Fresh Strawberry Cheesecake Mousse Pie was inspired by an amazing chocolate mousse I had growing up. I've always remembered it being so delicate and delicious, and lately I've been thinking of other variations I could make of this recipe. After some experimenting with flavors, I realized I had to make a strawberry cheesecake mousse. This is my favorite version, especially in the springtime. I love when the weather gets warmer and we start having access to fresh from the garden produce! Top this mousse with fresh strawberries, and it will melt in your mouth.
The key to this recipe is thinking light and fluffy, even down to the graham cracker crumble. The crumble is not a dense crust but more of a complement to the mousse. I love it this way. It adds to the delicateness of the mousse.
You'll also want to check out our amazing list of cream pies.
Graham Cracker Crumble
Starting with the graham cracker crust allows you to time each step correctly. This way the mousse isn't waiting to set, while the graham cracker crumble is being prepared. Crush the graham crackers anyway you prefer, but I love how the mini food processor can make the grahams into a finer texture. Mix the crushed graham crackers, butter, and sugar together, right in the pie pan. Who needs another dirty bowl?! Spread the mixture evenly around the pie pan and get ready to prepare the mousse.
At a glance!
The timing of the mousse is important. Don't let the gelatin sit too long or it will harden and it won't have the same effect. Because of this, I like to make the whipped cream, and cream cheese mixture before messing with the gelatin. Using a hand mixer, create stiff peaks with the whipping cream. The blended mixture will have a runny consistency. DO NOT mix the whipping cream and cream cheese mixture together yet!
It's time to heat the gelatin and water mixture over medium-heat, adding the butter as the water becomes clear. When the butter is melted all the way, set aside for about 1 minute to cool slightly. Allow the mixture to cool for one minute, but no longer. It can't be too hot, but if it cools too long the gelatin will harden.
Blend the cream cheese mixture and gelatin water together. You are now ready to slowly fold the cream cheese mixture into the whipped cream. Adding the mixture will change the consistency from stiff peaks to slightly runny. Don't over mix the whipping cream and cream cheese mixture or it will become too runny.
Pour the mixture into the graham cracker crumble and let cool for about 4 hours.
Pro tip: I love letting this sit over night! The optimum texture comes when the mousse and graham crackers have time to chill for a long period of time.
Enjoy every bite of Strawberry Cheesecake Mousse Pie, it's delicately delicious and I always feel a little fancy!
This recipe taste delicious for every season! Learn how to grow strawberries indoors to enjoy that fresh sweet taste all year long.
Recipe
Fresh Strawberry Cheesecake Mousse Pie
Equipment
Ingredients
Mousse
- 1 envelope gelatin
- ¼ cup water
- 2 tablespoons butter
- ⅓ cup milk
- ⅓ cup sugar
- 8 oz. cream cheese softened
- 2 tsp. vanilla
- 1 pint heavy whipping cream
- 1 cup strawberries chopped
Graham Cracker Crumble
- 8 graham crackers crushed
- 3 tablespoons butter melted
- 2 tsp. sugar
Instructions
- In a food processor, crush graham crackers. Pour the graham crackers into a pie dish with melted butter and sugar. Mix together and spread across the pie dish. This will not set like a graham cracker crust. It is meant to crumble to better go with the light mousse. Set aside.
- In a blender, blend together milk, sugar, cream cheese, and vanilla. Blend until smooth. Consistency will be runny. Set aside
- In a large bowl, whip whipping cream until stiff peaks form. Set aside.
- In a small pot, sprinkle gelatin envelope over water. Heat on medium-high heat, until clear. About 1 minute. Add butter and cook until melted. Remove from stove top and let cool for 1 minute. No longer, or the gelatin will start to harden.
- Add gelatin mixture to the cream cheese mixture and blend again. 30 seconds.
- Gently fold the mixture into the the whipped cream, making sure not to over mix.
- Pour the whipped cream mixture into the prepared graham cracker crumble.
- Chill in the refrigerator for at least 4 hours.
- Before serving, top with chopped strawberries.
Notes
- This is a delicate dessert with a delicate flavor. The cheesecake flavor is light.
- I love when this chills over night. It lets the graham cracker and mousse from well together.
- Keep for refrigerated for 2-3 days.
Andrea
We love making this mousse during the summer and spring months especially for Easter!