Raspberry Cheesecake Mousse

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

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. Between stages of gelatin resting prepare whipped cream and cream cheese mixture as listed here – In a medium mixing bowl using an electric hand mixer whip heavy cream on high speed till soft peaks form.
6. Add in 1/4 cup powdered sugar then whip until stiff peaks form (just shake excess from beater blades, And no need to wash for next step).
7. In a separate large mixing bowl using the hand mixer, mix cream cheese and 2 cups powdered sugar until combined. And Add in vanilla and red food coloring if using (I think I used about 14 drops liquid coloring) and then mix until combined.
8. Increase to high speed and whip until light and fluffy for about 2 minutes. And Mix in strained raspberry puree and add in lukewarm gelatin/water mixture then mix until well combined.
9. Fold in 1/3 of the whipped cream mixture, and add remaining then fold just until combined.
10. Transfer to the refrigerator while preparing crust layer (don’t chill longer than 30 minutes you do not want it to set).

For the crust:
1. In a medium mixing bowl stir together graham cracker crumbs and sugar, Pour in butter and using a fork, stir till evenly moistened. Divide mixture among 10 dessert cups and lightly press into an even layer.
2. Working in batches add mousse to a piping bag fitted with a large round tip then pipe over crust layer in cups.
3. Repeat with remaining mousse, And Cover cups with plastic wrap and chill in a refrigerator for about 3 hours until set.

Optional toppings:
1. In a medium mixing bowl using an electric hand mixer whip heavy cream until soft peaks form, And add in sugar and whip until stiff peaks form.
2. Transfer to a piping bag fitted with a large star tip then pipe cream over mousse.
3. Add 1 – 2 raspberries to each, And garnish with mint leaves.

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