Raspberry Cheesecake Mousse recipes
Raspberry Mousse Pie
30 mins to prepare
- 5 cups Raspberries, fresh
- 3 tbsp Lemon juice, fresh
Baking & Spices
- 5/8 cup Sugar
Oils & Vinegars
- 1 Cooking spray, Nonstick
- 7 Graham crackers
- 2 cups Heavy cream
- 2 1/4 tsp Gelatin, powdered
Lightly coat a 9-inch square metal baking pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on all sides. Arrange graham crackers in an even layer in pan, breaking them to fit as necessary. Place lemon juice in a small bowl and sprinkle with gelatin. Let sit until gelatin softens, 3 minutes. In a blender, puree 2 cups raspberries until smooth, scraping down bowl as needed. Pour through a fine-mesh sieve into a measuring cup, pressing on solids (you should have about 1 cup of puree); discard solids.
In a small saucepan, combine raspberry puree and 1/2 cup sugar over medium. Cook until bubbles form at edge. Add gelatin mixture and cook, stirring constantly, just until gelatin dissolves, about 1 minute. Transfer mixture to a small bowl and let cool to room temperature, 20 minutes. In a large bowl, using an electric mixer, beat cream and 2 tablespoons sugar on medium-high until firm peaks form, about 4 minutes. With a rubber spatula, gently fold in raspberry puree mixture until combined. Pour over graham crackers. Smooth top with an offset spatula and arrange 3 cups raspberries on top. Refrigerate until set, about 2 hours (or up to overnight).
Using parchment, gently lift pie out of pan and place on a serving plate. Peel away parchment from sides of pie; trim excess paper with scissors or a sharp knife. Cut into 12 pieces to serve.
Chocolate Raspberry Mousse Cake
- 3 1/2 cups Raspberry, fresh
- 2 Eggs, large
- 4 tbsp Honey
- 2 tsp Vanilla bean paste
Baking & Spices
- 3 1/3 oz All-purpose flour
- 1/2 tsp Baking powder
- 13 oz Bittersweet chocolate
- 2 oz Cocoa powder, unsweetened
- 7 3/4 oz Granulated sugar
- 1 Pink food coloring
- 1/2 tsp Salt
- 3 Pinch Salt
- 2 tsp Vanilla extract
- 18 oz White chocolate
- 4 oz Butter, unsalted
- 4 3/4 cups Heavy cream
- 4 oz Heavy cream
- 6 tsp Gelatin, unflavored powdered
- 6 tbsp Water
- Chocolate curls or other decorations
To Make the Brownie Layer:
- Preheat the oven to 350 F. Line a 9-inch cake pan with parchment and spray well with nonstick cooking spray. Whisk together the flour, cocoa powder, salt, and baking powder in a small bowl. Set aside for now.
- Cube the butter and place it in a medium saucepan over medium-low heat. Stir occasionally as the butter melts. Add the sugar, and stir until it melts. Don’t allow the mixture to come to a boil.
- Remove the pan from the heat, and let it cool to lukewarm. Once it has cooled, add the eggs, one at a time, whisking well between each addition. The mixture will start out grainy, but as you add the eggs, it will become shiny and smooth. Whisk the vanilla in. Finally, add the dry ingredients, and stir them in with a spatula.
- Scrape the brownie batter into the prepared pan, and bake it for 22-24 minutes, until a toothpick comes out with just a few moist crumbs attached. Cool the brownie layer completely before proceeding.
To Make the Mousse Layers:
- Place a cake cardboard in the bottom of the pan, then carefully place the baked on top of the cardboard. Prepare the chocolate mousse layer: combine the chocolate, ¾ cup of cream, and salt in a microwave-safe bowl. Microwave in 30-second increments, stirring every 30 seconds, until the chocolate has melted and the mixture is smooth. Pour it into a large bowl, and let it cool to room temperature, stirring occasionally.
- Prepare the gelatin. Whisk together the gelatin and the cold water in a small bowl, and set it aside to let the gelatin absorb the water. When the chocolate is at room temperature, microwave the bowl of gelatin for 15 seconds, until it is melted. Whisk the melted gelatin and chocolate together.
- Scrape the mousse on top of the brownie, and spread it into an even layer. Refrigerate the cake for 25 minutes, until the mouse has started to set and is firm enough that a second layer can be added.
- For the raspberry mousse, make a quick puree by blending ½ cup fresh raspberries in a blender or food processor. Pour them through a fine mesh strainer to remove the seeds, and measure out ¼ cup raspberry puree.
- Combine the white chocolate, raspberry puree, ½ cup of heavy cream, and salt in a microwave-safe bowl.
- Prepare the vanilla bean layer. Combine the white chocolate, ½ cup heavy cream, honey, and salt in a microwave-safe bowl.
- Refrigerate to set the mousse layers very well, at least 4 hours or overnight.
No Bake Raspberry-Lemon Cheesecake
15 mins to make, serves 6
- 2 Lemons, zest of
- 1 cup Raspberries, fresh
- 2 tsp Lemon juice, fresh
Baking & Spices
- 11 2/3 tbsp Sugar
- 1 (8 ounce) tub Topping, frozen whipped
- 1 tsp Vanilla extract, pure
- 3/4 cup Graham cracker crumbs
- 3 tbsp Butter, unsalted
- 1 (8 ounce) package Cream cheese
- In a medium bowl, stir together the graham cracker crumbs and 1 tablespoon of sugar and melted butter.
- Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.
- In a large bowl, mix together the sugar and lemon zest until the sugar becomes moist and fragrant.
- Add cream cheese and beat with an electric mixer until smooth. Add lemon juice and vanilla mixing to combine.
- Using a rubber spatula, fold in the whipped topping until well blended, then fold in the raspberries.
- Evenly pipe or spoon the filling into individual serving dishes.
- Cover with plastic wrap and refrigerate for at least 2 hours before serving.
- If desired, garnish with fresh raspberries and a sprig of fresh mint.
White Chocolate Raspberry Cheesecake
3 hrs to make, makes 12 slices
- 3/4 cup Raspberries, fresh
- 3 Eggs + 2 egg yolks, large
- 1/4 cup Lemon juice, fresh
Baking & Spices
- 3 tbsp All-purpose flour
- 1/4 cup Confectioners' sugar
- 1 11/16 cups Granulated sugar
- 2 1/2 tsp Vanilla
- 8 oz White chocolate
- 24 Oreo cookies
- 1/4 cup Butter, unsalted
- 3 8 oz packages Cream cheese, VERY soft
- 1 cup Heavy cream
- 1 cup Sour cream, full fat
- Prepare the pan:
- Preheat oven to 325 degrees (F). Wrap a 9" springform pan VERY well in multiple layers of heavy-duty tin foil; lightly grease the pan with non-stick spray, and set aside.
- For the Oreo Crust:
- Add the Oreo cookies to the body of a small food processor or blender and pulse until the cookies are fine crumbs. Stir in the melted butter, mixing well to combine. Dump the mixture into the prepared pan, pressing the crust down firmly and slightly up the sides.
- For the White Chocolate Cheesecake Filling:
- Beat the softened cream cheese and sour cream in a blender until completely smooth. Add in the eggs, egg yolks, and sugar; pulse until well combined.
- Add in the flour and vanilla and pulse for another 30 seconds, or until the flour has completely disappeared into the batter. Don't over mix!
- Using a rubber spatula, fold in the lemon juice and melted white chocolate, stirring gently until combined.
- Pour the filling into the prepared crust, spread evenly, and smooth the top with a rubber spatula.
- Top with the raspberry swirl. Place the springform pan into a large baking pan (with high sides) and fill the pan halfway with hot water; this is your water bath.
- Place cheesecake in preheated oven and bake for 1 hour and 30 minutes. Turn the oven off and let the cheesecake sit for 45 minutes inside the oven with the door shut.
- The cheesecake should be still slightly wiggly in the center.
- Remove from oven and gently run a knife around the edge of the cake, loosening any bits that may have gotten stuck while baking.
- Allow cheesecake to rest on the counter for 30 minutes before covering with plastic wrap and refrigerating for at least 6 hours.
- When ready to eat, simply slice, top with a dollop of whipped cream, and serve!
- For the Raspberry Swirl:
- In a small food processor or blender, puree the raspberries until completely smooth. Press the mixture through a fine mesh strainer, discarding seeds and pulp. Stir in the granulated sugar.
- Spoon the raspberry mixture on top of the unbaked cheesecake, a few dollops at a time. Use a skewer to swirl the mixture as much or as little as you'd like. Bake cheesecake as directed above.
- For the Whipped Cream:
- Place the heavy cream in a stand mixer fitted with the whisk attachment and beat on medium-high until semi-stiff peaks begin to form.
- Reduce the speed to low and add in the confectioners' sugar and vanilla and beat for another minute or so. Dollop on top of cheesecake slices right before serving, or place in the refrigerator until needed. Keeps for 48 hours.
Lemon Raspberry No Bake Cheesecake Cups
30 mins to make, makes 18 cups
- 1 Raspberries and mint, leaves
Baking & Spices
- 1 package Lemon pudding mix, instant
- 1/4 cup Sugar
- 15 Lemon oreos
- 2 tbsp Butter
- 1 (8 oz) package Cream cheese
- 1 cup Milk
Tools & Equipment
- 1 (6 oz) container
- 1 Large (16 oz) or 2 (8 oz.) containers, frozen whipped topping, thawed
- In a food processor, crush the oreos. Add the melted butter and pulse a few more times to mix into the crumbs. Add a heaping tablespoon of crumbs into small jelly jars or 18 lined cupcake cups. Press crumbs into the bottom of the jars. Add 2-3 fresh raspberries to the top of the pressed crumbs. Set aside.
- With a hand or stand mixer, cream together the cream cheese and sugar. Stop to scrape down sides, add the pudding mix, and slowly begin to add the milk while the mixer is on low. Continue to mix at a medium speed until filling mixture is smooth. Add 8 oz. of the whipped topping, and fold into the filling. Stir until completely incorporated. Spoon the mixture into the cups, filling to nearly the top. Refrigerate for at least 2 hours, or overnight. Top with additional whipped topping, fresh raspberries and mint leaves.