Strawberry Cheesecake Mousse

1. 1

   In a blender or food processor, pulse strawberries until almost pureed and small chunks remain. Set aside.

2. 2

   In a medium bowl, whip heavy cream with an electric mixer or stand mixer with fitted paddle attachment until stiff peaks form. Set aside.

3. 3

   In another medium bowl, beat cream cheese, powdered sugar, and vanilla extract until light and fluffy.

4. 4

   Gently stir strawberries into cream cheese mixture, and then fold in whipped cream.

5. 5

   Spoon mixture into bowls or one medium size bowl. Refrigerate for at least 20 minutes, or until set.

* Per serving · 4 servings · Values may vary.

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