Do you want a cool and creamy dessert but maybe something more decadent than ice cream? Take advantage of berry season and make this Frozen Strawberry & Raspberry Cheesecake Mousse. A cool and fruity dessert with the flavor of cheesecake and the texture of a mousse. Everything to love in a dessert.
Seriously who can resist the juicy red berries in a luscious dessert? My family ate the whole dessert in one sitting and then they wanted more. I actually made another mousse the next day and stuck it in the back of the freezer, well I actually hid it in the freezer under some old french fries. I’m going to pull this out later when I need a treat.
This frozen cheesecake recipe has an easy to make batter that is filled with chopped strawberries and raspberries. The batter is layered in a pan with graham cracker crumbs and then frozen. It’s a no-bake dessert that is super simple and deliciously pink!
Your shopping list
- Cream cheese
- Heavy whipping cream
- Graham cracker
- Strawberries & Raspberries
So many options
This recipe is very flexible so feel free to change up the fruit and even the graham crackers
- Add pineapple and coconut with graham crackers
- Add chopped dark cherries with crushed chocolate cookies for a black forest flavor
- Blackberries and blueberries with crushed pecan sandie cookies
- Peaches and raspberries with graham cracker for a peach melba mousse
Let’s make a cheesecake
Step 1. Your first step is lining a standard size loaf pan (8″ x 4″) with plastic wrap. Make sure to have enough wrap in the pan so you can bring the wrap up over the top of the mousse.
Step 2. In a large bowl add the sugar, softened cream cheese, and vanilla and beat with a mixer until smooth and fluffy.
Step 3. In another bowl beat the chilled whipping cream until stiff peaks form, and fold the whipped cream into the cream cheese mixture.
Step 4. Gently fold the chopped strawberries the have been diced small and raspberries into the cream mixture.
Step 5. Pour half of the cheesecake batter into the plastic-lined loaf pan. Then sprinkle the graham crackers over the first layer, then add the next layer of the cream cheese mousse.
Step 6. Cover the mousse with the excess plastic wrap and put it in the freezer. Let chill for three or more hours
Step 7. When ready to serve, remove the cheesecake from the freezer and carefully pull it out of the pan. You can use the plastic wrap to pull it out. Slice and enjoy!
- When you are using strawberries in a frozen dessert that needs to be sliced, cut the berries into small dice. When strawberries are left in big pieces they freeze like an ice cube and are impossible to cut. The smaller pieces of strawberries will soften quicker and will be easier to cut through.
- If you buy a lot of strawberries either from the market or even the strawberry farms you want them to last as long as possible. Check out my guide on How To Keep Strawberries Fresh. Trust me, doing this will keep your berries fresh for over a week.
More great strawberry recipes
- You will be amazed at the flavor and the velvety texture of this Strawberry Chardonnay Gelee recipe. You may think this is just jello, but it’s super luscious.
- Tarts are always a fun dessert to serve and these Strawberry Curd Tarts are always a favorite little treat to serve.
- For a delicious no-bake dessert and perfect for those hot summer days make this Strawberry Ice Cream Pie.
- Berries and cheesecake make such a classic pairing. Add this dessert to your summer menu, make it for Mother’s Day or any day.
Frozen Strawberry & Raspberry Cheesecake Mousse
- Line a loaf pan with plastic wrap. Make sure the wrap is long enough to come up over the sides to wrap the entire pan.
- Wash and hull the strawberries, then cut the berries into small dice. Wash and dry the raspberries. If they are large, cut them in half.
- In a large bowl beat the softened cream cheese, sugar, and vanilla until smooth and creamy
- In another bowl, beat the whipped cream until stiff peaks form.
- Combine the whipped cream into the cheesecake mixture.
- Gently fold in the chopped strawberries and the raspberries, just until combined
- Pour half the mousse into the prepared pan.
- Sprinkle the graham cracker crumbs over the mousse.
- Spread the second half of the mousse over the graham crackers
- Wrap the mousse in the plastic wrap and put in the freezer for 3 or more hours.
- When ready to serve, remove the mousse, remove from the freezer, and let sit for a couple of minutes then remove from the pan by pulling up on the plastic wrap. Turn the mousse upside down onto a serving tray. Remove the plastic wrap and slice.
- Garnish with extra strawberries and raspberries.
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From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending. Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven sharing both sweet and savory recipes with all my baking friends.