Strawberry Crunch Cheesecake Mousse Cups
| PREP TIME: 15 MIN | BAKE TIME: 5 MIN | TOTAL TIME: 20 MIN |
Summer days are soon coming to a close here in Boston and I am trying to hold on to anything from summer I can. These strawberry crunch cheesecake mousse cups were inspired by the strawberry crunch ice cream pops themselves.
Bit of a different take on the ice cream bars. I made these with golden oreos, a hint of vanilla pudding mix to have the flavor pop more and freeze dried strawberries so it can bake into a buttery crumbly crust with a flavor similar to that classic ice cream pop!
Ingredients
The Crust
- 1 1/2 Cups Golden Oreo Crumbs
- 1/2 Cup Crushed Freeze Dried Strawberries
- 3 Tbsp Vanilla Pudding Mix
- 1 Tbsp Sugar
- 1/2 Cup Melted Butter
The Mousse
- 6oz Room Temp Cream Cheese
- 1 1/4 Cups Heavy Whipping Cream
- 1/3 Cup + 1 Tbsp Sugar
- 1 Tsp Vanilla
Instructions
- Preheat oven to 350 degrees F. Place cupcake papers in a cupcake tin.
- In a bowl combine the ingredients in this order. Golden oreo crumbs, vanilla pudding mix and sugar and mix well. Add freeze dried strawberry crumbs and melted butter and give a nice mix until everything is combined well and has a wet crumbly texture. Place about 2 1/2 Tablespoons of the crumbs into each cupcake cup and press it down and to the sides until its firm and smooth on the cupcake cup.
- Bake the crumbs for 5 mins. Take out of the oven and allow to cool completely.
- In a stand mixer with a whisk attachment place the cream cheese, heavy whipping cream, sugar and vanilla and beat on low speed until it starts to mix. When mixture is pretty combined bump the speed up to High and it only takes a couple mins and the mixture will be fluffy and creamy.
- With a piping bag pipe onto the crust on the cupcake tin. Top with some strawberries and allow to set between 1-2hrs.
TIPS
- The cream cheese should only be allowed to room temp between 30-45 mins depending on the temp in your home. It should be soft but still have a cool temperature. It is important to allow to soften if not it will not mix well and you will have an unpleasant lumpy mixture.
- If you have extra batter which you may. You can serve with fresh fruit on a platter for your guest to dip or put it on your pancakes the next morning.
- It takes about 1-2 minutes for the mixture to get to its desired consistency. If you over beat it can get a buttery like texture. It needs to be smooth and have medium peaks where its fluffy but you’re able to pipe with the mixture.
- Enjoy and get creative with your toppings. There really isn’t a way to go wrong!
- Share your pics with me on social media! #sweetmelibakery
