Description
This Raspberry Cheesecake Mousse is a light and airy dessert combining the creamy richness of cheesecake with the fresh, vibrant flavor of raspberries. Perfect for a quick and elegant treat, this no-bake mousse features a blend of cream cheese, whipped cream, and fresh raspberries, topped with a sweet raspberry sauce and optional crunchy graham cracker crumbs for added texture.
Ingredients
Scale
For the Mousse
- 8 oz cream cheese, softened
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh raspberries (or frozen, thawed and drained)
For the Raspberry Sauce
- 2 tbsp granulated sugar
- ½ cup fresh raspberries
- 1 tbsp granulated sugar
- 1 tsp lemon juice (optional, for added tartness)
For Serving
- Crushed graham crackers (optional)
- Fresh raspberries
- Mint leaves (optional)
Instructions
- Prepare the Raspberry Sauce. In a small saucepan, combine ½ cup fresh raspberries, 2 tablespoons granulated sugar, 1 tablespoon granulated sugar, and lemon juice if using. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly, about 5-7 minutes. Remove from heat and strain through a fine mesh sieve to remove seeds. Set aside to cool.
- Make the Cheesecake Mousse Base. In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add powdered sugar and vanilla extract, continuing to beat until well combined and fluffy.
- Whip the Heavy Cream. In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated and light.
- Puree the Fresh Raspberries. Blend 1 cup of fresh raspberries until smooth. Gently fold the raspberry puree into the cream cheese and whipped cream mixture to incorporate the fruity flavor evenly.
- Assemble the Mousse. Spoon the raspberry cheesecake mousse into serving glasses or bowls. Drizzle the prepared raspberry sauce over the top.
- Garnish and Chill. Sprinkle optional crushed graham crackers over the mousse and garnish with fresh raspberries and mint leaves if desired. Refrigerate for at least 1 hour before serving to allow the mousse to set and flavors to meld.
Notes
- You can use frozen raspberries if fresh are not available; just thaw and drain well.
- For a tangier mousse, add a teaspoon of lemon juice to the raspberry puree before folding it into the cream mixture.
- Chill your mixing bowl and beaters for whipping the cream to achieve better volume.
- This mousse is best served within 24 hours for optimal texture and freshness.
- For a gluten-free version, omit the graham cracker garnish or use gluten-free crackers.
