Strawberry Cheese Mousse Cake

A light, creamy delight with a burst of fresh berries

448 4 minutes read

If you love strawberries and cheesecake, this strawberry cheese mousse cake will be your new favourite dessert. It’s a no-bake treat that combines a crunchy biscuit base, a light and creamy cheese mousse, and a refreshing strawberry jelly layer on top.

Each bite melts in your mouth, balancing sweetness, tanginess, and richness perfectly. This cake is ideal for special occasions like birthdays, Valentine’s Day, or family gatherings. Since it’s a no-bake dessert, it’s also great for warm days when you don’t want to turn on the oven.

Plus, it can be made a day in advance, making it perfect for stress-free entertaining. If you’ve never made a mousse cake before, don’t worry—this step-by-step guide will make the process simple and enjoyable. Place the biscuits in a ziplock bag and crush them into fine crumbs using a rolling pin.

Alternatively, use a food processor to pulse them until they reach a sandy texture. In a small saucepan or microwave, melt the butter until it is fully liquid. In a bowl, combine the crushed biscuits with the melted butter and stir until the crumbs are evenly coated.

Line a 7-inch (18 cm) springform pan with parchment paper. Transfer the biscuit mixture to the pan and press it down firmly using the back of a spoon or the bottom of a flat glass. Place the pan in the refrigerator for at least 30 minutes to set while you prepare the mousse.

To make the strawberry puree; In a blender or food processor, puree the strawberries until smooth. Pour the strawberry puree into a saucepan, add the sugar and lemon juice, and heat over medium heat. Stir occasionally and let it cook for about 5-7 minutes until it is slightly thickened.

Remove from heat and let the puree cool completely before using it in the mousse. To prepare the cheese mousse; In a small bowl, sprinkle the gelatin over ¼ cup of water and let it sit for 5 minutes to bloom. Then, microwave it for 10 seconds until it is fully dissolved.

In a large mixing bowl, beat the softened cream cheese, sugar, and vanilla extract using a hand mixer until smooth and creamy. In a separate bowl, whip the cold heavy cream until soft peaks form. This helps make the mousse light and airy.

Gently fold the whipped cream into the cream cheese mixture using a spatula. Be careful not to deflate the whipped cream. Pour the cooled gelatin mixture into the cheese mousse and fold it in until fully incorporated. To assemble the cake; Take the chilled biscuit base out of the fridge and pour half of the cheese mousse over it.

Smooth it out evenly with a spatula. Spoon a few tablespoons of the strawberry puree over the mousse and use a skewer or toothpick to swirl it, creating a marbled effect. Pour the remaining cheese mousse on top and spread it evenly.

Cover the pan with plastic wrap and refrigerate for at least 4-6 hours (or overnight) to allow the mousse to set. To prepare the strawberry jelly layer; In a small bowl, sprinkle gelatin over ¼ cup of water and let it sit for 5 minutes. In a saucepan, combine the sliced strawberries, ¾ cup of water, sugar, and lemon juice.

Simmer over medium heat for about 5 minutes until the strawberries soften. Pour the cooked mixture through a fine sieve to remove seeds and pulp. Let it cool slightly. Stir in the bloomed gelatin until fully dissolved. Let the jelly cool for 10-15 minutes, then gently pour it over the set mousse layer.

Refrigerate the cake for another 2-3 hours until the jelly is fully set.

Expert Tips for Success;

Use room-temperature cream cheese for a smooth mousse. Cold cream cheese can create lumps.
Chill the mixing bowl and beaters before whipping cream for better volume.
Use fresh, ripe strawberries for the best natural sweetness.
For clean slices, dip your knife in warm water before cutting the cake.

Customization Ideas and Variations;

Chocolate Version: Add melted white or dark chocolate to the mousse for extra richness.
Dairy-Free Option: Use dairy-free cream cheese and coconut whipped cream.
Berry Mix: Try a mix of raspberries and blueberries along with the strawberries.
Nutty Base: Add crushed almonds or hazelnuts to the biscuit base for extra crunch.

Serving Suggestions;

Garnish with fresh strawberries, mint leaves, or white chocolate shavings.
Serve with a dollop of whipped cream or a drizzle of strawberry sauce.
Pair with coffee or tea for a perfect afternoon treat.

Storage, Reheating, and Make-Ahead Tips;

Refrigeration: Store in an airtight container in the fridge for up to 4 days.
Freezing: Freeze (without the jelly layer) for up to 1 month. Thaw overnight in the fridge.
Make-Ahead: Best made a day in advance for the perfect texture.

This Strawberry Cheese Mousse Cake is light, creamy, and packed with fresh strawberry flavour. It’s easy to make, requires no baking, and is perfect for any occasion. Whether you’re a beginner or an experienced baker, this cake is sure to impress.