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A simple, elegant and very delicious recipe for Strawberry Cheesecake Mousse

This recipe for Strawberry Cheesecake Mousse combines two of my all-time favorite ingredients – fresh strawberries and cream cheese – into one yummy dessert!

The inspiration for this recipe came about after some indecision on my part – I knew I wanted to make a dessert with some gorgeous strawberries that we had just bought at our local market.  But I couldn’t decide between making strawberry ice cream or strawberry cheesecake, so…this strawberry cheesecake mousse was the very pleasant compromise!

A simple, elegant and very delicious recipe for Strawberry Cheesecake Mousse

I adapted this recipe for our mango yogurt mousse – and the result is the perfect strawberry-season dessert!  Lightly sweetened strawberries are combined with vanilla, softened cream cheese and whipped cream into a light and creamy mousse.   This strawberry cheesecake mousse is easy to make – so it’s great when you want to serve your family a delicious any-day-of-the-week dessert, but it’s also elegant enough for a special occasion.  Enjoy!

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Strawberry Cheesecake Mousse - A Family Feast

Strawberry Cheesecake Mousse

  • Prep Time: 15 mins
  • Cook Time: 5 mins
  • Total Time: 20 minutes
  • Yield: 4 servings


  • ¼ cup water
  • 1 packet gelatin
  • 8 ounce package cream cheese, softened
  • 2 cups fresh, sliced strawberries, plus extra for garnish
  • ½ cup powdered sugar
  • 1 cup heavy cream
  • 1 teaspoon vanilla


  1. Put the water into a small saucepan and sprinkle the gelatin over the water. Without stirring, let the gelatin soften for about 1 minute. Then heat the mixture on the stove over low heat, stirring until the gelatin is fully dissolved. (If any lumps form in the gelatin, remove them with a spoon.) Chill gelatin slightly before going to next step.
  2. In a blender or food processor, blend the gelatin mixture, cream cheese, strawberries and powdered sugar until thoroughly mixed. Pour into a large mixing bowl.
  3. In a chilled bowl, whip the cream and vanilla until stiff peaks form. Fold the whipped cream into the strawberry mixture stirring gently until the cream is fully incorporated into the strawberry mixture.
  4. Spoon the mousse into 4 dessert dishes. Chill for at least 4 hours or overnight. (The dishes of mousse may also be chilled in the freezer to speed up the process although you will end up with more of a frozen dessert than a light fluffy mousse dessert).
  5. Garnish with extra strawberry pieces or other topping of your choice.

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  • Faith wrote:

    This dessert is so perfect for when you want to serve a little something sweet, but don’t have a ton of time to spend in the kitchen! I love that it can be adapted to use other fruits too!

    • Martha wrote:

      Glad you like it Faith!

  • Jay wrote:

    Great an easy recipe, but vanilla was left out of the instructions. I do love how this is a light dessert that isn’t rich. Made some great filling for my charlotte rousse.

    • Martha wrote:

      Thank you so much for letting us know about the omission in the recipe instructions Jay! (I’ve fixed it.) I’m glad you enjoyed the recipe and my apologies for error.

  • Gail wrote:

    I make a chocolate mousse topped with mini chocolate chips in ‘one spoonful’ shot glasses; these would look so beautiful on the tray with the chocolate! And because they’re small, I feel like I can indulge! Thanks for a great recipe.

    • Martha wrote:

      That’s a great idea Gail – the chocolate chips would look very striking against the pink of the strawberry mousse!

  • Aurelia wrote:

    These look so good!

    • Martha Pesa wrote:

      Thank you!!

  • Donna wrote:

    This looks delicious! Pinned it!

    • Martha wrote:

      Thank you Donna!

  • Raquel @ Organized Island wrote:

    Love this simple recipe and they look so pretty! Love that strawberries are in season right now!

    • Martha wrote:

      Thanks Raquel!

  • Kathy wrote:

    This mousse sounds wonderful! What a great way to use fresh strawberries!

    • Martha wrote:

      Thanks Kathy!

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