Low - Carb Strawberry Cheesecake Mousse

Once we get to strawberry season, my strawberry tart is a huuuuuge hit! And rightly so, because it is truly tasty. But I wanted to come up with something other than a strawberry tart. So how about this deliciously airy and fresh low-carb strawberry cheesecake mousse?


For 5 portions of 100g


  • 200 g of strawberries without their tops
  • 100 g (light) cream cheese e.g. Philadelphia
  • 50 gof Zùsto
  • 150 ml full cream
  • extra strawberries for finishing




  • Blender or food processor
  • 2 mixing bowls
  • 6 glasses or jars to for serving the mousse

Preparation method

  1. Wash the strawberries and pat them dry using some kitchen paper (or a clean tea towel). Remove the tops and puree them in a blender or food processor.
  2. Take a mixing bowl and put the cream cheese and the Zùsto in it. Mix until the 2 ingredients are fully combined.
  3. In another mixing bowl, beat the cream until it become whipped cream.
  4. Now add the cream cheese to the cream and mix very briefly (on a low setting) until you have a smooth mixture.
  5. Add in the pureed strawberries and mix again very briefly until you have a red and creamy mixture. Divide the mousse between the jars and finish them with a few pieces of strawberry.
  6. It’s best to leave them in the fridge for a few hours before serving.

Nutritional values

Low-carb Strawberry Cheesecake Mousse 100 g portion
Energy (in kcal) 147 kcal
Fat (g) 12.1 g
Of which saturates 8.4 g
Of which unsaturates 3.7 g
Carbohydrates (g) 4 g
Fibre (g) 2.4 g 
Protein (g) 2.5 g