If you are searching for a dessert that feels light yet indulgently creamy, the Raspberry Cheesecake Mousse Recipe is an absolute showstopper. This dreamy mousse combines the tangy richness of cream cheese with the bright, vibrant flavor of fresh raspberries, creating a dessert that’s as delightful to look at as it is to savor. Whether you want a quick treat after dinner or a charming dish to impress guests, this recipe effortlessly delivers that perfect balance of sweet and tart in a luscious, airy texture.
Ingredients You’ll Need
To create this Raspberry Cheesecake Mousse Recipe, you’ll only need a handful of straightforward ingredients that each bring their own magic — from the silky cream cheese that forms the base, to the fresh raspberries adding a pop of color and natural sweetness. These essentials are the backbone of the mousse’s flavor and texture, making the preparation both simple and satisfying.
- 8 oz cream cheese, softened: This gives the mousse its smooth, creamy body and a mild tang that’s essential for cheesecake flavor.
- 1 cup heavy cream: Whipped until fluffy, it lightens the texture and adds richness.
- ½ cup powdered sugar: Provides sweetness without any grittiness, keeping the mousse velvety.
- 1 tsp vanilla extract: A warm note that enhances all the other flavors subtly.
- 1 cup fresh raspberries (or frozen, thawed and drained): Bursting with fruity brightness, these are the star berries that infuse the mousse with color and tartness.
- 2 tbsp granulated sugar: Sweetens the raspberries and helps them soften for blending.
- ½ cup fresh raspberries: For garnish and a fresh pop of flavor at the end.
- 1 tbsp granulated sugar: To sweeten the raspberry topping optional but delightful.
- 1 tsp lemon juice (optional): Adds a little zing to balance the sweetness, perfect if you love a tangy kick.
- Crushed graham crackers (optional): For a crunchy, classic touch when serving.
- Mint leaves (optional): For a fresh, herbaceous garnish that brightens the presentation.
How to Make Raspberry Cheesecake Mousse Recipe
Step 1: Prepare the Raspberry Puree
Start by gently combining your fresh or thawed raspberries with two tablespoons of granulated sugar. Let this mixture sit for about 10 minutes so the fruit softens and releases its juices, which will make for an intensely flavorful puree. Next, blend this sweetened raspberry mixture until smooth, then strain it through a fine sieve to achieve a silky texture without seeds. This puree is the heart of your mousse’s vibrant raspberry flavor.
Step 2: Whip the Cream Cheese and Sweeteners
In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until the mixture becomes satin-smooth and creamy. This step ensures your mousse will have that iconic cheesecake tang balanced with sweetness.
Step 3: Whip the Heavy Cream
In a separate chilled bowl, whip the heavy cream until it forms soft peaks. This adds the much-needed lightness and airiness to the mousse, transforming it from dense cream to an ethereal delight.
Step 4: Combine All Components
Gently fold the raspberry puree into the cream cheese mixture, taking care not to deflate the mixture. Next, carefully fold in the whipped cream, preserving as much volume as possible to keep the mousse airy and smooth. By folding rather than stirring vigorously, you ensure that your Raspberry Cheesecake Mousse Recipe stays delightfully light and fluffy.
Step 5: Chill and Set
Divide the mousse evenly between serving glasses or bowls. Refrigerate for at least 2 hours to let the flavors meld and the mousse set to that perfect spoonable consistency. If you want to add a crunch, sprinkle crushed graham crackers on top before serving for that classic cheesecake experience.
How to Serve Raspberry Cheesecake Mousse Recipe
Garnishes
A few fresh raspberries perched on top add vibrant color and a burst of freshness. Mint leaves elevate the look and add a subtle herbal note that complements the berries beautifully. If you prefer, a light sprinkle of crushed graham crackers gives a satisfying crunch that contrasts the softness perfectly.
Side Dishes
This mousse shines best as a standalone dessert, but if you want to extend the raspberry theme, consider pairing it with a shortbread cookie, toasted almonds, or a drizzle of melted dark chocolate. These additions add texture and flavor contrasts that make every bite exciting.
Creative Ways to Present
Elevate your presentation by layering the mousse with whole raspberries and crushed graham crackers in a clear glass to create beautiful visual layers. Alternatively, serve the mousse in small mason jars for an adorable single-serving dessert, perfect for gatherings. Even using edible flowers or colored sugar crystals can turn this humble mousse into a celebratory display.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Raspberry Cheesecake Mousse Recipe in an airtight container in the refrigerator for up to 3 days. Keep it chilled and covered to preserve the mousse’s delicate texture and prevent it from absorbing other odors.
Freezing
Freezing this mousse is possible but not ideal, as it may affect the texture when thawed. If you do freeze it, use an airtight container and consume within 1 month. Thaw slowly in the refrigerator to reduce separation, then gently stir before serving.
Reheating
Since this is a chilled mousse, reheating is not recommended. Instead, let it come to room temperature for around 10 minutes before serving if you prefer a less chilled dessert.
FAQs
Can I use frozen raspberries for this Raspberry Cheesecake Mousse Recipe?
Absolutely! Just be sure to thaw and drain them well to avoid excess moisture diluting your mousse mixture.
How do I prevent the mousse from becoming too runny?
Properly whipping your heavy cream to soft peaks and gently folding it into the cream cheese mixture helps maintain the mousse’s airy texture and avoid runniness.
Can I substitute the cream cheese with Greek yogurt?
While Greek yogurt can add a creamy tang, it won’t provide the same rich texture as cream cheese, which is crucial for an authentic Raspberry Cheesecake Mousse Recipe.
Is it necessary to strain the raspberry puree?
Straining removes seeds and creates a smooth texture, but if you don’t mind a bit of tart seediness, you can skip this step.
How long should I chill the mousse for the best results?
At least 2 hours is ideal to allow the mousse to set properly and for the flavors to fully develop.
Final Thoughts
You really cannot go wrong with this Raspberry Cheesecake Mousse Recipe. It’s light, tangy, and bursting with fresh berry goodness — a perfect treat to whip up anytime you want a crowd-pleasing dessert with minimal fuss. So grab your ingredients and dive into this mousse; I promise it will become a new favorite in your recipe collection!
Print
Raspberry Cheesecake Mousse Recipe
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
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
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.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
