Strawberry Cheesecake Mousse:
For the crust:
3/4 cups graham cracker crumbs (from about 5 graham crackers)
2 Tblsp butter, melted
1 tsp sugar
For the mousse:
1/2 cup heavy whipping cream
1/3 cup plus 2 Tblsp powdered sugar, divided
8 oz cream cheese
1 cup fresh strawberries, pureed to make about 1/2 cup
1/2 tsp vanilla extract
fresh strawberries for garnish
For the crust, preheat the oven to 350. Mix graham cracker crumbs with the butter and sugar, press into a small baking dish or pie plate. Bake 8-10 minutes, or until golden. Remove and let cool.
For the mousse, whip the cream in a large bowl or the bowl of a stand mixer until stiff peaks form. Beat in two Tblsp of powdered sugar and set aside.
Beat together the cream cheese and 1/3 cup powdered sugar until smooth, then add the vanilla. Mix in the strawberry puree until evenly distributed. Gently fold in the whipped cream. To serve, crumble the graham cracker crust into the bottom of the serving dishes. Top with mousse and garnish with fresh strawberries. Refrigerate 15 minutes or until ready to serve. EnJOY!
