No-Bake Raspberry Cheesecake Mousse
It doesn’t get much easier than this No-Bake Raspberry Cheesecake Mousse for a delicious summertime dessert!
Some people love chocolate, cannot get enough, crave it all the time.
Me, I will always choose a fruity dessert over chocolate, and if that fruit is combined with cheesecake I am all in. Only, I am not that great at baking cheesecakes.
They. Crack. All. The. Time.
Maybe I over mix.
Maybe I over-bake.
Water bath, no water bath. It doesn’t seem to matter.
Then I found cheesecake mousse. Quite possibly my all-time favorite food on the planet. NO baking needed, which is good because it is HOT here in the summer, and no one wants to even think about turning on the oven. The mousse is perfect layered with fruit, but it is also delicious with the fruit mixed right in. Raspberry is a favorite with us, plus it’s pink, and who doesn’t love a pink dessert.
no-bake raspberry cheesecake mousse
Ingredients
graham cracker crumble -
- 1 cup of graham cracker crumbs
- 4 Tbsp butter melted
- 2 tsp granulated sugar
raspberry puree -
- 1 cup of raspberries
- 1 tbsp lemon juice
- 1 Tbsp granulated sugar
Cheesecake mousse -
- ⅔ cup heavy whipping cream
- ¾ cup powdered sugar divided
- 8 ounces cream cheese
- 1 tsp vanilla
Instructions
- to make the graham crumble - combine the melted butter with the graham cracker crumbs, and the sugar
- spread on a baking sheet, and bake at 350 F. for 8 minutes
- to make the raspberry puree - in a blender or food processor puree the raspberries with the lemon juice and sugar - if too tart, add a bit more sugar
- to make the cheesecake mousse - beat the heavy cream until it begins to thicken
- add 1/4 cup of powdered sugar, and beat until you have stiff peaks (set aside)
- beat the cream cheese until smooth
- add the vanilla and remaining 1/2 cup of powdered sugar
- add 1/2 cup of raspberry puree, and beat until smooth
- gently fold the cream cheese mixture into the whipped cream
- place a few tablespoons of graham crumble into each dessert glass
- top with cheesecake mousse
- chill until ready to eat
This is very good… I’ve made several times to rave reviews. I did use whipped cream cheese to save a step and one time mistakenly whipped w the powdered sugar; not a good plan as it does not set well: still delicious though. I used frozen berries one time, thawed and drained. They were fine
This looks so good! I can’t wait to try. Can we use frozen raspberries, or do they have to be fresh?
Yum! Perfect for a hot day and lovely for a party dessert, Fate intervened when I only had chocolate Graham’s-nice combination.
I love the pretty pink color of this dessert! They’re so pretty too, I’d love to dress them up with shaved chocolate for a beautiful, festive treat.
Great idea. Thank you!
Would frozen raspberries work too? I imagine fresh would be better, but I only have frozen on hand at the moment.
I love raspberries, but my husband hates the seeds. Do you think this would turn out ok if I strain the mashed berries to remove seeds, then continue on with the recipe?
Hi Jenny! You could absolutely strain the raspberry puree. That being said, you’ll loose a lot of the mass (pulp & seeds) so you may want to add another 1/2 portion or double the amount of berries used.
I made this wonderful recipe… seeds and all, and it was smooth, lovely, fresh, delicious. The seeds were not an issue. Hope that helps!
An even easier no bake cheese cake
Beat together 1 pkg cream cheese, 1/2 cup sugar
Add I 8oz carton sour cream
Fold in one tub cool whip
Pour into two ready made graham cracker crusts
Top with canned pie filling cherries
Chill
Can also do plain and serve with fresh fruit
Or line choc Oreo pie shells with choc chip cookie dough and also mix some cookie dough into the filling….drizzle a bit of choc over the top
Easy peasy……my kids, even my boys make it all the time