This strawberry cheesecake mousse is the kind of dessert that feels fancy but barely makes you work for it — airy whipped cream folded into tangy cream cheese and a bright, slightly reduced strawberry purée to keep it intensely fruity. It sets up silky and light, serves beautifully in small glasses or a trifle bowl, and gives you all the flavor of cheesecake without the oven or a springform pan. If you love strawberries and anything with a creamy, spoonable texture, this is worth a spot in your dessert rotation.

My husband calls this “the dessert that disappears” because every time I put it out after dinner, he and our daughter inexplicably find a way to finish it before the rest of the table gets a second spoonful. It started as a last-minute thing when guests were running late; I had cream cheese and strawberries on hand and wanted something that looked like I tried. Now it’s become the dessert I make when I want to impress without fuss—simple toppings and a chilled glass of Prosecco make it feel like a celebration.

Why You’ll Love This Delish Strawberry Cheesecake Mousse

– Light, not heavy: It gives you the creaminess of cheesecake without the dense bite—great when you want something sweet but not cloying.
– Striking flavor from a few ingredients: A little strawberry reduction and vanilla go a long way, so quality fruit really shines through.
– No-bake and quick to pull together: No oven, no crust required unless you want it; you can be finished in under an hour (plus chilling).
– Versatile for serving: Spoon it into parfait glasses, pipe it into tart shells, or use it as a layer in an elegant trifle.

Behind the Recipe

This mousse is basically the intersection of two lessons I learned making sweets: 1) don’t skimp on letting fruit cook down a touch if it’s watery (it concentrates flavor and prevents a runny mousse), and 2) folding is where texture lives—overwork the whipped cream and you’ll lose the lift. I often reduce strawberries with a spoonful of sugar and a squeeze of lemon to brighten the flavor; after cooling, folding that purée into a stabilized cream-cheese base gives the mousse body and sheen. If you’ve struggled with grainy cream cheese in whipped mixtures, room temperature and a quick whisk to smooth it out before folding helps a lot.

Shopping Tips

– Produce/Fruit: Choose ripe, fragrant strawberries—not the firm pale ones. Flavor matters more than perfectly shaped berries.
– Dairy: Use full-fat cream cheese and heavy cream for best texture and richness; low-fat versions won’t set the same.
– Cheese: If you can, buy a block-style cream cheese and soften it at room temperature rather than a whipped tub for a cleaner, less aerated base.
– Baking Basics (Flour/Sugar/Leaveners): Granulated sugar is fine, but superfine or caster sugar dissolves more readily into the strawberry purée if you’re short on time.
– Crunch Extras: If you plan to rim glasses with crumbs or add a crust, graham crackers or buttery shortbread make excellent companions.

Prep Ahead Ideas

– Reduce the strawberries and strain or chill the purée a day ahead in an airtight container; it keeps well and deepens in flavor.
– Soften and blend the cream cheese the day before and store it covered in the fridge; bring it to room temperature before assembling.
– Crush any crunchy topping (graham crumbs or toasted nuts) and store separately in a sealed container so they stay crisp until serving.

Time-Saving Tricks

– Use an electric mixer to whip the cream to soft peaks quickly; stop when you see texture forming to avoid overwhipping.
– A food processor or blender will puree strawberries in seconds; if using frozen berries, pulse them partially frozen to keep some texture.
– Pre-measured mise en place—sugar, vanilla, lemon—placed by your workspace makes the folding step smooth and fast.

Common Mistakes

– Overwhipping the cream: You can fix slightly overwhipped cream by folding in a small amount of fresh unwhipped cream to loosen it.
– Using watery strawberries: If the purée is too wet it thins the mousse—cook strawberries briefly to reduce liquid or drain excess juice before mixing.
– Folding too aggressively: Stirring instead of gently folding knocks air out; use a spatula and a light hand.
– Cold cream cheese: If it’s too cold and lumpy, warm it just a touch (not hot) and whisk until smooth before adding other components.

What to Serve It With

Serve the mousse with toasted graham crumbs or shortbread shards for crunch, fresh hulled strawberries for brightness, or a drizzle of balsamic reduction for a grown-up contrast. It pairs wonderfully with light cookies, citrusy meringues, or a glass of sparkling wine.

Tips & Mistakes

For best texture, fold until just combined; a few streaks of purée are fine and actually pretty. If you want firmer set for piping, a small amount of gelatin (bloomed and warmed) can be added, but I usually skip it—proper chilling and stabilized cream do the job.

Storage Tips

Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works.
For the mousse specifically, cover surfaces with plastic wrap to prevent a skin from forming and consume within 3–4 days; keep any crunchy toppings separate until serving.

Variations and Substitutions

Swap strawberries for raspberries or a mixed-berry purée for a tangier profile. For a lighter version, fold in Greek yogurt in place of some cream cheese, but expect a slightly less decadent mouthfeel. If you want a nutty twist, fold in finely ground toasted almonds or pistachios; for chocolate lovers, a swirl of melted white chocolate folded in when warm adds silkiness.

Frequently Asked Questions

Can I make this with frozen strawberries?

Yes. Frozen berries work well—let them thaw and drain any excess liquid, or briefly cook them down to concentrate flavor before folding into the mousse.

My mousse is runny—what went wrong?

Runny mousse usually means too much liquid from the fruit or under-whipped/stabilized cream. Reduce the strawberry purée a bit, ensure the cream has been whipped to soft peaks, and chill the mousse longer to set.

Can I skip the cream cheese?

You can substitute part of the cream cheese with mascarpone or full-fat Greek yogurt for a tangier or silkier result, but omitting it entirely will change both texture and flavor.

How long does it need to chill before serving?

I aim for at least 1–2 hours so the mousse firms up and flavors meld, though overnight is ideal if you want perfectly set servings.

Is gelatin necessary to stabilize it?

No—gelatin isn’t necessary for a light mousse if your whipped cream and cream cheese are properly prepared and chilled. Use gelatin only if you need a very firm, pipeable texture.

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Delish Strawberry Cheesecake Mousse

This delightful strawberry cheesecake mousse is a creamy and light dessert that's perfect for any occasion. With a blend of fresh strawberries and fluffy cream cheese, it’s sure to please!

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Prep Time: 15

Total Time: 15

Servings: 4

Calories: 120kcal

Ingredients

Main Ingredients

▢ 8 oz cream cheese Make sure it's softened for easy mixing.
▢ 1 cup heavy cream Chill this before whipping for the best results.
▢ 0.5 cup granulated sugar
▢ 1 tsp vanilla extract Use pure for the best flavor.
▢ 1.5 cups strawberries Fresh or frozen, just make sure they're thawed if using frozen.

Instructions

Preparation Steps

Start by blending the strawberries until smooth, then set them aside. In a separate bowl, whip the heavy cream until soft peaks form. Keep mixing in the sugar and vanilla extract until smoothly combined.
In another bowl, mix the softened cream cheese until it's nice and creamy. Gradually fold in your whipped cream mixture, then gently incorporate the strawberry puree until you achieve a lovely marbled effect.
Divide the mousse into serving dishes and chill in the fridge for at least an hour before serving to enhance the flavors.

Notes

This mousse can be made a day ahead and stored in the refrigerator for an even more flavorful treat!