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A large strawberry mousse cake with a slice taken out of it

No-Bake Strawberry Mousse Cake


  • Author: Beyond Frosting
  • Prep Time: 30 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 30 minutes
  • Yield: 8-10 slices 1x

Description

This No-Bake  Strawberry Mousse Cake starts with a Golden Oreo crust, a layer of white chocolate mousse and a fresh strawberry whipped cream on top.


Ingredients

For the Crust

  • 1 package (14oz) Golden Oreos
  • 6 tablespoons unsalted butter

For the white chocolate mousse

  • 1 tablespoon cold water
  • 1 teaspoon powdered gelatin
  • 6 ounces white chocolate, chopped
  • 1 cups heavy whipping cream
  • 3 tablespoons powdered sugar
  • 4 ounces cream cheese, softened

For the strawberry whipped cream

  • 1 tablespoon cold water
  • 1 teaspoon powdered gelatin
  • 4 ounces strawberries, pureed
  • 4 ounces strawberries, finely chopped
  • 1 ¼ cup heavy whipping cream
  • ½ cup powdered sugar

For the topping (optional)

  • ¾ cup heavy whipping cream
  • 3 tablespoons powdered sugar
  • 4 large strawberries, sliced in half

Instructions

  1. For the crust: Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel.
  2. Grind one package of cookies into a fine crumb using a food processor or blender.
  3. In a small bowl, melt the butter in the microwave for 30 to 45 seconds.
  4. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
  5. Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust.
  6. Refrigerate or freeze the crust while you are preparing the filling.
  7. For the chocolate mousse: Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill while you are preparing the next steps.
  8. Place 1 tablespoon of cold water in a small dish. Sprinkle the powdered gelatin over the water, spreading evenly. Allow the gelatin to turn to a solid (about 2-3 minutes)
  9. In a microwave-safe bowl, microwave the white chocolate at 50% power in 30-second increments, stirring each time until the chocolate is melted.
  10. Next, melt the gelatin in the microwave for 5-8 seconds until it turns back to a liquid. Watch it closely!
  11. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken.
  12. Slowly add the powdered sugar and liquid gelatin and continue beating on high speed until stiff peaks form. Set the whipped cream aside.
  13. Soften the unwrapped cream cheese in the microwave for 15 seconds. Change the mixer to the paddle attachment and beat the cream cheese until it’s completely smooth.
  14. Scrape down the sides of the bowl, and add the melted chocolate, beating until it’s completely mixed into the cream cheese.
  15. Lastly, fold in the prepared whipped cream and mix until all ingredients are combined.
  16. Pour the filling into the prepared crust, spread evenly over the prepared crust and refrigerate.
  17. For the strawberry mousse: Place 1 tablespoon of cold water in a small dish. Sprinkle the powdered gelatin over the water, spreading evenly. Allow the gelatin to turn to a solid (about 2-3 minutes)
  18. In a food processor or blender, puree 4 ounces of strawberries until it reaches a liquid consistency. Set aside.
  19. Dice another 4 ounces of strawberries into small pieces. Set aside.
  20. Prepare a second batch of whipped cream as instructed above. Place the mixing bowl and whisk in the freezer for 5-10 minutes.
  21. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly.
  22. Slowly add the powdered sugar and gelatin and continue beating on high speed until stiff peaks start to form. Pour in the pureed strawberries and beat until well combined.
  23. Finally, fold in the diced strawberries and spread over the white chocolate layer. Refrigerate for 3-4 hours until set.
  24. For the topping: Prepare a small batch of whipped cream as instructed above. Pipe the boarders of the mousse cake using a large open star tip. Garnish with sliced strawberries. This dessert must stay refrigerated.