No-Bake Strawberry Cheesecake Mousse Pie
Servings: 1 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.
