Raspberry Cheesecake Mousse
Light and Creamy Raspberry Cheesecake Mousse with Fresh Berries
Ingredients:
For the Mousse:
8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy cream, cold
1/2 cup raspberry puree (from fresh or frozen raspberries)
1/4 cup granulated sugar (for the raspberry puree)
For the Garnish:
Fresh raspberries
Whipped cream
Mint leaves (optional)
Directions:
Make the Raspberry Puree:
In a small saucepan, combine the raspberries and granulated sugar.
Cook over medium heat until the raspberries break down and the mixture thickens slightly, about 5-7 minutes.
Strain the mixture through a fine-mesh sieve to remove the seeds, then let the puree cool to room temperature.
Prepare the Mousse:
In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
In a separate bowl, whip the cold heavy cream to stiff peaks.
Gently fold the whipped cream into the cream cheese mixture until fully combined and smooth.
Swirl in the cooled raspberry puree, leaving streaks of raspberry for a marbled effect.
Assemble the Mousse:
Spoon the mousse into serving glasses or bowls.
Chill in the refrigerator for at least 2 hours to allow the flavors to meld and the mousse to set.
Before serving, garnish with fresh raspberries, a dollop of whipped cream, and mint leaves if desired.
Prep Time: 20 minutes | Chill Time: 2 hours | Total Time: 2 hours 20 minutes
Kcal: 280 kcal | Servings: 4 servings
