Raspberry Cheesecake Mousse Recipe

Creamy and refreshing – that’s all I can say about this easy raspberry cheesecake mousse recipe!  For all the mousse lovers this is an ideal dessert for every season!

Raspberry Cheesecake Mousse Recipe

Servings 10 

Ingredients:

For the mousse:

  • 15 oz. (3 1/2 cups) raspberries (fresh or frozen)
  • 2 teaspoons gelatin powder
  • 3 tablespoons (45 ml) cold water
  • 1 1/2 cups (355ml) heavy cream
  • 12 oz. (340 grams) cream cheese, softened
  • 2 1/4 cups (260 grams) powdered sugar, divided
  • 1 teaspoon vanilla extract
  • Red food coloring, optional

For the crust:

  • 1 cup (120 grams) graham cracker crumbs (8 full sheets)
  • 2 tablespoons (26 grams) granulated sugar
  • 1/4 cup (56g) unsalted butter, melted

For the topping (optional):

  • 3/4 cup (175 ml) heavy cream
  • 2 tablespoons (26 grams) granulated sugar
  • 10 – 20 fresh raspberries
  • Mint leaves

 

Instructions:

To make the mousse:

  • Pulse raspberries in a food processor until well pureed. Force puree through a fine mesh strainer into a bowl to remove seeds (you should have 1 1/3 cups puree). Set aside.
  • Pour 3 Tbsp. water into a small microwave-safe bowl, sprinkle gelatin evenly over water then let rest 5 minutes. Heat gelatin mixture in microwave on high power for 30 seconds.
  • Remove and whisk for 1 minute, let cool 4 minutes until just warm (don’t let it cool completely or it may start to set).
  • 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 until soft peaks form.
  • Add in 1/4 cup powdered sugar and whip until stiff peaks form (just shake excess from beater blades, no need to wash for next step).
  • In a separate large mixing bowl using a hand mixer, blend cream cheese and 2 cups powdered sugar until combined.
  • Add in vanilla and red food coloring if using (I think I used about 14 drops liquid coloring) and mix until combined then increase to high speed and whip until light and fluffy about 2 minutes.
  • Mix in strained raspberry puree and add in lukewarm gelatin/water mixture and mix until well combined. Fold in 1/3 of the whipped cream mixture, then add remaining and fold just until combined.
  • Transfer to refrigerator while preparing crust layer (don’t chill longer than 30 minutes you don’t want it to set).

To make the crust and assembly:

  • In a medium mixing bowl stir together graham cracker crumbs and sugar. Pour in butter and using a fork, stir until evenly moistened.
  • Divide mixture among 10 dessert cups and lightly press into an even layer. Working in batches add mousse to a piping bag fitted with a large round tip and pipe over crust layer in cups (it will be slightly runny so you can just hold a spatula over opening while moving the bag from cup to cup).
  • Repeat with remaining mousse.
  • Cover cups with plastic wrap and chill in refrigerator 3 hours until set.

If adding the toppings (add these just before serving):

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

Enjoy!
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