Strawberry Mousse Cheesecake Cups – Easy Valentine’s Dessert Idea

Written by

mandy

Posted on December 19, 2025

strawberry mousse cheesecake cups - featured image

Dessert Recipes

December 19, 2025

Post title

Jump to Recipe

Just imagine this: You walk into your kitchen, and the sweet, sun-warmed scent of ripe strawberries mingles with the creamy tang of cheesecake filling the air. There’s a gentle hum of excitement—maybe it’s a special date night, a cozy Valentine’s Day at home, or just an excuse to surprise the kids with something pretty (and pink!) after dinner. The first time I tasted these strawberry mousse cheesecake cups, I was instantly transported. The silky mousse, the fresh burst of strawberries, and that little buttery crunch at the bottom—heavenly doesn’t even begin to cover it.

It all started years ago, when I was knee-high to a grasshopper and my grandma would whip up her famous strawberry desserts for Valentine’s Day. She always said the secret was using strawberries at their juiciest, and honestly, she was right. Fast forward to now, and I wanted to create a dessert that not only looked like a showstopper but felt like a hug in a cup. And let’s face it, these little beauties deliver—every time. My family couldn’t stop sneaking spoonfuls straight from the fridge (I caught my husband red-handed more than once), and you know what? I can’t blame them. There’s just something magical about a dessert that’s light, creamy, and bursting with berry flavor.

These strawberry mousse cheesecake cups are dangerously easy to make, too. They’re perfect for potlucks, sweet Valentine’s surprises, or just brightening up your Pinterest dessert board with a pop of color. Whether you’re planning a romantic dinner or a fun galentine’s get-together, you’ll be glad to have these in your back pocket. I’ve tested this recipe more times than I can count (in the name of research, of course), and it’s become a staple for family gatherings, gifting, or even those “just because” moments. If you love desserts that feel like pure, nostalgic comfort, you’re absolutely going to want to bookmark this one.

Why You’ll Love This Strawberry Mousse Cheesecake Cups Recipe

Let me tell you, after years of baking, testing, and serving up all sorts of treats, I can honestly say these strawberry mousse cheesecake cups are a cut above the rest. There’s something about the way the fluffy mousse melts into that creamy cheesecake base, all layered above a crunchy, buttery biscuit bottom—it just hits differently. Here’s why these cups are bound to become your new favorite Valentine’s dessert:

Quick & Easy: You can whip these up in under 30 minutes (no joke!), and the hardest part is waiting for them to chill. Perfect for busy weeks or last-minute dessert emergencies.
Simple Ingredients: You don’t need anything fancy—just everyday ingredients you probably already have in your fridge and pantry.
Perfect for Any Occasion: Elegant enough for a candlelit dinner, cute enough for a kids’ party, and portable for potlucks. They check all the boxes.
Crowd-Pleaser: I’ve never had leftovers. Kids gobble them up, and adults always ask for the recipe. That’s a win in my book.
Unbelievably Delicious: The mousse is light as air, the cheesecake is luxuriously creamy, and the biscuit base adds just the right hint of crunch.

What sets these strawberry mousse cheesecake cups apart? Unlike other recipes, my technique blends the strawberries into an ultra-smooth purée, and I add a touch of lemon juice to brighten up the flavor. The mousse is stabilized with just enough gelatin to hold its shape, but not so much that it turns gummy. And the cheesecake layer? It’s sweet, tangy, and silky, thanks to a combination of cream cheese and a little Greek yogurt (my secret weapon for a bit of tang without heaviness).

Honestly, this isn’t just another mousse cup—it’s my best version yet. It’s the kind of dessert that makes you close your eyes and savor every bite. It brings back all those comforting, homey feelings, but looks elegant enough to impress anyone. Whether you’re looking to wow your sweetheart, treat your friends, or just indulge in a little self-care, these cups make it simple. There’s no stress, no fuss—just pure dessert joy. I can’t wait for you to fall in love with them, too!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold strawberry flavor and that signature cheesecake creaminess—no complicated shopping list required! Most of these are pantry or fridge staples, and you’ll find it easy to swap or tweak as needed.

For the Strawberry Mousse:
- Fresh strawberries, hulled and chopped (about 1 pound / 450g) – ripe berries give the best flavor
- Granulated sugar (1/4 cup / 50g) – sweetens and helps macerate the strawberries
- Lemon juice (1 tablespoon / 15ml) – brightens the berries (fresh is best!)
- Unflavored gelatin powder (1 envelope, about 2 1/2 teaspoons / 7g) – helps the mousse set without being rubbery
- Heavy whipping cream (1 cup / 240ml), chilled – makes the mousse fluffy and rich
- Powdered sugar (2 tablespoons / 16g) – sweetens the whipped cream
For the Cheesecake Layer:
- Cream cheese (8 ounces / 225g), room temperature – use full-fat for best texture
- Greek yogurt (1/4 cup / 60g), plain or vanilla – adds creamy tang and lightness
- Powdered sugar (1/4 cup / 30g) – for just enough sweetness
- Vanilla extract (1 teaspoon / 5ml) – rounds out the flavor
For the Biscuit Base:
- Graham crackers or digestive biscuits (6 sheets or about 90g), finely crushed – pick your favorite brand
- Unsalted butter (3 tablespoons / 45g), melted – binds the crumbs together
- A pinch of salt – brings out the buttery flavor
For Garnish (Optional, but so pretty!):
- Fresh strawberries, halved or sliced – for a pop of color
- Whipped cream – for that extra flourish
- Sprinkles, heart candies, or shaved chocolate – perfect for Valentine’s Day vibes

Ingredient notes: If strawberries aren’t in season, frozen berries work well—just thaw and drain excess liquid. For a gluten-free version, use gluten-free graham-style cookies. You can swap Greek yogurt with dairy-free coconut yogurt for a lactose-free treat. I like using Philadelphia cream cheese for the smoothest results, but any trusted brand works. And don’t forget, butter is best when it’s real and unsalted—skip the margarine here for flavor’s sake!

Equipment Needed

You don’t need a fancy kitchen to make these strawberry mousse cheesecake cups—just a few reliable tools (and maybe a little elbow grease if you’re whipping by hand!). Here’s what I use:

Electric hand mixer or stand mixer – for whipping the cream and beating the cheesecake layer. You could use a sturdy whisk if you’re feeling ambitious!
Food processor or blender – to purée the strawberries ultra-smooth. A stick blender works in a pinch.
Microwave-safe bowl or small saucepan – for dissolving the gelatin.
Mixing bowls – at least two, for the cream and the cream cheese mixture.
Measuring cups and spoons – for accuracy.
Rubber spatula – for folding and scraping (gets every bit of goodness!).
Small glasses, jars, or ramekins (6-8, 4 to 6 oz/120-180ml) – for serving. Mason jars are cute and portable!
Piping bag or zip-top bag (optional) – makes layering neat but a spoon works fine.

I’ve made these with just a whisk and a bowl when traveling and, honestly, it’s still delicious—just takes a bit more muscle. If you’re on a budget, any basic mixer, sturdy mug for crushing biscuits, and old jam jars will do. Clean your whisk and beaters thoroughly between tasks to keep your cream fluffy (and not streaked with strawberry purée)! If you use glassware, let it come to room temp before filling to prevent condensation.

How to Make Strawberry Mousse Cheesecake Cups

Prep the Biscuit Base (5 minutes)
- In a medium bowl, combine 6 sheets (about 90g) graham crackers or digestive biscuits with a pinch of salt. Use a food processor or crush in a zip-top bag with a rolling pin until fine crumbs.
- Stir in 3 tablespoons (45g) melted unsalted butter until the mixture looks like damp sand.
- Divide the mixture evenly among your 6-8 serving glasses or jars. Press gently with the back of a spoon to form a compact layer. Set aside (or chill in the fridge if you want a firmer base).
Make the Strawberry Purée (5 minutes)
- Add 1 pound (450g) hulled, chopped strawberries, 1/4 cup (50g) sugar, and 1 tablespoon (15ml) lemon juice to a blender or food processor. Purée until completely smooth.
- Optional: For a super-silky mousse, strain the purée through a fine mesh sieve to remove seeds (I do this when I’m feeling fancy).
Bloom and Dissolve the Gelatin (5 minutes)
- In a small microwave-safe bowl, sprinkle 2 1/2 teaspoons (7g) unflavored gelatin over 2 tablespoons (30ml) cold water. Let it stand for 2-3 minutes to bloom.
- Microwave for 10-15 seconds or gently heat on the stove, stirring, until gelatin is completely dissolved and clear. Let cool for 1 minute (don’t let it set).
- Stir dissolved gelatin into the strawberry purée and mix well.
Whip the Cream for the Mousse (5 minutes)
- In a chilled bowl, whip 1 cup (240ml) heavy cream with 2 tablespoons (16g) powdered sugar until stiff peaks form—don’t overbeat! The cream needs to hold its shape but still look smooth.
- Reserve 1/4 cup for garnish if you want.
Fold the Mousse Together (2 minutes)
- Add one-third of the whipped cream to the strawberry mixture and stir to lighten.
- Gently fold in the rest of the whipped cream with a spatula until the mousse is light pink and airy. Take care not to deflate the mixture!
Make the Cheesecake Layer (5 minutes)
- In another bowl, beat 8 ounces (225g) room temperature cream cheese until fluffy and smooth. Add 1/4 cup (60g) Greek yogurt, 1/4 cup (30g) powdered sugar, and 1 teaspoon (5ml) vanilla extract. Mix until creamy and soft—no lumps!
- Taste and add a touch more sugar if you like it sweeter.
Assemble the Cups (5 minutes)
- Spoon or pipe a layer of cheesecake filling over the biscuit base (about 2 tablespoons per cup). Smooth with a spoon.
- Top with a generous layer of strawberry mousse, filling each cup nearly to the top.
- Chill the cups in the fridge for at least 2 hours, or until set. (If you’re short on time, 30 minutes in the freezer works in a pinch—but don’t let them freeze solid.)
Garnish and Serve (2 minutes)
- Just before serving, top each cup with extra whipped cream, sliced strawberries, and your favorite Valentine’s sprinkles or chocolate shavings.
- Serve cold with a spoon and watch the smiles appear!

Troubleshooting tips: If your mousse won’t set, double-check your gelatin—old packets can lose their strength! If the cheesecake layer is lumpy, make sure your cream cheese is truly room temp. Don’t overmix the mousse or it can lose its fluffiness. And if you’re prepping ahead, add toppings just before serving to keep everything looking fresh.

Cooking Tips & Techniques

Over the years, I’ve picked up a few tricks to guarantee your strawberry mousse cheesecake cups look (and taste) bakery-worthy every time. Here’s what works best for me:

Use super ripe strawberries: The sweeter and redder, the better! If using frozen, thaw and drain well to avoid watery mousse.
Bloom your gelatin properly: Letting the gelatin sit in cold water first makes it dissolve smoothly—clumpy gelatin is never fun.
Room temperature cream cheese is key: Cold cream cheese will make your cheesecake layer lumpy. Trust me, I’ve made that mistake more than once.
Fold gently: When combining the strawberry purée and whipped cream, use a light hand. Overmixing can knock the air out, making your mousse dense.
Use a piping bag for neat layers: If you want Pinterest-perfect cups, piping makes it easy (but a spoon works, too—no judgment!).
Chill thoroughly: The mousse needs time to set. If you’re in a rush, the freezer works, but keep a close eye to avoid icy cups.
Layer order matters: Adding the cheesecake layer first helps keep the biscuit base crisp, especially if making ahead.
Clean tools between steps: I always rinse my mixer beaters between the cream cheese and cream—no streaky colors in my cups!

If your mousse doesn’t set, check your gelatin or let the cups chill longer. If you’re prepping for a crowd, line up glasses and do each layer assembly-line style for speed. I once forgot to garnish until the last minute, and guess what? Even a quick swirl of cream and a single berry still looked gorgeous. Don’t stress about perfection—these taste amazing even if the layers aren’t perfectly even. The little imperfections are what make homemade desserts special.

Variations & Adaptations

One of the best parts about these strawberry mousse cheesecake cups is how adaptable they are. Here are a few of my favorite twists:

Gluten-Free: Swap the graham crackers with your favorite gluten-free cookies or almond flour crust. I’ve made them with gluten-free ginger snaps for a spicy kick—so good!
Dairy-Free: Use dairy-free cream cheese (like Kite Hill), coconut yogurt, and coconut cream for the mousse. It’s a little more tropical but still creamy and dreamy.
Chocolate Strawberry: Add a thin layer of melted dark chocolate over the biscuit base before the cheesecake layer. Seriously, it’s like chocolate-dipped strawberries in a cup!
Seasonal Fruit: Try swapping strawberries for raspberries, blueberries, or even peaches. In summer, I love using a mix of whatever’s ripe from the farmers market.
Kid-Friendly: Let the kids help add fun sprinkles or heart candies on top. My little one loves making her own “rainbow” cups.
Low-Sugar: Use a sugar substitute like monkfruit or stevia in the mousse and cheesecake layers to make a lighter version.

Last time, I made a lemon-blueberry version by adding lemon zest to the cheesecake and using blueberry purée in the mousse. It was tart, sweet, and such a hit! You can also make these in one big trifle dish for a family-style dessert—just layer everything and spoon out servings. It’s flexible, fun, and always a crowd-pleaser.

Serving & Storage Suggestions

These strawberry mousse cheesecake cups are best served cold, straight from the fridge, with all their layers intact. I love presenting them in clear glasses—seeing those pink and white stripes is half the fun! For a little extra wow factor, add a swirl of whipped cream, sliced strawberries, and a sprinkle of mini heart candies or white chocolate shavings right before serving.

Pair these with a cup of coffee or a sparkling rosé for a Valentine’s treat, or serve alongside a fruit salad for a lighter finish to dinner. They make a lovely centerpiece for a dessert buffet or brunch spread, too.

To store, cover each cup with plastic wrap and keep refrigerated for up to 3 days. The biscuit base might soften a bit over time, but the flavor actually gets better as the layers meld. If you want to freeze them, skip the fresh strawberry garnish and wrap tightly—thaw overnight in the fridge before serving. Add toppings fresh for the best look and taste. (Honestly, I’ve even eaten one straight from the fridge at midnight, and it was still delicious!)

Nutritional Information & Benefits

Each strawberry mousse cheesecake cup (assuming a batch of 8) contains approximately:

Calories: 260
Fat: 16g
Carbohydrates: 25g
Protein: 4g
Fiber: 2g

Strawberries are packed with vitamin C and antioxidants, and using Greek yogurt boosts calcium and protein. You can make these lighter by swapping in low-fat cream cheese or Greek yogurt. Gluten-free and dairy-free options are easy if you follow the variations above. Be aware of common allergens: dairy, gluten (in the base), and gelatin. I love that this dessert feels indulgent but uses real fruit and not too much added sugar—so it’s a treat you can feel good about sharing.

Conclusion

If you’re searching for a dessert that’s creamy, refreshing, and downright beautiful, these strawberry mousse cheesecake cups are the answer. They’re easy enough for a busy weeknight but fancy enough for a special Valentine’s celebration (or any occasion that needs a touch of pink!). Whether you stick with the classic version or try one of the fun variations, you’ll get smiles all around.

I love this recipe because it reminds me of happy family moments and brings a little extra joy to any meal. You can make it your own—switch up the fruit, play with toppings, or let the kids help decorate. If you give these a try, I’d love to hear how they turn out! Leave a comment, share your photos, or let me know your creative twists. Here’s to a sweet Valentine’s Day (and many more dessert memories)!

FAQs About Strawberry Mousse Cheesecake Cups

How far in advance can I make these strawberry mousse cheesecake cups?

You can make them up to 2-3 days ahead. Just keep them covered in the fridge and add the garnish right before serving for the best look and taste.

Can I use frozen strawberries instead of fresh?

Yes! Thaw the berries and drain off excess liquid before blending. The flavor stays bright and fresh, even in the off-season.

What’s the best way to make these cups gluten-free?

Just use gluten-free cookies or crackers for the base. The rest of the recipe is naturally gluten-free if you check your cream cheese and yogurt ingredients for cross-contamination.

Can I make these cups without gelatin?

If you need to skip gelatin, try using agar-agar powder (follow the package instructions for amounts and blooming steps). The texture will be a bit different but still delicious and mousse-like.

How do I prevent the biscuit base from turning soggy?

Make sure you press the biscuit layer firmly and add the cheesecake layer before the mousse. If you’re making them more than a day ahead, keep the layers thick (less mousse touching the base) or assemble the night before serving for the best crunch.

Pin This Recipe!

❤️

Did you love this recipe?

Get weekly recipes, tips & exclusive content delivered to your inbox.

Subscribe Now