Raspberry Cheesecake Mousse

This decadent raspberry cheesecake mousse combines sweet homemade raspberry sauce with creamy and silky mousse for a showstopper dessert!

I mentioned in a post recently that I’m newly on the bandwagon of liking cheesecake, and it has been really fun to explore some new recipes. There are so many delightful cheesecake recipes, or cheesecake-flavored recipes, out there, and I’m quickly discovering what I like and don’t like. I generally prefer a cheesecake that’s light, not overly sweet, and doesn’t have a tangy flavor or taste too much like cream cheese. This raspberry cheesecake mousse has all of those qualities that I like, but in a way that’s much quicker and easier to make than a traditional cheesecake. It packs a ton of flavor in a small package, and I love that it’s simple to assemble. It’s a dessert win!

I made these sweet tiny dessert cups as part of a dessert buffet several months ago, and I have to say, they are absolutely adorable (like everything miniature)! If you’re making this mousse at home, the recipe should make around 8 small (4 ounce) servings or four larger (8 ounce) servings. Feel free to adjust the recipe up or down depending on the size of your dessert cups and the number of servings you need. You will most likely end up with a little extra raspberry sauce, but don’t worry – it’s absolutely delicious on everything from pancakes to crepes to ice cream. It definitely won’t go to waste. This raspberry cheesecake mousse is a completely dreamy dessert!

Raspberry Cheesecake Mousse

Print Recipe

Ingredients

for the mousse:

• 2/3 cup heavy whipping cream
• 1 teaspoon corn syrup
• 8 ounces cream cheese softened
• 2/3 cup powdered sugar
• 1 teaspoon vanilla bean paste or regular vanilla

for the crust:

• 1 cup graham cracker crumbs
• 1 teaspoon sugar
• 1 tablespoon butter melted

for the sauce:

• 12 ounces fresh raspberries
• 1/3 cup sugar
• 1/2 teaspoon corn starch
• 1 teaspoon lemon juice
• 1/2 teaspoon vanilla

Instructions

• To make the sauce, add the raspberries to a small pot over medium heat. In a small bowl, whisk together the sugar and corn starch, then stir the sugar mixture into the raspberries. Add the lemon juice and bring the mixture to a simmer, stirring frequently. Simmer 3-5 minutes, until slightly thickened. Remove from heat and stir in the vanilla. Let cool completely.
• To make the mousse, in a large bowl or the bowl of a stand mixer, beat the whipping cream until soft peaks form. Add the corn syrup and beat until stiff peaks form. Set aside. In a separate bowl, beat the cream cheese and powdered sugar together until light and fluffy. Beat in the vanilla until well blended. Add half of the whipped cream to the bowl and mix until smooth. Add the other half of the whipped cream and mix until completely blended. Cover and refrigerate at least one hour.
• When you’re ready to serve, whisk together the graham cracker crumbs, sugar, and butter. Sprinkle two tablespoons of the mixture into the bottom of 8 small serving dishes (or 1/4 cup into 4 larger dishes). Pipe or scoop the cheesecake mousse into the serving dishes, and drizzle with the cooled raspberry sauce.

Notes

The mousse, graham cracker crust, and raspberry sauce can all be made ahead of time and stored separately in the refrigerator, then assembled just before serving.

Servings: 8