Raspberry Cheesecake Mousse: A Delightful No-Bake Dessert

There’s nothing quite like the refreshing taste of raspberries paired with the creamy richness of cheesecake. This Raspberry Cheesecake Mousse is a perfect blend of tart and sweet, with a smooth, airy texture that’s sure to impress. Plus, it’s a no-bake recipe, making it ideal for those hot summer days when you want a delicious dessert without turning on the oven.

Ingredients

Mousse

• 15 oz (3.5 cups) fresh raspberries
• 2 tsp gelatin powder
• 3 Tbsp (45ml) cold water
• 1 1/2 cups (355ml) heavy cream
• 12 oz (340g) cream cheese, softened
• 2 1/4 cups (260g) powdered sugar, divided
• 1 tsp vanilla extract
• Red food coloring (optional)

Crust

• 1 cup (120g) graham cracker crumbs (about 8 full sheets)
• 2 Tbsp (26g) granulated sugar
• 1/4 cup (56g) unsalted butter, melted

Topping (optional)

• 3/4 cup (175ml) heavy cream
• 2 Tbsp (26g) granulated sugar
• 10-20 fresh raspberries
• Mint leaves

Instructions

For the Mousse

1. Prepare Raspberry Puree
   • Pulse the raspberries in a food processor until well pureed.
   • Strain the puree through a fine-mesh strainer into a bowl to remove seeds. You should have about 1 1/3 cups of puree. Set aside.
2. Bloom Gelatin
   • Pour 3 tablespoons of cold water into a small microwave-safe bowl.
   • Sprinkle gelatin evenly over the water and let it rest for about 5 minutes.
3. Dissolve Gelatin
   • Heat the gelatin mixture in the microwave on high power for about 30 seconds.
   • Remove and whisk for about 1 minute. Let it cool for 4 minutes until just warm (do not let it cool completely or it might start to set).
4. Whip Cream
   • In a medium mixing bowl, use an electric hand mixer to whip the heavy cream until soft peaks form.
   • Add 1/4 cup of powdered sugar and whip until stiff peaks form.
5. Prepare Cream Cheese Mixture
   • In a large mixing bowl, use a hand blender to mix the cream cheese and 2 cups of powdered sugar until combined.
   • Add vanilla extract and red food coloring if using, and mix until well combined.
   • Whip the cream cheese mixture on high velocity for about 2 minutes until light and fluffy.
6. Combine Mixtures
   • Mix in the strained raspberry puree and the lukewarm gelatin/water mixture into the cream cheese mixture.
   • Fold in 1/3 of the whipped cream mixture, then add the remainder, folding until well combined.

For the Crust

1. Prepare Crust Layer
   • In a medium mixing bowl, stir together graham cracker crumbs and sugar.
   • Pour in melted butter and stir until evenly moistened.
2. Assemble Crust
   • Divide the mixture into 10 dessert cups, pressing it lightly into an even layer.
   • Move to the refrigerator and chill (do not chill for more than 30 minutes to prevent it from setting).

Assembly

1. Pipe Mousse
   • Working in batches, add the mousse to a piping bag fitted with a large round tip.
   • Pipe the mousse over the crust layer in the cups.
2. Chill and Set
   • Repeat with the remaining mousse, cover cups with plastic wrap, and refrigerate until set, about 3 hours.

Optional Topping

1. Whip Cream
   • In a mixing bowl, whip 3/4 cup heavy cream with 2 tablespoons granulated sugar until stiff peaks form.
2. Garnish
   • Top each mousse cup with a dollop of whipped cream.
   • Garnish with fresh raspberries and mint leaves if desired.

Nutritional Information

• Prep Time: 30 minutes
• Chilling Time: 3 hours
• Total Time: 3.5 hours
• Calories: 350 kcal per serving
• Servings: 10

Enjoy this delightful Raspberry Cheesecake Mousse as a refreshing, no-bake dessert perfect for any occasion!