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4.4 from 69 votes

no-bake raspberry cheesecake mousse

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Servings: 4 servings
Course: Dessert

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

    Cup of Yum
  1. to make the graham crumble - combine the melted butter with the graham cracker crumbs, and the sugar
  2. spread on a baking sheet, and bake at 350 F. for 8 minutes
  3. 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
  4. to make the cheesecake mousse - beat the heavy cream until it begins to thicken
  5. add 1/4 cup of powdered sugar, and beat until you have stiff peaks (set aside)
  6. beat the cream cheese until smooth
  7. add the vanilla and remaining 1/2 cup of powdered sugar
  8. add 1/2 cup of raspberry puree, and beat until smooth
  9. gently fold the cream cheese mixture into the whipped cream
  10. place a few tablespoons of graham crumble into each dessert glass
  11. top with cheesecake mousse
  12. chill until ready to eat