No Bake Cheesecake Mousse

No Bake Cheesecake Mousse – The ultimate Simple Dessert! Layered with buttery crumbled graham crackers, And a rich fluffy cheesecake mousse, Then finished with a bright raspberry sauce. With Valentine’s day just around the corner, I have decided an elegant yet simple dessert was in order. I have been wanting to make a no-bake cheesecake for a while and I figured this was a perfect time seeing as Breakfast is just a few short days away! It gave me the perfect opportunity to Make a festive dessert with it’s vibrant red and green color combination.

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There are so many no-bake cheesecake recipes out there which look fantastic. Some of them call for one ingredient in particular that I am not so fond of, frozen whipped topping.
I just really do not like the stuff. Yes, I will eat it, however, I would so much rather have the real thing. I do not even know what half the ingredients it contains are, which might explain its strange after taste.

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So, I decided to make my own no-bake cheesecake recipe using real cream instead. I decided the texture of this is more like a Mousse than a cheesecake.
Honestly, it’s 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.
It is so much lighter, fluffier than your average dense and heavy cheesecake. This has just the perfect amount of richness With the perfect balance of sweet to go along with the slight tartness of the raspberries. This is one simply divine dessert you won’t easily forget. I might just dream daily about this stuff.

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No Bake Cheesecake Mousse with Raspberry Sauce

The ultimate easy dessert! Layered with buttery crumbled graham crackers, And a rich fluffy cheesecake mousse, Then finished with a bright raspberry sauce.

Course: Dessert
Cuisine: American
Keyword: Cheesecake Mousse, No Bake Cheesecake
Recipe: Cooking Classy
Servings: 4
Prep Time: 25 minutes
Total Time: 2 hours 25 minutes

Ingredients

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

Instructions

For the raspberry sauce:
In a small saucepan, whisk together granulated sugar and cornstarch till well blended, And Stir in cold water, lime juice and raspberries.
Cook over medium heat whisking frequently, until mixture reaches a boil, Then Allow mixture to gently boil for 5 minutes whisking constantly and reducing temperature slightly if necessary to reduce splattering until sauce has thickened.
Remove from heat then force sauce through a fine mesh strainer 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 till soft peaks form. Add in corn syrup then 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, for 3 minutes.
Mix in powdered sugar and vanilla, And Fold half of the whipped cream mixture into the cream cheese mixture and fold until combined, then fold in the remaining half of whipped cream.
Cover bowl with plastic wrap and refrigerate about 2 hours or up to 8 hours.

For the graham cracker crust:
In a small mixing bowl, whisk together crushed graham crackers, light-brown sugar, and cinnamon, And Use a fork or clean fingertips, blend in melted butter until mixture is evenly moistened. Cover the bowl then refrigerate until ready to assemble.

To assemble:
Note: assemble just before serving for best results.
Remove above prepared mixtures from the refrigerator.
Divide graham cracker mixture among FOUR 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 then 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, And then pipe raspberry sauce over tops. Garnish with mint leaves if desired.

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