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Raspberry Mousse Cheesecake

Indulge in a creamy cheesecake layered with light, fluffy raspberry mousse, creating a delightful dessert for any occasion.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups crushed graham crackers These provide a crunchy, buttery crust.
  • 0.25 cups melted butter Adds richness and helps bind the crumbs together.
  • 2 tbsp sugar A touch of sweetness to enhance the crust.
For the cheesecake filling
  • 16 oz cream cheese, softened The key ingredient for a creamy texture.
  • 0.5 cups sugar Balances the richness of the cream cheese.
  • 1 tsp vanilla extract Adds a warm, aromatic note.
  • 0.5 cups sour cream Contributes to a tangy flavor.
For the raspberry mousse
  • 1.5 cups fresh raspberries Gives the dessert its signature flavor.
  • 0.25 cups sugar Sweetens the raspberry puree.
  • 1 tsp lemon juice Brightens the raspberry flavor.
  • 1.5 tsp gelatin powder Helps to set the mousse.
  • 2 tbsp water Used to dissolve the gelatin.
  • 0.5 cups heavy cream, whipped Gives the mousse a dreamy texture.

Method
 

Prepare the crust
  1. Preheat your oven to 325°F (163°C). Mix the crushed graham crackers, melted butter, and sugar in a bowl.
  2. Press the mixture firmly into the bottom of a springform pan and bake for 10 minutes.
  3. Allow it to cool completely.
Make the cheesecake filling
  1. In a mixing bowl, beat together softened cream cheese, sugar, and vanilla extract until smooth.
  2. Gradually add sour cream and mix until incorporated.
  3. Add eggs one at a time, beating well after each addition until creamy.
  4. Pour cheesecake batter over the cooled crust evenly and bake for approximately 40 minutes or until just set.
  5. Remove from the oven and let it cool completely, then refrigerate.
Prepare the raspberry mousse
  1. Blend fresh raspberries, sugar, and lemon juice until smooth.
  2. Strain the mixture through a fine mesh sieve to remove seeds.
  3. Sprinkle gelatin over water in a small bowl and let sit for 5 minutes, then gently heat until gelatin is dissolved.
  4. Stir dissolved gelatin into raspberry puree until combined.
  5. Fold raspberry mixture into whipped cream gently to avoid deflating.
  6. Spread the mousse evenly over cooled cheesecake layer.
Chill and serve
  1. Refrigerate for at least four hours, or until mousse is set. Garnish with fresh raspberries before serving.

Notes

To ensure kitchen success, soften cream cheese ahead of time, clean your mixer for fluffy mousse, and taste the raspberry puree to adjust sweetness.