No bake strawberry mousse cheesecake is three layers of delicious fun all rolled into one. A dark chocolate base, a sweet vanilla cream cheese layer and a juicy strawberry mousse topping.
Folks, I think I just managed to grab the last of this seasons Scottish strawberries to make this delicious no bake strawberry mousse cheesecake three layered treat.
You know how much I love to make good use of fresh seasonal ingredients and our Scottish berries are to die for! For example just last month I used fresh Scottish raspberries to make those delectable dark chocolate raspberry muffins which judging by the comments and feedback I received, you loved!
So, whilst I might have just grabbed the last of this seasons Scottish strawberries, I’m pretty sure I may also have saved the best berries recipe this year till last!
This is a deliciously light summer pudding recipe. A fantastic, but not overly calorific way to celebrate summer.
And when I describe it as “three layers of fun all rolled into one” that’s exactly what I mean!
First there’s a fun crunchy chocolatey biscuit base layer. Then a smooth, creamy and delightful vanilla centre layer, one that’s guaranteed to bring a smile to your face. Then there’s the light and fluffy crowning glory strawberry mousse layer, just bursting with sweet strawberry flavours to top it all!
No Bake Strawberry Mousse Cheesecake Step By Step
Another fun thing about this recipe is that like its layers, its crated in stages. Let me explain how I go about creating this cheesecake step by step and in those three stages.
I find it easier making this recipe in 3 stages and doing other things in between. I actually start making this on a Friday with the chocolate base first and then top it an hour later with the vanilla cream cheese layer as that allows plenty of time for the layers to set.
Then on Saturday morning I make the Strawberry Mousse layer and leave it to set in the fridge until Sunday pudding time. That means all the layers will be set.
That fact that this cheesecake is made in 3 stages means there’s plenty of time to get on with doing other things in between. Its pieced together bit by bit! It’s like when being in the kitchen you’ve suddenly become a craftsman., building your masterpiece!
So folks, I’m pretty sure you’ll enjoy this and so next time why not try my equally delicious strawberry whisky cheesecake? Also made with fresh strawberries!
No bake strawberry mousse cheesecake is three layers of delicious fun all rolled into one!
- 200 g Chocolate Bourbon biscuits
- 100 g unsalted butter
- 125 g reduced fat cream cheese
- 1 tsp vanilla extract
- 50 g icing sugar
- 150 ml reduced fat double cream
- 500 g strawberries
- 100 g Icing Sugar
- 200 ml low fat yogurt
- 100 ml skimmed milk
- 1 sachet of gelatine which will set 570ml of liquid
- Grease a round loose bottom 15cm/6" cake tin, and place a piece of greaseproof paper at the bottom.
- Crush the biscuits by placing them all in a bag and bashing them up to a breadcrumb consistency using a rolling pin, or use a food processor.
- Gently melt the butter in a small saucepan over a low heat and stir in the crushed biscuits, ensuring they absorb all of the melted butter.
- Empty the biscuit butter mixture into the cake tin, and press down with the back of a spoon ensuring all the base is covered evenly with the mixture. Then pop into the fridge for at least one hour.
- Mix the cream cheese, vanilla extract and icing sugar together by hand.
- Using a stand mixer with a whisk attachment or a hand help whisk beat the cream until it forms stiff peaks.
- Gradually fold the whisked cream into the cream cheese mixture until well combined.
- Pour the vanilla cream cheese layer on top of the biscuit base and pop back in the fridge for at least 4 hours, but best left overnight.
- Cut off the tops and chop up 150g of the strawberries and place them in a blender, blitz until smooth.
In a separate bowl mix the yogurt, milk and remaining icing sugar together. Then add the blitzed strawberries and hand whisk well for about 5 minutes until light and airy.
- Sprinkle the gelatine onto 120ml hot (not boiling) water and whisk until dissolved.
- Add the dissolved gelatine into the other ingredients and whisk again until combined.
- Spoon the mouse on top of the cheesecake and pop back into the fridge to set for at least 4 hours, but best left overnight.
- Once the mousse layer has set, completely carefully remove the cheesecake from the tin and slide the piece of greaseproof paper out.
- Cut the strawberries in half and decorate the top with them.
- Slice up the cheesecake and serve immediately.
Lastly just let me tell you how much fun Lady Lynne and I had photographing this recipe. 😉
You see once we slid it out if its tin, and decorated it, the strawberry mousse top layer slowly began to slide off the vanilla cream cheese layer! We had to act quickly to grab the last few reasonable looking photographs before total collapse!
I have to say though the yelps and screams of panic were quickly replaced by lots of laughing at the spectacle of it all, not to mention us having to use our fingers to scoop bits of cream cheese away and trying to push back the strawberry mousse layer.
Anyway that’s why its best to serve this cheesecake immediately. To avoid the same fate as ours! But do you know what, that’s why this whole recipe is just fun. And what’s the point of making puddings / desserts anyway if they’re not fun?
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