Raspberry cheesecake mousse is a delightful dessert that perfectly blends the tangy sweetness of raspberries with the creamy richness of cheesecake. This elegant treat is ideal for any occasion and will surely leave a lasting impression on your guests.
Raspberry Cheesecake Mousse
Why Choose Raspberry Cheesecake Mousse?
This dessert is adored for its smooth, creamy texture and bright, fruity flavor. The combination of fresh raspberries and rich cheesecake creates a refreshing yet indulgent treat that’s light yet satisfying. It’s also versatile, making it a great dessert option all year long.
Perfect for Any Occasion
Whether you’re hosting a dinner party, planning a romantic evening, or simply craving something sweet, raspberry cheesecake mousse is a versatile choice that fits any setting. It’s easy to make and can be prepared in advance, making it convenient for entertaining.
What to Serve With Raspberry Cheesecake Mousse
- Fresh Berries: Add a side of fresh berries for extra flavor and a pop of color.
- Whipped Cream: A dollop of light whipped cream complements the creamy mousse beautifully.
- Mint Leaves: A sprig of mint adds a refreshing element and elevates the presentation.
- Chocolate Shavings: A sprinkle of chocolate shavings adds a decadent touch to the dessert.
- Lemon Zest: A dash of lemon zest provides a bright citrus contrast that enhances the raspberry flavor.
Tips for the Best Raspberry Cheesecake Mousse
- Use Fresh Raspberries: Fresh, ripe raspberries give the mousse its best flavor and texture.
- Chill Well: Let the mousse chill for a few hours in the fridge to ensure it sets properly.
- Smooth Texture: Strain the raspberry puree to remove seeds and ensure a silky smooth texture.
- Layer Evenly: If using a crust, make sure it’s evenly pressed and distributed for a perfect bite.
- Garnish Just Before Serving: Add garnishes like fresh berries and mint leaves just before serving for maximum freshness.
A Dessert to Delight
Raspberry cheesecake mousse is more than just a sweet treat; it’s a delightful indulgence that brings joy to the table. The balance of tangy raspberries with creamy cheesecake is irresistible, making it a favorite for many. The next time you’re planning a dessert, try raspberry cheesecake mousse—it’s sure to be a crowd-pleaser!
Be sure to check out these other delicious dessert recipes!
Lemon Raspberry Cake
Chocolate Raspberry Cake
Blueberry Cream Cheese Coffee Cake
Raspberry Cheesecake Mousse
Ingredients
Mousse
- 15 oz 3.5 cups of fresh raspberries
- 2 tsp of gelatin powder
- 3 Tbsp 45ml of cold water
- 1 1/2 cups 355ml of heavy cream
- 12 oz 340grams of cream cheese, softened
- 2 1/4 cups 260gram of powdered sugar, divided
- 1 tsp of vanilla extract
- Red food coloring optional
Crust
- 1 cup 120grams of graham cracker crumbs (8 full sheets)
- 2 Tbsp 26grams of granulated sugar
- 1/4 cup 56grams of unsalted butter, melted
- Topping optional
- 3/4 cup 175ml of heavy cream
- 2 Tbsp 26grams of granulated sugar
- 10 - 20 fresh raspberries
- Mint leaves
Instructions
For the mousse:
- Pulse raspberries in a food processor until well pureed, And Force puree through a fine-mesh strainer into a bowl to remove seeds (you may have 1 1/3 cups puree), Then Set aside.
- Pour 3 Tbsp water into a small microwave-safe bowl, sprinkle gelatin evenly over water then let rest for about 5 minutes.
- Heat gelatin mixture in microwave on high power for about 30 seconds.
- Remove and whisk for about 1 minute, And let cool 4 minutes until just warm (do not let it cool completely or it might start to set).
- Prepare whipped cream and cream cheese mixture as listed here between stages of gelatin rest - whip heavy cream on high-speed till soft peaks form in a medium mixing bowl using an electric hand mixer.
- Then whip in 1/4 cup of powdered sugar until stiff peaks form (just shake excess from beater blades, And no need to wash for next step).
- Use a hand blender to mix cream cheese and 2 cups of powdered sugar in a separate large mixing bowl until mixed. And if you use it, add vanilla and red food coloring (I think I use around 14 drops of liquid coloring) and then mix until mixed.
- Increase to high velocity and whip for around 2 minutes until light and fluffy. And mix in the strained raspberry puree and then mix until well combined in the lukewarm gelatin/water mixture.
- Fold in 1/3 of the mixture of the whipped cream and add the remainder, then fold until mixed.
- Once preparing the crust layer, move it to the refrigerator (do not chill for more than 30 min if you do not want to set it).
For the crust:
- Stir together graham cracker crumbs and sugar in a medium mixing bowl, pour in butter and fork, stir until evenly moistened. Divide the mixture into 10 dessert cups and squeeze it lightly into an even layer.
- Working in batches, add mousse to a piping bag with a large round tip, then pipe in cups over the crust layer.
- Repeat with the remaining mousse, cover cups with plastic wrap, and cool until set in a refrigerator for approximately 3 hours.
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Raspberry Cheesecake Mousse