The ultimate easy dessert! Layered with buttery crumbled graham crackers, a rich fluffy cheesecake mousse, and finished with a bright raspberry sauce.
Ready in: 2hours25minutes
1/2tsplime or lemon juice
1 1/2cupsfresh or frozen raspberries
8ozcream cheese, softened
2/3cupheavy whipping cream
Graham Cracker Crust
3/4cupcrushed graham crackers
1 1/2Tbsppacked light-brown sugar
2Tbspsalted butter, melted
For the raspberry sauce:
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.
Reduce to a simmer and cook about 5 minutes whisking frequently, until sauce has thickened. Remove from heat and force sauce through a fine mesh strainer (to remove seeds) into a bowl or airtight container. Cover and refrigerate.
For the cheesecake mousse:
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:
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.
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 resealable 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.