This no-bake mini strawberry cheesecake mousse cake is perfect for beginners. No oven, no complicated steps — just stir, chill, and set. The creamy cheesecake layer pairs beautifully with a crunchy Oreo base and fresh strawberries for a dessert that looks as good as it tastes.
Why You’ll Love This Recipe
- This recipe is completely no-bake, making it approachable even for beginners.
- The texture is perfectly balanced: a crispy cookie base, soft and creamy cheesecake mousse, and a bright strawberry flavour throughout.
- It’s made in mini portions, which means quicker chilling, easier serving, and built-in portion control.
- The ingredients are simple and easy to find, with no special equipment required.
Ingredients and Substitutions
- Oreo crumbs – I remove the cream filling and crush the cookies finely so the base stays crisp instead of greasy. If Oreos aren’t available, digestive biscuits work just as well.
- Butter – Melted butter binds the cookie crumbs together and helps the base hold its shape. If needed, corn oil can be used, though the crust may be slightly less firm.
- Cream cheese – This must be fully softened to room temperature so it blends smoothly. It gives the mousse its signature richness and cheesecake flavour and cannot be skipped.
- Granulated sugar – This lightly sweetens the mousse without overpowering the strawberries. You can adjust the amount slightly based on your taste.
- Gelatin sheets – These are essential for setting the mousse. Always soften them in ice water and squeeze dry before using.
- Hot milk – Used to dissolve the gelatin smoothly. Whole milk gives the best flavour, and it should be hot enough to melt the gelatin but never boiling.
- Heavy cream – I recommend dairy (animal-based) heavy cream for the smoothest, most stable mousse. It should be well chilled before using.
- Strawberry jam – This provides both sweetness and a gentle tartness. Homemade strawberry jam or any good-quality store-bought jam works.
- Cream topping – Used as a decorative finish. You can make this with lightly whipped cream seasoned with a touch of sugar and salt, or simply use plain whipped cream.
- Fresh strawberries – For decoration and freshness. Choose ripe, sweet-tart strawberries and make sure they’re completely dry before using.
How to Make Mini No-Bake Strawberry Cheesecake Mousse Cakes
1. Prepare the Cookie Base
Melt the butter over a warm water bath until fully liquid.
In a medium bowl, combine the Oreo cookie crumbs with the melted butter. Stir until every crumb is evenly coated and the mixture resembles wet sand.
Divide this mixture evenly among your serving glasses or molds (about 2-3 tablespoons each).
Use the bottom of a glass or a small spoon to press the crumbs down firmly and evenly to create a compact base. Place the glasses in the refrigerator to chill and set while you make the mousse.
2. Bloom the Gelatin
Fill a small bowl with ice water. Submerge the gelatin sheets in the cold water and let them soak for 5-10 minutes. They will become soft and pliable. Once softened, gently squeeze each sheet with your hands to remove all the excess water. Set aside.
3. Make the Cheesecake Mousse Base
In a large mixing bowl, combine the softened cream cheese and granulated sugar. Beat them together until the mixture is completely smooth, creamy, and free of any lumps.
In a separate small bowl or measuring cup, heat the milk until it is hot but not boiling. Add the squeezed-out gelatin sheets to the hot milk and whisk continuously until they are completely dissolved and no strands remain. Let this milk-gelatin mixture cool for a few minutes until it is just warm or at room temperature (this is important to prevent it from curdling the cream cheese).
4. Combine and Finish the Mousse
Pour the slightly cooled milk-gelatin mixture into the cream cheese mixture. Beat on low speed until it is fully incorporated and smooth.
Next, pour in the cold heavy cream. Beat on medium-high speed for 1-2 minutes until the mixture thickens, becomes smooth, and holds soft peaks—it should be like a thick, luscious mousse.
Add the strawberry jam and gently fold it in until you have a uniformly pink mousse with no white streaks.
5. Assemble and Chill
Remove the glasses with the chilled cookie bases from the fridge. Divide the strawberry cheesecake mousse evenly among the glasses, spooning or piping it on top of the bases. Gently tap each glass on the counter to settle the mousse and remove any air bubbles. Refrigerate for at least 4 hours, or preferably overnight, to allow the mousse to set completely.
6. Garnish and Serve
Once set, carefully unmold the mini cakes. Top with cream topping and decorate with fresh strawberries. Slice or serve whole and enjoy chilled.
Tips & Tricks
- Gelatin is Key: Always use ice-cold water to bloom sheet gelatin. Hot water will destroy its gelling power. Similarly, ensure the hot milk-gelatin mixture cools slightly before adding it to the cream cheese to avoid a lumpy texture.
- Cream Cheese Must Be Soft: Take the time to let your cream cheese come fully to room temperature. This is the single biggest factor in achieving a flawlessly smooth, lump-free mousse.
- Chill Thoroughly: Do not shortcut the chilling time. A full 4 hours is the minimum, but overnight is best for the mousse to achieve its perfect, sliceable firmness and for the flavors to meld beautifully.
- Customize Your Flavor: While strawberry is classic, this recipe is a fantastic base. You can replace the strawberry jam with an equal amount of raspberry jam, mango puree, or even lemon curd for a different flavor profile.
Frequently Asked Questions
Can I make this in one big dish instead of individual servings?
Absolutely! You can easily press the cookie base into the bottom of a 6-inch or 7-inch springform pan. Pour all the mousse on top, chill, and then slice it like a cake.
My mousse didn’t set firmly. What happened?
The most common reasons are: 1) The gelatin wasn’t fully dissolved in the hot milk, 2) The mousse wasn’t chilled long enough (it needs the full 4+ hours), or 3) The measurements for the gelatin or cream may have been off. Ensure you are using the correct weight for the gelatin sheets.
How far in advance can I make these?
These are an excellent make-ahead dessert. They can be prepared, covered, and stored in the refrigerator for up to 3 days before serving. Add the fresh strawberry garnish right before serving to keep it looking its best.
Mini Strawberry Cheesecake Mousse Cake (No-Bake & Easy)
Ingredients
Cookie Base
- 120 g Oreo crumbs
- 60 g butter melted
Strawberry Cheesecake Mousse
- 200 g cream cheese softened
- 45 g granulated sugar
- 10 g gelatin sheets
- 50 g hot milk
- 160 g heavy cream
- 100 g strawberry jam
Decoration
- Cream topping as needed
- Fresh strawberries as needed
Instructions
Prepare the Cookie Base
- Melt the butter over a warm water bath until fully liquid. In a medium bowl, combine the Oreo cookie crumbs with the melted butter. Stir until every crumb is evenly coated and the mixture resembles wet sand.
- Divide this mixture evenly among your serving glasses or molds (about 2-3 tablespoons each).
- Use the bottom of a glass or a small spoon to press the crumbs down firmly and evenly to create a compact base. Place the glasses in the refrigerator to chill and set while you make the mousse.
Bloom the Gelatin
- Fill a small bowl with ice water. Submerge the gelatin sheets in the cold water and let them soak for 5-10 minutes. They will become soft and pliable. Once softened, gently squeeze each sheet with your hands to remove all the excess water. Set aside.
Make the Cheesecake Mousse Base
- In a large mixing bowl, combine the softened cream cheese and granulated sugar. Beat them together on medium speed until the mixture is completely smooth, creamy, and free of any lumps.
- In a separate small bowl or measuring cup, heat the milk until it is hot but not boiling. Add the squeezed-out gelatin sheets to the hot milk and whisk continuously until they are completely dissolved and no strands remain. Let this milk-gelatin mixture cool for a few minutes until it is just warm or at room temperature (this is important to prevent it from curdling the cream cheese).
Combine and Finish the Mousse
- Pour the slightly cooled milk-gelatin mixture into the cream cheese mixture. Beat on low speed until it is fully incorporated and smooth.
- Next, pour in the cold heavy cream. Beat on medium-high speed for 1-2 minutes until the mixture thickens, becomes smooth, and holds soft peaks—it should be like a thick, luscious mousse.
- Add the strawberry jam and gently fold it in until you have a uniformly pink mousse with no white streaks.
Assemble and Chill
- Remove the glasses with the chilled cookie bases from the fridge. Divide the strawberry cheesecake mousse evenly among the glasses, spooning or piping it on top of the bases. Gently tap each glass on the counter to settle the mousse and remove any air bubbles. Refrigerate for at least 4 hours, or preferably overnight, to allow the mousse to set completely.
Garnish and Serve
- Once set, carefully unmold the mini cakes. Top with cream topping and decorate with fresh strawberries. Slice or serve whole and enjoy chilled.
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