No-Bake Strawberry Cheesecake Mousse

Step 1

Pulse 6 and 1/2 cups of the strawberries in a food processor until finely chopped. You may need to do this in 2 batches depending on how large the processing bowl is. Transfer to a large bowl and stir in 1/4 cup of the sugar and salt. Cover and let sit for 1 hour.

Step 2

Strain the sugar soaked strawberries through a fine mesh sieve over a medium bowl. You should get about 3/4 cups of juice from the berries. Measure out 3 tbsp of juice into a small bowl and sprinkle the gelatin over the top. Let sit for 5 minutes to soften the gelatin. Transfer the remaining juice to a small saucepan and cook on medium-high heat until reduced to 1/4 cup, about 10 minutes. Remove from heat and stir in the softened gelatin until completely dissolved. Whisk in the cream cheese until smooth and transfer to a large bowl.

Step 3

Return the drained strawberries to the processor and process until smooth. Strain the puree through a fine mesh sieve into a medium bowl. Use a wooden spoon to press on the solids to remove the seeds and pulp. You should get close to 2 cups of puree. Discard the seeds and pulp. Add the puree to the cream cheese mixture and whisk until blended and smooth.

Step 4

In a stand mixer fitted with the whisk attachment, beat the cream on medium low speed until frothy. Increase the speed to high and beat until soft peaks form. Gradually add the remaining sugar and whip to stiff peaks. Whisk half of the whipped cream into the strawberry cheesecake mixture until well incorporated and no streaks remain. Refrigerate remaining whipped cream until ready to use.

Step 5

Sprinkle about 2 to 3 tablespoons of graham crackers into the bottom of 4 parfait glasses. (8 glasses can be used for smaller servings.) Divide the strawberry cheesecake evenly among the glasses. Chill for 4 hours. Just before serving, sprinkle the remaining graham cracker crumbs over the top of the filling in each glass. Divide the remaining strawberries among the glasses and top with reserved whipped cream.