Description
This creamy Raspberry Cheesecake Mousse is a delicious, light, and decadent dessert that combines the richness of cheesecake with the refreshing taste of raspberries. Perfect for a sweet treat on a warm day or for a fancy dinner party!
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)
- 2 tbsp granulated sugar
For the raspberry topping:
- ½ cup fresh raspberries
- 1 tbsp granulated sugar
- 1 tsp lemon juice (optional, for added tartness)
For garnish:
- Crushed graham crackers (optional)
- Fresh raspberries
- Mint leaves (optional)
Instructions
- Make the raspberry topping:
In a small bowl, combine ½ cup raspberries, 1 tbsp sugar, and lemon juice (if using). Gently mash the raspberries with a fork until they’re broken down into a chunky sauce. Set aside to allow the flavors to combine. - Prepare the mousse base:
In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the powdered sugar and vanilla extract, and continue mixing until fully combined and fluffy. - Whip the heavy cream:
In a separate bowl, beat the heavy cream with an electric mixer until stiff peaks form. Be careful not to over-beat, or the cream could turn into butter. - Combine the mixture:
Gently fold the whipped cream into the cream cheese mixture until fully combined. Be careful to keep the mousse light and airy. - Add the raspberry puree:
Gently fold in the raspberry puree (from step 1) into the mousse mixture, creating a marbled effect. You can leave a little swirl of raspberry sauce visible in the mousse for extra color and flavor. - Assemble the mousse:
Spoon the raspberry cheesecake mousse into individual serving glasses or bowls. You can also layer the mousse with graham cracker crumbs for an added cheesecake-like texture. - Chill:
Refrigerate the mousse for at least 2 hours, or overnight, to allow it to set and become firm. - Serve and garnish:
Once the mousse is chilled, top with fresh raspberries, a dollop of the raspberry sauce, crushed graham crackers, and a mint leaf for a decorative touch.
Notes
- You can substitute fresh raspberries with frozen raspberries if fresh ones aren’t available, but be sure to thaw and drain them first.
- For a more intense raspberry flavor, you can blend the raspberries into a smooth puree and strain the seeds before folding them into the mousse.
- This mousse can be made a day ahead, and it holds up well in the fridge for up to 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Whisking, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 22g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg