Cheese Strawberry Souffle

Chilled strawberry and cream cheese mousse, light as air and sweetly indulgent
Yield: Serves 4–6 | Total time: 20 minutes active + 6 hours chilling

This no-bake soufflé is a light, airy dessert made with fresh strawberries, cream cheese, and whipped cream. Set with a hint of jelly and chilled to perfection, it's an ideal make-ahead treat for warm evenings or festive meals.

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Ingredients

Main Soufflé Base

• 1½ cups fresh strawberries

• 1½ cups cream cheese

• ½ cup fresh cream

• 3 tbsp castor sugar

• 50 g strawberry jelly (prepared according to packet instructions but not set)

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Method

Step 1: Prepare the Ingredients

1. Blend fresh strawberries into a smooth purée and set aside.

2. Prepare the strawberry jelly as per the packet instructions. Let it cool completely but do not allow it to set.

Step 2: Whip the Cream Base

3. Fill a large bowl with ice and place a slightly smaller bowl over it.

4. Into the smaller bowl, add cream cheese, fresh cream, and castor sugar.

5. Using a hand whisk or electric beater, whip until the mixture is light, fluffy, and clings to the whisk.

Step 3: Fold and Chill

6. Slowly pour the cooled (but unset) jelly into the whipped cream mixture while gently folding it in with a spatula.

7. Add the blended strawberry purée and fold again to combine evenly.

8. Transfer the soufflé mixture into a serving bowl or individual dessert glasses.

9. Refrigerate for at least 6 hours or overnight until softly set.

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Chef’s Notes

• Use well-chilled cream and cream cheese for faster whipping and better volume.

• Avoid over-whipping after adding jelly to maintain the soufflé’s lightness.

• For added texture, fold in finely chopped strawberries or serve with a fresh fruit coulis.

• You can replace strawberry with raspberry, mango, or mixed berries for variations.