Description
Raspberry Cheesecake Mousse delivers a luxurious dessert experience with creamy Philadelphia cream cheese and fresh raspberries. Rich layers of tangy sweetness create an elegant French-inspired treat that will delight guests and satisfy chocolate-free dessert cravings.
Ingredients
Scale
Mousse Ingredients:
- 15 ounces (425 grams) fresh raspberries
- 12 ounces (340 grams) cream cheese, softened
- 1 ½ cups (355 milliliters) heavy cream
- 2 ¼ cups (260 grams) powdered sugar
- 2 teaspoons gelatin powder
- 1 teaspoon vanilla extract
- Red food coloring, optional
Crust Ingredients:
- 1 cup (120 grams) graham cracker crumbs
- ¼ cup (56 grams) unsalted butter, melted
- 2 tablespoons (26 grams) granulated sugar
Topping Ingredients:
- ¾ cup (175 milliliters) heavy cream
- 2 tablespoons (26 grams) granulated sugar
- 10–20 fresh raspberries
- Mint leaves
Instructions
- Transform fresh raspberries into a silky puree by pulsing them in a food processor, then meticulously strain through a fine-mesh sieve to eliminate seeds, collecting the vibrant liquid in a separate bowl.
- Sprinkle gelatin evenly over water in a microwave-safe container, allowing it to bloom for several minutes until fully hydrated.
- Gently heat the gelatin mixture in the microwave, whisking thoroughly to ensure complete dissolution, then let it cool to a lukewarm temperature.
- Whip heavy cream in a chilled mixing bowl, gradually incorporating powdered sugar until achieving glossy, firm peaks.
- In a separate large bowl, blend cream cheese with powdered sugar using an electric mixer until smooth, then introduce vanilla and optional food coloring for a delicate pink hue.
- Intensify the cream cheese mixture by whipping at high speed, creating a light and airy texture.
- Carefully integrate the raspberry puree and slightly warm gelatin mixture into the cream cheese base, ensuring even distribution.
- Gently fold the whipped cream into the raspberry mixture, maintaining the delicate airiness of the mousse.
- Combine graham cracker crumbs, sugar, and melted butter to create a buttery, crumbly foundation for the dessert.
- Distribute the graham cracker mixture evenly among serving cups, pressing lightly to form a compact base.
- Transfer the mousse into a piping bag fitted with a large round tip, then elegantly pipe layers over the graham cracker crust.
- Seal the prepared cups with plastic wrap and refrigerate for several hours until the mousse sets completely.
- Prepare an optional whipped cream topping by beating heavy cream with sugar until stiff peaks form.
- Embellish the chilled mousse with a dollop of whipped cream, fresh raspberries, and delicate mint leaves for a stunning presentation.
Notes
- Whip up this dreamy dessert by starting with the graham cracker crust, pressing it firmly into individual serving cups.
- Blend raspberry puree meticulously, straining out seeds to ensure a silky-smooth texture that’ll make taste buds dance.
- Gelatin becomes the secret weapon, transforming the mousse into a perfectly set, cloud-like treat that melts in your mouth with intense raspberry flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 471
- Sugar: 37 g
- Sodium: 163 mg
- Fat: 35 g
- Saturated Fat: 21 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 97 mg