Raspberry Cheesecake Mousse

04.10.2016

If you haven’t noticed I’m super obsessed with desserts in cups lately, and even more so creamy, luscious desserts in cups. Recently I’ve posted Chocolate Pots de Crème, Salted Caramel Pots de Crème, Lemon Cheesecake Mousse and Banana Cream Pie Cups with Salted Caramel Sauce. And now these Raspberry Cheesecake Mousses, and my 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 I originally made these as strawberry, I had a big family get together at my house and decided to try a dessert I’d never made before.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!

Raspberry Cheesecake Mousse | Cooking Classy

Raspberry Cheesecake Mousse | Cooking Classy Raspberry Cheesecake Mousse | Cooking Classy Raspberry Cheesecake Mousse | Cooking Classy Raspberry Cheesecake Mousse | Cooking Classy

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?

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Raspberry Cheesecake Mousse

5 from 4 votes

Yield: 10 servings

Ingredients

Mousse

  • 15 oz (3 1/2 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 (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. 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.
  2. 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).
  3. 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 then 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 and assembly:

  1. 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 (it will be slightly runny so you can just hold a spatula over opening while moving bag from cup to cup). Repeat with remaining mousse. Cover cups with plastic wrap and chill in refrigerator 3 hours until set.

If adding the toppings (add these just before serving):

  1. 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.
  2. Recipe source: Cooking Classy

Azalea | Cooking Classy

44 comments

  • Juliana Ramsey: I posted 2 comments yesterday and they said they are “waiting moderation” and now they aren’t up, how come they aren’t in the comment box? But awesome job on the pictures look absolutely adorable!! GREAT JOB AGAIN!! Keep up your great work! And please don’t take this msg the wrong way:) April 12, 2016 at 4:04pm Reply

    • Jaclyn: I’m sorry for the delay I just get behind on comments now that I have about 1,000 recipes shared I don’t have time to answer all the comments on each of them :). April 13, 2016 at 1:15am Reply

  • Laura | Tutti Dolci: These are the prettiest mousse cups ever! April 12, 2016 at 12:02am Reply

    • Jaclyn: Thanks Laura! April 12, 2016 at 10:31am Reply

  • Juliana Ramsey: Let me say these are absolutely adorable! Awesome job on the pics I hope to one day take pictures and have a blog like you do! If you can, can I have the link (if you have it) from where you got those little jars? They are so adorable! Awesome job again!!

    Juliana April 11, 2016 at 3:26pm Reply

  • vita: Where does the raspberry puree come in, it’s not written in the directions. April 11, 2016 at 5:51am Reply

    • Lesley: It’s in the “For the mousse” section, third paragraph. May 26, 2016 at 8:17pm Reply

  • Linda: These sound delicious and I’d like to try them but I’m not sure if I’m missing something or the directions are. When are you supposed to add the raspberry puree into the mixture? Thanks April 11, 2016 at 4:16am Reply

    • Jaclyn: Thanks for letting me know! I updated the recipe to include it. It goes in with the gelatin mixture. April 12, 2016 at 10:54am Reply

  • Juliana Ramsey: These are adorable! All of your pictures look amazing! Where did you get the little jars from, can you give me a link to where I can find them? Awesome job on the pictures I still can’t get over how adorable these are!! Keep up the great work!! April 10, 2016 at 10:03pm Reply

    • Karen: I have gotten cute glasses of various sizes at Crate and Barrel. Just enough dessert after dinner! July 20, 2016 at 2:24pm Reply

  • Kristine | Kristine’s Kitchen: These are so pretty! Individual desserts always have such a nice presentation, and I love the raspberry cheesecake flavor of these! April 10, 2016 at 6:00pm Reply

  • kelly: These look and sound amazing, the perfect summer dessert!

    xx Kelly April 10, 2016 at 5:50pm Reply

    • Juliana Ramsey: Doesn’t everything she makes look amazing! Can I get 10 replies on this to show Jaclyn that she is amazing! Thanks to everyone who does! April 12, 2016 at 8:05pm Reply

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