Raspberry Cheesecake Mousse


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 I originally made these as strawberry, I had a big family get together at my house and decided to try a dessert I’d never made before.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?

Azalea | Cooking Classy


Raspberry Cheesecake Mousse

Yield: 10 servings



  • 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


  • 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


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


  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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: 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

  • Beverley Press: totally delicious and fresh , I love how you use the jars to server them in, it’s so pretty. April 13, 2016 at 5:09am Reply

  • Kristin H: These are so beautifully decorated! You really have a knack for making your food look beautiful! I’m looking forward to trying this sometime. My question for you, if you have time that is… where do you find such cute dishes?? I love the little pots and the little goblets! You have lots of fun little dishes to serve so many of your desserts in. I would love to know… but I can imagine how busy you are responding to all the feedback. April 13, 2016 at 2:35pm Reply

    • Jaclyn: Hi Kristin – Thanks! the mini goblets are from Pier 1 (they are listed as mini brandy snifters but I noticed they were sold out online) and the pots are from World Market. :) April 13, 2016 at 2:50pm Reply

      • Kristin H: Thanks so much for responding! April 19, 2016 at 5:42pm Reply

  • Michelle Bentley: These look amazing, perfect for my Mother-in-laws birthday tea party this weekend, along with the lemon mousse cups! Can you suggest the best timing for me, I’d like to make them Friday night so they are ready for brunch on Saturday, but I will need to transport them. Do I need to assemble before they set? Or is there any way I can make the fillings, and then put them together in the cups when I get to the party so I can make them look beautiful there and don’t have to worry about messing them up in the car? April 13, 2016 at 6:41pm Reply

  • IndoBotol: yum, really cant wait to taste this recipe, i always love the ice cream, i cant imagine how great the taste when i get it in my mouth, thanks April 20, 2016 at 8:27am Reply

  • Esmer: CAn this be used in between layers? I am thinking yes. They looks amazing. April 27, 2016 at 10:47pm Reply

  • Esmer: In between cake layers i mean. April 27, 2016 at 10:47pm Reply

  • Nicole: These look amazing. What tip did You use for the whipped cream topping.. Ateco? Wilton?

    Also, I’ve noticed anytime I try to make the whipped cream topping it never comes out as firm as yours. It’s always a bit runny. I try not
    to over mix it but once I pipe it it doesn’t keep its shape. Thanks :) April 28, 2016 at 4:17pm Reply

  • DNS: Hi, Jaclyn. I have a dinner party coming up and these look like an ideal light dessert, but I’m not sure of the size of the glasses shown and that impacts the number of servings. Do you know the approximate volume per serving? May 1, 2016 at 7:07pm Reply

  • Kristin H: Hi Jaclyn! I was wondering if it’s possible to make this recipe using frozen raspberries. I wanted to make this for myself for Mother’s Day, but the few fresh raspberries that I found at the store were really expensive ($3.99 per tiny container), and I’d have to buy 4 containers of them. What do you think? May 7, 2016 at 10:01am Reply

  • Abu Genset: oh my ghost,, i wish that cheesecake is in front me right now… i’m so hungry looks that cheesecake :( May 14, 2016 at 8:14pm Reply

  • Catherine: I, like Esmer, would like to know if you could use the mousse as a cake filling? August 14, 2016 at 5:55am Reply

  • Cyndy: HI !
    Can I use frozen raspberries ? I’d like to make this for a New Years Eve party and raspberries are impossible to find in December ! Thanks ! October 14, 2016 at 3:12pm Reply

  • Marie: Where did you get those serving glasses for the pot de creme? March 12, 2017 at 6:25am Reply

    • Jaclyn: I got the shorter Weck ones from World Market and the taller ones from Pier 1, although they were a clearance item and I don’t know if they sale them anymore. March 15, 2017 at 11:14am Reply

  • Khan FZ: Hi!
    I was wondering if it would be possible to make it a day before serving. I mean, can it be refrigerated longer without compromising the taste? The creme topping would be done just before serving, of course. July 1, 2017 at 3:04pm Reply

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