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
Instructions
For the mousse:
1. 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.
2. Pour 3 Tbsp water into a small microwave-safe bowl, sprinkle gelatin evenly over water then let rest for about 5 minutes.
3. Heat gelatin mixture in microwave on high power for about 30 seconds.
4. 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).
5. 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.
6. 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).
7. 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.
8. 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.
9. Fold in 1/3 of the mixture of the whipped cream and add the remainder, then fold until mixed.
10. 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:
1. 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.
2. Working in batches, add mousse to a piping bag with a large round tip, then pipe in cups over the crust layer.
3. Repeat with the remaining mousse, cover cups with plastic wrap, and cool until set in a refrigerator for approximately 3 hours.
Optional toppings:
1. Use an electric hand mixer to whip heavy cream in a medium mixing bowl until soft peaks form, and add sugar and whip until stiff peaks form.
2. Pipe cream over mousse in a piping bag fitted with a large star tip.
3. Top each with 1 – 2 raspberries, and garnish with mint leaves.
Author: Cooking Classy