Raspberry Cheesecake Mousse
Ingredients
For the Mousse:
- 3-½ cups fresh raspberries
- 2 tsp. gelatin powder
- 3 tbsp. cold water
- 1-½ cups heavy cream
- 12 ounces cream cheese, softened
- 2-¼ cups confectioners' sugar, divided
- 1 tsp. vanilla extract
- Red food coloring, optional
For the Crust:
For the Topping:
- ¾ cup heavy cream
- 2 tbsp. granulated sugar
- 10 – 20 fresh raspberries
- Mint leaves
Instructions
To prepare the mousse:
- Pulse raspberries in a food processor until well pureed.
- Force puree through a fine mesh strainer into a bowl to remove seeds (should render 1-1/3 cups puree); set aside.
- Pour 3 tbsp. water into a small microwave safe bowl; sprinkle gelatin evenly over water; let rest 5 minutes.
- Heat gelatin mixture in microwave on high power for 30 seconds.
- Remove and whisk for 1 minute; let cool 4 minutes until just warm (don't let it cool completely or it may start to set).
To prepare whipped cream and cream cheese mixture:
- Between stages of gelatin resting, prepare whipped cream and cream cheese mixture as listed below.
- In a medium mixing bowl, using an electric hand mixer, whip heavy cream on high speed until soft peaks form.
- Add in 1/4 cup confectioners' sugar and whip until stiff peaks form (just shake excess from beater blades, no need to wash for next step).
- In a separate large mixing bowl, using hand mixer, blend cream cheese and 2 cups confectioners' sugar until combined.
- Add in vanilla and about 14 drops liquid red food coloring, if using; mix until combined.
- Increase to high speed and whip until light and fluffy; about 2 minutes.
- Mix in strained raspberry puree and add in lukewarm gelatin/water mixture; mix until well combined.
- Fold in 1/3 of the whipped cream mixture; add remaining whipped cream and fold just until combined.
- Transfer to refrigerator while preparing crust layer (don't chill longer than 30 minutes you don't want it to set).
To prepare the crust:
- In a medium mixing 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 in cups.
- Repeat with remaining mousse.
- Cover cups with plastic wrap and chill in refrigerator 3 hours until set.
To prepare the topping:
- In a medium mixing bowl, using an electric hand mixer, whip heavy cream until soft peaks form, add in sugar and whip until stiff peaks form.
- Transfer to a piping bag fitted with a large star tip and pipe cream over mousse.
- Add 1 – 2 raspberries to each then garnish with mint leaves.