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 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!
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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.
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.
Helpful tools
No-Bake Strawberry Cheesecake Mousse
Ingredients
- 8 cups fresh strawberries, hulled and diced,
- 1/2 cup granulated sugar
- 1/8 teaspoon salt
- 1 envelope unflavored gelatin powder, (about 2 teaspoons)
- 8 ounces cream cheese, softened and cut into pieces
- 1 cup heavy cream
- 1 cup graham cracker crumbs
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.
Dania Yin Barroso says
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!
Jen Sobjack says
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.
Dania Barroso says
Do you have to chill in fridge for 4 hours? Could you simply put in freezer for like an hour? Thanks!
Jen Sobjack says
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.
Mimi says
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!
Megan says
Hello, I’m wondering if I can fill a cake with this and freeze it?
Jen Sobjack says
I actually haven’t tried this myself but I imagine it would be okay.
shivani says
Hi jen i look forward to try this so can you suggest me which cream cheese to be used . i am from India .
Jen Sobjack says
I used Philadelphia brand cream cheese that comes in 8-ounce blocks. I have no idea what that would be in India.
Karen @ Seasonal Cravings says
Yum! This looks perfect for the hot summer days we are having. And it’s easy! I love it!
Jen says
It sure is the perfect treat for hot summer days! Enjoy!
Miranda says
So gorgeous! Sounds like the perfect no bake treat for me!
Jen says
Thank you, Miranda!
Mary Frances says
I know Mother’s Day is over but I couldn’t help but comment on how beautiful this looks. Strawberry cheesecake mousse. Yum!
Jen says
Thank you so much, Mary!
Ashley - The Recipe Rebel says
Oh my word Jen — this is my perfect summer dessert! It also just so happens that I went and picked 4 GALLONS of strawberries yesterday! Lol.
Jen says
You will love it! You get all the cheesecake flavor without the heaviness.
Natacha says
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?
Jen says
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.
sneha says
Lovely Dessert ..!!! My Hubby will love it.. 🙂 Will get you a Review back today itself. 🙂
Laura @ Laura's Culinary Adventures says
That cream cheese mousse looks so creamy and luscious!
Mary Ann | The Beach House Kitchen says
What a perfect Mother’s Day dessert Jen! Love anything no bake! So easy and always delish!
Manali@CookWithManali says
this is so pretty, love the beautiful color Jen 🙂
Jen says
Thank you, Manali!
Alice @ Hip Foodie Mom says
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!!
Jen says
Fingers crossed your hubster can do it! It’s super easy so he should have trouble at all.