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Lusciously creamy and fluffy, this strawberry cheesecake mousse recipe is the perfect no bake dessert for any spring or summer gathering. Two simple tricks make it extra special!
Depending where you live, it’s likely that by this point you’re knee-deep in the throes of fresh strawberry season. What a lovely place to be! If you find yourself with more berries than you can eat out-of-hand before they spoil, I highly recommend either flash-freezing them or pureeing them and freezing the puree. And then at your leisure, you can make any number of delicious things, such as strawberry chia pudding and strawberry cheesecake mousse.
So, what are the two things that set this mousse recipe apart? First, we use a secret pantry staple ingredient that elevates the strawberry flavor. Second, we add little bit of gelatin to stabilize the mousse so it stays beautifully light and airy for longer.
For the secret ingredient, here we skip the vanilla and instead use a small amount of balsamic vinegar. I know it might sound weird, but trust me on this one. Balsamic is a lovely pairing with strawberry that naturally makes strawberry taste more like strawberry.
If you’re looking for no bake strawberry dessert ideas that are always a hit, bookmark this recipe. It’s light and fluffy with decadent strawberry cheesecake flavor. This recipe makes 6 servings, but you can easily double or triple it if you need dessert for a crowd for a spring or summer potluck, picnic, or barbecue. Whip it up for your next pool party, Memorial Day, Fourth of July, or Labor Day gathering!
Strawberry Cheesecake Mousse Ingredients
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
- Cold water – We need cold water to bloom the gelatin.
- Beef gelatin powder – Similar to using a packet of JELL-O, gelatin helps stabilize this mousse recipe so it stays silky-smooth and fluffy without deflating. Other types of gelatin will work, but I tested and developed this recipe using beef gelatin powder.
- Hot water – We need hot water just off the boil to dissolve the gelatin once it’s bloomed.
- Strawberry puree – You can use fresh strawberries or frozen (thawed and most of the liquid poured off) strawberries. You’ll need about 3 1/2 cups of whole strawberries to get 2 1/2 cups of puree.
- Cream cheese – Make sure it’s at room temperature so it mixes up lump-free.
- Granulated monk fruit/allulose sweetener – Or you can use an equal amount of regular granulated white sugar here.
- Heavy whipping cream – Adds rich flavor and creamy texture.
- Balsamic vinegar – Balsamic vinegar is the secret ingredient that sets this strawberry mousse apart! Rich, fruity balsamic vinegar pairs beautifully with strawberries, enhancing their natural fruity flavor. Additionally, it lends just the right amount of tartness to create a wonderfully balanced flavor profile.
Optional Topping Ideas
- Fresh strawberry slices
- Whipped cream
- Chocolate shavings
What Does it Mean to Bloom Gelatin?
Blooming gelatin means rehydrating it to activate it so it’s able to stabilize our mousse. Blooming is an easy two-step process. First, sprinkle gelatin over cold water in a small dish and let it sit so the gelatin absorbs the water (it will harden). And then, add hot water and stir to dissolve the gelatin. Now it’s easy to mix the liquified gelatin into the mousse!
How to Make Easy Strawberry Mousse
TIP: This strawberry mousse is simple to make, just be sure to plan ahead because it needs time (about 12 hours) to set properly.
- Prep. Get out 6 individual glasses (I use 6-ounce dessert glasses or juice cups). Divide 1 cup strawberry puree between the 6 glasses, about 2 tablespoons + 2 teaspoons per glass (see the Notes in the recipe card below if you want to soft set the strawberry puree so it’s not as liquidy). (TIP: Taste your strawberry puree first, and if it’s too tart you can add sugar or whatever sweetener you like to taste.)
- Bloom the gelatin. Add the cold water to a small bowl and sprinkle the gelatin on top. Let it sit for a couple minutes without stirring so it can harden. Once it’s hardened, mix in the hot water until the gelatin is fully dissolved. Cool to lukewarm.
- Mix. While the gelatin blooms, add 1 1/2 cups strawberry puree, the cream cheese, sweetener, cream, and balsamic vinegar to a large bowl. Use a hand-held electric mixer to beat until smooth and creamy. Add the liquified gelatin and mix until well-combined.
- Divide and chill. Divide the mixture between the 6 glasses. Cover each glass with plastic wrap and chill until set, about 12 hours.
- Enjoy. Serve chilled. Right before serving, add any toppings you like.
Storage
Store this mousse covered in the fridge for up to 4 or 5 days.
Tips For the Best Strawberry Cheesecake Mousse Recipe
- For the strawberry puree, you can use fresh strawberries or frozen (thawed and most of the liquid poured off) strawberries. You’ll need about 3 1/2 cups of whole strawberries to get 2 1/2 cups of puree.
- If you’re a fan of strawberry frozen yogurt, after this has chilled in the fridge for 12 hours, pop it into the freezer for 20 minutes right before eating. We’re not trying to freeze it solid, we’re just putting an extra chill on it. It’s deliciously cool and refreshing!
- To get a fluffy look (instead of a flat surface) on the top of your mousse, you’ll need to let it partially set before transferring it to the individual glasses. Once you make it, let it chill in the fridge until it’s partially set (about 3 to 4 hours); check it periodically because you want it to be quite thick but still pourable. Use a rubber spatula to gently fold it briefly, and then gently spoon it into the serving glasses.
Frequently Asked Questions
Yes! Just know that it won’t keep as well. You can store mousse made without gelatin in the fridge for 1 or 2 days; after that, it can start to deflate or get watery.
Absolutely! You can use frozen strawberries to make the strawberry puree, just make sure to thaw them first and drain off most of the liquid once they’re thawed.
Yes. However, you will need to double the amount of gelatin (and water to bloom it).
More Recipes Using Fresh Strawberries
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Easy No Bake Strawberry Cheesecake Mousse Recipe (Fresh or Frozen Berries)
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Equipment
- 6 6-ounce dessert cups (these are the ones I used, but any small glasses you have will work)
Ingredients
- 2 tablespoons + 3/4 teaspoon cold water
- 2 1/4 teaspoons beef gelatin powder
- 2 tablespoons + 3/4 teaspoon hot water just off the boil
- 2 1/2 cups strawberry puree divided into 1 cup + 1 1/2 cups
- 8 ounces cream cheese at room temperature
- 1/2 cup granulated allulose/monk fruit sweetener or regular granulated white sugar
- 1/2 cup heavy whipping cream
- 3/4 teaspoon balsamic vinegar
Optional Topping Ideas:
- Strawberry puree
- Whipped cream
- Chocolate curls
Instructions
- Prep. Get out 6 individual glasses (I used 6-ounce dessert glasses or juice cups). Divide 1 cup strawberry puree between the 6 glasses, about 2 tablespoons + 2 teaspoons per glass (see Notes to soft set the strawberry puree). (TIP: Taste your strawberry puree first, and if it's too tart you can add sugar or whatever sweetener you like to taste.)
- Bloom the gelatin. Add the cold water to a small bowl and sprinkle the gelatin on top. Let it sit for a couple minutes without stirring so it can harden. Once it's hardened, mix in the hot water until the gelatin is fully dissolved. Cool to lukewarm.
- Mix. While the gelatin blooms, add 1 1/2 cups strawberry puree, the cream cheese, sweetener, cream, and balsamic vinegar to a large bowl. Use a hand-held electric mixer to beat until smooth and creamy. Add the liquified gelatin and mix until well-combined.
- Divide and chill. Divide the mixture between the 6 glasses. Cover each glass with plastic wrap and chill until set, about 12 hours.
- Enjoy. Serve chilled. Right before serving, add any toppings you like.
Notes
- Strawberry Puree: You can use fresh strawberries or frozen (thawed and most of the liquid poured off) strawberries. You’ll need about 3 1/2 cups of whole strawberries to get 2 1/2 cups of puree.
- To Soft Set the Strawberry Puree: This will give it a texture similar to a soft-set strawberry JELL-O. Add 1 tablespoon cold water to a small bowl, sprinkle 1 teaspoon beef gelatin on top, let it set for 3 minutes, add 1 tablespoon hot water, and stir to dissolve. Cool to lukewarm. Stir the dissolved gelatin into 1 cup of strawberry puree and divide it between the 6 individual serving glasses. Transfer to the fridge for 3 to 4 hours to slightly set before adding the mousse layer on top.
- To Get a Fluffy Look (Instead of a Flat Surface) on Top of Your Mousse: You’ll need to let it partially set before transferring it to the individual glasses. Once you make it, let it chill in the fridge until it’s partially set (about 3 to 4 hours); check it periodically because you want it to be quite thick but still pourable. Use a rubber spatula to gently fold it briefly, and then gently spoon it into the serving glasses.
- Storage: Store this mousse covered in the fridge for up to 4 or 5 days.
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
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I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
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