Strawberry & white chocolate mousse cake

Strawberry & white chocolate mousse cake

  • 1
  • 2
  • 3
  • 4
  • 5
(67 ratings)

Prep: 30 mins Cook: 2 mins Plus chilling overnight


Serves 8-10
Bring the flavours of Wimbledon to your table with this enticing afternoon treat

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal737
  • fat59g
  • saturates35g
  • carbs47g
  • sugars35g
  • fibre2g
  • protein8g
  • salt0.89g
Save to My Good Food
Please sign in or register to save recipes.


  • 175g digestive biscuits
  • 75g /2½ oz butter, melted



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 400g white chocolate
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

  • 400g strawberries



    Once available in Britain for just a brief period during the summer, strawberries are now a year…

  • 300g tub full-fat soft cheese
  • 200ml double cream


  1. Crush the biscuits with a rolling pin to fine crumbs, add the melted butter and mix well. Tip the mix into a 20cm lined, loose-bottomed cake tin, smooth with the back of a spoon and put in the fridge for 30 mins.

  2. Melt 375g of the chocolate in a microwave or glass bowl set over a pan of simmering water, then allow to cool slightly.

  3. Take out 6 nice-looking strawberries and set aside. Blitz the remaining strawberries in a food processor until smooth, then add them to a bowl with the soft cheese and cream. Beat until really smooth and thick, then stir in the melted white chocolate. Pour on top of the biscuit base and smooth the top. Place in the fridge and chill overnight.

  4. Halve the reserved strawberries and place on top of the cheesecake. Melt the remaining 25g chocolate and drizzle over the top, then keep chilled until ready to serve.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Mrs Bevlar's picture
Mrs Bevlar
28th May, 2019
My first attempt at this dessert was a disaster however after reading the other reviews my second attempt was a complete success. You need to whip the cream until the soft peak stage before adding it to the cream cheese mixture and it will set perfectly. Be aware though that this is "moussey" and won't set as firm as a traditional unbaked cheesecake. It was easy to make and tasted delicious. It was devoured by my friends in one sitting :)
1st Jul, 2018
Made this for a family gathering and it went down a treat! I made 6 hours in advance and was just set but still very soft, the leftovers went in the fridge and firmed up the following day to just the right consistency. From the previous comments I was worried about lack of flavour and wasn’t sure that my strawberry’s would be strong enough, therefore I added some of my kids strawberry milkshake syrup that I happened to have in and this worked a treat!! Would definitely make again but would make the night before serving.
29th Jun, 2018
Easy to make, looks and tastes delicious! I added more digestives and a little more butter to give a thicker base.
18th Mar, 2018
Lovely mousse - all my guests loved it. Very light and doesn't taste too sweet - I was worried that it would because it has so much white chocoate in it. Will definitely make again.
8th Sep, 2016
Gave it four stars because my boyfriend loved it but I found it a bit bland tasting. I followed the recipe, used good quality chocolate and the strawberries taste fine on their own so perhaps it's just a matter of preference. If I were to make it again I might use raspberries for a stronger flavour.
30th Jun, 2016
Delicious! Made this for lunch with friends today. Cut down the white chocolate to 300g - it set perfectly and was not too sweet. Will definitely make this again.
22nd May, 2016
Made this for my boyfriend's birthday it was delicious. I used an electric whisk and it whipped the mixture up nicely so no problems with it setting. I topped it with milk and white chocolate buttons instead of strawberries.
21st Sep, 2015
Made this for lunch with friends this weekend, very simple to do the day before and delicious, everyone loved it. I froze it overnight which made it easy to handle when removing it from the tin and getting the greaseproof paper off, and then I left it in the fridge so by the time I served it was a firm mousse cake, lovely. I put extra strawberries on top instead of the piped white chocolate, I thought it was plenty sweet enough with out that addition.
26th Jul, 2015
Made this for lunch with friends today. Followed recipe and no issues. Realised I'd bought a 280g tub of Philadelphia rather than the required 300g but it still worked. Ref question below, I made another cheesecake recipe using "light" soft cheese and had trouble with it not setting, so would advise to stick to full fat. No problems here, despite the liquidised strawberries making it very wet when it went into the tin. It was fine after a night in the fridge - I guess the chocolate setting helps. I didn't need to freeze it. Re the person who said the tin wasn't big enough - you will need a deep 20cm tin rather than just a regular sponge sandwich type tin - it is quite a high "cake". The only change I made was to grate the remaining white choc over the cheese cake for decoration, as didn't fancy trying to melt and drizzle such a small amount. We all loved it and it will now be a favourite recipe. Very simple and always good to have something pre-made the day before when doing dinner parties - just needed the strawberries and grated choc adding just before serving (was worried if I put the fresh strawberries on any earlier, their juices would run on the surface and spoil the appearance).
chefphil's picture
30th Jul, 2014
This is an excellent easy dessert, it just mixed the ingredients until they were mixed togegther didnt take 5 mins. I let it set over night, it was perfectly set i Froze it with the strawberries and melted chocolate on the green leaves went bit black but froze well. i made a strawberry coulis to go on the plate few straberies with icing sugar and kirsch , every ome loved it was very light, everyone wanted the receipe. Will be making it lots yum yum


Mrs Bevlar's picture
Mrs Bevlar
3rd Jun, 2018
I made this yesterday but it has sunk when I took it out of the tin. I whisked the mixture for about 5 minutes but then gave up as my arm ached! Has anyone used a food processor to whisk it all together?
goodfoodteam's picture
5th Jun, 2018
Thanks for your question. Sorry to hear your cheesecake sunk. It does sound like it wasn't beaten enough and also perhaps not chilled for long enough. We haven't tested this in a food processor but you could definitely use one for this purpose.
19th Jun, 2016
Can I use cherries instead of strawberries?
6th Oct, 2014
Can I leave the mousse in a piping bag to set, and then pipe it into little tart cases?
goodfoodteam's picture
15th Oct, 2014
Hi there, thanks for the question. Yes you can leave the mousse in a piping bag to set. Make sure you pipe it then chill straight away. 
20th Aug, 2014
how long does this cheesecake last
goodfoodteam's picture
5th Sep, 2014
Hi there, thanks for your question, it will last for a couple of days in the fridge, three days would be the maximum I would keep it for.
30th Aug, 2013
What brand of chocolate is best to use?
29th Jun, 2018
Don’t over mix. With cream cheese the longer you mix the runnier it gets (same as if you make cream cheese frosting).
28th Aug, 2017
Use raspberries instead much nicer!!!!! maybe strain for pips
24th Jun, 2013
This is a lovely cheesecake but it's very rich indeed: with all the butter, cream, cheese and chocolate you only need a small slice (and a lot of self-control, which I don't have!) It worked perfectly for me. Some tips: - Never use low-fat soft cheese in a cheesecake: it won't set - The mixture will thicken if you mix it thoroughly (use a free-standing mixer) - Leave it in the fridge to set overnight
Want to receive regular food and recipe web notifications from us?