Raspberry Cheesecake Mousse

Photo Credit: Cooking Classy

This Raspberry Cheesecake Mousse Recipe is bursting with fresh raspberry flavor. These individual raspberry cheesecake mousse cups are light and creamy, with a smooth and silky mousse texture you will love. Each mousse cup has a graham cracker crust that is followed by the delicious raspberry mousse and topped with homemade whipped cream, a fresh raspberry, and mint for a lovely dessert. This is an excellent dessert idea to serve when you have company over, and this easy cheesecake recipe looks as good as it tastes. Raspberries are a fresh, juicy and colorful berry that is very good for you. Raspberries contain more vitamin C than oranges do, are super high in dietary fiber, low in calories and supply you with a good dose of folic acid. Raspberries are also high in potassium, vitamin A, and calcium. Scotland is famous for its raspberry growing. In about the late 1950s, raspberries were brought down from Scotland to London, England on a steam train known as the Raspberry Special.

Raspberries have been around for a long time. They are thought to have been around since prehistoric times, but only began to be cultivated in England and France in around the 1600s. There are more than 200 species of raspberries

Raspberries come in a wide variety of colors. Raspberries can be red, purple, gold or black in color. The gold raspberries are the sweetest variety, and very tasty. An average raspberry has 100 to 120 seeds. You can make the homemade whipped cream for this easy cheesecake recipe, or you can save some time with a store bought whipped topping. Making your whipped cream is always the better route, and easy enough to do. You will want a hand mixer or a stand-up mixer to whip the ingredients into the soft peaks needed. To make a homemade whipped cream recipe, you will need some heavy whipping cream and some good quality vanilla extract. You will want to make sure to leave the heavy whipping cream in the refrigerator just until you are ready to start whipping it.

It's extremely important to have the cream cold before you start. Otherwise, the recipe won't work. Start by whipping the ingredients and increasing the mixer speed to medium. For the first several minutes, the cream will be very bubbly and frothy. Then after around 4 to 5 minutes, you will begin to see trails in the cream that don't immediately dissolve after the mixer moves. This is what you want. Continue whipping, and after approximately 6 to 7 minutes you should see soft peaks start to form. Then after around 7 to 8 minutes, you will see firm peaks start to form, and become stiffer and stiffer. This is usually the best stage to stop whipping and serve the cream. Thank you to Jaclyn at the Cooking Classy recipe site for sharing her easy cheesecake recipe for raspberry cheesecake mousse. Some of the recipes you will find on this site include the easy cheesecake recipe ideas, appetizer recipes, salad recipes, bread, cookies, breakfast ideas, cupcakes, healthy recipes, drinks and more. *

Nutrition Facts for: Raspberry Cheesecake Mousse from Cooking Classy
Ingredients: Fresh raspberries, gelatin powder, water, heavy cream, cream cheese, powdered sugar, vanilla extract, graham cracker crumbs, granulated sugar, unsalted butter.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 10 servings.* Per Serving: Calories 467, Calories from Fat 252, Total Fat 28.0g 43%, Saturated Fat 16.6g 83%, Cholesterol 87mg 29%, Sodium 239mg 10%, Potassium 185mg 5%, Carbohydrates 51.6g 17%, Dietary Fiber 5.9g 24%, Sugars 36.9g Protein 5.4g, Vitamin A 20%, Vitamin C 35%, Calcium 7%, Iron 8%

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