For a beautiful and delicious Mother's Day snack, prepare this easy Strawberry Cheesecake Mousse. Fresh strawberries are paired with cream cheese to make delicious cheesecake fillings. Fill sitting on a bed of graham cracker crumbs and topped with more crumbs, diced strawberries, and homemade whipped cream. Enjoy!
Fresh strawberries are cooked with sugar and mixed with a little gelatin to thicken the mixture. It will be combined with cream cheese and whipped cream to make light and soft cheesecake filling. It feels so fresh and really perfect for this time of year.
To add to the taste of strawberries, fill with fresh strawberries. If you like fresh fruit, this simple recipe is for you!
I am sure you will really enjoy this recipe. It's very beautiful and it would be nice to serve the mother on her special day. Not to mention, it's quite easy to make.
Mother's Day is all about celebrating motherhood and the countless sacrifices she made to keep the household running smoothly. Show him how much you appreciate everything he has done and still does for you by turning it into a velvety soft strawberry cheesecake mousse.
After one bite, he'll think you spent all day working hard for such a beautiful dessert. Very soft and practically melts in your mouth. Strawberries and cheesecake are a classic combination, they taste like they are made for each other.
The crust for mousse cheesecake is nothing more than a sprinkling of crushed graham cracker crumbs. You can't have cheesecake without graham crackers, that's crazy.
Sprinkle fresh strawberries and homemade whipped cream, and make your own cheesecake without the best roast. This soft and creamy dessert is actually far better than a baked cheesecake I have ever eaten.
Serve in mason jars, parfait glasses, or fancy wine glasses, whatever suits your mother's personality.
INGREDIENTS
- 8 cups of fresh strawberries, peeled and diced,
- 1/2 cup sugar
- 1/8 teaspoon salt
- 1 envelope of flavorless gelatin powder, (about 2 teaspoons)
- 8 ounces of cream cheese, mashed and chopped
- 1 cup thick cream
- 1 cup of graham cracker crumbs
INSTRUCTIONS
- 6 pulses and 1/2 cup of strawberries in a food processor until finely chopped. You might need to do this in 2 batches depending on how big the processing bowl is. Transfer to a large bowl and stir 1/4 cup of sugar and salt. Cover and let stand for 1 hour.
- Strain the sugar soaked in strawberries through a fine sieve on a medium bowl. You should get about 3/4 cup of juice from berries. Measure 3 tablespoons of juice in a small bowl and sprinkle gelatin on top. Let stand for 5 minutes to soften the agar. Transfer the remaining juice to a small saucepan and cook over medium-high heat until reduced to 1/4 cup, about 10 minutes. Remove from the heat and stir the softened agar until it dissolves completely. Beat the cream cheese until smooth and transfer to a large bowl.
- Return the dried strawberries to the processor and process until smooth. Strain the puree through a fine-mesh sieve into a medium bowl. Use a wooden spoon to press the solid to remove the seeds and pulp. You should approach 2 cups of puree. Remove the seeds and pulp. Add puree to the cream cheese mixture and stir until smooth and smooth.
- In a stand mixer equipped with a whisk, whip the cream at medium speed until it is foamy. Increase speed to high and beat until a soft peak is formed. Gradually add the closing sugar and whip to a stiff height. Shake half of the whipped cream into the strawberry cheesecake mixture until it is evenly mixed and there are no scratches left. Cool the remaining whipped cream until it's ready to use.
- Sprinkle about 2 to 3 tablespoons of graham crackers to the bottom of 4 cups of a parfait. (8 glasses can be used for smaller portions.) Divide the strawberry cheesecake evenly between the glasses. Chill for 4 hours. Just before serving, sprinkle the remaining graham cracker crumbs over the contents of each glass. Divide the remaining strawberries between the glasses and topped with whipped cream.
This recipe is inspired by bakedbyanintrovert