Here’s a simple and indulgent recipe for Raspberry Cheesecake Mousse — light, creamy, and full of berry flavor.
🍓 Raspberry Cheesecake Mousse
Servings: 4–6
Prep Time: 15 minutes
Chill Time: 1–2 hours
Ingredients
- 8 oz (225 g) cream cheese, softened
- ½ cup (120 ml) heavy whipping cream
- ½ cup (50 g) powdered sugar
- 1 tsp vanilla extract
- ½ cup (120 g) raspberry puree (fresh or thawed frozen raspberries)
- Optional: graham cracker crumbs for layering or topping
- Fresh raspberries for garnish
Instructions
- Beat the cream cheese
- In a mixing bowl, beat cream cheese until smooth and creamy.
- Add sweetness and flavor
- Mix in powdered sugar and vanilla extract until fully incorporated.
- Whip the cream
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Combine ingredients
- Fold whipped cream gently into the cream cheese mixture.
- Add raspberry puree and gently swirl or fold to combine evenly.
- Assemble (optional layering)
- In serving glasses, add a layer of graham cracker crumbs, then a layer of mousse. Repeat if desired.
- Chill
- Refrigerate for 1–2 hours to let mousse set.
- Serve
- Garnish with fresh raspberries, a drizzle of raspberry sauce, or a mint leaf.
Tips
- For extra tartness, add 1–2 tsp lemon juice to the raspberry puree.
- To make it lighter, fold in whipped cream gradually and avoid overmixing.
- Can be prepared a day ahead for convenience; keep refrigerated.
💡 Optional Variation: Add white chocolate shavings on top or layer with crushed biscuits for a “mini cheesecake cup” effect.
I can also make a step-by-step visual guide showing how to assemble these mousse cups beautifully — it’s perfect for parties.
Do you want me to do that?
