Why You’ll Love This Recipe
This cheesecake mousse is a decadent treat that brings together the smooth, tangy flavor of cream cheese and the light texture of mousse, making it irresistible. The fresh raspberry sauce adds a burst of fruity sweetness, perfectly complementing the creamy mousse. This dessert is a breeze to make, and since it’s a no-bake recipe, it’s ideal for hot weather or when you need a quick, impressive dessert. Serve it in pretty cups for a beautiful presentation!
Ingredients
For the Cheesecake Mousse:
- 8 oz cream cheese (softened)
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
For the Raspberry Sauce:
- 2 cups fresh raspberries
- 1 tablespoon lemon juice
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Prepare the Cheesecake Mousse
In a mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined.
2. Whip the Heavy Cream
In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until everything is smooth and well incorporated.
3. Make the Raspberry Sauce
In a small saucepan, cook the fresh raspberries and lemon juice over medium heat until the raspberries soften and release their juices, about 5-7 minutes. For a smoother texture, blend the sauce using an immersion blender or regular blender.
4. Layer the Cheesecake Mousse and Raspberry Sauce
Layer the cheesecake mousse and raspberry sauce in serving cups or bowls. Start with a layer of mousse, followed by a spoonful of raspberry sauce, and continue layering as desired.
5. Chill and Serve
Refrigerate the mousse for at least 2 hours to allow it to set. Serve chilled, topped with fresh fruits, or crushed graham crackers for added texture if desired.
Optional Toppings:
- Fresh berries (like raspberries, blueberries, or strawberries)
- Crushed graham crackers or cookie crumbs
- A dollop of whipped cream for extra creaminess
Servings and Timing
- Servings: Serves 6
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes (plus chilling time)
Variations
- Different Berries: You can swap raspberries for other berries like strawberries, blackberries, or blueberries for a different flavor.
- Chocolate Twist: Drizzle chocolate syrup over the mousse for a chocolate and raspberry combination.
- Graham Cracker Crust: Add a layer of crushed graham crackers at the bottom of the serving cups for a cheesecake crust effect.
Storage/Reheating
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: You can freeze the mousse (without the raspberry sauce) for up to 1 month. Let it thaw in the fridge before serving.
- Reheating: There is no need to reheat this dessert; it is best served cold.
FAQs
Can I make this dessert ahead of time?
Yes! This dessert is perfect for making ahead. The mousse needs to chill for at least 2 hours, and you can make it the night before for an easy, stress-free treat.
Can I use frozen raspberries for the sauce?
Yes, you can use frozen raspberries. Just be sure to thaw and drain them well before cooking them with the lemon juice to make the sauce.
Can I use other sweeteners besides powdered sugar?
You can use alternatives like honey or maple syrup, but keep in mind that it may slightly alter the consistency of the mousse. Powdered sugar helps to stabilize the mixture and provide the right texture.
Can I skip the raspberry sauce?
Yes, you can skip the raspberry sauce if you prefer plain cheesecake mousse. Alternatively, you could use other fruit sauces or compotes like strawberry or blueberry sauce.
Conclusion
This No Bake Cheesecake Mousse With Raspberry Sauce is the perfect dessert for any occasion. It combines the creamy richness of cheesecake with a light mousse texture, topped with a fresh raspberry sauce that adds a delightful burst of flavor. Easy to make and even easier to enjoy, this dessert will become a go-to for gatherings, holidays, or a sweet treat to satisfy your cravings. Enjoy this irresistible dessert chilled for the ultimate indulgence!
No Bake Cheesecake Mousse With Raspberry Sauce
This No Bake Cheesecake Mousse with Raspberry Sauce is a creamy and indulgent dessert that combines the richness of cheesecake with the light texture of mousse, topped with a refreshing raspberry sauce for an irresistible treat.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes (plus chilling time)
- Yield: Serves 6
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
8 oz cream cheese (softened)
1 cup heavy whipping cream
½ cup powdered sugar
1 teaspoon vanilla extract
2 cups fresh raspberries
1 tablespoon lemon juice
Instructions
- Prepare the Cheesecake Mousse: In a mixing bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing until well combined.
- Whip the Heavy Cream: In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth.
- Make the Raspberry Sauce: In a small saucepan, cook the fresh raspberries and lemon juice over medium heat for 5-7 minutes until the raspberries release their juices. Blend the mixture with an immersion blender or regular blender for smoother consistency.
- Layer the Cheesecake Mousse and Raspberry Sauce: Layer the mousse and raspberry sauce in serving cups or bowls. Alternate layers as desired.
- Chill and Serve: Refrigerate for at least 2 hours before serving. Serve chilled with fresh berries or crushed graham crackers for extra texture.
Notes
Different Berries: You can substitute raspberries with strawberries, blueberries, or blackberries for a different flavor.
Chocolate Twist: Drizzle chocolate syrup over the mousse for a chocolate and raspberry combination.
Graham Cracker Crust: Add crushed graham crackers at the bottom of serving cups for a cheesecake crust effect.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 22g
- Sodium: 95mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg