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Strawberry Cheesecake Mousse

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For a beautiful and delicious Mother’s Day treat, whip up this easy Strawberry Cheesecake Mousse. Fresh strawberries are paired with cream cheese to create a luscious cheesecake filling. The filling sits on a bed of graham cracker crumbs and is topped with more crumbs, diced strawberries, and homemade whipped cream. Enjoy!

Strawberry cheesecake mousse in glass jars with strawberries scattered around.

Strawberry Cheesecake Mousse recipe highlights:

Cheesecake makes a regular appearance here on the blog. Just last week I shared this Ah-Mazing butterfinger cheesecake. It’s still going crazy on social media! You guys love it. Today’s recipe is a much simpler one. There’s absolutely no baking involved.

Fresh strawberries are cooked with sugar and mixed with a little gelatin to thicken the mixture. That gets combined with cream cheese and whipped cream to create a light and silky cheesecake filling. It’s so fresh tasting and absolutely perfect for this time of year.

To bring out more of the strawberry flavor, top the filling with fresh strawberries. If you like fresh spring berries, this simple recipe is for you!

High angled view of strawberry cheesecake mousse in a glass jar on a cream napkin with a spoon.

I am certain you are going to really enjoy this recipe. It’s so pretty and would be a fun treat to serve mom on her special day. Not to mention, it’s fairly easy to make.

Mother’s Day is all about celebrating mom and the countless sacrifices she makes to keep the household running smoothly. Show her how much you appreciate everything she has done and still does for you by making her this velvety smooth strawberry cheesecake mousse.

After one bite, she will think you spent the entire day slaving over such a lovely dessert. It’s so creamy and practically melts away in your mouth. Strawberries and cheesecake are such a classic combination, it’s like the flavors were made for each other.

Strawberry cheesecake mousse in glass cups topped with whipped cream.

The crust for the cheesecake mousse is nothing more than a sprinkle of crushed graham cracker crumbs. You can’t have cheesecake without a graham cracker crust, that’s just insane.

Top with fresh strawberries and homemade whipped cream, and you’ve got yourself the best no-bake cheesecake. This smooth and creamy dessert is actually far better than any baked cheesecake I’ve ever had.

Serve it in individual mason jars, parfait glasses, or in fancy wine glasses, whatever fits your mom’s personality.

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For a beautiful and delicious Mother's Day treat, whip up this easy Strawberry Cheesecake Mousse.

No-Bake Strawberry Cheesecake Mousse

For a beautiful and delicious Mother’s Day treat, whip up this easy No-Bake Strawberry Cheesecake Mousse. Fresh strawberries are paired with cream cheese to create a luscious cheesecake filling. The filling sits on a bed of graham cracker crumbs and is topped with more crumbs, diced strawberries, and homemade whipped cream. Enjoy!
5 from 1 vote
Print Save Rate
Prep Time: 2 hours 30 minutes
Cook Time: 10 minutes
Total Time: 2 hours 40 minutes
Yields: 8 servings
Calories: 349

Ingredients

Instructions

  • Pulse 6 and 1/2 cups of the strawberries in a food processor until finely chopped. You may need to do this in 2 batches depending on how large the processing bowl is. Transfer to a large bowl and stir in 1/4 cup of the sugar and salt. Cover and let sit for 1 hour.
  • Strain the sugar soaked strawberries through a fine mesh sieve over a medium bowl. You should get about 3/4 cups of juice from the berries. Measure out 3 tbsp of juice into a small bowl and sprinkle the gelatin over the top. Let sit for 5 minutes to soften the gelatin. Transfer the remaining juice to a small saucepan and cook on medium-high heat until reduced to 1/4 cup, about 10 minutes. Remove from heat and stir in the softened gelatin until completely dissolved. Whisk in the cream cheese until smooth and transfer to a large bowl.
  • Return the drained strawberries to the processor and process until smooth. Strain the puree through a fine mesh sieve into a medium bowl. Use a wooden spoon to press on the solids to remove the seeds and pulp. You should get close to 2 cups of puree. Discard the seeds and pulp. Add the puree to the cream cheese mixture and whisk until blended and smooth.
  • In a stand mixer fitted with the whisk attachment, beat the cream on medium low speed until frothy. Increase the speed to high and beat until soft peaks form. Gradually add the remaining sugar and whip to stiff peaks. Whisk half of the whipped cream into the strawberry cheesecake mixture until well incorporated and no streaks remain. Refrigerate remaining whipped cream until ready to use.
  • Sprinkle about 2 to 3 tablespoons of graham crackers into the bottom of 4 parfait glasses. (8 glasses can be used for smaller servings.) Divide the strawberry cheesecake evenly among the glasses. Chill for 4 hours. Just before serving, sprinkle the remaining graham cracker crumbs over the top of the filling in each glass. Divide the remaining strawberries among the glasses and top with reserved whipped cream.

Notes

Adapted from Cook’s Illustrated.
Nutrition Facts
No-Bake Strawberry Cheesecake Mousse
Amount Per Serving (1 cup)
Calories 349
* Percent Daily Values are based on a 2000 calorie diet.
Since different brands of ingredients have different nutritional information, the values shown are just an estimate.
Course: Dessert
Cuisine: American
Keywords: mousse, strawberry cheesecake mousse
Author: Jen Sobjack
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  1. Dania Yin Barroso says

    June 25, 2018 at 5:14 pm

    Also! If halving the recipe (or making full recipe), can you let the strawberries sit in the sugar/salt mix for half the time? Thanks!

    Reply

    • Jen Sobjack says

      June 26, 2018 at 9:15 am

      I would still let the strawberries sit for the time instructed in the recipe. The point of letting them sit in the sugar mixture is to extract the juice and the longer you let it sit, the more juice you’ll have.

      Reply

  2. Dania Barroso says

    June 25, 2018 at 5:12 pm

    Do you have to chill in fridge for 4 hours? Could you simply put in freezer for like an hour? Thanks!

    Reply

    • Jen Sobjack says

      June 26, 2018 at 9:13 am

      I haven’t tried this so I can’t say for sure if it would affect the texture. I do think an hour might be too long. 30 minutes might be enough time but like I said, I’ve never tried to chill mousse in the freezer so I can’t say for certain.

      Reply

  3. Mimi says

    April 29, 2018 at 6:31 pm

    Beautiful. At first I was wondering why in the world you’d put granola in these desserts, but now I know it’s graham cracker crumbs! Brilliant!

    Reply

  10. Natacha says

    May 24, 2016 at 2:18 pm

    This looks so delish and pretty on a sweet table!
    How far in advance can I make it? Would 3 days ahead be ok?
    Do I need gelatine or can it be made without?

    Reply

    • Jen says

      May 25, 2016 at 9:31 am

      3 days in advance for the mousse should be fine. Wait until you are ready to serve it before adding the toppings. I like that gelatine because it gives the mousse that cheesecake-like texture. But you can certainly make it without. Keep in mind that the mousse will be more like pudding.

      Reply

  15. Alice @ Hip Foodie Mom says

    April 18, 2016 at 8:16 pm

    Jen, I am all over strawberries these days. . love love love this and love this for Mother’s day!!! going to print this and ask my husband to make this! it’s no bake, so hopefully he can do it! 🙂 love!!

    Reply