Raspberry Cheesecake Mousse

Submitted by: Everyday Recipes
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Difficulty: Easy
Prep Time: More than 15 Minutes
Total Time: More than 1 hour

3 1/2 cups fresh raspberries
2 tsp gelatin powder
3 tbsp cold water
1 1/2 cups heavy cream
2 1/4 cups powdered sugar, divided
12 ozs cream cheese, softened
1 tsp vanilla extract
Red food colouring (opt)
1 cup graham cracker crumbs
2 tbsp sugar
1/4 cup unsalted butter, melted
3/4 cup heavy cream
2 tbsp granulated sugar
10-20 fresh raspberries
Mint leaves
Puree raspberries using a blender or food processor. Strain to remove seeds. Set aside. Put 3 tablespoons of water into small microwave bowl, sprinkle gelatin evenly over water and let rest 5 minutes. Heat gelatin mixture in microwave on high power for 30 seconds. Remove and whisk for 1 min; let cool 4 minutes until just warm. In a medium-sized bowl, use an electric mixer to whip heavy cream on high speed until soft peaks form. Add 1/4 cup powdered sugar and whip until stiff peaks form. In a larger bowl, blend cream cheese and 2 cups powdered sugar until combined. Add vanilla and red food colouring (if using); mix until combined, then increase to high speed and whip until light and fluffy (about 2 minutes). Mix in strained raspberry puree and add lukewarm gelatin/water mixture; mix until well combined. Fold in 1/3 of the whipped cream mixture, then add remaining and fold just until combined. Transfer to refrigerator while preparing crust layer (don't chill longer than 30 minutes as you don't want it to set).
In a medium bowl, stir together graham cracker crumbs and sugar. Pour in butter and, using a fork, stir until evenly moistened. Divide mixture among 10 dessert cups and lightly press into an even layer. Working in batches, add mousse to a piping bag fitted with a large round tip and pipe over crust layer. Cover cups with plastic wrap and chill for 3 hours until set. In a medium bowl, use an electric mixer to whip heavy cream until soft peaks form; add sugar and whip again until stiff peaks form. Transfer to a piping bag fitted with a large star tip, then pipe cream over mousse. Garnish each cup with 1-2 fresh raspberries and mint leaves.

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