The Ultimate No-Bake Strawberry Cheesecake Mousse: Light, Creamy & Refreshing

Indulge in a dessert that’s as light as a cloud and bursting with fresh strawberry flavor! This no-bake Strawberry Cheesecake Mousse is the perfect sweet ending to any meal, especially during the warmer months. With its airy texture and a delightful crunchy graham cracker crumble base, it offers a sophisticated yet simple treat that will impress without the fuss.

Even if the weather can’t quite decide what season it is (looking at you, unpredictable Colorado skies!), these refreshing jars of strawberry bliss are a testament to the joy of spring and summer flavors. I vividly recall making these on a glorious, sun-drenched day, where temperatures soared to almost 90 degrees. Fast forward to pulling my freshly planted herbs indoors to save them from an unexpected snowfall – a true testament to the ever-changing climate!

Regardless of the forecast, I am absolutely thrilled about this strawberry cheesecake mousse. As a dedicated cheesecake enthusiast, the prospect of a no-bake rendition brings an extra layer of happiness, especially when the heat of summer makes turning on the oven less than appealing. My goal for this particular mousse was to achieve a texture that was distinctly lighter and more ethereal than traditional, often denser mousses. While I certainly appreciate the richness of a classic mousse (and perhaps a heartier version is on the horizon for autumn!), spring and summer call for something wonderfully delicate and fresh.

Through careful experimentation, I discovered that incorporating a little extra whipped cream into the mixture yielded the perfect balance. The result is a mousse that is incredibly light and airy, yet remarkably rich in flavor. Each spoonful delivers the vibrant essence of fresh strawberries, harmoniously blended with the creamy tang of cream cheese, and a bright, zesty hint of lemon. Best of all, this exquisite dessert requires no gelatin or any other overly fancy ingredients, making it accessible to home bakers of all skill levels.

When you pair that dreamy mousse with a crisp, buttery graham cracker crumble at the bottom, you create a symphony of textures and flavors. It’s truly the ideal individual dessert, elegant when served in charming jars or small dishes, and utterly irresistible.

Key Ingredients for Strawberry Cheesecake Mousse

Crafting this delightful Strawberry Cheesecake Mousse requires just a handful of straightforward ingredients, each playing a crucial role in achieving its perfect flavor and texture. Here’s a closer look at what you’ll need:

Graham Crackers

These form the base of our irresistible crunchy crumble. Feel free to choose your preferred brand; I have a nostalgic soft spot for Honey Maid, which always delivers that classic graham cracker flavor. You’ll need about 9 crackers from one sleeve, processed into fine crumbs.

Sugar

This recipe uses two types of sugar for optimal results. Granulated sugar provides the perfect sweetness and helps achieve that golden-brown crispness for the crumble. For the mousse itself, confectioner’s sugar (also known as powdered sugar) is essential, as its fine texture dissolves seamlessly, ensuring a silky-smooth mousse without any graininess.

Butter

Unsalted butter is a key component for the crumble. Melting it before combining with the graham cracker crumbs and sugar helps bind the mixture together, creating a rich, cohesive base that bakes up beautifully. Using unsalted butter gives you control over the overall sweetness and saltiness of the dessert.

Strawberries

The star of the show! Fresh, ripe strawberries offer the most vibrant flavor and color. Look for berries that are bright red, plump, and fragrant. While fresh is ideal, you can also use frozen strawberries for this recipe. If opting for frozen, ensure they are properly thawed and drained to prevent excess moisture from affecting the mousse texture. (See FAQ below for more details).

Cream Cheese

The heart of the “cheesecake” element! Full-fat cream cheese delivers the richest, most decadent flavor and a wonderfully creamy consistency. However, if you prefer, you can certainly use low-fat cream cheese without significantly altering the integrity of the mousse. Remember, it’s absolutely crucial to let your cream cheese soften to room temperature before mixing; this prevents lumps and ensures a smooth, airy texture when beaten.

Vanilla Extract

A high-quality vanilla extract is non-negotiable for elevating the overall flavor profile of any dessert. It adds a warm, aromatic depth that complements the bright strawberry and tangy cream cheese beautifully. My personal favorite is Nielsen-Massey’s Madagascar Bourbon Pure Vanilla Extract – it truly makes a noticeable difference.

Lemon Zest

Just a small amount of finely grated lemon zest adds a wonderful “zing” and brightness to the mousse, cutting through the sweetness and enhancing the fresh fruit notes. You’ll only need one lemon for this recipe to get the perfect amount of zest.

Whipped Cream

Homemade whipped cream is highly recommended for this recipe, as store-bought versions are often too sweet and can throw off the delicate balance of flavors in the mousse. To make it, simply pour cold heavy cream into the bowl of a stand mixer (or use a hand mixer). Beat on high speed until it becomes light, fluffy, and forms stiff peaks. This lightens the mousse considerably and contributes to its airy texture.

Essential Equipment for This Recipe

Having the right tools on hand will make preparing this Strawberry Cheesecake Mousse a breeze. Here’s a list of the must-have items for seamless baking:

• Food Processor: This versatile appliance is indispensable for both the crumble and the strawberry puree. It quickly transforms graham crackers into fine crumbs and purees fresh strawberries into a smooth consistency, saving you time and effort. You’ll need to clean it between uses.
• Half Sheet Baking Pan: Perfect for evenly toasting the graham cracker crumble. Lining it with aluminum foil ensures easy cleanup.
• Stand Mixer or Electric Handheld Mixer: Essential for beating the cream cheese mixture until light and fluffy, and for whipping the heavy cream to stiff peaks. A large bowl is necessary to accommodate the expanding whipped cream.
• Large Mixing Bowls: A set of durable metal mixing bowls will be useful for combining ingredients and, specifically, for gently folding the whipped cream into the cheesecake base.
• Rubber Spatula: Crucial for the delicate folding process of the mousse, ensuring the airy texture of the whipped cream isn’t deflated.
• Small Dessert Dishes or Jars: To serve these individual mousses. I highly recommend upcycling Oui yogurt jars from Yoplait! They are a fantastic, cost-effective alternative to buying new dessert dishes. Simply soak the empty jars in warm, soapy water to remove labels, and for any stubborn residue, a product like Goo Gone works wonders.

Here’s How to Make Strawberry Cheesecake Mousse

This recipe is divided into a few simple stages: preparing the crumble, making the mousse, and then assembling and chilling. Follow these steps for a perfect no-bake dessert every time.

Creating the Perfect Crunchy Crumble

The crumble provides a fantastic textural contrast to the smooth mousse. It’s incredibly simple to make and adds a lovely buttery, sweet crunch to every bite.

1. Prepare the Graham Crackers: Begin by adding your graham crackers to a food processor. Pulse until they are finely ground into consistent crumbs. This ensures an even texture.
2. Combine and Form: Add the granulated sugar and melted unsalted butter to the graham cracker crumbs in the food processor. Pulse a few more times until the mixture just comes together, forming small, moist nuggets. These will bake into wonderfully crunchy pieces.
3. Bake to Golden Perfection: Spread the mixture evenly onto a foil-lined baking sheet. Break up any larger clumps with a spoon to ensure even baking. Bake in a preheated oven for about 10 minutes, or until the crumble turns a beautiful golden brown and smells fragrant.
4. Cool Down: Once baked, remove the crumble from the oven and set it aside to cool completely to room temperature. It will crisp up further as it cools.

Preparing the Light and Fluffy Mousse

The mousse itself is wonderfully airy and packed with fresh strawberry flavor, with that classic cheesecake tang. It comes together quickly thanks to the no-bake method.

1. Puree the Strawberries: In your cleaned food processor or blender, puree the fresh (or thawed and drained frozen) strawberries until completely smooth. You should aim for roughly 1/2 cup of strawberry puree, though a little more is fine.
2. Beat the Cheesecake Base: In the bowl of a stand mixer fitted with the paddle attachment, combine the softened cream cheese, confectioner’s sugar, vanilla extract, and lemon zest. Beat on medium-high speed for 3 to 5 minutes, until the mixture is incredibly light, fluffy, and well-aerated. Scrape down the sides of the bowl as needed.
3. Incorporate Strawberry Puree: Beat in the strawberry puree until it is fully combined and the mixture is a uniform pink color.
4. Gently Fold in Whipped Cream: Remove the bowl from the mixer. With a rubber spatula, gently fold in the homemade whipped cream. Do this in two additions, taking care not to deflate the air you’ve incorporated. The goal is a light, airy, and homogenous mousse.

Assembling Your Strawberry Cheesecake Mousse Jars

Now for the fun part – putting it all together! The presentation in individual jars makes this dessert extra special.

1. Layer the Crumble: Divide the cooled graham cracker crumble evenly among 6 small dessert dishes or upcycled jars. Gently press it down to form a solid base.
2. Add the Mousse: Carefully spoon or pipe equal amounts of the strawberry cheesecake mousse over the crumble layer. If spooning, you can use the back of the spoon to gently smooth out the tops for a neat finish. For a more elegant look, pipe the mousse using a pastry bag.
3. Clean Presentation: For a professional touch, use a damp paper towel to wipe around the edges of the jars or dishes, ensuring a clean and inviting presentation.

Chill, Decorate, and Serve

Chilling is essential to allow the mousse to set properly and for the flavors to meld beautifully.

1. Refrigerate: Cover the assembled mousse desserts and refrigerate for at least 2 hours. This chilling time allows the mousse to firm up and ensures a perfectly cool and refreshing dessert.
2. Garnish and Enjoy: When you’re ready to serve, garnish each mousse with fresh halved strawberries, as pictured, for a vibrant pop of color and extra fruitiness. A dollop of extra whipped cream on top is also a lovely addition if desired.

Pro Tips for Strawberry Cheesecake Mousse Success

Enhance your mousse-making experience and customize your dessert with these helpful tips:

• Short on Time for Crumble? No Problem! While the graham cracker crumble adds a fantastic texture, if you’re pressed for time, you have options. You can certainly serve the light strawberry mousse on its own for a lighter, gluten-free option. Alternatively, for a quick and delicious base, spread a thin layer of strawberry jam, a rich chocolate fudge sauce, or even crushed vanilla wafers or shortbread cookies at the bottom of your dessert dishes.
• Creative Topping Ideas: The presentation is part of the fun! Beyond halved strawberries and a dollop of fresh whipped cream, consider these delightful garnishes:
  • A sprinkle of extra graham cracker crumble for added crunch.
  • A drizzle of strawberry puree or a spoonful of strawberry jam for intensified fruit flavor.
  • Melted white or dark chocolate drizzled over the top.
  • A few fresh mint leaves for a fragrant and elegant touch.
  • Shredded coconut for a tropical twist.

More delicious strawberry recipes to explore: Strawberry Cheesecake Ice Cream | Chocolate Covered Strawberry Brownies | Raspberry Blueberry and Strawberry Galette | Chocolate Covered Strawberry French Toast

FAQ: Can I make strawberry cheesecake mousse with frozen strawberries?

Absolutely! Frozen strawberries are a convenient and perfectly acceptable alternative to fresh ones, especially when fresh berries are out of season or expensive. The key to using frozen strawberries successfully in this recipe is to thaw them completely first. Once thawed, it’s crucial to drain off any excess liquid. Frozen berries tend to release a lot of water as they thaw, and this extra moisture can thin out your mousse, affecting its light and airy texture. Simply place them in a colander after thawing and let them sit for a few minutes, or gently blot them with a paper towel before pureeing.

FAQ: Can I freeze this mousse?

Yes, you can! This strawberry cheesecake mousse freezes surprisingly well, making it an excellent option for meal prepping desserts or saving leftovers. To freeze, simply spoon the mousse (without the crumble base, if possible, as the crumble might lose its crunch upon thawing) into individual airtight, freezer-safe containers. You can freeze it for up to 8 weeks. When you’re ready to enjoy, transfer the frozen mousse to the refrigerator and let it thaw until it’s easily spoonable and has regained its creamy texture, typically a few hours or overnight. If you plan to serve it with a fresh crumble, prepare that component just before serving.

FAQ: How long can I chill these for?

This mousse is fantastic as a make-ahead dessert! Once assembled, the strawberry cheesecake mousse can be kept covered in the refrigerator for 1 to 2 days. The flavors will continue to meld and deepen slightly, making it even more delicious. This extended chilling time makes it ideal for entertaining, as you can prepare it well in advance of your dinner party or gathering, freeing you up to enjoy your guests.

Need some more inspiration for dessert? Check out my desserts recipes page!

What to Pair with Strawberry Cheesecake Mousse

This creamy, light, and flavorful mousse is a delightful dessert that doesn’t feel overly heavy, making it incredibly versatile. Here are some fantastic ideas for what to serve alongside it, whether you’re planning a casual dinner or a special brunch:

• Main Course Pairings: Since this mousse offers such a light and refreshing end to a meal, it pairs beautifully with grilled dishes that are popular in spring and summer. Consider a flavorful main course fresh off the grill. My easy all-purpose marinade is perfect for summer grilling, working wonderfully with beef, chicken, or pork. A lighter fish dish or a vibrant summer salad with grilled chicken would also be excellent choices.
• Beverage Pairings:
  • For Brunch: Double up on the strawberry goodness with these festive strawberry mimosas. Their bubbly, fruity notes will perfectly complement the mousse.
  • For Cocktails: If you prefer a more classic cocktail, this strawberry gin smash cocktail is a simple 4-ingredient winner that highlights fresh strawberry flavors.
  • Non-Alcoholic Options: Iced tea, sparkling lemonade, or even a simple glass of chilled milk can be lovely accompaniments to let the mousse shine.

Strawberry Cheesecake Mousse

Light and creamy, this fluffy mousse is perfect for spring and summer!

Prep Time: 15 minutes mins

Cook Time: 10 minutes mins

Additional Time: 2 hours hrs

Total Time: 2 hours hrs 25 minutes mins

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equipment

• Stainless Steel Mixing Bowls
• Vitamix Blender
• 9-Cup Food Processor
• Half Sheet Pan
• KitchenAid 7-Quart Pro Line Stand Mixer
• KitchenAid Stand Mixer

ingredients

crumble

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

mousse

• 1 cup fresh strawberries pureed to make about 1/2 cup
• 1 package 8 oz full-fat cream cheese, softened
• 1/2 cup confectioners’ sugar
• 1 1/2 tsp vanilla extract
• 1/2 tsp grated lemon zest
• 1/2 cup heavy whipping cream whipped to stiff peaks*
• Garnish: halved strawberries, extra whipped cream (optional)

instructions

• Preheat the oven to 325˚F (160°C). Line a rimmed baking sheet with aluminum foil.
• In the bowl of a food processor, add graham crackers and process until fine crumbs. Add granulated sugar and melted butter for the crumble, then pulse until the mixture comes together to form small nuggets.
• Dump the mixture onto the prepared baking sheet and bake for 10 minutes, until light golden brown. Set aside to cool completely to room temperature.
• Puree strawberries in a food processor or blender until smooth. You should have about 1/2 cup total puree.
• Add softened cream cheese, confectioners’ sugar, vanilla extract, and lemon zest to the bowl of a stand mixer fitted with the paddle attachment. Beat until fluffy, about 3 to 5 minutes, scraping down the sides as needed. Beat in strawberry puree until thoroughly incorporated. Gently fold in the whipped cream with a spatula, being careful not to deflate the mixture.
• Divide the cooled crumble among 6 dessert dishes or jars. Top with equal amounts of the mousse. Smooth out the tops with the back of a spoon, or pipe the mixture for a neater finish. Wipe edges clean with a damp paper towel if desired.
• Cover and refrigerate for at least 2 hours, or up to 2 days, allowing the mousse to set and flavors to deepen. Garnish with halved strawberries before serving.

notes

*To make the whipped cream, add heavy whipping cream to the bowl of a stand mixer (or use a hand mixer). Beat on high speed until light, fluffy, and stiff peaks form. Ensure the cream is very cold for best results.

Cuisine: Summer

Category: Dessert