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Decadent raspberry mousse cheesecake topped with fresh raspberries and whipped cream.
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Raspberry Mousse Cheesecake

A delightful, creamy dessert that combines the richness of cheesecake with the light, airy texture of raspberry mousse, perfect for impressing guests on any occasion.
Course Dessert, Snack
Cuisine American, Fusion
Keyword Cheesecake, Dessert, Mousse, Raspberry, Raspberry Mousse Cheesecake
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 9 hours
Servings 8 servings
Calories 410kcal

Ingredients

For the crust

  • 1.5 cups crushed graham crackers Offering a delightful crunch
  • 0.25 cups melted butter Adding richness to the crust
  • 2 tablespoons sugar For a touch of sweetness

For the cheesecake filling

  • 16 ounces softened cream cheese Creating a creamy base
  • 0.5 cups sugar Enhancing the cheesecake’s flavor
  • 1 teaspoon vanilla extract Imparting a warm, aromatic note
  • 0.5 cups sour cream Adding tanginess and creaminess
  • 2 eggs eggs Ensuring a smooth and firm cheesecake

For the raspberry mousse

  • 1.5 cups fresh raspberries Bursting with juicy flavor
  • 0.25 cups sugar Elevating the raspberry filling
  • 1 teaspoon lemon juice Balancing the sweetness with acidity
  • 1.5 teaspoons gelatin powder Helping to set the mousse
  • 2 tablespoons water For blooming the gelatin
  • 0.5 cups heavy cream Whipped to add lightness to the mousse

Instructions

Preparation

  • Preheat your oven to 325°F (163°C). In a mixing bowl, combine the crushed graham crackers with melted butter and sugar until it resembles wet sand. Press firmly into the bottom of a springform pan to create a crust. Bake for 10 minutes and then let cool completely.
  • In a separate bowl, beat the softened cream cheese, sugar, and vanilla extract together until smooth. Gradually mix in the sour cream and then add eggs one at a time, mixing until silky.
  • Pour the cheesecake mixture over the cooled crust and evenly spread. Bake for approximately 40 minutes or until set with a slight jiggle in the center. Allow to cool to room temperature, then transfer to the refrigerator.
  • Prepare the raspberry mousse by blending fresh raspberries with sugar and lemon juice until smooth. Strain to remove seeds.
  • Bloom gelatin in water and then warm until dissolved. Stir into raspberry puree until combined.
  • Whip heavy cream until soft peaks form and gently fold into the raspberry mixture.
  • Once the cheesecake is cooled, spread the raspberry mousse evenly on top, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.

Serving

  • Garnish with fresh raspberries before serving. Slice and enjoy each decadent bite!

Notes

For best results, chill overnight. Use fresh raspberries for the best flavor. Avoid overmixing eggs to prevent cracks during baking.