No Bake Strawberry Mousse Bars
Calories: 34
Adjust Servings Here: 9 Bars
Description
These no-bake strawberry mousse bars are creamy, light, and layered with fresh strawberry mousse over a buttery cookie crust. An easy make-ahead dessert perfect for spring and summer.
Ingredients
Cookie Crust
- 220 g (2 cups) Digestive biscuits or graham cracker crumbs
- 90 g (6 tbsp) Unsalted butter melted
- Pinch of salt
Strawberry Puree
- 450 g (1 lb) Fresh strawberries hulled
- 20 g Powdered gelatin
Cream Cheese Mousse
- 450 g (16 oz) Cream cheese room temperature
- 250 g (9 oz) Mascarpone cheese room temperature
- 120 g (½ cup) Sour cream
- 150 g (1¼ cups) Powdered sugar
- 2 tsp Vanilla extract
- 250 ml (1 cup) Heavy whipping cream
Garnish
- Whipped cream swirls
- Fresh strawberries
- Fresh blueberries
Instructions
- Prepare the crust - Line a 9 x 9-inch square pan with parchment paper. In a bowl, combine the cookie crumbs, melted butter, and salt until evenly moistened. Press firmly into the bottom of the prepared pan. Refrigerate while you prepare the filling.220 g Digestive biscuits or graham cracker crumbs, 90 g Unsalted butter, Pinch of salt
- Make the strawberry puree - Blend the strawberries in a food processor until smooth. Strain through a fine mesh sieve to remove the seeds. Sprinkle the gelatin evenly over the strawberry puree. Let sit for 5 minutes to bloom. Microwave the puree in short 10-second bursts, stirring between each, until the gelatin is completely dissolved and the mixture is smooth. Do not boil. Set aside to cool slightly.450 g Fresh strawberries, 20 g Powdered gelatin
- Make the cream cheese mousse - In a large mixing bowl, combine the cream cheese, mascarpone, sour cream, powdered sugar, vanilla extract, and heavy cream. Whip until smooth, creamy, and slightly thickened. Do not overwhip.450 g Cream cheese, 250 g Mascarpone cheese, 120 g Sour cream, 150 g Powdered sugar, 2 tsp Vanilla extract, 250 ml Heavy whipping cream
- Divide the mixtures - Divide the cream cheese mousse evenly into three bowls. Divide the strawberry puree into three portions: one large portion, one medium portion, one small portion. Mix the largest amount of puree into the first mousse bowl to create the darkest layer. Mix the medium amount into the second bowl. Mix the smallest amount into the final bowl for the palest top layer.
- Assemble the bars - Spread the darkest mousse layer evenly over the chilled crust. Refrigerate for 10 minutes until lightly set. Carefully spread the second mousse layer over the first layer. Chill again for 10 minutes. Spread the final pale mousse layer on top and smooth the surface with an offset spatula.
- Chill and serve - Refrigerate for at least 6 hours or overnight until fully set. Lift from the pan using the parchment paper and slice into 8 large bars. Wipe the knife clean between slices for neat layers. Top with whipped cream swirls, fresh strawberries, and blueberries before serving.Whipped cream swirls, Fresh strawberries, Fresh blueberries
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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