Strawberry Mousse Cheesecake Parfaits
Layers of no bake cheesecake, cookies, and pie filling make these Strawberry Mousse Cheesecake Parfaits a fun and easy treat to make for your loved ones.
Layers of no bake cheesecake, cookies, and pie filling make these Strawberry Mousse Cheesecake Parfaits a fun and easy treat to make for your loved ones.
- Carbohydrate 13.6909166678564 g
- Cholesterol 20.55 mg
- Fat 10.4789375000012 g
- Fiber 0.970666631062826 g
- Protein 0.9795 g
- Saturated Fat 4.84117416666691 g
- Serving Size 1 1 - 5 ounce dessert cup (41g)
- Sodium 938.765835102482 mg
- Sugar 12.7202500367936 g
- Trans Fat 0.545461249999977 g
- Calories 145 calories
Step-by-step
- Crush the cookies. Spoon the crumbs evenly into the bottoms of 8 - 5 ounce dessert cups.
- Beat the heavy whipping cream and powdered sugar until stiff peaks form. Refrigerate until needed.
- Beat the cream cheese and sugar until creamy.
- Place the strawberries in a food processor and puree. Add the hot water and gelatin and pulse again.
- Beat the pureed strawberries into the cream cheese mixture until creamy. Fold in 1/2 cup of the whipped cream gently.
- Divide the strawberry cheesecake evenly into the dessert cups. Use the back of a spoon to spread the mixture out flat.
- Open the pie filling. Use a fork to break apart the bigger berries. Spoon the pie filling onto the top of the cheesecake.
- Use a piping bag and icing tip 1M to pipe the remaining whipped cream on top of the parfaits. Refrigerate at least 1 hour to let the mixture set up. Add cookies and sprinkles right before serving.
Overbeating the heavy whipping cream destroys the delicate structure needed for airy parfaits, turning a light dairy foam into grainy butter before it ever hits the mixing bowl. Stop whipping as soon as distinct, rigid peaks hold their shape when the beaters are lifted straight up. Gelatin requires complete dissolution in hot water to set dairy bases without forming rubbery granules, so ensure the liquid is steaming before pulsing it with the fresh fruit puree in the food processor. Cream cheese must sit at room temperature for thirty minutes prior to mixing; cold blocks create stubborn lumps that resist smooth incorporation with the granulated sugar. Crushing sandwich cookies too finely yields a dense, cement-like layer at the bottom of the five-ounce dessert cups, whereas coarse crumbs preserve vital air pockets between the pieces. Fold the whipped cream gently into the cream cheese and strawberry base using a silicone spatula rather than a spoon, cutting down through the center and sweeping around the sides to protect the trapped air bubbles from deflating. Chilling the assembled cups for a mandatory minimum of sixty minutes allows the gelatin to firm up the mousse layer securely without weeping liquid into the cookie crust. Pair these rich parfaits with dry sparkling wine or tart lemonade to cut through the dense dairy fat and balance the sweetness of the canned fruit topping.
