Delish Strawberry Cheesecake Mousse

I made this Delish Strawberry Cheesecake Mousse because sometimes you want cheesecake, sometimes you want clouds, and sometimes you just want to look like a culinary genius while using seven fewer dishes. It’s a silky, slightly tangy mousse that tastes like someone hugged a cheesecake and then dipped it in strawberries. No oven, minimal drama, and maximum payoff — which, in my kitchen, is the dream.

My husband thought “helping” meant taste-testing the whole bowl with a spoon and then announcing it needed more “scientific adjustments” (read: more sugar). The kids thought it was finger paint and decorated my counter with tiny pink handprints. Me? I wiped, whispered sweet nothings to the whisk, and told the dog he’d get leftovers if he’d stop wagging onto the table. Yes, the pan was too small. No, I didn’t wash fewer dishes. Culinary chaos: 1, dignity: 0.

Time-Saving Hacks

– Use store-bought whipped cream or stabilized whipped topping. Yes, it’s slightly scandalous, but your sink will thank you.
– Buy pre-crushed graham crumbs or blitz store crackers in a bag — less cleanup, same crumbly happiness.
– Toss frozen strawberries in the blender to speed up maceration and chill the mousse faster.
– Use one large bowl for mixing (cream first, then cream cheese) so you only have one bowl to have an emotional breakdown over later.

Serving Ideas

– Serve in little jars with a graham cracker rim. Guests will ooh. You will nod like you meant to do that.
– Pair with a glass of Prosecco or rosé if the kids drove you nuts. No judgment here.
– Spoon over pound cake or angel food for a rapid upgrade. Pretend it’s intentional.
– Keep it ultra-simple: a dollop, a strawberry, done. Fewer props, more eating.

What to Serve It With

– Crushed graham crackers or shortbread cookies for crunch.
– Fresh strawberry slices or a quick berry compote (because texture matters).
– Espresso or a late-afternoon tea—pick both if indecisive like me.

✔Tips & Mistakes

– Let the cream cheese sit at room temp for 20–30 minutes. Cold cream cheese gives you lumps and a very personal meltdown.
– Don’t over-whip the cream; you want soft peaks. Overwhip and you’ve got butter-adjacent sadness.
– Fold gently when combining whipped cream and cream cheese to keep the mousse airy. Ripping through the mixture = denser dessert.
– If your strawberries are watery, drain them a bit or reduce the puree on the stove for a minute. Soggy mousse is a crime.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keep in an airtight container or covered glass jars to avoid fridge-odors crashing the dessert party.
– Eat within 3–4 days for best texture. Freezing is possible but your mousse will become a sad, icy ghost of itself.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Swap half the cream cheese for mascarpone for a silkier result.
– Use Greek yogurt to lighten calories and your soul’s guilt.
– Try raspberries, mango, or blueberry if strawberries betray you in the store.
– Make it vegan with vegan cream cheese and coconut whipped cream — still dessert, still celebration.

Frequently Asked Questions

Delish Strawberry Cheesecake Mousse

A creamy and delightful dessert that combines the flavors of strawberries and cheesecake in a light and airy mousse.

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Prep Time: 20 minutes minutes

Total Time: 20 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 cup cream cheese softened
• ▢ 0.5 cup sugar granulated
• ▢ 1 cup heavy cream chilled
• ▢ 1 cup strawberries pureed
• ▢ 0.5 tablespoon vanilla extract

Instructions

Preparation Steps

• In a large bowl, beat the cream cheese and sugar together until smooth.
• In another bowl, whip the heavy cream until soft peaks form.
• Fold the whipped cream into the cream cheese mixture gently until well combined.
• Add the strawberry puree and vanilla extract, and fold until fully incorporated.
• Spoon the mousse into serving glasses and refrigerate for at least 2 hours before serving.

Notes

This mousse can be topped with additional strawberries or whipped cream before serving.