Spring is in full swing and we’ve been enjoying fresh strawberries almost every day. A few years ago I got a self-induced temporary strawberry allergy, because I ate a loooot of them in a really short amount of time. My body just went—oh, no, you don’t—and I had to spend the rest of the summer beating myself up for my gluttonous ways. I blame my mom for that, I’ve apparently inherited the lack of self-control from her. She had a similar incident involving a bucket of apricots 😀
Anyway, now I’m super careful when I eat strawberries and even though I eat them almost everyday, I make sure they’re just one element in a dish. I love to add them to desserts—especially to counterbalance the sweetness. Like in this cheesecake mousse!
This is a very light and no-bake thing here, ideal for warmer days. It’s got the cheesecake flavor, but none of the density of a real cheesecake. It’s so light and fluffy!
I added lots and lots of lemon zest of course. And lots and lots of cream cheese. Oh, and don’t forget the whipped cream. I added some of that too.
It’s a quick dessert you can whip up in no more than 10 minutes, although it needs to cool for a couple of hours in the fridge. You can make some graham cracker crust if you’re feeling the pressure to impress, but it will work just as good with only the strawberries. I made 8 portions and they disappeared in 24 hours—people love this dessert! It’s unpretentious and yummy. And it’s got fresh strawberries in it! 😉
A Thank You
On a side note—last week was an awesome week for the blog and us. We were featured on The Kitchn, which was a complete surprise, with our Leek & Feta Gözleme! A big thank you to The Kitchn editor who picked our blog, and everyone who shared, liked, pinned and, moreover, tried to make our recipe! It means the world to us and has motivated us to keep going with the blog, post frequently and come up with more amazing recipes
Tony & Simeon
Cheesecake Mousse With Strawberries
- 400g cream cheese
- 400ml heavy cream
- 200g confectioner’s sugar
- lemon zest from one lemon
- 50g graham or similar crackers
- 2 tbsp butter
- some strawberries
- Beat the cream cheese, lemon zest and sugar until fluffy.
- Beat the heavy cream until it starts to form peaks, then carefully fold it with the cream cheese mixture using a spatula.
- Put in glasses or serving bowls and cool in the fridge for two hours.
- Crumble the cracker and add the melted butter. Spread the graham cracker crust dough on a baking sheet and put in the oven at 170°C/350°F for 10 minutes.
- Before you serve the mousse, sprinkle some of the crust on and add macerated strawberries.