This creamy Strawberry Cheesecake Mousse is based on my Raspberry Cheesecake I made last year. Surprise your honey on Valentine’s Day with this special dessert: it is easy to make, sweetened with maple syrup and surprisingly healthy with a good dose of vitamin C!
Remember my Raspberry Cheesecake I made last year? Yeah, that one post which is in desperate need of updated photos. Despite the photos (which have “newbie at work” written all over them), it has been one of my most popular posts. So this year, I decided to make an easier version of it; I basically ditched the crust (which is oh-so delicious but saves a lot of time) and slightly altered the “cheese” and what you are looking at is Strawberry Cheesecake Mousse!
You – yes, you! The one who is sceptically raising their eyebrows at vegan food. Don’t knock it ’til you try it! I have made this (and similar vegan desserts) so many times for family and friends and nobody was able to tell it’s vegan. Granted. It may not taste like cream cheese either but has its own, special taste (not “healthy” at all)! At the very least, the texture is almost identical to cheesecake – or in this case, cheesecake mousse 😉
Two quick notes on the recipe:
1. Please use containers or jars that are safe to freeze! You may get away with regular dessert glasses (I tried it once and it worked) but don’t say I have not warned you. Regular glass may burst in the freezer so no guarantee!
2. If you use frozen strawberries, make sure they are fully defrosted and at room temperature. If you are impatient like myself and add frozen berries to your food processor containing all other ingredients, your coconut oil will solidify which means you will have lots of little white specks in your cream. It doesn’t change the flavor (or even the texture) but it looks grainy. If that happens to you, just place your cream in a hot water bath and stir for a few minutes, the oil will liquefy again and you can finish the job
- 2 cups raw cashew nuts (or cashew flour)
- ¾ cup fresh squeezed lemon juice
- 3 tablespoon maple syrup
- ½ teaspoon vanilla extract
- ½ cup + 1 tablespoon raw virgin coconut oil
- 12 oz fresh or frozen Strawberries (must be fully defrosted)
- In a small saucepan, melt coconut oil over low heat.
- Combine all ingredients except strawberries in a blender or food processor and process until you have a smooth texture (depending on your blender, it may take up to 5 minutes to achieve a non-grainy texture, just be patient).
- Add strawberries and process again. The mousse will look a bit like a smoothie at this point; it will solidify after a few hours of chilling.
- Fill cream into freezable dessert containers and freeze for 1h.
- Transfer to refrigerator and chill for at least 2 hours, ideally overnight. Enjoy!