If you’re craving a dessert that’s light, fluffy, and bursting with fresh berry flavor, this Raspberry Cheesecake Mousse Recipe is your new best friend in the kitchen. It perfectly blends the rich creaminess of cheesecake with the bright, tart sweetness of raspberries, all whipped into a cloud-like mousse that’s stunning on its own or dressed up with a few simple garnishes. Whether you’re making it for a cozy weeknight treat or impressing guests at your next dinner party, this recipe delivers an irresistible dessert experience every single time.
Ingredients You’ll Need
These ingredients are simple, fresh, and absolutely essential for creating the perfect balance of creamy texture and vibrant raspberry flavor in your Raspberry Cheesecake Mousse Recipe. Each one plays a special role, from the richness of cream cheese to the natural sweetness and zing of fresh berries.
- 8 oz cream cheese, softened: Provides the creamy, tangy base that makes this mousse taste just like cheesecake.
- 1 cup heavy cream: Whipped to soft peaks for that light and airy texture that defines a mousse.
- ½ cup powdered sugar: Adds just the right amount of sweetness while dissolving smoothly into the cream cheese.
- 1 tsp vanilla extract: Enhances the overall flavor with warm, comforting notes.
- 1 cup fresh raspberries (or frozen, thawed and drained): Essential for that beautiful pink hue and a burst of garden-fresh tanginess.
- 2 tbsp granulated sugar: Used to sweeten the raspberry purée for balance.
- ½ cup fresh raspberries: Kept whole for a delightful fresh berry texture in the mousse.
- 1 tbsp granulated sugar: Mixed with extra raspberries to create a sweet, juicy topping.
- 1 tsp lemon juice (optional): Adds a gentle tartness that brightens the dessert.
- Crushed graham crackers (optional): For a delightful crunch that mimics the classic cheesecake crust.
- Fresh raspberries: For garnish and that fresh, irresistible look.
- Mint leaves (optional): Adds a pop of color and a refreshing touch.
How to Make Raspberry Cheesecake Mousse Recipe
Step 1: Prepare the Raspberry Purée
Start by placing the 1 cup of raspberries and 2 tablespoons of granulated sugar in a blender or food processor. Pulse until smooth, then strain the purée through a fine mesh sieve to remove seeds. This smooth purée will infuse your mousse with that signature raspberry flavor and gorgeous pink color.
Step 2: Whip the Cream Cheese and Powdered Sugar
In a mixing bowl, beat the softened cream cheese and powdered sugar together until completely smooth and fluffy. This step is critical for avoiding lumps and getting that classic creamy cheesecake texture in your mousse.
Step 3: Whip the Heavy Cream and Vanilla
In a separate bowl, whip the heavy cream with vanilla extract until it forms soft peaks. Be careful not to overbeat — you want it airy but not grainy. This whipped cream is what makes your mousse light and melt-in-your-mouth.
Step 4: Combine and Fold
Gently fold the raspberry purée into the cream cheese mixture, then delicately fold in the whipped cream. This folding technique keeps the mousse fluffy while blending all the flavors together beautifully.
Step 5: Add Whole Raspberries
Stir in the ½ cup of fresh raspberries along with 1 tablespoon of granulated sugar and the optional lemon juice. This adds lovely bursts of fresh fruit throughout the mousse and a touch of bright acidity for balance.
Step 6: Chill the Mousse
Transfer the mousse into serving glasses or bowls, cover, and chill in the refrigerator for at least 2 hours. Chilling allows the mousse to set perfectly and develop its full flavor.
How to Serve Raspberry Cheesecake Mousse Recipe
Garnishes
To make your raspberry cheesecake mousse truly irresistible, top it off with a handful of fresh raspberries and a sprinkle of crushed graham crackers for crunch. A few mint leaves add a pop of color and a refreshing scent that make the presentation shine.
Side Dishes
This mousse pairs beautifully with light side dishes like a crisp green salad or a simple lemon shortbread cookie. These sides complement the dessert’s richness without overwhelming its delicate texture and flavor.
Creative Ways to Present
For a show-stopping presentation, layer the mousse alternately with graham cracker crumbs and raspberry purée in clear glasses. Or serve it inside hollowed-out raspberry-chocolate shells for an elegant twist. The possibilities are endless and always delicious.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, keep your raspberry cheesecake mousse stored in an airtight container in the refrigerator. It will stay fresh and creamy for up to 3 days, making it perfect for prepping ahead of time or enjoying as a treat later.
Freezing
This mousse doesn’t freeze well due to its delicate texture. Freezing can cause it to break or become watery when thawed, so it’s best enjoyed fresh or refrigerated only.
Reheating
There’s no need to reheat mousse. Serve it chilled for the best flavor and texture experience; letting it come to room temperature slightly before eating can soften the texture just a little if desired.
FAQs
Can I use frozen raspberries for the Raspberry Cheesecake Mousse Recipe?
Absolutely! Just make sure to thaw and drain them well to avoid excess liquid that could make the mousse runny. Frozen berries still provide fantastic flavor.
Is this dessert suitable for special occasions?
Definitely. The elegant look and delicious balance of flavors make the Raspberry Cheesecake Mousse Recipe a perfect choice for birthdays, holiday dinners, or any celebration you want to impress at.
Can I substitute the cream cheese with Greek yogurt for a lighter version?
You can try it, but the texture and flavor will be quite different from traditional cheesecake mousse. Cream cheese is key for that classic richness.
How long does it take to make this mousse?
The hands-on preparation takes about 15 minutes, but chilling time is essential for the mousse to set, so plan for at least 2 hours in the refrigerator.
Can I make this recipe vegan or dairy-free?
To make a vegan or dairy-free version, you’d need to swap cream cheese and heavy cream for plant-based alternatives like coconut cream and vegan cream cheese, but the texture might vary. Experimenting is encouraged!
Final Thoughts
There is something truly enchanting about the simplicity and elegance of the Raspberry Cheesecake Mousse Recipe. It’s a dessert you can whip up quickly that transforms fresh raspberries and classic ingredients into a luscious treat, perfect for sharing with loved ones or savoring solo. I hope you give this one a try — your taste buds will thank you!
Print
Raspberry Cheesecake Mousse Recipe
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes plus 2 hours chilling
- Yield: 4 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This Raspberry Cheesecake Mousse is a quick and delightful no-bake dessert combining creamy cheesecake mousse with a fresh raspberry compote. Perfect for any occasion, it features a rich, airy texture balanced by the tartness of raspberries and the subtle sweetness of powdered sugar, crowned with optional graham crackers and fresh mint for added texture and flavor.
Ingredients
For the Cheesecake 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 Compote
- ½ cup fresh raspberries
- 2 tbsp granulated sugar
- 1 tbsp granulated sugar
- 1 tsp lemon juice (optional, for added tartness)
For Garnish (Optional)
- Crushed graham crackers
- Fresh raspberries
- Mint leaves
Instructions
- Prepare the Raspberry Compote: In a small saucepan over medium heat, combine ½ cup fresh raspberries, 2 tablespoons of granulated sugar, 1 tablespoon granulated sugar, and 1 teaspoon lemon juice if using. Cook for 5–7 minutes, occasionally stirring, until the raspberries break down and the mixture thickens slightly. Remove from heat and let cool.
- Make the Cheesecake Mousse: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. In a separate bowl, whip the heavy cream to stiff peaks. Gradually add powdered sugar and vanilla extract to the cream cheese, mixing until fully incorporated. Gently fold in the whipped cream until the mixture is light and fluffy.
- Incorporate the Raspberries: Gently fold in 1 cup fresh raspberries into the mousse mixture, distributing them evenly without crushing them too much to maintain texture.
- Assemble the Dessert: Spoon a layer of cheesecake mousse into individual serving glasses or bowls. Add a layer of raspberry compote on top. Repeat with mousse and compote layers if desired.
- Chill: Refrigerate the assembled mousse for at least 2 hours to allow flavors to meld and mousse to set.
- Garnish and Serve: Before serving, sprinkle crushed graham crackers on top if desired, add fresh raspberries, and garnish with mint leaves for a fresh and colorful finish.
Notes
- Use fresh or frozen raspberries for the mousse; if frozen, ensure they are fully thawed and drained to avoid excess moisture.
- For a more tart compote, increase the lemon juice slightly according to taste.
- Crushed graham crackers add texture but can be omitted for a gluten-free version.
- Chilling time is important to set the mousse and enhance the flavor blending.
- Store leftover mousse covered in the refrigerator and consume within 2 days for best quality.
