Creamy Strawberry Mousse Cups
These mousse cups feature a simple graham cracker crust topped with a smooth, creamy strawberry mousse. They are easy to prepare ahead of time for gatherings.
Equipment
- Small baking dish (pie plate)
- Stand mixer or large bowl
- Serving Cups
Ingredients
Crust
- 3/4 cup graham cracker crumbs about 5 graham crackers
- 2 Tablespoons butter melted
- 1 teaspoon granulated sugar
Strawberry Mousse
- 1/2 cup heavy whipping cream
- 1/3 cup plus 2 Tablespoons powdered sugar divided
- 8 ounces cream cheese softened
- 1 cup fresh strawberries pureed to make about 1/2 cup
- 1/2 teaspoon vanilla extract
- As needed fresh strawberries for garnish
Instructions
- Preheat the oven to 350°F. Mix the graham cracker crumbs with the butter and sugar.
- Press the mixture into a small baking dish and cook for 8 to 10 minutes, or until lightly golden. Remove and let cool.
- Whip the heavy cream in a large bowl or stand mixer until stiff peaks form. Beat in two Tablespoons of powdered sugar and set aside.
- In a separate bowl, beat together the cream cheese and 1/3 cup powdered sugar until smooth, then add the vanilla extract.
- Mix in the strawberry puree until evenly distributed. Gently fold in the whipped cream.
- Crumble the graham cracker crust into the bottom of your serving cups or dishes.
- Top the crust with strawberry mousse and garnish with fresh strawberries. Refrigerate for at least 15 minutes, or until ready to serve.
Notes
To store, cover with plastic wrap or place in an airtight container and keep in the refrigerator for 2 to 3 days. To freeze, place in an airtight container and store for about 1 to 2 months. Let the mousse thaw on the counter until it is no longer frozen before eating.