Strawberry Mousse Cheesecake Bars
A delightful dessert that combines creamy cheesecake with airy strawberry mousse, all on a crunchy graham cracker crust.
Ingrédients
Crust Ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cups unsalted butter, melted
Cheesecake Filling Ingredients
- 2 cups cream cheese, softened Ensure it's at room temperature for mixing.
- 1 cups powdered sugar
- 1 teaspoon vanilla extract
Mousse Ingredients
- 1 cups heavy cream Whipped until stiff peaks form.
- 0.5 cups strawberry purée Can substitute with other berry purée.
- 1 tablespoon gelatin (optional) For setting the mousse.
- Fresh strawberries for garnish Add aesthetic appeal.
Instructions
Preparation
- Gather all your ingredients and ensure that the cream cheese is softened at room temperature for at least 30 minutes.
Making the Crust
- Preheat your oven to 350°F (175°C).
- Combine graham cracker crumbs with melted butter in a bowl and mix until well coated.
- Press the mixture into an 8x8 inch baking pan to form a crust.
- Bake the crust for about 10 minutes or until it turns light golden color, then allow it to cool completely.
Preparing the Cheesecake Filling
- In a mixing bowl, beat the softened cream cheese until smooth.
- Gradually add powdered sugar and vanilla extract while mixing.
Making the Mousse
- In a separate bowl, whip heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream.
- Dissolve gelatin in warm water as per package instructions (if using).
- Mix the dissolved gelatin with the strawberry purée and gently fold into the cheesecake mixture.
Assembly
- Pour the cheesecake filling onto the cooled crust and spread it evenly.
- Place the assembled dessert in the refrigerator and chill for at least 4 hours to set.
Serving
- Once set, slice the cheesecake into bars and garnish with fresh strawberries.
- Serve chilled for the best experience.
Notes
Best served chilled. Can be stored covered in the fridge for up to 5 days or frozen for later. Thaw in the refrigerator before serving.