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  • Nicole Cook

Strawberry Mousse Cheesecake

Here is a light and fluffy mouse cheesecake to celebrate our local strawberry season!



3/4 cup graham cracker crumbs

3/4 cup sugar

1/4 tsp salt

3 tbsp butter, melted


1 packet gelatin powder (1 tbsp)

1 1/2 cups 35% whipping cream

1 cup icing sugar (powdered sugar)

12oz cream cheese, softened

1 cup pureed strawberries (approx 2 cups of small berries)


  1. In a medium bowl mix together the crust ingredients then press into the bottom of an 8 inch spring form pan (alternatively you can make individual servings in dessert cups). Set aside.

  2. In a small bowl mix together 5 tbsp of water with the gelatin powder and let sit aside for 5 minutes. Meanwhile pour the whipping cream into the bowl of your mixer and mix at medium low speed until small peaks start to form. Continue to mix as you add 1/3 cup of the icing sugar, and continue to mix until larger peaks form. Transfer the whipped cream to another bowl and set aside.

  3. Now in the same mixing bowl you've emptied add the cream cheese and mix on medium low speed until smooth. Add in the strawberry puree and continue to mix to combine. Then slowly add in the remainder of the icing sugar. Give your gelatin and water mixture a stir then microwave for 25 seconds until warmed. Remove from the microwave, whisk so there are no clumps, let it sit for 3 minutes (no more), then pour into the cheese mixture again on medium low speed until all ingredients are evenly mixed.

  4. Remove the bowl from your mixer stand and fold in with a spoon the whipped cream to the cheese mixture. Transfer mouse to top the crumb base of the cake in the pan. Cover and refrigerate for at least 4 hours or up to 24 hours. Decorate if you'd like after with additional strawberries and whipped cream, serve and enjoy!


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