Raspberry Cheesecake Mousse – oh my are these good! They are bursting with vibrant, fresh raspberry flavor and they have that light and creamy, perfectly smooth and silky mousse texture that I can never get enough of. I originally made these as strawberry, I had a big family get together at my house and decided to try a dessert I’d never made before.
Anyway it ended up not having enough flavor for me (even after simmering and reducing the strawberries and therefor concentrating the strawberry flavor) so I ended up having to add a strawberry sauce to the top of them. They were good, just not as good as I knew raspberry would be plus they took more effort.
These still have a few steps with all their layers but the end result is so worth it! My husband said they reminded him of his favorite fresh raspberry shake, and that’s what I love so much about these is all the fresh raspberry flavor in them.
These are the perfect dessert to welcome summer or for Mother’s Day, both of which are not too far around the corner. I don’t know of anyone who wouldn’t love these! I know I’ll be wanting to make them more than I should this summer :). So much goodness in one little dessert cup!
Aren’t these Azaleas purty? I love that they are nearly the same color as the mousse. If only I could get them to survive longer than 2 weeks in my house, anyone know any tricks?
5 from 8 votes Review Recipe
Raspberry Cheesecake Mousse
A truly delicious treat! These irresistible mousse cups are layered with a no-bake graham cracker crust and a decadent cheesecake flavored mousse made with fresh raspberries, cream and cream cheese. What more could you want in a dessert!
Servings: 10
Prep45 minutesCook1 minuteReady in: 46 minutes
IngredientsMousse15 oz (3.5 cups) fresh raspberries2 tsp gelatin powder3 Tbsp (45ml) cold water1 1/2 cups (355ml) heavy cream12 oz (340g) cream cheese, softened2 1/4 cups (260g) powdered sugar, divided1 tsp vanilla extractRed food coloring, optionalCrust1 cup (120g) graham cracker crumbs (8 full sheets)2 Tbsp (26g) granulated sugar1/4 cup (56g) unsalted butter, meltedTopping (optional)3/4 cup (175ml) heavy cream2 Tbsp (26g) granulated sugar10 - 20 fresh raspberriesMint leaves
InstructionsFor the mousse: Pulse raspberries in a food processor until well pureed. Force puree through a fine mesh strainer into a bowl to remove seeds (you should have 1 1/3 cups puree). Set aside.Pour 3 Tbsp water into a small microwave safe bowl, sprinkle gelatin evenly over water then let rest 5 minutes. Heat gelatin mixture in microwave on high power for 30 seconds. Remove and whisk for 1 minute, let cool 4 minutes until just warm (don’t let it cool completely or it may start to set).Between stages of gelatin resting prepare whipped cream and cream cheese mixture as listed here - In a medium mixing bowl using an electric hand mixer whip heavy cream on high speed until soft peaks form. Add in 1/4 cup powdered sugar and whip until stiff peaks form (just shake excess from beater blades, no need to wash for next step). In a separate large mixing bowl using hand mixer, blend cream cheese and 2 cups powdered sugar until combined. Add in vanilla and red food coloring if using (I think I used about 14 drops liquid coloring) and mix until combined. Increase to high speed and whip until light and fluffy about 2 minutes. Mix in strained raspberry puree and add in lukewarm gelatin/water mixture and mix until well combined. Fold in 1/3 of the whipped cream mixture, then add remaining and fold just until combined. Transfer to refrigerator while preparing crust layer (don’t chill longer than 30 minutes you don’t want it to set).For the crust: In a medium mixing bowl stir together graham cracker crumbs and sugar. Pour in butter and using a fork, stir until evenly moistened. Divide mixture among 10 dessert cups and lightly press into an even layer. Working in batches add mousse to a piping bag fitted with a large round tip and pipe over crust layer in cups. Repeat with remaining mousse. Cover cups with plastic wrap and chill in refrigerator 3 hours until set.Optional toppings: In a medium mixing bowl using an electric hand mixer whip heavy cream until soft peaks form, add in sugar and whip until stiff peaks form. Transfer to a piping bag fitted with a large star tip then pipe cream over mousse. Add 1 - 2 raspberries to each then garnish with mint leaves.
Nutrition Facts Raspberry Cheesecake Mousse
Amount Per Serving
Calories 537 Calories from Fat 333
% Daily Value*
Fat 37g57%Saturated Fat 21g131%Cholesterol 122mg41%Sodium 211mg9%Potassium 172mg5%Carbohydrates 48g16%Fiber 3g13%Sugar 36g40%Protein 5g10% Vitamin A 1390IU28%Vitamin C 11.5mg14%Calcium 89mg9%Iron 0.9mg5% * Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.
Course: DessertCuisine: AmericanKeyword: Mousse, Raspberry Mousse Author: Jaclyn
5 from 8 votes
Review Recipe
Nutrition Facts Raspberry Cheesecake Mousse
Amount Per Serving
Calories 537 Calories from Fat 333
% Daily Value*
Fat 37g57%Saturated Fat 21g131%Cholesterol 122mg41%Sodium 211mg9%Potassium 172mg5%Carbohydrates 48g16%Fiber 3g13%Sugar 36g40%Protein 5g10% Vitamin A 1390IU28%Vitamin C 11.5mg14%Calcium 89mg9%Iron 0.9mg5% * Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.
Nutrition Facts
Raspberry Cheesecake Mousse
Amount Per Serving
Calories 537 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 21g131%
Cholesterol 122mg41%
Sodium 211mg9%
Potassium 172mg5%
Carbohydrates 48g16%
Fiber 3g13%
Sugar 36g40%
Protein 5g10%
Vitamin A 1390IU28%
Vitamin C 11.5mg14%
Calcium 89mg9%
Iron 0.9mg5%
- Percent Daily Values are based on a 2000 calorie diet.
Course: DessertCuisine: AmericanKeyword: Mousse, Raspberry Mousse
Author: Jaclyn
