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No-Bake Lemon Strawberry Cheesecake Mousse

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Lina Judi

by

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.