Raspberry Cheesecake Mousse

April 10, 2016

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 I originally made these as strawberry, I had a big family get together at my house and decided to try a dessert I’d never made before.

Raspberry Cheesecake Mousse | Cooking Classy

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. 

Raspberry Cheesecake Mousse | Cooking Classy

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

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

5 from 4 votes

A truly delicious treat! These irresistible mousse cups are layered with a no-bake graham cracker crust and a decadent cheesecake flavored mousse made with fresh raspberries, cream and cream cheese. What more could you want in a dessert!

Servings: 10
Prep Time 45 minutes
Cook Time 1 minute
Total Time 46 minutes

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 (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

  1. 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 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. 
  3. 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).
  4. 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. 
  5. 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). 
  6. 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. 

  7. 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. 
  8. 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).
  9. For the crust: 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. 

  10. Working in batches add mousse to a piping bag fitted with a large round tip and pipe over crust layer in cups. Repeat with remaining mousse. Cover cups with plastic wrap and chill in refrigerator 3 hours until set.

  11. Optional toppings: 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. 

  12. 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.
Nutrition Facts
Raspberry Cheesecake Mousse
Amount Per Serving
Calories 537 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 21g131%
Cholesterol 122mg41%
Sodium 211mg9%
Potassium 172mg5%
Carbohydrates 48g16%
Fiber 3g13%
Sugar 36g40%
Protein 5g10%
Vitamin A 1390IU28%
Vitamin C 11.5mg14%
Calcium 89mg9%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Mousse, Raspberry Mousse
Author: Jaclyn
Azalea | Cooking Classy

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50 Comments

  • Lisa

    Loved the recipe, wondering where the dessert dishes are from (not the brandy snifter ones)??

    • Jaclyn

      Jaclyn Bell

      The short cups are Weck brand jars you can find them at world market and amazon. Glad you loved the recipe!

  • Sofia

    Hi there! Came across your recipe. Looks amazing! Can this be made as a whole instead of individual servings?

    • Jaclyn

      Jaclyn Bell

      That should be fine. I might add just a little more gelatin if your going to be cutting into slices to ensure the hold their shape.

    • Lori

      Could I use coconut cream instead of heavy? I know it will alter taste a bit but will it affect consistency?

      • Jaclyn

        Jaclyn Bell

        I wouldn’t recommend it because it doesn’t get as sturdy and hold up as well as heavy cream.

  • Deyla

    This is the most delicious thing I have ever made…or quite possibly ever tasted! WoW!

    And for those wondering, I used frozen raspberries and they worked fine. I used Kirkland brand. The mousse came out with a great texture and great taste!!

    Such a great recipe!! Thank you, Jaclyn!!!

  • Nadja

    I love this recipe! It’s fast and easy to make and no matter where I take it everybody loves it! I also tried the lemon and the nutella version and the result has always been the same: happy people and a lot of empty little glasses :)

  • Ann

    I’ve made these once before and they are delicious. Going to make them again for a special birthday dinner. Wondering how far in advance could I do the purée, just looking to minimize my time in the day if the party.

    Thanks

  • Rita Mirick

    This is our favorite dessert. I make it any time of year & am in the mood for something creamy & decadent. I’ve used raspberries, blueberries, blackberries, strawberries, they were all delicious. in fact, I am making it today for my Easter dessert(at my husband’s request). Berry season is almost here & you can freeze them for later use, since they are pureed with this recipe. Try it once & you’ll be hooked.

    • Jaclyn

      Jaclyn Bell

      I’m so happy to hear this is your favorite and glad you’ve been able to switch it up! Thanks for your review Rita!

  • Rondee

    How long would these keep in the frig. I am needing a make ahead dessert for a bunco card party