Raspberry Cheesecake Mousse
A
truly delicious treat! These irresistible mousse cups are layered with a
no-bake graham cracker crust and a decadent cheesecake flavored mousse made
with fresh raspberries, cream and cream cheese. What more could you want in a
dessert!
Ingredients
Mousse
·
15 oz (3.5
cups) fresh raspberries
·
2 tsp gelatin
powder
·
3 Tbsp
(45ml) cold water
·
1 1/2 cups
(355ml) heavy cream
·
12 oz (340g) cream
cheese, softened
·
2 1/4 cups
(260g) powdered sugar, divided
·
1 tsp vanilla
extract
·
Red food coloring, optional
Crust
·
1 cup
(120g) graham cracker crumbs (8 full
sheets)
·
2 Tbsp
(26g) granulated sugar
·
1/4 cup (56g) unsalted
butter, melted
Topping (optional)
·
3/4 cup
(175ml) heavy cream
·
2 Tbsp
(26g) granulated sugar
·
10 - 20 fresh
raspberries
·
Mint leaves
Instructions
1. For the mousse: Pulse raspberries in a
food processor until well pureed. Force puree through a fine mesh strainer into
a bowl to remove seeds (you should have 1 1/3 cups puree). Set aside.
2. Pour 3 Tbsp water into
a small microwave safe bowl, sprinkle gelatin evenly over water then let rest 5
minutes.
3. Heat gelatin mixture
in microwave on high power for 30 seconds. Remove and whisk for 1 minute, let
cool 4 minutes until just warm (don't let it cool completely or it may start to
set).
4. Between stages of
gelatin resting prepare whipped cream and cream cheese mixture as listed here -
In a medium mixing bowl using an electric hand mixer whip heavy cream on high
speed until soft peaks form.
5. Add in 1/4 cup
powdered sugar and whip until stiff peaks form (just shake excess from beater
blades, no need to wash for next step).
6. In a
separate large mixing bowl using hand mixer, blend cream cheese and 2 cups
powdered sugar until combined. Add in vanilla and red food coloring if using (I
think I used about 14 drops liquid coloring) and mix until combined.
7. Increase to high speed
and whip until light and fluffy about 2 minutes. Mix in strained raspberry
puree and add in lukewarm gelatin/water mixture and mix until well combined.
8. ……………………………….