Using a rubber spatula, gently fold in the whipped heavy cream using slow, sweeping motions. Be careful not to over-mix so you don't deflate the air bubbles.

Assemble and chill

  • Distribute the cooled graham crumble among six dessert glasses. Spoon or pipe the strawberry mousse over the crumble, smoothing the tops with a spoon.
  • Cover the dishes and refrigerate for a minimum of 2 hours. This resting time allows the mousse to set into a firm, spoonable texture.

Notes

Pro Tip: For the most professional finish, chill your mixing bowl and whisk attachment before whipping the cream. This ensures the cream reaches stiff peaks faster and maintains better structure when folded into the cheesecake base.
Storage: This mousse is best enjoyed within 2 days to maintain its airy volume. Keep the dishes tightly covered in the refrigerator to prevent the mousse from absorbing any stray fridge odors.
Troubleshooting: If your mousse appears lumpy, it is likely because the cream cheese was too cold. Always ensure your cream cheese is completely softened to room temperature before you begin mixing to ensure a silky texture.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 385kcalCarbohydrates: 26gProtein: 4gFat: 30gSaturated Fat: 18gCholesterol: 85mgSodium: 240mgPotassium: 110mgFiber: 1gSugar: 18gVitamin A: 1050IUVitamin C: 12mgCalcium: 75mgIron: 0.8mg
Keyword no-bake dessert, strawberry cheesecake mousse, strawberry mousse
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