I drew inspiration for these small desserts from the classic French fraisier cake. After my trip to Paris in the Summer of 2019, I became captivated by these elegant and beautifully crafted strawberry cakes (along with every other pastry in Paris). When I got back to the States, I just knew that I had to try my hand at something similar.
Besides drawing inspiration from the fraisier cakes, I also adapted this recipe from Sugar at el’s No Bake Oreo Cheesecake Strawberry Mousse Duo. I absolutely fell in love with the color combination in this cake and knew it would be a perfect twist on the fraisier cakes I fell in love with. Plus, you can never go wrong with strawberry and Oreos!
Although taking a long time to assemble, I had so much fun making these. In particular, I love the color combination of pink and red and the half-cut strawberries along the edges. Unlike anything I have ever baked before, making these small treats gave me the opportunity to experiment with ring molds and gelatin for the first time!
I ended up having to redo a lot of components (specifically the Strawberry Gel on top) and experiment quite a bit before finally getting them all assembled. Although not perfect, I’m pleased with the outcome and they ended up being incredibly delicious (who doesn’t like strawberries and Oreos?).
The first step in making this recipe was the Oreo base. This part is super simple and is just like making a graham cracker crust for a cheesecake. You just have to pulse the Oreos in a food processor and mix them with a little melted butter to make them stick together. Then you can spoon the mixture into your ring molds. If making more than one cake, I like to use a tablespoon and measure an even amount into each ring mold to make sure all the bases are a uniform size.
After letting the Oreo base set, I cut strawberries and lined them along the edge of the ring mold before pouring in my Oreo cheesecake mixture. This Oreo cheesecake recipe was delicious, but I had trouble working the gelatin in uniformly. I ended up making this component twice because the first time my gelatin-water mixture was too cool and formed long gelatin strands when incorporated. I used a piping bag and the back of a spoon to make sure the cheesecake got between all the strawberries and formed a nice base for the strawberry mousse.
While that set in the fridge I made the strawberry mousse! It turned out to be such a light and creamy texture with a wonderful flavor. The actual strawberries didn’t add much color to the mousse, so I used food coloring to get the exact shade of baby pink that would go with my cakes.
Last but not least was the strawberry gel topping. Surprisingly, this was the most challenging and took me three tries to get just right. At first, I tried spreading the gel on parchment paper and cutting it out after it had set. But the gel ended up being far too delicate and ripped when I was handling it. I found that the best method was to spoon the gel evenly over the set strawberry mousse while the cakes were in the ring mold.
I definitely recommend trying this recipe. Although a bit challenging and time consuming the result is so rewarding and delicious. It’s perfect to serve at any small get together or hang out in the summertime!
Oreo Cheesecake and Strawberry Mousse Fraisier Cake
- 150 grams Oreos
- 40 grams Butter Melted
- 200 grams Cream Cheese Room Temperature
- 2 tbsp Castor Sugar
- ½ cup Heavy whipping cream
- 1 tsp Powdered Gelatin
- 1 tbsp Warm Water
- 1 cup Strawberries
- 3 tbsp Castor Sugar
- 1 tsp Powdered Gelatin
- 1 tbsp Warm Water
- 1 cup Heavy Whipping Cream
- 2 drops Red Food Coloring
- ⅔ Cup Strawberries
- 1 tsp Powdered Gelatin
- 4 Oreos Whole
- 24 Small Strawberries Approximately 6 used for each cake
- Line a baking sheet with parchment paper and place your ring molds on top.
- Make the Oreo crust by processing the cookies in a food processor until fine. Remove half of the processed Oreos and set aside for the cheesecake mixture. Melt the butter in the microwave and add it to the remaining Oreos. Combine the Oreos and the melted butter by mixing until the blend becomes moist and packable. Evenly distribute the mixture between each ring mold and use the back of a spoon to form a crust along the bottom of the mold. Place the baking sheet in the fridge and let sit for 30 minutes.
- Rinse approximately 20 small strawberries (adjust for your ring mold and strawberry size), remove the leaves, and cut them in half. Remove the baking sheet with the ring molds from the fridge. Use a finger to check that the crust is firm. Line the edge of the ring mold with the cut strawberries. Place the baking sheet back into the fridge.
- Make the Oreo Cheesecake by combining the cream cheese and sugar in a large bowl. With a hand mixer, beat the cream cheese and sugar until smooth. In a separate bowl, beat the cream until soft peaks are formed. To the cream cheese and sugar mixture, add the whipped cream and Oreo crumbs. Combine by folding together with a spatula.
- Add the gelatin to the warm water and microwave for 10 seconds. Mix well until all the gelatin is dissolved. Add the gelatin mixture to the Oreo cheesecake mixture and fold with a spatula until well incorporated.
- Take the baking tray with your ring molds out of the fridge. Using your finger, check to make sure the crust is still firm. Pour the Oreo cheesecake mixture into the molds and use the back of a spoon to spread evenly between the strawberries. The mixture should be enough to fill up to just below the tips of the strawberries. Place in the fridge for 3-4 hours or until completely set.
- To make the strawberry mousse, wash and remove the leaves from the strawberries. Use a food processor to combine the strawberries sugar into a smooth pulp. Strain the mixture into a separate bowl and set aside. In a large mixing bowl, whip the heavy cream until soft peaks are formed and set aside. Dissolve the gelatin in warm water and microwave for 10 seconds. Stir until completely dissolved. Add the gelatin to the strawberry pulp and mix well to combine. Add the strawberry gelatin mixture to the whipped cream and fold with a spatula until well incorporated. Add red food coloring and mix until the desired color is reached.
- Take the baking sheet out of the fridge and check that the Oreo cheesecake has set. Spoon the mousse evenly over the cheesecake layer and use the back of a spoon to smooth. Set back in the fridge for 3-4 hours or until completely set.
- Ensure that the mousse is completely chilled before beginning this step. For the strawberry gel, use a food processor to process the strawberries into a fine puree. Strain the pulp into a separate bowl and set aside. Dissolve the gelatin in warm water and microwave for 10 seconds. Stir until completely dissolved. Add the gelatin to the strawberry pulp and mix well to combine. Remove the baking sheet and ring molds from the fridge. While still warm, spoon the mixture over the strawberry mousse and spread evenly with the back of a spoon. Set back in the fridge for 30 minutes or until completely set.
- Remove the cakes by running a small knife around the edge of the mold. Be careful not to disturb the strawberries around the edge during this step. Apply light pressure to the top of the gel (should be sturdy enough not to crack), and pull the ring mold upward. If you are having trouble, it may also help to warm the edges of the mold.
- Decorate each cake with an Oreo and Strawberry as shown in the picture! I used a small dab of leftover cream cheese as a glue between the Oreo, cake, and strawberry.