Name: Strawberry Cream Cheese Mousse Cake
Prep time: 25 min
Total time: 5 h 30 min
Cuisine: American
Ingredients: 1 1/2 cups digestive biscuits or graham crackers, crushed; 6 tbsp melted butter; 12 oz cream cheese, softened; 1/2 cup powdered sugar; 1 tsp vanilla extract; 1 cup whipping cream; 1 1/2 cups fresh strawberries, halved; 1/4 cup strawberry jam; 1 tsp gelatin or agar agar; 2 tbsp water (for blooming gelatin)

Jump to Recipe·Print Recipe

Strawberry Cream Cheese Mousse Cake is a stunning no-bake dessert with a biscuit crust, fluffy cream cheese mousse filling, and a vibrant strawberry topping that’s both sweet and tangy.

Why You’ll Love This Recipe

No baking involved
Gorgeous presentation with fresh strawberries
Balanced flavor: creamy and fruity
Soft and airy mousse texture
Ideal for spring and summer gatherings

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Digestive biscuits or graham crackers
Butter (melted)
Cream cheese
Whipping cream
Powdered sugar
Vanilla extract
Fresh strawberries
Strawberry jam or glaze
Gelatin or agar agar

Directions

Make the Crust: Mix crushed biscuits with melted butter and press into a springform pan. Chill.
Prepare Mousse: Beat cream cheese with sugar and vanilla until smooth. Fold in whipped cream.
Set Mousse Layer: Pour over crust and refrigerate for at least 3 hours.
Top with Strawberries: Arrange halved strawberries on top. Heat jam with gelatin and brush over berries.
Chill Again: Chill until the topping sets completely before slicing.

Servings and Timing

Servings: 10 slices
Preparation time: 25 minutes
Chill time: 4–5 hours
Total time: About 5 hours 30 minutes

Variations

Add lemon zest to the mousse
Use a chocolate cookie crust for contrast
Mix strawberry purée into the mousse

Storage/Reheating

Refrigerate for up to 4 days in an airtight container. Not suitable for reheating.

FAQs

Can I use frozen strawberries?

Yes, but fresh ones give better texture for the topping.

Can I make this without gelatin?

Yes, use agar agar or skip the glaze.

Is this cake overly sweet?

It’s well-balanced, especially with the tart strawberries.

Can I add a fruit layer inside?

Yes, fold in chopped strawberries to the mousse layer.

Do I need a springform pan?

Highly recommended for neat presentation.

Can I use whipped topping instead of cream?

Yes, though it may set a bit softer.

Can I make it gluten-free?

Use gluten-free cookies for the crust.

Can I use a different fruit?

Absolutely—raspberries or blueberries work well.

How do I slice cleanly?

Use a sharp knife dipped in hot water.

Can I freeze it?

Yes, freeze without the glaze and decorate fresh.

Conclusion

Strawberry Cream Cheese Mousse Cake is a crowd-pleasing dessert that offers elegance and ease. With its no-bake mousse and vibrant topping, it’s the perfect make-ahead treat for any event.

Strawberry Cream Cheese Mousse Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Strawberry Cream Cheese Mousse Cake is a visually stunning, no-bake dessert with a buttery biscuit crust, airy cream cheese mousse filling, and a glossy, fresh strawberry topping—perfect for spring and summer entertaining.

Author: Emma Harper
Prep Time: 25 minutes
Cook Time: 0 minutes
Total Time: 5 hours 30 minutes
Yield: 10 slices 1x
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Instructions

Mix crushed biscuits with melted butter and press into the bottom of a springform pan. Chill for 15–20 minutes.
Bloom gelatin in 2 tbsp cold water for 5 minutes. Set aside.
Whip the cream until soft peaks form. In a separate bowl, beat cream cheese with powdered sugar and vanilla until smooth.
Melt the bloomed gelatin (about 10–15 seconds in microwave), then stir into the cream cheese mixture.
Fold whipped cream into the cream cheese mixture. Pour over the chilled crust and smooth the top. Refrigerate for at least 3 hours to set.
Arrange halved strawberries neatly over the top of the mousse layer.
Warm strawberry jam until liquid. Stir in dissolved gelatin, let cool slightly, then brush or spoon glaze over the strawberries.
Chill the cake again for 1–2 hours until the topping sets. Slice and serve chilled.