If you’re searching for a show-stopping yet delightfully easy dessert, this White Chocolate Cheesecake Mousse with Raspberry Compote is the answer. It brings together airy, luscious white chocolate cheesecake mousse and tangy-sweet raspberry compote into a beautiful treat that looks impressive but is absolutely effortless to whip up. Every bite is an irresistible marriage of velvet-smooth mousse and vibrant berry topping, making this dessert just as perfect for a dinner party as it is for an any-day indulgence. Creamy, tart, and full of color, White Chocolate Cheesecake Mousse with Raspberry Compote is guaranteed to wow your guests—or just make your family swoon at the end of an ordinary day.
Ingredients You’ll Need
Ingredients You’ll Need
This recipe relies on simple, high-quality ingredients that each play a starring role in the final presentation. From the melt-in-your-mouth white chocolate to the bright raspberries, every component adds its own magic—so choose the freshest you can find!
- White chocolate (6 ounces, chopped): Pick a good-quality white chocolate; it creates the decadent, silky base for your mousse.
- Cream cheese (8 ounces, softened): Room-temperature cream cheese ensures a smooth, creamy consistency with that signature tang.
- Powdered sugar (¼ cup): Gently sweetens the mousse and dissolves seamlessly for a dreamy texture.
- Vanilla extract (1 teaspoon): Just a splash rounds out the flavors and enhances the aroma.
- Heavy whipping cream (1 cup): Whipped to stiff peaks, it gives the mousse its light and airy finish.
- Raspberries (1½ cups fresh or frozen): Bursting with tartness and color, they’re the star of the compote.
- Sugar (2 tablespoons): Sweetens and balances the raspberries, bringing out their natural juices.
- Lemon juice (1 tablespoon): Offers acidity that brightens the berry flavor and provides contrast to the mousse.
- Cornstarch mixed with water (1 teaspoon cornstarch + 1 tablespoon water): Thickens the compote for that perfect, glossy finish on top of the mousse.
How to Make White Chocolate Cheesecake Mousse with Raspberry Compote
Step 1: Melt the White Chocolate
Begin by gently melting your white chocolate in a heatproof bowl set over a double boiler or using the microwave in short bursts. Stir frequently to avoid scorching—white chocolate can be a bit finicky, but a little patience leads to a luxuriously smooth result. Set it aside to cool slightly so you’re ready for mousse magic.
Step 2: Prepare the Cheesecake Base
In a separate mixing bowl, beat the softened cream cheese with the powdered sugar and vanilla extract. Whip this mixture until it’s light, creamy, and fully blended—your electric mixer will make quick work of it. Slowly add in the cooled, melted white chocolate and mix until the whole bowl looks like fluffy clouds.
Step 3: Whip the Cream
Next, pour your chilled heavy whipping cream into a new, clean bowl. Whip until stiff peaks form. This step is what makes the mousse so incredibly airy and delicate. If you under-whip, the mousse will be loose; over-whip and it can turn grainy, so keep a close eye!
Step 4: Fold It All Together
Now for the fun part—gently fold the whipped cream into your cheesecake mixture. Use a spatula and a light touch; you want to keep as much air in the mousse as possible. Once it’s smooth with no streaks, cover and chill for at least an hour to set that dreamy texture.
Step 5: Make the Raspberry Compote for White Chocolate Cheesecake Mousse with Raspberry Compote
While your mousse chills, combine raspberries, sugar, and lemon juice in a saucepan and cook over medium heat for 5 to 7 minutes. Stir often as the berries break down and the sauce becomes jammy. Add the cornstarch and water mixture, then simmer a couple more minutes, stirring until thickened. Once done, cool completely—this prevents melting your beautiful mousse topping!
Step 6: Assemble and Serve
To assemble your White Chocolate Cheesecake Mousse with Raspberry Compote, spoon or pipe the chilled mousse into dessert glasses, then spoon a generous layer of the cooled compote over the top. Each dish should look like a mini-masterpiece, bursting with color and inviting swirls of mousse and berries.
How to Serve White Chocolate Cheesecake Mousse with Raspberry Compote
Garnishes
A finishing flourish makes this dessert truly pop. Top your mousse cups with fresh raspberries, delicate white chocolate curls, or a sprig of mint for a refreshing contrast. These simple touches highlight the color and make each serving feel extra special—because we all eat with our eyes first!
Side Dishes
While this dessert shines on its own, you could serve it alongside crisp almond biscotti, buttery shortbread, or a dainty wafer to add a crunchy texture. A small glass of dessert wine or a cup of bold espresso would create a restaurant-worthy ending to any meal featuring White Chocolate Cheesecake Mousse with Raspberry Compote.
Creative Ways to Present
Lean into your creativity! Layer the mousse and compote in clear glass tumblers for a casual vibe, pipe it into wine glasses for elegance, or spoon tiny portions into shooter glasses for a tasting party. You can even use it as a showpiece on a dessert buffet; just arrange the garnishes and compote for a crowd-pleasing display.
Make Ahead and Storage
Storing Leftovers
Cover any extra White Chocolate Cheesecake Mousse with Raspberry Compote securely in the refrigerator. It stays delectably fresh for up to two days, though you’ll likely find it disappearing much sooner if you have any dessert lovers nearby!
Freezing
Believe it or not, this mousse freezes beautifully. Set the assembled mousse (without compote) in an airtight container for up to one month. Thaw overnight in the refrigerator, then top with fresh raspberry compote just before serving for the best flavor and texture.
Reheating
Luckily, this dessert is all about the chill, not the heat! If it’s been frozen, let it return to fridge temperature before serving. No need to reheat—just layer with compote and enjoy. If your compote thickened too much in the fridge, a brief stir or 10 seconds in the microwave (checked frequently) will bring it back to pouring consistency.
FAQs
Can I substitute milk or dark chocolate for the white chocolate?
Absolutely, but keep in mind it will drastically change the flavor profile. White Chocolate Cheesecake Mousse with Raspberry Compote gets its signature sweet creaminess from white chocolate, so swapping it out will make the dessert more intensely chocolatey and less subtle. If you love classic chocolate, give it a try!
Can I use frozen raspberries for the compote?
Yes, frozen raspberries work perfectly in the compote. They break down quickly as they cook, releasing plenty of juice, which thickens beautifully with the cornstarch mixture. Just add them straight from the freezer and extend the cooking time by a minute or two if needed.
Is there a way to make this recipe ahead for a party?
Definitely! White Chocolate Cheesecake Mousse with Raspberry Compote was made for entertaining. Prepare both the mousse and compote a day ahead and store them separately in the refrigerator. Assemble your dessert just before serving for the freshest presentation and texture.
My mousse turned out lumpy. What went wrong?
Lumps usually result from cream cheese that’s too cold or white chocolate that wasn’t fully melted. Always start with room-temperature cream cheese and make sure your chocolate is smooth and slightly cooled before mixing it in. Beat until creamy and fold gently for the silkiest mousse.
Can I make this dessert gluten-free?
Great news: White Chocolate Cheesecake Mousse with Raspberry Compote is naturally gluten-free! Just double-check your white chocolate and cornstarch for any hidden gluten, and you’re good to go.
Final Thoughts
If you’re looking to impress without stress, this White Chocolate Cheesecake Mousse with Raspberry Compote truly delivers. Its blend of creamy and tangy, simple and stunning, is something you’ll want to share at every opportunity. Dive in, make it your own, and most importantly—enjoy every dreamy spoonful!
Print
White Chocolate Cheesecake Mousse with Raspberry Compote Recipe
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in the luxurious delight of White Chocolate Cheesecake Mousse with a tangy Raspberry Compote. This elegant dessert is a perfect blend of creamy, sweet, and fruity flavors that will impress any crowd.
Ingredients
White Chocolate Cheesecake Mousse:
- 6 ounces white chocolate, chopped
- 8 ounces cream cheese, softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Raspberry Compote:
- 1½ cups fresh or frozen raspberries
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Instructions
- Prepare the White Chocolate Cheesecake Mousse: Melt white chocolate, beat cream cheese with sugar and vanilla, combine with melted chocolate, whip cream to stiff peaks, fold into the mixture, and chill for at least 1 hour.
- Make the Raspberry Compote: Cook raspberries, sugar, and lemon juice, add cornstarch slurry, simmer until thickened, and let cool completely.
- Serve: Spoon or pipe mousse into glasses, top with raspberry compote.
Notes
- Enhance presentation with fresh raspberries, white chocolate curls, or mint leaves.
- Mousse can be made a day ahead and refrigerated.
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 glass
- Calories: 390
- Sugar: 26g
- Sodium: 120mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
