Strawberry Cheesecake Mousse gives you the creamy richness of cheesecake with the lightness of whipped cream and the fruity flavor of strawberries. I could have eaten the entire bowl, it is such a delightfully creamy strawberry dessert! Plus, it is super easy to make so you can enjoy it in a matter of minutes! It is based on my Easy Cheesecake Mousse, which you will also want to try!

Jar of Strawberry Cheesecake Mousse with whipped cream and a fresh strawberry on top on a wooden table.
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Ingredients & Substitutions

Strawberry Gelatin: The gelatin gives the mousse its strawberry flavor and pink color. It also acts as a setting agent, giving the mousse a slightly firm texture. It should be mostly dissolved in the cold water.

Cream Cheese: Ensure the cream cheese is at room temperature before making the mousse. This will give you the creamiest texture, which is important when it comes to mousse! To soften a block of cream cheese, it will take 30 minutes to an hour at room temperature.

How To Soften Cream Cheese Quickly

  • Warm Water Method: Place the wrapped block of cream cheese in a bowl of warm water for about 10-15 minutes. Flip it over every few minutes or so.
  • Microwave Method: Remove the cream cheese from its packaging and place it on a microwave-safe plate. Microwave it on low power in 15-20-second intervals until it reaches the desired softness. Be careful not to overheat it, as cream cheese can quickly become too runny or even melt.

Confectioners’ Sugar: Confectioners’ sugar, also called icing or powdered sugar, adds sweetness to the mousse. And, because of its fine texture, it blends smoothly. If using granulated sugar, it may affect the texture (be a little grainy) and sweetness. But, it will still be delicious!

Sour Cream: Sour cream adds a little tanginess to the mousse.

Heavy Whipping Cream: Heavy cream is whipped until thick and holds shape when you lift the whisk. This creates little pockets of air that make the mousse light and fluffy. The heavy cream’s fat also makes the mousse taste rich and creamy.

Jars of Strawberry Cheesecake Mousse on a wooden table from overhead.

How To Serve Strawberry Cheesecake Mousse

Here are some suggestions on how to serve this dessert:

  • Use small glass cups, bowls, or mason jars to create individual portions.
  • Create a cheesecake-like feel by layering the mousse with crumbled cookies, graham crackers, or shortbread. Start with a base layer of crumbs, add a layer of mousse, and repeat. Top with more crumbs for texture.
  • Slice fresh strawberries and use them as a garnish on top of the mousse.
  • Add a dollop of whipped cream on top!
  • Add a sprig of fresh mint or a sprinkling of chocolate curls.
  • Serve the mousse with a side of fruit compote or sauce, such as strawberry, raspberry, or mixed berry, for added flavor.
Spoon in a jar of Strawberry Cheesecake Mousse.

How To Store Strawberry Cheesecake Mousse

If not serving right away, store cheesecake mousse in an airtight container in the refrigerator. It is best when enjoyed within 2-3 days. You may have to give it a good stir before serving. I do not recommend freezing the mousse.

Jars of Strawberry Cheesecake Mousse on a wooden table with fresh strawberries.

Strawberry Cheesecake Mousse

Prep Time 10 minutes
Total Time 10 minutes
Strawberry Cheesecake Mousse gives you the creamy richness of cheesecake with the lightness of whipped cream and the fruity flavor of strawberries. I could have eaten the entire bowl, it is such a delightfully creamy strawberry dessert! Plus, it is super easy to make so you can enjoy it in a matter of minutes!


  • 1 package (3 ounces) strawberry gelatin
  • ¼ cup cold water
  • 1 package (8 ounces) cream cheese, softened
  • ½ cup (62.5 g) confectioners' sugar
  • ¼ cup (57.5 g) sour cream
  • 1 teaspoon vanilla extract
  • 1 cup (238 g) heavy whipping cream


  • In a small bowl, whisk together strawberry gelatin and water until the gelatin is mostly dissolved. (You will still see some granules.) Set aside
  • To the bowl of a stand mixer fitted with the paddle attachment, add cream cheese. Mix on medium speed until smooth.
  • Stop the mixer. Add confectioners' sugar, strawberry gelatin, sour cream, and vanilla. Mix on low until smooth, stopping to scrape the sides of the bowl as needed. Set aside.
  • In a separate large bowl, pour in the heavy whipping cream.
  • Using a handheld mixer, start mixing at the lowest speed, gradually increasing to medium and then high speed until the cream thickens and stiff peaks form. Stiff peaks refer to the whipped cream peaks that stand straight up and hold their shape. This will take about 3-5 minutes.
  • Fold the whipped cream into the cream cheese mixture until fully combined. Transfer to serving dishes and serve immediately or store in the refrigerator until serving.


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What the Test Kitchen had to say about this recipe:


This is the perfect last-minute dessert. And, with its creamy strawberry flavor, it's just the right amount of sweetness to curb that sweet tooth!


I could not stop eating this mousse! It is the perfect blend of strawberry flavor with the cheesecake mousse. It's like the best of both desserts! And, it can be made super fast!


Easy, delightful, and full of strawberry flavor. This would be super cute in little shot glasses for guests!


Such a simple and tasty dessert! This would be delicious with fresh strawberries, or as a dip for any fruit you desire!


Yum!! Such a beautiful strawberry flavor! It is honestly amazing alone, but it would also be great in addition to other desserts!

Spoonful of Strawberry Cheesecake Mousse being held in front of the jar.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Hi! And thanks for saving my marriage with all your recipes!
    I have a question. Can you use this as a cheesecake/pie filling? Like in a graham cracker/cookie crust?
    Thanks in advance

  2. Could this be used as a cake filling? Would I need to make it more stable with more gelatine or less cream?

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