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
Scale
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.
