Hannah P.: "This is a heavenly cheesecake. Use some fresh str…" Read More

This delectable Strawberry Mousse Cheesecake takes a bit of time and effort for preparation, but the end result is so delicate, smooth, and creamy that the effort is absolutely worth it. This Strawberry Mousse Cheesecake is particularly unique in that it is crustless. Instead it features a layer of creamy vanilla bean cheesecake topped with a lovely and light layer of divinely flavored strawberry mousse. The cheesecake needs to be refrigerated overnight before decorating and serving.


  • 1 vanilla bean
  • 900 grams cream cheese
  • 150 grams heavy cream
  • 25 grams butter (melted)
  • 275 grams sugar
  • 2 tablespoons flour
  • 1/2 lemon (freshly juiced)
  • 4 eggs
  • 2 yolks
  • 500 grams strawberries (cleaned with stems removed)
  • 80 grams sugar (divided)
  • 1/2 lemon (freshly juiced)
  • 3 sheets gelatin
  • 250 grams heavy cream
  • 3 egg whites
  • 1 pinch salt
  • 1 handful strawberries (quartered)
  • 1 tablespoon sugar
  • 80 milliliters water
  • powdered gelatin (or agar-agar)


  1. Preheat the oven to 180 degrees Celsius (160 C. if using convection oven).
  2. Open the vanilla bean and scrape out the seeds into a bowl. Add to it the cream cheese, heavy cream, melted butter, sugar, flour, lemon juice, and eggs to make the cheesecake. Beat until combined.
  3. Line with aluminum foil a high-walled 25 to 28 centimeter diameter springform pan. Pour in the batter and drop the pan onto the counter a few times to remove all the bubbles.
  4. Add the cheesecake to the oven and lower the heat to 150 degrees Celsius (130 C. if using convection oven). Bake 80-90 minutes and let cool inside the oven.
  5. While the cheesecake cools, make the mousse. Blend the strawberries in a food processor then strain through a fine mesh colander.
  6. Mix the strained strawberries with the lemon juice and 40 grams of sugar in a sauce pot. Simmer 10 minutes to concentrate the flavor.
  7. Rehydrate the gelatin in water according to package directions. Drain and add to the hot strawberry mixture.
  8. Separately, whisk the cream into soft peaks and set aside in the refrigerator.
  9. In another bowl, whisk the egg whites with the salt. When the mixture starts to gain volume, add in the remaining 40 grams of sugar spoonful by spoonful.
  10. Carefully fold the whipped cream into the strawberry mixture. Do the same with the egg whites.
  11. Pour the strawberry mousse over the cooled cheesecake. Tap the pan on the countertop a few times to get the mousse into all the crevices. Refrigerate overnight.
  12. The next day, unmold the cheesecake and remove the aluminum foil.
  13. Decorate the top with the sliced strawberries.
  14. In a sauce pot, dissolve the sugar, water, and gelatin. Baste the tops of the strawberries. Refrigerate until cool and serve.
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NutritionView more



Calories680Calories from Fat450
Total Fat50g77%
Saturated Fat29g145%
Trans Fat
Calories from Fat450
Total Carbohydrate49g16%
Dietary Fiber2g8%
Vitamin A
Vitamin C

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


Yummly User
Hannah P. 18 Jun 2015
This is a heavenly cheesecake. Use some fresh strawberries and blueberries to garnish it. If you don't have the springform cheesecake pan, you can make it in another non stick pan. No one will mind if you double the recipe, and make this in a big cake pan instead. It won't last long.