No Bake Cheesecake Mousse with Raspberry Sauce


With Christmas just around the corner I’ve decided an elegant yet simple dessert was in order. I’ve been wanting to make a no bake cheesecake for a while and I figured this was the perfect time seeing as Christmas is just a few short days away! It gave me the perfect opportunity to create a festive dessert with it’s vibrant red and green color combination.

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There are many no bake cheesecake recipes out there which look fantastic. Some of them call for one ingredient in particular that I’m not so fond of,  frozen whipped topping (aka Cool Whip). I just really don’t like the stuff. Yes, I will eat it but I would so much rather have the real thing. I don’t even know what half the ingredients it contains are, which may explain its strange after taste. So, I decided to create my own no bake cheesecake recipe using real cream instead. I also decided the texture of this is more like a Mousse than a cheesecake, hence the name I chose. Honestly it is now hard for me to decide which I like better, the baked cheesecake with far more effort and longer chilling times or this No Bake Cheesecake Mousse. I love it’s delicately smooth, fluffy and even creamy texture. It is so much lighter and fluffier than your average dense and heavy cheesecake. This has just the right amount of richness and the perfect balance of sweet to go along with the slight tartness of the raspberries. This is one simply divine dessert you you won’t easily forget. I may just dream daily about this stuff =).

Once you see the ingredients in the Cheesecake Mousse you will probably ask, why the corn syrup? To answer that, my Grandma taught me that just a bit of corn syrup works as a good stabilizer for whipped cream. So, I added it in to help stabilize the mixture so it doesn’t loose all that air and fluff that was whipped into it. Note that you may likely have just a bit of extra raspberry sauce left over (I adapted the raspberry sauce recipe from my White Chocolate Cheesecake with Raspberry Sauce). I myself had just a bit left over but I’m sure I will find a good use for it, such as blending it into a smoothie, drizzling it over my morning oatmeal, or maybe just drinking it =). Merry Christmas everyone! Enjoy!

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no bake cheesecake


No Bake Cheesecake Mousse with Raspberry Sauce

Yield: 4 Servings

Prep Time: 25 minutes
Total Time: 2 hours 25 minutes


Raspberry Sauce

  • 2 Tbsp granulated sugar
  • 1 1/2 tsp cornstarch
  • 1/3 cup cold water
  • 1/2 tsp lime or lemon juice
  • 1 1/2 cups fresh or frozen raspberries

Cheesecake Mousse

  • 8 oz cream cheese , softened
  • 2/3 cup powdered sugar
  • 2/3 cup heavy whipping cream
  • 1/2 tsp corn syrup
  • 1/2 tsp vanilla extract

Graham Cracker Crust

  • 3/4 cup crushed graham crackers
  • 1 1/2 Tbsp packed light-brown sugar
  • 2 Tbsp salted butter , melted
  • 1 fair pinch ground cinnamon


For the raspberry sauce:

  1. In a small saucepan, whisk together granulated sugar and cornstarch until well blended. Stir in cold water, lime juice and raspberries. Cook over medium heat whisking frequently, until mixture reaches a boil. Allow mixture to gently boil about 5 minutes whisking constantly and reducing temperature slightly if necessary to reduce splattering, until sauce has thickened. Remove from heat and force sauce through a fine mesh strainer into a bowl or airtight container. Cover and refrigerate.

For the cheesecake mousse:

  1. In a mixing bowl, using an electric hand mixer set on high speed, whip heavy cream until soft peaks form. Add in corn syrup and whip until stiff peaks form, set aside.In a separate mixing bowl, using electric hand mixer set on medium-high speed, whip cream cheese until very smooth and fluffy, about 3 minutes. Mix in powdered sugar and vanilla. Fold half of the whipped cream mixture into the cream cheese mixture and fold until combine, then fold in remaining half of whipped cream. Cover bowl with plastic wrap and refrigerate for 2 hours (or up to 8 hours if needed).

For the graham cracker crust:

  1. In a small mixing bowl, whisk together crushed graham crackers, light-brown sugar and cinnamon. Using a fork or clean fingertips, blend in melted butter until mixture is evenly moistened. Cover bowl and refrigerate until ready to assemble.

To assemble:

  1. Note: assemble just before serving for best results. Remove above prepared mixtures from refrigerator. Divide graham cracker mixture among 4 small glasses or dessert cups, pouring about 1/4 cup in each, lightly press into an even layer. Spoon cheesecake mousse into a large Ziploc bag, seal bag and cut a 1-inch edge off one corner of the bag then pipe mousse over graham cracker crusts. Pour raspberry sauce into a small Ziploc bag, seal bag and cut a small tip off one corner, then pipe raspberry sauce over tops. Garnish with mint leaves if desired.
  2. Recipe Source: Cooking Classy

no bake cheesecake moussetextNo Bake Cheesecakes with Raspberry Sauce | Cooking Classy


  • sao33: Adoro chessecake em copos e este é simples e fica lindo.
    Feliz Natal.
    bjs December 23, 2012 at 2:36am Reply

  • radhika25: This looks lucious! Beautiful colours! December 23, 2012 at 7:09am Reply

  • annie: this looks very yummy! thanks for sharing! December 23, 2012 at 9:17am Reply

  • Kristy @ Sweet Treats & More: I love your new site!! And this mousse looks amazing!!

    Are you by chance based in Utah?!? December 23, 2012 at 2:19pm Reply

    • Jaclyn: Thanks so much Kristy! Yes I am, how about you? December 23, 2012 at 3:07pm Reply

  • Averie @ Averie Cooks: I love each.layer.involved. Raspberry anything is a win, then the cheesecake+mousse … wow. And a buttery graham cracker crust is the way to go for me.

    Your photography is just stunning, jumping off the screen gorgeous, as usual :) December 23, 2012 at 4:04pm Reply

  • sally @ sallys baking addiction: Jaclyn, what a beautiful dessert! My mom makes a chocolate cheesecake mousse with raspberry sauce every christmas night and you are getting me excited for it!! I have to suggest the regular cheesecake version. :) December 24, 2012 at 5:33am Reply

  • Jocelyn (Grandbaby Cakes): These are some super cute shooters for Christmas! December 24, 2012 at 9:31pm Reply

  • Chung-Ah | Damn Delicious: Wow this is absolute perfection! I think this will have to make an appearance at my New Year’s Eve party! December 27, 2012 at 11:42am Reply

  • Kristi @ Cherry Jasmine: How festive – I love these! I was looking for a simple dessert since I’m entertaining this weekend – I just found it – thanks! January 3, 2013 at 6:10am Reply

    • Jaclyn: You’re welcome Kristi! I hope you and your guests love them! January 3, 2013 at 9:44pm Reply

  • Sevgililer günü için kek/kurabiye sunumu «: […] […] February 1, 2013 at 11:44pm Reply

  • Lucia: They look so incredibly yummy! I’m afraid I ‘ll become addicted to your recipes! February 5, 2013 at 8:03pm Reply

    • Jaclyn: Thanks Lucia – I hope you do =). February 5, 2013 at 11:02pm Reply

  • Anna: My gosh .. this dessert is stunning! Great work! February 22, 2013 at 11:14am Reply

    • Jaclyn: Thank you very much Anna, that’s so kind of you to say =)! February 24, 2013 at 7:21pm Reply

  • Terra: I made these for my sister in law’s 40th birthday dessert. I used champagne flutes to “adult” it up a bit. It tasted just as fabulous as it looked. Thanks very much for the idea. March 7, 2013 at 3:38pm Reply

    • Jaclyn: Terra – I’m so glad you enjoyed these, thanks so much for your comment! March 7, 2013 at 7:22pm Reply

  • karleen: Hi, is it possible to use blueberry or strawberries instead of raspberry ? Thanks for the recipe ! :) April 15, 2013 at 1:13am Reply

    • Jaclyn: Yes those would also be delicious choices. I hope you love these Karleen! April 15, 2013 at 4:46pm Reply

  • Elaine: Will definitely try this but I wonder what you could use instead of corn syrup? Not a big fan. Maybe just leave it out??? April 24, 2013 at 4:13am Reply

    • Jaclyn: Yeah you could definitely leave it out, I just added it to add more stabilization but it’s not necessary. I hope you enjoy Elaine! April 24, 2013 at 8:35am Reply

  • April: I have you ask, where did you find these cute little cuts? Are they regular drinking glasses? May 9, 2013 at 11:28am Reply

    • Jaclyn: I got these at Tjmaxx but I think they have similar ones at crate and barrel too. And yes they are regular drinking glasses :) – the shorter ones. The set came with tall and short. May 9, 2013 at 7:32pm Reply

  • Individual Berry Trifles – Cooking Classy: […] want to make these without instant pudding you definitely could (I would recommend a recipe like this – using only the Cheesecake Mousse portion and probably tripling the amount for this recipe). […] June 24, 2013 at 9:00pm Reply

  • Hope: Do you know the nutrition facts for this? January 18, 2014 at 11:23am Reply

    • Jaclyn: Sorry I don’t but you can find it on sites like January 18, 2014 at 11:10pm Reply

  • No-Bake Cheesecake Mousse | Great Recipes Center: […] Who Dished It Up First: Adapted from Cooking Classy. […] February 7, 2014 at 5:23am Reply

  • E: Hi these are delicious thanks for the recipe I would like to know can they be frozen and if so does it change in any way August 19, 2016 at 7:32pm Reply

    • Jaclyn: I recently froze some I made that were similar but they had gelatin in them so I’m not sure how well these would hold up without it?? The texture isn’t as perfect though once frozen. August 20, 2016 at 12:56am Reply

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