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no-bake raspberry cheesecake mousse
Course
Dessert
Servings
4
servings
Author
Heather Kinnaird
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