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Delicious Strawberry Cheesecake Mousse Cups topped with fresh strawberries.

Strawberry Cheesecake Mousse Cups

Delicious layered dessert that combines creamy cheesecake mousse with fresh strawberries, all sitting on a buttery graham cracker base.
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Prep Time 30 minutes
Total Time 2 hours
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 cup crushed graham crackers Can substitute with vanilla wafers or crushed Oreos
  • 4 tbsp butter, melted To bind the crumbs
For the Mousse
  • 8 oz cream cheese, softened Make sure it's at room temperature to avoid lumps
  • 1/2 cup powdered sugar For sweetness without graininess
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream, cold Whip until stiff peaks form
For the Strawberry Layer
  • 1 cup strawberries, fresh or thawed frozen Sweetness may need adjustment with sugar or lemon juice
  • 1 tbsp lemon juice To enhance the flavor of the strawberries

Method
 

Preparation
  1. Combine crushed graham crackers with melted butter until it resembles wet sand.
  2. Spoon the crumb mixture into cups and gently press down with the back of a spoon. Chill in the fridge.
Make the Mousse
  1. In a bowl, beat softened cream cheese with powdered sugar and vanilla until smooth.
  2. In a separate bowl, whip cold heavy cream until stiff peaks form.
  3. Gently fold the whipped cream into the cream cheese mixture.
Strawberry Layer
  1. Prepare strawberries: blend with lemon juice and sugar or cook down for a strawberry sauce.
  2. Optionally, swirl puree into the mousse or layer it on top selectively.
Assembly
  1. In each cup, layer the crumb base, mousse, and strawberries. Repeat if cups are tall enough.
  2. Top with a fresh strawberry to make it visually appealing.
  3. Chill for at least 2 hours or overnight for best results.

Notes

Dessert keeps well in the fridge for 2 to 3 days. Can be frozen but don't top with strawberries before freezing. Layering with cooled strawberry sauce prevents the mousse from melting.