Don’t want to use the oven? Make this creamy, light, and refreshing strawberry cheesecake mousse pie.
If you don’t have a milchig oven, guess what–there’s still lots of creamy, dairy, delicious desserts you can make. This Coulis with Cheesecake Cream is one of them. These Frozen Lotus Cannolis are another. There’s also lots of great ice cream-based desserts here on BCP and you can find lots of them rounded up in this Dessert Roundup.
But now, we’re thinking…you need something no-fuss. Like a pie. So whether you don’t have a dairy oven, or whether you simply don’t want to turn on an oven, or you simply want something creamy, refreshing, and simple, there’s this strawberry cheesecake mousse pie.
It’s yummy, it’s easy, and even your child can prepare it for you (she just might need your help for the topping).
We’re making this in a bowl with a hand mixer, but that stand mixer also works of course. You do though need a mixer for the batter to get nice and thick.
It’s simple–just combine the first three ingredients.
Once combined, add the next three. That last ingredient is a bit of lemon juice. If you like a lemony cheesecake, use zest instead for extra flavor. The extra lemon goes really well with the strawberry.
Mix for awhile. It’ll take 4-5 minutes to get nice and thick (maybe this is the time when you hand off the mixer to your child that wants to help!).
Pour into your pie shell.
All of it 🙂
The strawberry topping is really important–the tartness gives a great balance to the sweetness of the cheese mousse. Be generous when you add it in. Don’t forget to strain your strawberries–we want them to be thick once blended.
For the swirly effect, add dollops of strawberry on top of the mousse
and then use a skewer to swirl it around and around the pie.
We like the consistency of this pie best after it has been refrigerated at least overnight. Keep refrigerated for up to a week to 10 days.
No-Bake Strawberry Cheesecake Mousse Pie
Ingredients
- 1 ½ (8 oz.) bars cream cheese
- ¾ cup confectioners’ sugar
- 1 tsp vanilla extract
- ⅓ cup sour cream
- ⅔ cup heavy cream
- 1 tsp lemon juice or zest
Topping:
- 1 cup frozen strawberries
- 2 tbsp sugar
- ½ cup water
Instructions
- Prepare the topping. In a pot, combine strawberries, sugar, and water. Bring to a boil, then lower heat and simmer for 10 minutes, just until strawberries are soft. Strain the mixture (keep some of the liquid). In a mini blender or using an immersion blender, blend the fruit without the liquid. Add a little bit of liquid back in if needed to make a smooth mixture. You want the mixture to be thick and not runny. Set aside to let cool.
- In a bowl of a stand mixer, or in a bowl using a hand mixer, combine cream cheese, confectioners’ sugar, and vanilla.
- Once combined, add sour cream, heavy cream, and lemon juice/zest and beat until thick, 4-5 minutes. Add mixture to a pie crust.
- Add generous dollops of the strawberry mixture on top of the cheesecake mousse and swirl it around. Keep the pie refrigerated until ready to serve. We like the consistency of this pie best after it has been refrigerated at least overnight. Can be prepared up to a week ahead and kept refrigerated.
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