If you’re on the hunt for a dreamy, no-bake dessert that feels as elegant as it does effortless, look no further than Raspberry Cheesecake Mousse. Tart, juicy raspberries meld with silky cream cheese, all smoothed out by airy, whipped cream into a mousse so light and luscious, you’ll be scraping the bowl for every last bit. It’s the kind of dessert that tastes like summer and celebration in a single bite, and yet it’s simple enough to whip up on a whim or when you want to impress guests without breaking a sweat.

Raspberry Cheesecake Mousse Recipe - Recipe Image

Ingredients You’ll Need

What I adore most about Raspberry Cheesecake Mousse is that it doesn’t ask for anything fancy, just a handful of real, honest ingredients. Each component truly plays its part, whether lending tang, sweetness, body, or color to the final treat—so don’t skip or skimp!

Raspberries (1 cup, fresh or frozen): These are the star of the show, giving that punch of sweet-tart berry flavor and a vibrant hue.
Granulated Sugar (2 tablespoons): Brings out the natural sweetness in the raspberries without overpowering their tartness.
Cream Cheese (8 ounces, softened): Gives the mousse its signature cheesecake richness and creamy texture—let it soften for ultra-smooth blending.
Powdered Sugar (½ cup): Dissolves seamlessly for a silky-smooth, lightly sweetened base.
Vanilla Extract (1 teaspoon): Rounds out and deepens the flavors; pure vanilla makes a big difference here!
Heavy Whipping Cream (1 cup): Whipped, this gives your mousse its lift and decadent, fluffy lightness.
Extra Raspberries and Crushed Graham Crackers (optional): Perfect for garnish, adding both beauty and a little crunch.

How to Make Raspberry Cheesecake Mousse

Step 1: Cook and Strain the Raspberries

Begin by combining your raspberries and granulated sugar in a small saucepan over medium heat. You’ll want to cook the mixture for 5 to 7 minutes, stirring frequently, until the berries have broken down and the juices thicken just a bit. This not only intensifies the raspberry flavor but also creates that gorgeous fruity base for your mousse. Once the berries are softened, pass the mixture through a fine mesh sieve to remove the seeds, leaving you with a silky, seed-free puree. Set it aside to cool completely before moving on.

Step 2: Whip Up the Cream Cheese Base

In a large mixing bowl, beat the softened cream cheese with the powdered sugar and vanilla extract. It’s essential for the cream cheese to be at room temperature—this guarantees a smooth, lump-free mousse. Blend everything until it’s luxuriously creamy, then add your cooled raspberry puree into the bowl and beat again, combining until you get that beautiful, rosy color evenly throughout.

Step 3: Whip the Cream

In a separate bowl, beat your heavy whipping cream until it forms stiff peaks. This is the key to making your Raspberry Cheesecake Mousse so delightfully airy and light on the tongue. Be careful not to overwhip—the cream should hold its shape but still look soft and fluffy.

Step 4: Fold It All Together

Now comes the most satisfying part: gently fold the whipped cream into your raspberry-cream cheese mixture. Use a spatula and a light hand so you don’t deflate the mousse. Fold until the mixture is fully combined, with no white streaks left—what you’ll have now is a cloud-like, pastel-pink mousse that’s impossible to resist.

Step 5: Assemble and Chill

Spoon the Raspberry Cheesecake Mousse into serving glasses, small bowls, or even cute little jars. At this point, patience really pays off! Let the mousse chill in the refrigerator for at least 2 hours. This sets the texture, making it even silkier and giving the flavors time to deepen and marry. Before serving, top with a few more raspberries and, if you like a little crunch, a sprinkle of crushed graham crackers.

How to Serve Raspberry Cheesecake Mousse

Garnishes

When it comes to finishing touches, fresh raspberries and a handful of buttery graham cracker crumbs are the perfect match for Raspberry Cheesecake Mousse. The pop of fresh berries not only makes it look irresistible but adds an extra burst of juiciness, while the crumbs lend a playful nod to classic cheesecake crust.

Side Dishes

Keep things light and playful alongside this mousse—think crispy tuile cookies, lemon shortbread, or delicate ladyfingers for some textural contrast. If you really want to channel summer, a bowl of fresh mixed berries or a dollop of lemon curd on the side is honestly just heavenly.

Creative Ways to Present

You can get as festive as you want here! Layer the mousse with graham cracker crumbs in mason jars for a parfait-style dessert, pipe it into chocolate cups for a party bite, or swirl a little extra raspberry puree through the top for a marbled effect. A sprig of mint or edible flowers turns this Raspberry Cheesecake Mousse into a real showstopper at brunches or dinner parties.

Make Ahead and Storage

Storing Leftovers

Raspberry Cheesecake Mousse holds up beautifully for up to 3 days in the fridge. Simply cover your serving glasses or transfer leftovers to an airtight container. The mousse will stay cloud-like and creamy, making it an ideal make-ahead dessert for any occasion—or for a sneaky midnight treat.

Freezing

While this mousse is best enjoyed fresh, you can freeze it for up to a month if needed. Portion into freezer-safe containers (without graham cracker topping, which can get soggy), and thaw overnight in the fridge. The texture might become a bit denser, but it still tastes delicious.

Reheating

There’s no reheating necessary! Raspberry Cheesecake Mousse is meant to be savored chilled directly from the fridge. Just allow any frozen portions to thaw gently rather than warming them, to preserve that delightful airy texture.

FAQs

Can I use frozen raspberries instead of fresh?

Absolutely! Frozen raspberries work just as well as fresh when making Raspberry Cheesecake Mousse. Just be sure to thaw them first and follow the same instructions for cooking and straining.

How can I make it lighter?

For an ultra-light mousse, fold in an extra ½ cup of freshly whipped cream at the end. This ups the airiness and makes each spoonful even more cloud-like.

Is this recipe gluten-free?

The mousse itself contains no gluten, but be sure to skip the graham cracker garnish or use gluten-free crackers if you’re serving someone with a gluten sensitivity.

Can I make Raspberry Cheesecake Mousse in advance?

Definitely! This dessert is actually even better when chilled for a few hours (or overnight), making it the perfect make-ahead treat for parties or busy weeknights.

Can I use other berries in this recipe?

A resounding yes—blackberries, strawberries, or even a blend of mixed berries all work beautifully. Just note that the sweetness and color may vary and adjust with a bit more sugar if needed.

Final Thoughts

There’s something truly special about sharing a bowl of homemade Raspberry Cheesecake Mousse with people you love. It’s bright, tangy, impossibly creamy, and a total crowd-pleaser. If you’ve never tried making mousse before, let this be your invitation—dive in, have fun, and don’t be surprised if this recipe becomes an instant favorite in your dessert rotation!

Raspberry Cheesecake Mousse Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 18 reviews

Author: admin
Total Time: 25 minutes (plus chilling)
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the creamy and fruity delight of Raspberry Cheesecake Mousse. This no-bake dessert combines the richness of cream cheese with the tangy sweetness of raspberries for a luscious treat that is perfect for any occasion.

Ingredients

Scale

Raspberry Puree:

1 cup fresh or frozen raspberries
2 tablespoons granulated sugar

Cheesecake Mousse:

8 ounces cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream

Garnish (optional):

Extra raspberries
Crushed graham crackers

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Instructions

Raspberry Puree: In a small saucepan, cook raspberries and granulated sugar until thickened. Strain to remove seeds and cool.
Cheesecake Mousse: Beat cream cheese, powdered sugar, and vanilla. Add raspberry puree. Whip cream and fold into mixture.
Assemble: Spoon mousse into glasses. Chill for 2 hours. Garnish before serving.

Notes

This mousse can be made a day ahead and chilled.
For a lighter texture, fold in an additional 1/2 cup of whipped cream.
You can layer the mousse with graham cracker crumbs for a parfait-style dessert.

Prep Time: 20 minutes
Cook Time: 5 minutes
Category: Dessert
Method: No-Bake
Cuisine: American