No-Bake Lemon Strawberry Cheesecake Mousse

A refreshing and easy-to-make dessert combining the tangy flavor of lemon with sweet strawberries and a creamy cheesecake mousse. Perfect for warm weather or when you want a quick and delightful treat!

Ingredients

For the Crust:

• 1 1/2 cups crushed graham crackers
• 1/4 cup granulated sugar
• 1/3 cup melted butter

For the Cheesecake Mousse:

• 2 (8 oz) packages cream cheese, softened
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1/2 cup sour cream
• 1/4 cup lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 cup diced strawberries

For the Strawberry Sauce:

• 1 cup strawberries, hulled and sliced
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice

Directions

1. Prepare the Crust:

• In a medium bowl, combine crushed graham crackers, granulated sugar, and melted butter. Press the mixture firmly into the bottom of serving glasses or bowls.

1. Make the Cheesecake Mousse:

• In a large bowl, beat cream cheese until smooth.
• In another bowl, whip heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture.
• Add granulated sugar, sour cream, lemon juice, lemon zest, and vanilla extract to the cream cheese mixture. Gently fold in the diced strawberries.
• Spoon the cheesecake mousse over the prepared crust in each serving glass.

1. Prepare the Strawberry Sauce:

• In a small saucepan, combine sliced strawberries, granulated sugar, and lemon juice. Cook over medium heat until the strawberries are softened and the sauce thickens. Allow to cool slightly.

1. Serve:

• Spoon the strawberry sauce over the cheesecake mousse just before serving.

Servings and Timing

• Prep Time: 20 minutes
• Chilling Time: 2 hours
• Total Time: 2 hours 20 minutes
• Servings: 6 servings

Variations

• Berry Mix: Substitute strawberries with a mix of berries for a different flavor.
• Ginger Snap Crust: Use crushed ginger snap cookies instead of graham crackers for a spiced crust.

Storage/Reheating

• Storage: Keep the mousse covered in the refrigerator for up to 3 days.
• Reheating: Serve chilled. No need to reheat.

FAQs

1. Can I use frozen strawberries?
   Yes, thaw and drain the strawberries before using them in the sauce.
2. Can I make this dessert ahead of time?
   Yes, the mousse can be made a day in advance and stored in the refrigerator.
3. What can I use if I don’t have graham crackers?
   You can use crushed cookies or even a simple shortbread as an alternative for the crust.
4. Can I use a different citrus fruit instead of lemon?
   Yes, lime or orange juice can be used for a different flavor.
5. How can I make this dessert lighter?
   Substitute low-fat cream cheese and use a reduced-fat whipped topping.
6. Can I use a different fruit for the topping?
   Absolutely! Blueberries, raspberries, or kiwi would work well.
7. What should I do if my mousse is too runny?
   Make sure the cream cheese is well-beaten and the whipped cream is properly folded in. Chill the mousse to help it set.
8. How can I make the crust gluten-free?
   Use gluten-free graham crackers or alternative gluten-free cookies.
9. Can I freeze this dessert?
   It’s best served fresh but can be frozen. Thaw in the refrigerator before serving.
10. Can I add a layer of fruit between the mousse?
    Yes, layering fresh fruit between the mousse can add extra flavor and texture.

Conclusion

This No-Bake Lemon Strawberry Cheesecake Mousse is a delightful and easy dessert that’s perfect for any occasion. The combination of tangy lemon and sweet strawberries, along with the creamy mousse, creates a refreshing treat that’s sure to please everyone.

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