Strawberry Cheesecake Mousse Recipe

Combine the crushed vanilla wafers with the crumbs from the cheesecake mix box. Once mixed, divide this crumb mixture evenly among all the cups.

In a medium bowl, combine the strawberry/banana yogurts and the filling mix from the cheesecake mix box. Beat on medium speed for about 1 minute. (If you can't find strawberry/banana yogurt, a plain strawberry yogurt works just as well.)

Gently fold the Cool Whip into the yogurt mixture. Mix on low speed just until everything is combined and no streaks remain.

Set aside about 6 strawberries for decorating the finished mousse. Chop the remaining strawberries into small pieces.

Add the chopped strawberries to the bowl with the filling and mix gently to distribute them.

Divide the filling among all the prepared cups. For a neat presentation, you can snip a corner off a Ziploc bag and pipe the filling into the cups; otherwise, a spoon works just fine.

Take the remaining 1 cup of vanilla wafers and crush them.

Sprinkle the freshly crushed vanilla wafers over the filling in each cup.

Refrigerate the cups for at least 30 minutes to allow the mousse to set. If you're short on time, you can place them in the freezer for about 10 minutes instead.

Slice the strawberries you set aside earlier and arrange them on top of each mousse cup just before serving.