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No-Bake Strawberry Mousse Cake

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This fluffy, creamy no-bake strawberry mousse cake features a buttery graham cracker crust, a light and fruity mousse filling, and is topped with piped whipped cream and fresh strawberries. A refreshing dessert ideal for spring and summer gatherings.

Ingredients

Units Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup melted unsalted butter
  • 2 tbsp granulated sugar
  • 2 cups fresh strawberries, hulled
  • 2 tbsp granulated sugar
  • 2 tsp lemon juice
  • 1 tbsp unflavored gelatin
  • 2 tbsp cold water
  • 1 1/2 cups heavy cream
  • 1/2 cup powdered sugar
  • 8 oz cream cheese, softened
  • 1 cup heavy cream (for topping)
  • 3 tbsp powdered sugar (for topping)
  • Fresh strawberries, halved (for garnish)

Instructions

  1. Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press firmly into the bottom of a springform pan (8 or 9-inch). Refrigerate to set.
  2. Blend strawberries, sugar, and lemon juice into a smooth puree. Strain if desired for a smoother texture.
  3. Sprinkle gelatin over cold water in a small bowl and let sit for 5 minutes. Microwave for 10–15 seconds until dissolved. Mix into the strawberry puree.
  4. In a large bowl, beat cream cheese until smooth. Add strawberry mixture and blend until fully combined.
  5. Whip 1 ½ cups heavy cream and ½ cup powdered sugar to stiff peaks. Fold into the strawberry-cream cheese mixture in batches.
  6. Pour mousse over the crust, smooth the top, and refrigerate for at least 6 hours or overnight until set.
  7. Whip remaining 1 cup heavy cream with 3 tbsp powdered sugar to stiff peaks. Pipe swirls on top of the set cake.
  8. Garnish with halved fresh strawberries and carefully remove the springform ring before serving.

Notes

  • Strain strawberry puree for a smoother mousse texture.
  • Use room temperature cream cheese for easy blending.
  • Allow the mousse to fully chill for clean slices.
  • Top with whipped cream just before serving for best appearance.

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