No-Bake Strawberry Mouse Cheesecake
Servings: 12
This No-Bake cheesecake has all the traditional cheesecake flavor. The texture is so light and silky, it melts in your mouth. The strawberry glaze topping adds the perfect extra touch to this show stopper dessert!
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US Customary - Metric
Ingredients
For the Crust
- 1 ½ cups graham cracker cookies
- ½ cup butter , unsalted - melted
For the Filling
- 1 ½ cup heavy cream
- 1 teaspoon sugar
- 16 oz cream cheese (2) 8 oz packages "Philadelphia" room temperature
- ⅓ cup sour cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoon lemon juice
- 1 teaspoon gelatin powder - Agar Agar (Plant-based gelatin powder) Alternatively use 1 teaspoon Knox gelatin powder, or 6 sheets of Dr. Oetker Gelatin. Use per package instruction!
For the Strawberry Glaze:
- 1 lb Strawberries - washed and cut in half
- 1 lemon - juiced
- ½ cup sugar
- 1 teaspoon vanilla extract
- ¼ cup water
Instructions
- MAKE THE CRUST:1. In a food processor quickly pulse graham cookies until they are all fine crumbs. Add the melted butter and pulse until well combined.2. Press the mixture into the bottom of a with parchment lined 9 inch springform pan. Set the pan aside to cool in the refrigerator.FOR THE FILLING:* If using Knox Gelatin: To ¼ cup lukewarm water add 1 tsp. (5 g) unflavored powdered gelatin. Mix to combine, and allow the mixture to sit for a few minutes until the gelatin swells. Heat the mixture over low heat just until the gelatin is dissolved and the mixture has liquefied. Set aside to cool.* If using Dr. Oetker Gelatin Sheets: Add 6 sheets to a saucepan and cover with water. Let soak 5 to 10 minutes. Press out the water from the gelatin, and disguard the water.* If using Agar Agar: Use 1 teaspoon and add it directly to the cheesecake filling.**********************************************************************************************1. With an electric stand/ or hand mixer beat the whipped cream with 1 tsp. sugar at high speed until stiff peaks form. Chill in the refrigerator until later use.2. With an electric mixer, beat the cream cheese until smooth and creamy. Add the powdered sugar and continue to stir. Add sour cream, gelatin, vanilla extract and lemon juice. Combine well.3. Fold your whipped cream into the cream cheese mixture until well combined.4. Spread cheesecake mixture evenly over prepared graham cracker crust.Cover and refrigerate for at least 6 house or overnight. Remove the pan from the refrigerator, un-mold it, slice it and serve chilled.TO MAKE THE STRAWBERRY GLAZE: In a medium sized saucepan, place half of the fresh strawberries, sugar, lemon, vanilla extract, and water. Bring to a simmer over medium heat, stirring occasionally, until the strawberries have softened and the mixture is reduced and looks jammy. Tip: Breaking some strawberries apart with a fork will help making it jam. Raise the heat to high and let cook about another 4 minutes. Add the remaining fresh strawberries to the mixture and set aside to cool.Pour the cooled Strawberry mixture over the cheesecake and serve.
Nutrition
Calories: 450kcal | Carbohydrates: 34g | Protein: 4g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 106mg | Sodium: 281mg | Potassium: 174mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1226IU | Vitamin C: 27mg | Calcium: 84mg | Iron: 1mg
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