Raspberry Cheesecake Mousse

Raspberry Cheesecake Mousse – oh my are these good! They’re bursting with vibrant, fresh raspberry flavor and they have that light and creamy, delicious, perfectly smooth and silky mousse texture that I can never get enough of it. I originally made these as strawberry, I had a big family get together at my house then decided to try a dessert I would never make before.

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Anyway, it ended up not having enough flavor for me (even after simmering then reducing the strawberries and therefore 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 can be plus they took more effort.

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These still have a few steps with all their layers however the end result is so worth it! My friend 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.

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These are the perfect dessert to welcome valentines day or for Mother’s Day, both of which are not too far around the corner. I don’t know of anyone who would not love these! I know I will be wanting to make them more than I should this valentine. So much goodness in one little dessert cup.

Raspberry Cheesecake Mousse

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

Servings: 10
Prep Time: 45 minutes
Cook Time: 1 minute
Total Time: 46 minutes
Course: Dessert
Cuisine: American
Keyword: Mousse, Raspberry Mousse
Calories: 537 kcal
Author: Jaclyn from cooking classy

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

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