Raspberry Cheesecake Mousse Cups are a dessert delight!
Raspberry Cheesecake Mousse Cups are a velvety, creamy, fruity, and absolutely dreamy dessert delight, perfect for any occasion.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 25 minutes
- Yield: 6 mini mousse cups 1x
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups crushed digestive biscuits or graham crackers
- 1/3 cup unsalted butter, melted
- 200g cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup heavy cream, whipped
- 1 1/2 cups fresh or frozen raspberries
- 3 tbsp sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch (dissolved in 1 tbsp water)
- Extra raspberries + mint leaves for topping
Instructions
- Combine crushed biscuits with melted butter. Press into the bottom of silicone molds or a lined muffin tray. Chill for 15 minutes.
- Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped cream. Spoon over the chilled crusts.
- In a saucepan, heat raspberries, sugar, and lemon juice over medium heat. Cook until raspberries break down. Stir in cornstarch mix and simmer until thickened. Cool slightly, then blend until smooth.
- Fold half of the raspberry sauce into half the cheesecake mixture to create mousse. Layer mousse on top of cheesecake layer.
- Chill for at least 4 hours or until set. Unmold, spoon extra raspberry sauce on top, and garnish with fresh raspberries and mint leaves.
Notes
- Use silicone molds for easy removal
- Freeze for 30 mins before unmolding for sharper edges
- Can be made 1 day ahead and stored chilled
Nutrition
- Serving Size: 1 mini mousse cup
- Calories: 310 kcal
- Sugar: 15g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g