No-Bake Strawberry Mousse Cups

Instructions

1. Prepare the strawberry purée: In a blender or food processor, combine the hulled and quartered strawberries, granulated sugar, and lemon juice. Blend until completely smooth.
2. Strain the purée: Pass the strawberry purée through a fine-mesh sieve into a bowl to remove any seeds and ensure a silky smooth texture. Set aside.
3. Beat cream cheese mixture: In a large mixing bowl, using a stand mixer with a whisk attachment or a hand mixer, beat the softened cream cheese, powdered sugar, and vanilla extract on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
4. Whip the heavy cream: In a separate, very clean bowl, whip the very cold heavy cream on medium-high speed until stiff peaks form. Be careful not to overbeat, as it can turn granular.
5. Combine mixtures: Gently fold about one-third of the whipped cream into the cream cheese mixture until just combined. Then, fold in the remaining whipped cream until no streaks remain. Be careful not to deflate the cream.
6. Add strawberry purée: Gently fold the strained strawberry purée into the mousse base until evenly incorporated and the mousse has a uniform pink color.
7. Portion into cups: Spoon or pipe the strawberry mousse into individual serving cups, ramekins, or small glasses. You should get 6-8 servings, depending on cup size.
8. Chill: Cover the cups loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until thoroughly set and chilled.
9. Garnish and serve: Before serving, garnish with fresh strawberry slices, a dollop of extra whipped cream, or a sprig of fresh mint, if desired.

Tips

• Ensure your heavy cream is very cold before whipping; this helps it achieve stiff peaks more easily and quickly.
• For an extra smooth mousse, make sure your cream cheese is fully softened to room temperature, preventing lumps in the mixture.
• When folding ingredients, use a gentle hand to maintain the airiness of the whipped cream and mousse, which is key to its light texture.
• If you prefer a sweeter or tarter mousse, adjust the amount of granulated sugar or lemon juice in the strawberry purée to your liking before mixing it into the cream cheese base.
• These mousse cups can be made up to 2 days in advance, making them perfect for entertaining. Store them covered in the refrigerator.