Description
This Raspberry Cheesecake Mousse is a light and creamy dessert combining the rich tang of cream cheese with fresh raspberries. Perfect for a quick treat, it features a smooth mousse base topped with a sweetened raspberry compote, garnished with crunchy graham crackers and fresh mint for added texture and flavor.
Ingredients
Scale
Mousse
- 8 oz cream cheese, softened
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh raspberries (or frozen, thawed and drained)
Raspberry Compote
- 2 tbsp granulated sugar
- ½ cup fresh raspberries
- 1 tbsp granulated sugar
- 1 tsp lemon juice (optional, for added tartness)
Garnish
- Crushed graham crackers (optional)
- Fresh raspberries
- Mint leaves (optional)
Instructions
- Prepare the mousse base: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese until well combined. Carefully fold in 1 cup of fresh raspberries to incorporate a fruity texture into the mousse.
- Make the raspberry compote: In a small saucepan, combine ½ cup fresh raspberries, 2 tablespoons granulated sugar, 1 tablespoon granulated sugar, and lemon juice if using. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly (about 5 minutes). Allow to cool.
- Assemble the mousse: Spoon the raspberry cheesecake mousse into serving dishes or cups. Top each serving with a spoonful of the raspberry compote for a burst of vibrant flavor.
- Add garnish: Sprinkle crushed graham crackers over the mousse to add a delightful crunch. Garnish with fresh raspberries and mint leaves for a fresh, decorative finish.
- Chill and serve: Refrigerate the mousse for at least 1 hour before serving to allow the flavors to meld and the mousse to set to a perfect creamy texture.
Notes
- Use fresh or thawed frozen raspberries for best results.
- Adjust the sugar quantities based on your sweetness preference.
- Lemon juice in the compote enhances tartness but is optional.
- For a low-fat version, substitute heavy cream with whipping cream or a lighter alternative.
- This mousse can be prepared up to a day in advance and kept refrigerated.
