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–+ servings

Strawberry Lemonade Mousse Cheesecake

This delightful dessert is not heavy like a cheesecake, but light, silky and melts in your mouth!
5 from 2 votes
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Course: Dessert
Keyword: cheesecake, mousse, strawberry syrup
Servings: 12
Author: My Dragonfly Cafe

Ingredients

Graham Cracker Crust

  • 1 3/4 c graham cracker crumbs, about 12 crackers
  • 6 T butter, melted
  • 1/3 c granulated sugar
  • 1 t lemon zest

Strawberry Filling

  • 2 c sliced strawberries, pureed~ yielding1 1/2 c
  • 2 T lemon juice, freshly squeezed
  • 3/4 c granulated sugar
  • 1 T cornstarch, dissolved in 1-2 T water
  • 1 t lemon zest

Other Cheesecake Filling Ingredients

  • 2 8-oz pkg light cream cheese- beaten cold
  • 1 c heavy whipping cream, beaten to stiff peaks in separate chilled bowl

Instructions

Graham Cracker Crumbs

  • Using a rolling pin, crush the crackers in a Ziploc bag or use a food processor.
  • Combine the sugar with the lemon zest to infuse the sugar with the lemon oil.
  • With a whisk or fork, combine the crumbs with the melted butter and lemon sugar.
  • Line bottom of springform pan with a parchment circle. Spray pan with non-stick baking spray.
  • Press crumb mixture evenly on the bottom and about an inch up the sides. (Use a flat- bottomed measuring cup to press into pan.)
  • Bake in 350 degree oven for about 10 minutes or until slightly golden in color. Allow it to cool completely on rack before adding filling.

Strawberry Filling

  • Measure 2 cups of sliced strawberries. Use a food processor to puree. It should yield about 1 1/2 cups.
  • In a saucepan, add the pureed strawberries. Boil on Medium-High for about 6 minutes, stirring frequently with a whisk.
  • Add the remaining ingredients and stir. Boil for an additional 4 minutes. It should show signs of thickening. Allow to chill in the refrigerator or freezer, stirring frequently.

Cheesecake Filling Ingredients

  • Beat cold cream cheese with whisk attachment in stand up mixer.
  • In a separate chilled bowl, beat the whipping cream until stiff peaks form.
  • Add chilled strawberry filling to beaten cream cheese. Mix on MEDIUM speed, scraping down sides a couple of times. Mix on HIGH for another minute or two.
  • On LOW speed, fold in whipped cream, scraping down sides a couple of times.
  • Place filling in cooled graham cracker crust. Cover and place it in the refrigerator to chill for at least 4 hours before serving, (I prefer to chill overnight.)
  • Slice and enjoy!