Oh man, guys. I just realized that I missed my blog’s 3-year anniversary! Goddamnit. February was a terrible time for blogging, and I am a terrible blogger. But hey, better late than never, right? So, happy 3 years, Just Putzing Around the Kitchen! And, dear readers, thanks for sticking around so long! Have some strawberry cheesecake mousse.
This stuff is so, so good, y’all. I’ve been dying to make it since my friend Sarah posted the recipe on her blog last month, and it’s now officially one of my top three favorite desserts. Dan’s too, judging by the way he inhaled his bowl and all the rest of leftover mousse I put in the fridge for later. It’s amazingly delicious — creamy, light, fruity, and tastes just like strawberry cheesecake. Yum yum yum. Oh, and it’s super easy to make. Just mix, chill, and serve! Happy blogiversary, indeed.
Strawberry Cheesecake Mousse (Very slightly adapted from Snixy Kitchen’s recipe)
- 1 cup strawberries, hulled and halved + more for garnish
- 2 tbsp brown sugar
- 1 cup heavy whipping cream
- 1/3 cup Greek yogurt
- 6 oz cream cheese, softened
- 3/4 cup powdered sugar
- 5 graham crackers
- 1 tbsp butter
- Combine strawberry halves and brown sugar in a food processor. Pulse until fruit is pureed. Set aside.
- In a large bowl, beat the whipping cream with an electric mixer until it holds stiff peaks.
- Add yogurt and softened cream cheese and continue to beat until smooth.
** There shouldn’t be any visible chunks of cream cheese.
- Gently fold in strawberry puree, and continue to mix until evenly combined.
- Add powdered sugar, and fold or mix gently until smooth. Cover bowl with plastic wrap and stick it in the freezer to chill for 30 minutes.
** The strawberry puree makes this mousse a little runnier than your usual mousse. Chilling it will help it set up a little bit. Alternatively, you can use unflavored gelatin as a stabilizer. Either way, super delicious.
- Place graham crackers in a zip lock bag. Zip, and crush crackers into crumbs with a rolling pin.
- Melt butter in a microwave safe bowl, add graham cracker crumbs, and stir until mixture is moist is crumbly.
- Spoon a generous portion of buttery crumbs into the bottom of a serving bowl/glass (I used mini trifle bowls). Press down firmly with a cup or spoon to pack crumbs down.
- (Optional) Slice extra strawberries into thing slivers and line them around the side of your serving bowl/glass.
- Spoon or pipe chilled mousse into your serving bowl/glass.
- Sprinkle more buttery graham crackers on top of your mousse, and garnish with more strawberries.
- Chill until ready to serve/eat, then enjoy!
More Dan in the Kitchen posts!
Haha, I’ll pass along the demand to Dan. Maybe he’ll whip up something this weekend!
Happy 3 years!! The mousse looks amazing
Nicole (FoodBlogLife) says
This is just adorable! I will have to give this a try. 🙂
Thanks! Hope you like it!
How many servings does this recipe contain? I need to make 4 of these tonight.
How many servings you get depends on what you’re serving the mousse in. I used mini trifle bowls from Crate & Barrel, and I got just under 5 full servings. Hope that helps, and hope you enjoy it!
Travis & Nisha says
We are going to make this tonight, Looks “Berry”Good a “Mousse”Have at our next dinner party hope this is not to cheesy of a review. Best “Wisks” Nisha & Travis
Haha, I love it! Hope you guys like the mousse 🙂
Can these be made 2 days a head of time?
Yes, you can definitely make these a day or two ahead of time.
Talayna Naidoo says
Hi! I would love to make this gorgeous looking dessert but before I do I would like to know how long can it stand out for because mousse usually gets runny when not in the refrigerator.
Hmm, it’s been a while so I can’t remember. However, you are right about mousse getting runny out of the fridge, andI would recommend keeping these in the fridge until you’re ready to serve.