Raspberry Cheesecake Mousse – Oh my, these are perfect. They’re bursting with a vibrant, fresh raspberry flavor and they’ve got that light, creamy, delicious, perfectly smooth, silky texture of mousse that I can never get enough of. I made these as strawberries originally, I had a large family get-together at my house, then decided to try a dessert that I would never make before.
Yep, even after simmering then reducing the strawberries and therefore concentrating the strawberry flavor, it ended up not having enough flavor for me, 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 that it could be raspberry, plus they made more effort.
They still have a few steps with all their layers, but it’s so worth the end result! My friend said they reminded him of his favorite fresh raspberry shake, and all of the fresh raspberry flavor in them is what I love about them so much.
Raspberry Cheesecake Mousse
This is the perfect dessert for Valentine’s Day or Mother’s Day, both of which are not too far around the corner. There’s no one I know who wouldn’t love them! I know I’ll want to make them more than I’m supposed to make this Valentine. In one little dessert cup, so much goodness.
Servings: 10
Prep Time: 45 minutes
Cook Time: 1 minute
Total Time: 46 minutes
Course: Dessert
Cuisine: American
Calories: 537 kcal
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 (340g) of cream cheese, softened
2 1/4 cups (260g) of powdered sugar, divided
1 tsp of vanilla extract
Red food coloring, optional
Crust
1 cup (120g) of graham cracker crumbs (8 full sheets)
2 Tbsp (26g) of granulated sugar
1/4 cup (56g) of unsalted butter, melted
Topping (optional)
3/4 cup (175ml) of heavy cream
2 Tbsp (26g) of granulated sugar
10 – 20 fresh raspberries
Mint leaves
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