This Italian raspberry cheesecake mousse is so creamy, refreshing, and very delicious! It can be a great summer choice for breakfast or after-lunch-dessert. Easy and quick to prepare – here is the recipe:
For the crust:
- 1 cup (120 grams) graham cracker crumbs
- 2 tablespoons (25 grams) granulated sugar
- 1/4 cup (55 grams) unsalted butter, melted
For the mousse:
- 3 ½ cups (15 oz.) fresh raspberries
- 45 ml (3 tablespoons) cold water
- 2 teaspoons gelatin powder
- 2 cups (200 grams) confectioners’ sugar, divided
- 12 oz. /340 grams’ cream cheese, room temperature
- 1 ½ cups (350 ml) heavy cream
- 1 teaspoon vanilla extract
- Red food coloring, optional
- 10 to 20 fresh raspberries
- 3/4 cup (175 ml) heavy cream
- 2 tablespoons (26 grams) granulated sugar
- Mint leaves
To make the mousse:
- In a blender or food processor, process raspberries until well pureed. Next, strain the raspberry puree through a fine mesh strainer into a bowl in order to remove seeds (you will get around 1 1/3 cups puree); leave aside.
- Now, prepare the whipped cream mix: using an electric mixer, on high speed, beat heavy cream until soft peaks form. Apply ¼ cup confectioners’ sugar and beat until smooth; set aside.
- In a small microwaveable bowl or cup, add water and gelatin and combine; allow rest for 3 minutes to set. Then, heat the gelatin mixture in a microwave on high for 30 sec. Remove and stir 1 minute, then allow to cool for 3-4 min. until just warm (do not let it cool entirely or it might start to firm).
- In the meantime, prepare cream cheese mixture: In a separate bowl, whisk cream cheese and 2 cups confectioners’ sugar until incorporated. Beat in vanilla and a few drops of red food coloring (if desired) and mix until fluffy around 2 minutes.
- Then, add in raspberry puree and lukewarm gelatin and water mix and whisk until well incorporated. Beat in the whipped cream mix – just until combined. Refrigerate while preparing crust layer (do not chill longer than 25 minutes you do not want it to firm).
For the crust and assembly:
- In a bowl, stir together sugar and graham cracker crumbs. Add in melted butter and stir until evenly moistened with a fork. Split mixture between 10 dessert cups and press into an even layer. Pipe or spoon the mousse over crust layer in cups. Cover cups with plastic wrap and refrigerate at least 3 hours until set.
- Before serving, top each cup with whipped cream and a few fresh raspberries, then garnish with mint leaves (if desired).