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- 1 cup fresh raspberries (plus extra for garnish) - 1 tablespoon granulated sugar - 1 cup cream cheese, softened to room temperature - 1/2 cup powdered sugar - 1 teaspoon pure vanilla extract - 1 cup heavy whipping cream - 1/2 cup graham cracker crumbs - 2 tablespoons unsalted butter, melted - Pinch of sea salt You need fresh raspberries for the best taste. They bring a sweet and tart flavor. The granulated sugar helps to enhance the raspberries' natural sweetness. Cream cheese is key for that rich, creamy texture. Make sure it’s softened for easy mixing. Powdered sugar gives a nice sweetness without graininess. Vanilla extract adds depth to the flavor. Heavy whipping cream creates a light and fluffy mousse. It’s essential to whip it well to get those stiff peaks. Graham cracker crumbs make the base crunchy and fun. Mixing them with melted butter helps them stick together. Finally, a pinch of sea salt balances the sweetness and elevates the flavors. With these ingredients, you’ll create delightful raspberry cheesecake mousse cups that are sure to impress! {{ingredient_image_2}} 1. In a small bowl, combine 1 cup of fresh raspberries and 1 tablespoon of granulated sugar. 2. Gently mash some raspberries with a fork. This helps release their juices. 3. Set this mixture aside for about 10 minutes. This makes the raspberries taste better. 1. In a medium bowl, beat 1 cup of softened cream cheese until smooth. 2. Gradually add 1/2 cup of powdered sugar and 1 teaspoon of pure vanilla extract. 3. Keep mixing until the mixture is creamy and free of lumps. 1. In a large bowl, pour in 1 cup of heavy whipping cream. 2. Use a mixer to whip the cream on high speed. 3. Stop when stiff peaks form. This makes the mousse light and airy. 1. Gently fold the whipped cream into the cream cheese mixture. 2. Use a spatula and mix until they are fully combined. 3. Carefully fold in the macerated raspberries, keeping some chunks for texture. 1. In a small bowl, mix 1/2 cup of graham cracker crumbs with 2 tablespoons of melted butter and a pinch of sea salt. 2. Stir until the mixture is even. 1. Divide the graham cracker mix into small dessert cups. 2. Press down slightly to make an even base layer. 3. Spoon the raspberry cheesecake mousse over the crust, filling the cups almost to the top. 4. Cover the cups with plastic wrap and chill in the fridge for at least 2 hours. 5. Before serving, garnish with extra raspberries and a sprinkle of crushed graham crackers. How to whip cream to stiff peaks To whip cream, pour the heavy cream into a clean bowl. Use a handheld mixer or a stand mixer. Start mixing on low speed, then increase to high. Keep whipping until you see stiff peaks. This means the cream stands tall without drooping. Tips for folding ingredients When combining the whipped cream and cream cheese mix, use a spatula. Gently scoop from the bottom and fold over the top. This method keeps your mousse light and airy. Avoid stirring too hard, as it can deflate the cream. Suggestions for additional flavorings You can add lemon zest for a bright touch. A teaspoon of lemon juice also boosts flavor. Other options include vanilla bean seeds or a splash of almond extract. Each adds a unique twist to the classic taste. Serving in clear cups for visual appeal Use clear cups to show off the layers of your mousse. This makes the dessert look fancy and inviting. The bright pink of the raspberries stands out beautifully against the white mousse. Garnishing tips with mint and additional berries Top each cup with fresh raspberries and a mint sprig for color. You can also sprinkle crushed graham crackers on top. These garnishes add texture and make the dessert look even more delicious. Pro Tips Use Room Temperature Ingredients: Allow your cream cheese to soften at room temperature for easier mixing and a smoother texture in your mousse. Whip Cream to Stiff Peaks: Ensure your heavy whipping cream is whipped to stiff peaks for a light and airy mousse that holds its shape well. Garnish for Presentation: Use fresh mint leaves or a sprinkle of graham cracker crumbs on top of each cup for an attractive finishing touch. Chill Before Serving: Refrigerate the mousse cups for at least 2 hours before serving to enhance flavors and ensure the mousse sets properly. {{image_4}} You can easily change the flavors of these mousse cups. Swap the raspberries for strawberries or blueberries for a fresh twist. Both fruits will add a sweet and fruity taste. You can also add chocolate or lemon flavors. Mix in some melted chocolate for a rich touch, or use lemon zest for a bright zing. If you want a gluten-free version, use crushed nuts or gluten-free cookies for the crust. Almonds or oats work well here. For a dairy-free option, you can replace the cream cheese with a dairy-free cream cheese. Use coconut cream instead of heavy cream for a lighter feel. To make these mousse cups even better, pair them with different sauces or toppings. A drizzle of chocolate sauce or a fruit compote can enhance the flavors. You can also sprinkle some crushed graham crackers on top for added crunch. Each of these touches makes the dessert even more special. To keep your Raspberry Cheesecake Mousse Cups fresh, store them in the refrigerator. Place them in an airtight container or cover them with plastic wrap. This will help prevent them from absorbing odors from other foods. These mousse cups can stay fresh in the fridge for about 3 days. After that, the texture may change, and they might not taste as great. Can you freeze Raspberry Cheesecake Mousse Cups? Yes, you can freeze them, but it's best to freeze them without the graham cracker base. The crust can become soggy when thawed. To freeze, place the mousse in freezer-safe containers. Leave some space at the top, as the mousse may expand. When ready to eat, thaw them in the fridge overnight. Avoid using a microwave, as this can ruin the texture. Enjoy your mousse cups within 1 month for the best taste. Raspberry mousse can last for about 3 to 4 days in the fridge. To keep it fresh, store the mousse cups in an airtight container. Make sure they are covered well to prevent drying out. If you see any change in texture or smell, it's best to toss it. Yes, you can make this recipe ahead of time. In fact, it tastes even better when chilled. Prepare the mousse and layer it in the cups. Then, cover them with plastic wrap and place them in the fridge. You can make them up to 2 days in advance. Just remember to add the garnish right before serving. If you can't use cream cheese, there are a few good options. You can try Greek yogurt for a lighter taste. Another option is mascarpone cheese, which adds a rich flavor. For a dairy-free choice, use a vegan cream cheese. Just note that this may change the final taste a bit. Yes, Raspberry Cheesecake Mousse Cups can be gluten-free. Just use gluten-free graham crackers for the crust. Many brands offer gluten-free options that taste great. Always check the labels to ensure there are no hidden gluten ingredients. This way, everyone can enjoy this tasty treat! This article covered how to make Raspberry Cheesecake Mousse Cups. You learned about the key ingredients and step-by-step instructions. We also shared tips for best flavor and presentation. You have options for flavor variations and dietary needs. Lastly, storage methods help maintain freshness. Try making this sweet treat for any occasion. Enjoy the process and impress your friends and family!

Raspberry Cheesecake Mousse Cups

Delicious and light raspberry cheesecake mousse served in individual cups, perfect for a refreshing dessert.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 2 hours 20 minutes
Course Dessert
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 cup fresh raspberries (plus extra for garnish)
  • 1 tablespoon granulated sugar
  • 1 cup cream cheese, softened to room temperature
  • 1/2 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup heavy whipping cream
  • 1/2 cup graham cracker crumbs
  • 2 tablespoons unsalted butter, melted
  • 1 pinch sea salt

Instructions
 

  • In a small mixing bowl, combine the fresh raspberries and granulated sugar. Gently mash a few of the raspberries with the back of a fork to release their juices. Set aside the mixture to macerate for about 10 minutes to enhance the flavor.
  • In a medium mixing bowl, beat the softened cream cheese using an electric mixer on medium speed until smooth and creamy. Gradually add the powdered sugar and vanilla extract, continuing to beat until the mixture is well combined and free of lumps.
  • In another large mixing bowl, pour in the heavy whipping cream. Using a handheld or stand mixer, whip the cream on high speed until stiff peaks form. This will create a light and airy texture for the mousse.
  • Gently fold the whipped cream into the cream cheese mixture using a spatula, carefully combining until fully incorporated. Take care to maintain the light texture.
  • Now, gently fold in the macerated raspberries along with their juices into the whipped cream mixture. Make sure to retain some small chunks of raspberries for added texture in the mousse.
  • Prepare the graham cracker crust by mixing the crushed graham crackers, melted butter, and a pinch of sea salt in a small bowl until evenly combined. Divide the mixture between small dessert cups, pressing down slightly to create an even base layer.
  • Spoon the raspberry cheesecake mousse over the graham cracker crust layer, filling the cups almost to the top but leaving a little space for garnish.
  • Cover the mousse cups with plastic wrap and refrigerate for at least 2 hours, allowing the flavors to meld and the mousse to set properly.
  • Just before serving, garnish each mousse cup with a few fresh raspberries atop the mousse, and sprinkle with a bit of crushed graham crackers for a decorative touch.

Notes

Serve the mousse in clear dessert cups to beautifully display the vibrant layers. For an added pop of color, finish each cup with a fresh mint sprig.
Keyword cheesecake, dessert, easy, mousse, raspberry