Valentine’s Day Cake with Strawberry Cream Cheese Mousse
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Fresh strawberries and cream cheese are a classic combination. And these sweet-and-sour flavors work well in this delicious strawberry cream cheese mousse heart dessert. The perfect Valentine’s day cake.
This romantic, strawberry heart cake is a perfect Valentine’s Day cake or a special birthday celebration cake. It doesn’t have to be heart-shaped, but it is delicious.
Valentine’s Day is a feast day of St. Valentine, an early Christian martyr. It is observed on February 14 each year. This day of romance is a big deal all around the world. The day is associated with romantic love and many people celebrate it by giving cards, candy, and flowers. In fact, it has become a popular day for couples young and old to celebrate their romantic feelings for one another. Hence the popularity of heart-shaped treats such as this heart cake.
Why make this dessert
- This is a no-bake dessert, which means no turning on the oven.
- Most of the ingredients in this dessert are simple pantry staples or easy to find.
- The process does not take long, but there are a few minutes of wait in between each step.
- I am making a heart shape but you can also make a circle or square shape.
Ingredients and substitutes
- Strawberries – I am using fresh but frozen work just as well. Of course, you can use other berries such as raspberries, blackberries, blueberries, or a combination of them.
- Sour cream – Adds a nice touch of tang to the sweetness of the cream cheese and heavy cream.
- Cream cheese – I am using full-fat 38% mascarpone or Philadelphia cream cheese. While the gelatin will set the low-fat cream cheese, I highly recommend no less than 32% fat for richness.
- Sugar – I used white sugar and I don’t use too much.
Valentine’s Day Cake
Cookie base
- Pan – Line the base of an 8-inch heart-shaped pan with parchment paper and the sides with parchment paper or dessert sleeves.
Pro tip – I used a 7-inch heart ring for height but you can also use the round or square pan for this dessert.
- Process – In a bowl of a food processor, process the cookies until you have bread consistency. In a small bowl, combine the cookie crumbs and melted butter.
- Press – Pour the crumbs into the base of the prepared baking pan. Then, press down with the bottom of a tall glass or measuring cup. Press firmly and chill in the fridge for 10 minutes.
White layer
- Combine – In the bowl of a stand mixer with the whisk attachment, combine the cream cheese, sour cream, sugar, and heavy cream until you have very soft peaks.
Pro tip – The mixture has to be pouring consistency so it flows into the pan and sets without air pockets. - Gelatin – In a small microwave-safe bowl, soak the gelatin in water. Heat at 50% power until completely dissolved. Next, add 2 tbsp of the cream mixture to the gelatin to temper it. Then, return it back to the bowl and combine well but do not over mix.
Pro tip – Overmixing will create gelatin threads. - Chill – Pour the white mixture over the chilled cookie crust. Tap to help it settle down. Then, transfer to the freeze for 10 minutes or into the fridge for 30 minutes.
Strawberry layer
- Combine – In the bowl of a stand mixer with the whisk attachment, combine the cream cheese, sour cream, sugar, and heavy cream until you have soft peaks. Add the strawberry puree and combine well.
Pro tip – The mixture has to be pouring consistency so it flows into the pan and sets without air pockets. - Gelatin – In a small microwave-safe bowl, soak the gelatin in water. Heat at 50% power until completely dissolved. Next, add 2 tbsp of the strawberry cream mixture to the gelatin to temper it. Then, return it back to the bowl and combine well but do not over mix.
Pro tip – Overmixing will create gelatin threads. - Chill – Pour the pink mixture over the chilled white layer. Tap to help it settle down. Then, transfer to the freeze for 10 minutes or into the fridge for 30 minutes.
Strawberry jello layer
- Dissolve – In a microwave-safe bowl or saucepan, over medium-low heat, combine, the strawberry puree and gelatin. Next, add the water and sugar. Heat until the sugar and gelatin are dissolved. Then, cool to barely warm.
- Top – Pour the mixture over the chilled pink layer over the back of a spoon. Transfer to the fridge to chill for 3 hours up to overnight.
Tips for Success
- Chilled Ingredients: Make sure that the cream cheese, heavy cream, and other dairy ingredients are well chilled before starting. Cold ingredients tend to whip up better and create a smoother mousse.
- Room Temperature Cream Cheese: While the dairy should be cold, it’s important that the cream cheese is at room temperature. This will help prevent lumps in your mousse.
- Straining Strawberry Puree: Straining the strawberry puree is crucial to remove seeds, which can negatively affect the texture of your mousse.
- Whip Cream Properly: When whipping the heavy cream, be careful not to over-whip it. Stop whipping as soon as stiff peaks form. Over-whipped cream can become grainy.
- Layering Carefully: When layering the mousse, use a spatula or the back of a spoon to gently spread each layer. Be delicate to avoid mixing the layers together.
- Chill Between Layers: It’s a good idea to chill the cake in the fridge for about 30 minutes between adding each mousse layer. This helps them set and maintain their distinct layers.
- Allow Time to Set: Once you’ve added the strawberry jelly topping, let the cake chill in the refrigerator for several hours or overnight. This ensures that all the layers set properly and the flavors meld together.
- Smooth the Jelly: After pouring the strawberry jelly topping, gently tilt the pan to spread it evenly over the top. You can also use a spatula to help smooth it out.
- Decoration: Get creative with your decoration. Consider garnishing the cake with fresh strawberries, whipped cream, or chocolate shavings for an added touch of elegance.
- Serving: To get clean slices, dip a sharp knife in hot water before each cut and wipe it clean between cuts.
- Storage: Store any leftovers in the refrigerator, preferably in an airtight container. Cheesecake-based desserts are best when consumed within a few days for optimal freshness.
Creative variations
- Chocolate Lover’s Delight:
- Replace the cookie crust with a chocolate cookie crust.
- Add cocoa powder to the white cheesecake mousse for a chocolate twist.
- Top with a rich chocolate ganache instead of strawberry jelly.
- Fruit Medley:
- Use a mix of berries (strawberries, blueberries, raspberries) in the strawberry cheesecake mousse layer for a berry explosion.
- Top with a mixed berry compote or a layer of fresh fruit slices.
- Tropical Paradise:
- Replace the strawberry puree in the strawberry cheesecake mousse with mango or passion fruit puree for a tropical flavor.
- Top with a coconut cream or toasted coconut flakes.
- Lemon-Blueberry Bliss:
- Add lemon zest and lemon juice to the white cheesecake mousse for a zesty kick.
- Incorporate fresh blueberries into the lemon-infused white cheesecake mousse layer.
- Top with a lemon curd or blueberry sauce.
- Matcha Green Tea:
- Add matcha green tea powder to the white cheesecake mousse for a unique and vibrant flavor.
- Top with a matcha-flavored jelly or a dusting of matcha powder.
- Oreo Cookie Crunch:
- Substitute crushed Oreos for the cookie crust.
- Create a cookies and cream cheesecake mousse layer by adding crushed Oreos into the white cheesecake mousse.
- Top with crushed Oreos or chocolate chips.
- Red Velvet Dream:
- Make a red velvet cookie crust by adding cocoa powder and red food coloring.
- Create a red velvet cheesecake mousse layer with cream cheese and a hint of cocoa.
- Top with cream cheese frosting or a white chocolate ganache.
- Nutty Delight:
- Mix finely chopped nuts (such as almonds, pecans, or hazelnuts) into the cookie crust for added texture and flavor.
- Incorporate nut butter (e.g., peanut butter, almond butter) into the white cheesecake mousse.
- Top with a drizzle of warm nut butter or chopped roasted nuts.
- Seasonal Flavors:
- Customize the flavors based on the season. For example, pumpkin cheesecake mousse with spiced cookie crust for fall, or a fresh citrus twist for summer.
- Mini Cheesecake Cups:
- Instead of a large cake, create individual mini cheesecake cups using a muffin tin or silicone molds. Layer the crust, mousse, and topping in each cup.
Creative ways to serve mousse
Serving your heart-shaped strawberry mousse cake creatively can enhance the presentation and make it even more enjoyable for your guests. Here are some creative serving ideas:
- Individual Heart-Shaped Portions: Instead of serving slices, use a heart-shaped cookie cutter to create individual portions from the whole cake. Place each heart on a plate, and garnish with a dollop of whipped cream, fresh strawberries, and a drizzle of chocolate or strawberry sauce.
- Edible Flowers: Decorate each plate with edible flowers like pansies, violets, or rose petals for a romantic and visually stunning touch.
- Chocolate Decorations: Create chocolate decorations, such as chocolate curls, shavings, or molded chocolate hearts, and arrange them on top of each slice.
- Mini Dessert Shooters: Serve the strawberry mousse in small dessert shooter glasses. Layer the white and strawberry mousse with cookie crumbs and top with a small strawberry slice for a beautiful and portion-controlled presentation.
- Candied Citrus Peel: Garnish with candied lemon or orange peel for a burst of citrus flavor and a lovely visual element.
- Sorbet Pairing: Serve a small scoop of fruit sorbet, such as strawberry or raspberry, alongside each slice of cake for a refreshing contrast in flavors and temperatures.
- Chocolate Ganache Drizzle: Drizzle a rich chocolate ganache over each slice for an elegant and indulgent touch.
- Mint Leaves: Garnish with fresh mint leaves for a pop of color and a hint of refreshing flavor.
- Fruit Coulis: Create a fruit coulis (a thick fruit sauce) from strawberries or another fruit of your choice and drizzle it artistically on the plate before placing the cake slice on top.
- Ice Cream Sandwiches: Make mini ice cream sandwiches by placing a slice of the strawberry mousse cake between two small rounds of vanilla or strawberry ice cream.
- Dessert Skewers: Thread small cubes of the cake onto skewers alternating with fresh strawberry slices and marshmallows, then drizzle with melted chocolate.
- Chocolate Fondue Dip: Serve the cake alongside a pot of warm chocolate fondue and encourage guests to dip their cake pieces into the melted chocolate.
- Top with Crushed Pistachios: Sprinkle crushed pistachios on top of each slice for a delightful contrast in texture and flavor.
Frequently asked questions
How long can you keep this heart dessert?
This dessert will keep in the fridge for 5 to 6 days.
What pan do you use for this cake?
This batter works best in an 8-inch heart or 9-inch springform pan (about 3 inches). You can also use a 8 x 8 square pan or 24 mini cakes.
What’s the difference between cheesecake and cheesecake mousse?
Cheesecake is a dense, baked dessert with cream cheese, sugar, and eggs, often with a crust. Cheesecake mousse is a lighter, no-bake version that uses whipped cream or other ingredients to create a mousse-like texture.
Can I use frozen strawberries for the strawberry mousse layer?
Yes, you can use frozen strawberries for the strawberry mousse layer. Thaw them and drain excess liquid before pureeing and incorporating them into the mousse.
Do I need to use gelatin in the strawberry mousse layer?
Gelatin is typically used to help set and stabilize the mousse. If you prefer a softer, creamier texture, you can omit the gelatin, but the mousse may be less firm.
How far in advance can I prepare this cake?
You can prepare this cake a day or two in advance. In fact, it often benefits from some time in the refrigerator to allow the flavors to meld and the layers to set properly.
Can I use other fruit purees in the strawberry mousse layer?
Absolutely! You can experiment with different fruit purees like raspberry, mango, or passion fruit to create various flavor variations.
How can I prevent my mousse layers from mixing?
To prevent the mousse layers from mixing, allow each layer to set in the refrigerator for about 30 minutes before adding the next layer. Ensure that each layer is chilled and firm before adding the next.
What can I use instead of a cookie crust for the base?
Instead of a cookie crust, you can use a graham cracker crust, a chocolate crust, or even a nut crust (e.g., almond or pecan) for a different flavor and texture.
Can I freeze this cake?
While it’s best served fresh, you can freeze this cake for future enjoyment. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw it in the refrigerator before serving.
What’s the best way to store leftovers?
Store any leftover cake in the refrigerator, covered or in an airtight container, to maintain its freshness. Consume within a few days for the best taste and texture.
Can I make this cake without a heart-shaped pan?
Yes, you can make this cake in a regular round cake pan or a springform pan. You can also make it as individual mini cheesecakes in muffin tins or dessert cups.
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Valentine’s Day Cake
Print Pin Rate Share by Email Share on FB Save GrowCalories: 484kcal
Adjust Servings Here: 8 servings
Description
Fresh strawberries and cream cheese are a classic combination. And these sweet-and-sour flavors work well in this delicious strawberry cream cheese mousse heart dessert. The perfect Valentine's day cake.
Video
Ingredients
Cookie base
- 2 cups (200 g) Graham crackers
- ⅓ cup (60 g) Melted butter
White base
- ½ cup (113 g) Cream cheese
- ½ cup (113 g) Sour cream
- 2 tbsp Sugar
- 1 tbsp Lemon juice
- ½ cup (120 g) Heavy cream (38% fat )
- 5 g (1.25 tsp) Gelatin powder
- ¼ cup (60 ml) Water
Strawberry base
- ½ cup (113 g) Cream cheese
- ½ cup (113 g) Sour cream
- 2 tbsp Sugar
- 1 tbsp Lemon juice
- ½ cup (120 g) Heavy cream
- ½ cup (125 g) Strawberry puree
- 5 g (1¼ tsp) Gelatin
- ¼ cup (60 ml) Water
Strawberry jello top
- ½ cup (116 g) Strawberry puree
- ¼ cup (50 g) Sugar
- 1 cup (240 ml) Water
- 4 g (1 tsp) Gelatin
Instructions
Cookie base
- Pan – Line the base of an 8-inch heart-shaped pan with parchment paper and the sides with parchment paper or dessert sleeves. Pro tip – I used a 7-inch heart ring for height but you can also use the round or square pan for this dessert.
- Process – In a bowl of a food processor, process the cookies until you have bread consistency. In a small bowl, combine the cookie crumbs and melted butter.2 cups Graham crackers, ⅓ cup Melted butter
- Press – Pour the crumbs into the base of the prepared baking pan. Then, press down with the bottom of a tall glass or measuring cup. Press firmly and chill in the fridge for 10 minutes.
White layer
- Combine – In the bowl of a stand mixer with the whisk attachment, combine the cream cheese, sour cream, sugar, and heavy cream until you have very soft peaks. Pro tip – The mixture has to be pouring consistency so it flows into the pan and sets without air pockets.½ cup Cream cheese, ½ cup Sour cream, 2 tbsp Sugar, 1 tbsp Lemon juice, ½ cup Heavy cream
- Gelatin – In a small microwave-safe bowl, soak the gelatin in water. Heat at 50% power until completely dissolved. Next, add 2 tbsp of the cream mixture to the gelatin to temper it. Then, return it back to the bowl and combine well but do not over mix. Pro tip – Overmixing will create gelatin threads.5 g Gelatin powder, ¼ cup Water
- Chill – Pour the white mixture over the chilled cookie crust. Tap to help it settle down. Then, transfer to the freeze for 10 minutes or into the fridge for 30 minutes.
Strawberry layer
- Combine – In the bowl of a stand mixer with the whisk attachment, combine the cream cheese, sour cream, sugar, and heavy cream until you have soft peaks. Add the strawberry puree and combine well. Pro tip – The mixture has to be pouring consistency so it flows into the pan and sets without air pockets.½ cup Cream cheese, ½ cup Sour cream, 2 tbsp Sugar, 1 tbsp Lemon juice, ½ cup Heavy cream, ½ cup Strawberry puree
- Gelatin – In a small microwave-safe bowl, soak the gelatin in water. Heat at 50% power until completely dissolved. Next, add 2 tbsp of the strawberry cream mixture to the gelatin to temper it. Then, return it back to the bowl and combine well but do not over mix. Pro tip – Overmixing will create gelatin threads.5 g Gelatin, ¼ cup Water
- Chill – Pour the pink mixture over the chilled white layer. Tap to help it settle down. Transfer to the freeze for 10 minutes or into the fridge for 30 minutes.
Strawberry jello layer
- Dissolve – In a microwave-safe bowl or saucepan, over medium-low heat, combine, the strawberry puree and gelatin. Add the water and sugar. Heat until the sugar and gelatin are dissolved. Then, cool to barely warm.½ cup Strawberry puree, ¼ cup Sugar, 1 cup Water, 4 g Gelatin
- Top – Pour the mixture over the chilled pink layer over the back of a spoon. Transfer to the fridge to chill for 3 hours up to overnight.
Recipe Notes & Tips
- Chilled Ingredients: Make sure that the cream cheese, heavy cream, and other dairy ingredients are well chilled before starting. Cold ingredients tend to whip up better and create a smoother mousse.
- Room Temperature Cream Cheese: While the dairy should be cold, it’s important that the cream cheese is at room temperature. This will help prevent lumps in your mousse.
- Straining Strawberry Puree: Straining the strawberry puree is crucial to remove seeds, which can negatively affect the texture of your mousse.
- Whip Cream Properly: When whipping the heavy cream, be careful not to over-whip it. Stop whipping as soon as stiff peaks form. Over-whipped cream can become grainy.
- Layering Carefully: When layering the mousse, use a spatula or the back of a spoon to gently spread each layer. Be delicate to avoid mixing the layers together.
- Chill Between Layers: It’s a good idea to chill the cake in the fridge for about 30 minutes between adding each mousse layer. This helps them set and maintain their distinct layers.
- Allow Time to Set: Once you’ve added the strawberry jelly topping, let the cake chill in the refrigerator for several hours or overnight. This ensures that all the layers set properly and the flavors meld together.
- Smooth the Jelly: After pouring the strawberry jelly topping, gently tilt the pan to spread it evenly over the top. You can also use a spatula to help smooth it out.
- Decoration: Get creative with your decoration. Consider garnishing the cake with fresh strawberries, whipped cream, or chocolate shavings for an added touch of elegance.
- Serving: To get clean slices, dip a sharp knife in hot water before each cut and wipe it clean between cuts.
- Storage: Store any leftovers in the refrigerator, preferably in an airtight container. Cheesecake-based desserts are best when consumed within a few days for optimal freshness.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
Nutrition Facts
Valentine's Day Cake
Amount per Serving
Calories
484
% Daily Value*
Fat
36
g
55
%
Saturated Fat
21
g
105
%
Trans Fat
0.3
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
9
g
Cholesterol
100
mg
33
%
Sodium
321
mg
13
%
Potassium
193
mg
6
%
Carbohydrates
36
g
12
%
Fiber
1
g
4
%
Sugar
22
g
24
%
Protein
7
g
14
%
Vitamin A
1238
IU
25
%
Vitamin C
19
mg
23
%
Calcium
104
mg
10
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Wow this is one of the prettiest cakes I have ever seen, I love the colours on it! I really want to try and make this for tomorrow, thank you for sharing this!
Your Valentine’s Cake recipe is so pretty and so delicious.
I can’t waitit to make this at home!
Beautiful looking Valentine’s Day cake. My sweetheart is going to love it. Ok, I’m going to love it. Super ingredients. Happy Valentines Day!
This looks like a perfect cake for Valentine’s Day!