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Raspberry Cheesecake Mousse

A light and creamy dessert that fits many diets and tastes great.
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Prep Time 15 minutes
Total Time 2 hours
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the mousse
  • 1 cup 1 cup of fresh raspberries
  • 8 ounces 8 ounces of cream cheese, softened
  • 1 cup 1 cup of powdered sugar Use a sugar substitute for a low-calorie version.
  • 1 teaspoon 1 teaspoon of vanilla extract
  • 1 cup 1 cup of heavy cream
  • 1 tablespoon 1 tablespoon of gelatine (optional) Use for a firmer texture if desired.
  • 2 tablespoons 2 tablespoons of water (if using gelatine)

Method
 

Preparation
  1. In a blender, puree the fresh raspberries and set aside.
  2. In a large bowl, beat the softened cream cheese until smooth.
  3. Add the powdered sugar and vanilla extract, and mix until well combined.
  4. In another bowl, whip the heavy cream until stiff peaks form.
  5. Gently fold the whipped cream into the cream cheese mixture.
  6. If using gelatine, dissolve it in the water and add it to the mixture.
  7. Fold in the raspberry puree, reserving some for topping.
  8. Spoon the mousse into serving cups and refrigerate for at least two hours.
  9. Before serving, top with reserved raspberry puree and a few whole raspberries.

Notes

For a balanced meal, pair with fresh fruit or nuts. This mousse can also be stored in sealed containers for 3-4 days in the fridge.