Strawberry Cheesecake Mousse

Ingredients:

Directions:

1. Make the graham cracker crumble. Melt the butter in a microwave safe bowl. Add the graham cracker crumbs and sugar. Stir to combine. The mixture should resemble wet sand. Evenly divide between 4 cups or small serving dishes. Set aside.
2. Make the strawberry puree. Remove the stem and leaves from 8 strawberries. Add to a food processor and pulse until the strawberries are pureed. Set aside.
3. Make the whipped cream. Add the heavy whipping cream to the bowl of a stand mixer and beat until it begins to thicken. Add 2 Tbsp powdered sugar. Continue to beat until stiff peaks form. Set aside.
4. Make the cheesecake mixture. Add the cream cheese to the bowl of a stand mixer and beat until smooth and creamy. Add the vanilla extract and 1/3 cup powdered sugar. Beat until well combined. Add the strawberry puree and beat until combined. Add the whipped cream and beat on low speed until combined.
5. Assemble the desserts. Add the cheesecake mixture to a piping bag or Ziploc bag and snip off the corner. Pipe into each cup or serving dish until about ¾ full. Slice the remaining strawberries and place on top as a garnish.
6. Chill in the fridge for at least 15 minutes or until ready to serve. If chilling overnight, cover with plastic wrap. Serve cold and enjoy!