Description
Luscious chocolate graham cracker crust provides perfect balance for this silky raspberry cheesecake mousse. Rich layers of creamy mascarpone and fresh raspberries invite you to savor each delightful spoonful.
Ingredients
Scale
- 12 oz (340 g) cream cheese, softened
- 15 oz (425 g) fresh raspberries
- 1 ½ cups (355 ml) heavy cream
- ¾ cup (175 ml) heavy cream
- 2 ¼ cups (260 g) powdered sugar
- 1 cup (120 g) graham cracker crumbs
- 2 tbsps (26 g) granulated sugar
- ¼ cup (56 g) unsalted butter, melted
- 2 tsps gelatin powder
- 1 tsp vanilla extract
- 10–20 fresh raspberries
- Mint leaves
- Red food coloring, optional
Instructions
- Raspberry Puree Preparation: Pulse raspberries in a food processor, then strain through a fine-mesh sieve to extract seed-free, vibrant liquid.
- Gelatin Activation: Sprinkle gelatin over water in a microwave-safe container, allowing it to bloom and hydrate completely.
- Gelatin Dissolution: Microwave the gelatin mixture, whisking until fully dissolved, then cool to lukewarm temperature.
- Cream Preparation: Whip heavy cream in a chilled bowl, gradually adding powdered sugar until achieving glossy, firm peaks.
- Cream Cheese Mixture: Blend cream cheese and powdered sugar with an electric mixer until smooth, incorporating vanilla and optional food coloring for a delicate pink tone.
- Mousse Assembly: Whip cream cheese mixture at high speed, then carefully integrate raspberry puree and slightly warm gelatin, maintaining a light texture.
- Cream Incorporation: Gently fold whipped cream into the raspberry mixture, preserving the mousse’s delicate airiness.
- Crust Creation: Mix graham cracker crumbs, sugar, and melted butter to form a buttery foundation.
- Layering: Distribute graham cracker mixture evenly in serving cups, pressing lightly to create a compact base.
- Piping and Chilling: Pipe mousse into prepared cups using a large round tip, seal with plastic wrap, and refrigerate until completely set.
- Finishing Touches: Top with whipped cream, garnish with fresh raspberries and mint leaves for an elegant presentation.
Notes
- Puree Perfection: Strain raspberry seeds meticulously for a silky, seed-free liquid that ensures smooth texture.
- Gelatin Technique: Allow gelatin to bloom fully in water before gentle microwaving to guarantee complete dissolution.
- Cream Whipping Secret: Use a chilled mixing bowl and gradually add powdered sugar to achieve glossy, stable cream peaks.
- Layering Pro Tip: Fold whipped cream gently into raspberry mixture to maintain delicate airiness and prevent deflating the mousse.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Desserts
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 384
- Sugar: 30 g
- Sodium: 154 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 85 mg