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A jar of lemon mousse parfait topped with chopped strawberries on a table beside other filled jars.
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5 from 6 votes

Creamy, No Bake Lemon Cheesecake Mousse with Strawberries

This no-bake lemon cheesecake mousse will become your favorite summer picnic treat! 
Refrigeration4 hours
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 6 Servings
Calories: 753kcal
Author: Genevieve Morrison

Equipment

  • 6 6 ounce jars
  • 1 food processor - or ZipLock bag with rolling pin
  • 1 cutting board and sharp knife
  • 1 large mixing bowl
  • 1 hand mixer
  • 1 tool to pat down crumbles - a spoon will do
  • 1 pastry piping bag optional (you can also just spoon mousse in)

Ingredients

  • ¼ cup fresh lemon juice
  • 8 oz. cream cheese - preferably whipped
  • 14 oz. sweetened condensed milk - about 1 can
  • 16 oz. strawberries - about 1 package
  • 1 cup heavy whipping cream
  • 1 tbsp. real vanilla extract
  • 2 cups Nilla Wafers when crumbled - a little over half a box
  • 4 tbsp. salted butter
US Customary - Metric

Instructions

  • Dice 16 oz. strawberries (about 1 package) into tiny pieces. Set aside.
  • Process Nilla Wafers in a food processor until you have 2 cups of crumbles. You can also put them in a bag and roll them with a rolling pin until they’re finely crumbled. Melt 4 tbsp. butter and mix into crumbles thoroughly.
  • Whip 1 cup heavy whipping cream with a hand-mixer in a large mixing bowl until small peaks form. Fold in, and mix 8 oz. whipped cream cheese with 1 tbsp. vanilla extract, a 14 oz. can condensed milk (only use ⅔ if you’d like it less sweet) and ½ cup lemon juice.
  • Spoon about 2-3 tsp. of the crumbles into your jars or cups – enough to make your first layer, and gently pat-down.
  • Fill a pastry bag (or just spoon) your mouse on top of the first crumble layer. Add another crumble layer, then spoon strawberries on top. Add the mousse again, then crumbles then strawberries and you’re done!
  • Place your sweet little mousses in the fridge for at least 4 hours so they set nicely.

Notes

I used the other end of a lemon juicer to pat the crumbles flat into the jars, but you can use a spoon, or any kitchen utensil with a flat bottom.
These desserts will last nicely for 24 hours when refrigerated, but are best served within 8 hours of preparation.
See post for detailed instructions with photos of the process.
 
Nutrition information is an estimate.

Nutrition

Serving: 1jar | Calories: 753kcal | Carbohydrates: 73g | Protein: 11g | Fat: 48g | Saturated Fat: 28g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 425mg | Potassium: 496mg | Fiber: 2g | Sugar: 54g | Vitamin A: 1523IU | Vitamin C: 50mg | Calcium: 266mg | Iron: 1mg