Strawberry season is in full swing, which means I’m on the lookout for scrumptious strawberry recipes. I found the recipe for Strawberry Cheesecake Mousse from Kristan at Confessions of a Cookbook Queen . I decided to use the Strawberry Cheesecake Mousse and make it into a parfait. This is a quick, easy, no bake recipe that you can whip up in minutes.
I love simple recipes that look and taste like you spent hours in the kitchen. I love it even more when I can impress my friends and family with little or no effort! Sometimes I like to refer to myself as a “Culinary Goddess”. This only works if I have a recipe like this one. If the recipe is too complicated, I botch it, then we end up having pancakes or scrambled eggs for dinner. I end up looking like Julia Child or Martha Stewart gone bad.
Even worse is when I actually manage to pull of a complicated recipe with ingredients I don’t normally have in my pantry. That’s when my family and friends really believe I am a “Culinary Goddess” and ask me cooking questions and advise, to which I have no answer for.
For example “Do you use the chaffing method when you make scones?” When I heard the word chaffing, nothing cooking related came to mind. I had to Google it. Either way the truth comes out!
You can trust me when I say Strawberry Cheesecake Mousse Parfaits will help you earn your title of “Culinary Goddess”. When the compliment comes, my advice is enjoy the moment and when no one is looking eat another parfait.Print
Strawberry Cheesecake Mousse Parfaits
- 1 1/2 cups heavy whipping cream
- 2/3 cup powdered sugar
- 8 oz cream cheese, softened to room temperature
- 1 cup THAWED frozen sweetened strawberries, pureed until smooth (I use my blender)
- Angel food cake or pound cake cut into small pieces.
- Fresh strawberries and blueberries
- 1 cup heavy whipping cream, this whip cream will be used to fill the fresh strawberries
- Place a glass or metal mixing bowl and your mixer beaters or whisk attachment in the freezer for about 5 minutes
- Remove mixing bowl and whisk from your freezer, pour in the whipping cream and powdered sugar. Beat on high speed until a stiff whipped cream is formed.
- Scrape the stiff whip cream into a bowl and place covered in the refrigerator.
- Place the cream cheese in the mixing bowl with whisk/beaters you made the whip cream in, using medium speed mix until cream cheese is smooth.
- Scrape sides of bowl and add strawberry puree. Beat on medium speed until blended, the mixture will be lumpy or look curdled. This is normal, scrape the bowl, increase the speed of your mixer to high, beat until smooth and thick.
- Gently fold in the stiff whip cream to the cream cheese and strawberry mixture.
- Hollow out fresh strawberries and fill with fresh whipping cream.
- Fill your parfait cups in the following order, cut up pieces of angel food cake or pound cake, Strawberry Cheesecake Mousse, top with a hollowed out strawberry filled with fresh whip cream, place one fresh blueberry on top of whip cream. Chill until ready to serve