Indulge in the delightful flavors of raspberry cheesecake with this Raspberry Cheesecake Mousse recipe. This no-bake dessert features a creamy and light raspberry mousse layered over a graham cracker crust, making it a perfect treat for any occasion.
Ingredients:
Mousse:
- 15 oz (3.5 cups) of fresh raspberries
- 2 tsp of gelatin powder
- 3 Tbsp (45ml) of cold water
- 1 1/2 cups (355ml) of heavy cream
- 12 oz (340g) of cream cheese, softened
- 2 1/4 cups (260g) of powdered sugar, divided
- 1 tsp of vanilla extract
- Red food coloring, optional
Crust:
- 1 cup (120g) of graham cracker crumbs (8 full sheets)
- 2 Tbsp (26g) of granulated sugar
- 1/4 cup (56g) of unsalted butter, melted
Topping (optional):
- 3/4 cup (175ml) of heavy cream
- 2 Tbsp (26g) of granulated sugar
- 10 – 20 fresh raspberries
- Mint leaves
Instructions:
For 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 may have 1 1/3 cups puree), then set aside.
- Pour 3 Tbsp water into a small microwave-safe bowl, sprinkle gelatin evenly over water and let rest for about 5 minutes.
- Heat gelatin mixture in microwave on high power for about 30 seconds, then remove and whisk for about 1 minute. Let cool for 4 minutes until just warm (do not let it cool completely or it might start to set).
- Whip heavy cream in a medium mixing bowl using an electric hand mixer until soft peaks form. Then whip in 1/4 cup of powdered sugar until stiff peaks form.
- Use a hand blender to mix cream cheese and 2 cups of powdered sugar in a separate large mixing bowl until mixed. Add vanilla and red food coloring if using, and mix until combined.
- Whip the cream cheese mixture on high velocity for about 2 minutes until light and fluffy. Mix in the strained raspberry puree and the lukewarm gelatin/water mixture.
- Fold in 1/3 of the whipped cream mixture and then add the remainder, folding until well combined.
- Prepare the crust layer, then move it to the refrigerator (do not chill for more than 30 min to prevent it from setting).
For the crust:
- Stir together graham cracker crumbs and sugar in a medium mixing bowl. Pour in melted butter and stir until evenly moistened. Divide the mixture into 10 dessert cups and press it lightly into an even layer.
- Working in batches, add mousse to a piping bag with a large round tip, then pipe over the crust layer in cups.
- Repeat with the remaining mousse, cover cups with plastic wrap, and refrigerate until set, about 3 hours.
Optional topping:
- Whip heavy cream with sugar until stiff peaks form. Pipe or spoon over the set mousse.
- Garnish with fresh raspberries and mint leaves.
Nutritional Information:
- Prep Time: 30 minutes
- Cooking Time: 0 minutes
- Total Time: 3.5 hours
- Calories: 350 kcal
- Servings: 10 servings
Enjoy the light and creamy Raspberry Cheesecake Mousse, a perfect dessert for any occasion. The combination of the raspberry mousse with the graham cracker crust creates a delightful treat that will impress your guests and satisfy your sweet tooth.
Raspberry Cheesecake Mousse
- Total Time: 3.5 hours
- Yield: 10 1x
Description
This Raspberry Cheesecake Mousse blends the rich, creamy texture of cheesecake with the vibrant zing of fresh raspberries, creating a dessert that not only tantalizes the taste buds but also enchants the eyes. Its layered structure, with a buttery graham cracker base and a fluffy, light mousse topped with fresh berries and mint, offers a variety of textures and flavors that make each bite delightful.
Ingredients
Mousse:
15 oz (3.5 cups) of fresh raspberries
2 tsp of gelatin powder
3 Tbsp (45ml) of cold water
1 1/2 cups (355ml) of heavy cream
12 oz (340g) of cream cheese, softened
2 1/4 cups (260g) of powdered sugar, divided
1 tsp of vanilla extract
Red food coloring, optional
Crust:
1 cup (120g) of graham cracker crumbs (8 full sheets)
2 Tbsp (26g) of granulated sugar
1/4 cup (56g) of unsalted butter, melted
Topping (optional):
3/4 cup (175ml) of heavy cream
2 Tbsp (26g) of granulated sugar
10 – 20 fresh raspberries
Mint leaves
Instructions
For 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 may have 1 1/3 cups puree), then set aside.
Pour 3 Tbsp water into a small microwave-safe bowl, sprinkle gelatin evenly over water and let rest for about 5 minutes.
Heat gelatin mixture in microwave on high power for about 30 seconds, then remove and whisk for about 1 minute. Let cool for 4 minutes until just warm (do not let it cool completely or it might start to set).
Whip heavy cream in a medium mixing bowl using an electric hand mixer until soft peaks form. Then whip in 1/4 cup of powdered sugar until stiff peaks form.
Use a hand blender to mix cream cheese and 2 cups of powdered sugar in a separate large mixing bowl until mixed. Add vanilla and red food coloring if using, and mix until combined.
Whip the cream cheese mixture on high velocity for about 2 minutes until light and fluffy. Mix in the strained raspberry puree and the lukewarm gelatin/water mixture.
Fold in 1/3 of the whipped cream mixture and then add the remainder, folding until well combined.
Prepare the crust layer, then move it to the refrigerator (do not chill for more than 30 min to prevent it from setting).
For the crust:
Stir together graham cracker crumbs and sugar in a medium mixing bowl. Pour in melted butter and stir until evenly moistened. Divide the mixture into 10 dessert cups and press it lightly into an even layer.
Working in batches, add mousse to a piping bag with a large round tip, then pipe over the crust layer in cups.
Repeat with the remaining mousse, cover cups with plastic wrap, and refrigerate until set, about 3 hours.
- Prep Time: For 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 may have 1 1/3 cups puree), then set aside. Pour 3 Tbsp water into a small microwave-safe bowl, sprinkle gelatin evenly over water and let rest for about 5 minutes. Heat gelatin mixture in microwave on high power for about 30 seconds, then remove and whisk for about 1 minute. Let cool for 4 minutes until just warm (do not let it cool completely or it might start to set). Whip heavy cream in a medium mixing bowl using an electric hand mixer until soft peaks form. Then whip in 1/4 cup of powdered sugar until stiff peaks form. Use a hand blender to mix cream cheese and 2 cups of powdered sugar in a separate large mixing bowl until mixed. Add vanilla and red food coloring if using, and mix until combined. Whip the cream cheese mixture on high velocity for about 2 minutes until light and fluffy. Mix in the strained raspberry puree and the lukewarm gelatin/water mixture. Fold in 1/3 of the whipped cream mixture and then add the remainder, folding until well combined. Prepare the crust layer, then move it to the refrigerator (do not chill for more than 30 min to prevent it from setting). For the crust: Stir together graham cracker crumbs and sugar in a medium mixing bowl. Pour in melted butter and stir until evenly moistened. Divide the mixture into 10 dessert cups and press it lightly into an even layer. Working in batches, add mousse to a piping bag with a large round tip, then pipe over the crust layer in cups. Repeat with the remaining mousse, cover cups with plastic wrap, and refrigerate until set, about 3 hours.
- Cook Time: 0 minutes
Nutrition
- Calories: 350