STRAWBERRY CREAM CHEESE MOUSSE

Indulge in the sweet taste of summer with this delicious strawberry and creamy mousse. This strawberry mousse with addition of cream cheese is perfect for any occasion. It’s a refreshing and simple summer dessert, especially when strawberries are in season.

“THIS POST MAY CONTAIN AFFILIATE LINKS. PLEASE SEE DISCLOSURE PAGE FOR MORE INFORMATION.”

Why will you love this strawberry mousse

If I had to choose my favourite fruit, it would be strawberries. Heart shaped, sweet, pretty red and pink colours.  And so many varieties how to use strawberries, fresh, in jams, smoothies, in desserts…endless possibilities.

Strawberry season is quickly approaching here in Canada and I love light, creamy and quick desserts with strawberries. I have decided to whip this easy strawberry mousse with a bit of cream cheese. This strawberry mousse is super simple to make, no special tools required and made in very short of time.

I promise this dessert won’t leave your kitchen messy and everybody in your family will love this strawberry bursting flavourful dessert.

Classic mousse usually contains eggs and must be cooked, which takes some time to make. But this strawberry mousse is not cooked, and it doesn’t raw eggs. So it’s totally eggs free.

Ingredients for strawberry mousse

Fresh strawberries: Strawberry needs to be fresh, because we want to have a fresh taste of strawberries. If you decide to using frozen strawberries, try to remove as much of the water you can. Don’t forget to have extra few strawberries for the garnish on top of the mousse.

Unflavoured gelatin: Acts as a stabilizing agent, helping the mousse to set and achieve its fluffy texture.

Cream cheese: Adds richness and a creamy texture to the mousse. You can substitute the cream cheese for Greek yogourt or sour cream. Sour cream or yogourt will add a little tangy, refreshing taste to this strawberry mousse.

Powdered sugar: Helps to sweeten up the mousse. Adjust the amount based on your personal preference.

Vanilla extract: Enhanced the overall flavour and adds more aromatic and slightly sweet note.

Whipped cream: Or heavy cream, use 35% fat minimum to be able to whip up the cream into fluffy stiff peaks.

This strawberry mousse is made with fresh strawberries, a small amount of cream cheese, gelatin, so it can settle and hold well together and whipping cream for the fluffiness. If you do not like cream cheese, you can substitute for sour cream or Greek yogourt.

How to make strawberry mousse

Step 1 – Purée the strawberries

First, we need to start with strawberry purée. I do not cook this purée, simply add washed and hulled strawberries in the blender and blend until it’s becomes purée, so we have a really smooth texture. Next step is to strain this strawberry purée, to make sure we do not have a seed in our strawberry mousse. You do not want to chew on seeds. Smooth texture of purée guarantee the best experience.

Step 2 – Bloom gelatin

The next step is gelatin. Gelatin will keep well together all the ingredients and will set well the strawberry mousse. If you are using little pouches of gelatin (and I do recommend the pouches in this recipe). Either follow the instructions on the pouch, or usually the recipe calls for 1/4 cup of cold water. You sprinkle the powder over the water, mix it with a spoon and let sit for 5 minutes. Then place in microwave for 10 seconds (it should liquify) and then pour it into the cream cheese mousse.

Step 3 – Cream cheese & whipped cream

In a large bowl, we will mix together cream cheese, sugar and vanilla extract until smooth. After, we will add the strained strawberry purée and bloomed gelatin, mix it well until it’s all incorporated.

In another medium bowl, whip up the whipping cream (heavy cream) until stiff peaks are formed, with hand mixer, whisk attachments. Fold in the whipped cream, until no white streak from whipped cream is visible.

Step 4 – Assemble the strawberry mousse

Now it’s time to spoon the strawberry mousse in nice dessert glasses. I used my old vintage glasses for cocktails, which I got in a garage sale. Spoon the strawberry mousse in the cocktail glasses and at the end tap gently with the bowl or glass, so the strawberry mousse sets well. Use a kitchen towel underneath the glasses to absorb the chock so you don’t break the glasses.

Or you can transfer the strawberry mousse in the pastry bag and pipe it directly in the cocktail glasses, achieving a beautiful swirl. Now cover the mousse with plastic food foil and leave it to chill in the refrigerator for a minimum of two hours.

Step 5 – Garnish the strawberry mousse

Before you serve the strawberry mouse, garnish the glasses with sliced strawberries and fresh mint leaves. It gives a beautiful appearance and fresh strawberrieswith the mint are great and refreshing bite in the mousse.

Tips and tricks

Use fresh strawberries: If you would like to have a great tasting strawberry mousse with beautiful pink colour, use fresh strawberries. Defrosted strawberries tend to contain lots of water and the mousse might be runny, and the colour won’t be as beautiful.

Use Greek yogourt or sour cream instead of cream cheese: If you would like to cut a bit on the heaviness, use sour cream or Greek yogourt instead of the cream cheese. It will be less heavy and still very delicious.

Store the strawberry mousse covered with plastic food wrap: for longer storage and consume within 2–3 days.

More strawberry recipes

• VALENTINE’S STRAWBERRY PUFF HEARTS
• STRAWBERRY DUMPLINGS WITH COTTAGE CHEESE
• NO-BAKE CHEESECAKE BITES WITH STRAWBERRY CHOCOLATE COATING
• EASY NO CHURN STRAWBERRY ICE CREAM
• EASY BRIE BITES WITH STRAWBERRY SPREAD
• NEW YEARS COCKTAIL IDEAS

Disclosure: Please bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission, to support this blog. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you.”