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Dairy
Easy
20 Minutes
Diets 
For any mousse recipe I want to make, I always refer back to my basic no-fail mousse and add to that. It never fails to disappoint. In this version, I used strawberries for variation and color. Yield: 12 to 16 mousse cups
2 (8-ounce) packages brick-style cream cheese, room temperature
1 tablespoon Gefen Vanilla Extract
1/2 cup Gefen Confectioners’ Sugar
3/4 cup heavy cream
1 pound strawberries, pureed until smooth in a blender or food processor
1 sleeve honey graham crackers, processed to crumbs
fresh or high-quality frozen strawberries, sliced into wedges
In the bowl of an electric mixer, beat cream cheese with vanilla until smooth. Add sugar and mix to combine.
Add heavy cream and beat on high for three minutes.
Mix in strawberry puree until fully combined.
Sprinkle graham cracker crumbs on the bottom of individual mini dessert cups.
Add mousse to a piping bag and pipe on top of the crumbs. Garnish with a strawberry wedge.
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Peanut butter or Caramel How much peanut butter or caramel do you need to make it in a peanut butter or caramel flavor?
I would say start with 1/2 cup and see if it’s enough, you may need to add more.
Can I freeze these if I make in advance?
How much peanut butter do i use if i want to make it in a peanut butter flavor?