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Raspberry Cheesecake Mousse

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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:

  • 8 full sheets graham crackers, crumbled
  • 2 tbsp. granulated sugar
  • ¼ cup unsalted butter, melted

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.