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- 1 cup fresh raspberries (plus extra for garnish) - 1 cup cream cheese, softened - 1 cup heavy cream - 2 tablespoons unsalted butter, melted - 1/2 cup powdered sugar - 1/2 cup crushed graham crackers - 1 tablespoon sugar - Pinch of salt - 1 teaspoon vanilla extract To make these raspberry cheesecake mousse cups, you need fresh, quality ingredients. The fresh raspberries are key for flavor and color. Always choose ripe, vibrant berries. Cream cheese gives the mousse its rich, creamy texture. Heavy cream helps it stay light and fluffy. The graham crackers form the base. They add crunch and a hint of sweetness. Unsalted butter binds the crust together. Using powdered sugar helps achieve a smooth mix without grit. A pinch of salt balances flavors and brightens the sweetness. Lastly, vanilla extract adds warmth to the taste. Together, these ingredients create a perfect blend for a delightful dessert. You can easily find them at your local grocery store. {{ingredient_image_1}} First, we need to macerate the raspberries. Place 1 cup of fresh raspberries in a small bowl. Add 1 tablespoon of sugar. Use a fork to gently mash a few raspberries. This helps to release their juices. Let this sit for about 10 minutes. The sugar draws out sweet juice, making the flavor richer. Next, we make the cream cheese layer. In a mixing bowl, add 1 cup of softened cream cheese. Sprinkle in 1/2 cup of powdered sugar. Add 1 teaspoon of vanilla extract. Beat these together using a hand mixer. Mix until the mixture is smooth and creamy. This will be the base for our mousse. Now, let’s whip the cream. In a separate bowl, pour in 1 cup of heavy cream. Beat it until stiff peaks form. This means the cream holds its shape well. Once ready, gently fold the whipped cream into the cream cheese mixture. Be careful not to deflate the whipped cream. It adds lightness to our mousse. We are now ready to build our cups. In a small bowl, mix 1/2 cup of crushed graham crackers with 2 tablespoons of melted unsalted butter and a pinch of salt. This will be the crust layer. Spoon this mixture into the bottom of small dessert cups. Press it down lightly. Next, layer the raspberry cheesecake mousse on top, filling the cups almost to the brim. Finally, we need to set the mousse. Cover the cups with plastic wrap. Place them in the refrigerator for at least 2 hours. This allows the mousse to firm up. To check if they are set, gently touch the top with a spoon. If it holds shape, they are ready to serve. To make the best mousse, avoid some common mistakes. First, don’t overbeat the heavy cream. If you do, the mousse will turn grainy. Aim for stiff peaks, but stop when you see the right texture. Next, don’t skip the raspberry mashing step. This helps release their sweet juices. If you skip this, the mousse lacks flavor. Make sure to fold the raspberries gently into the cream cheese mix. You want some small chunks for texture. This gives a nice bite. Garnishing can elevate your mousse cups. Use fresh raspberries on top for a pop of color. They add a bright look and a fresh taste. You can also sprinkle crushed graham crackers for a crunch. For a fun twist, try mint leaves. They add a fresh aroma and a splash of green. You can also drizzle chocolate sauce for a rich touch. Be creative with your toppings! Presentation is key to impressing your guests. Use clear dessert cups to show off the lovely layers. This makes the dessert look fancy and inviting. For the best effect, chill the cups well before serving. A cold mousse tastes better. For a final touch, add a sprig of mint on top. It adds color and makes your mousse cups look extra special. Pro Tips Use Fresh Raspberries: Fresh raspberries will provide the best flavor and texture for your mousse. If using frozen, make sure to thaw and drain them well to avoid excess moisture. Chill Your Equipment: For a fluffier whipped cream, chill your mixing bowl and whisk before whipping the cream. This helps it to whip up faster and maintain its structure. Layering Technique: When layering the graham cracker crust and mousse, ensure you press the crust down firmly to create a stable base that won’t crumble when served. Garnish with Care: Garnishing with fresh raspberries not only adds visual appeal but also enhances the flavor. Consider adding a mint leaf for an extra touch of color and freshness. {{image_2}} You can easily swap out raspberries for other berries. Strawberries and blueberries work well. Just remember to adjust the sugar based on the fruit's sweetness. Seasonal fruits like peaches or cherries can also shine in this recipe. Each fruit brings a unique taste and color to your mousse. If you need a gluten-free option, use gluten-free graham crackers for the crust. You can also try almond flour or crushed nuts in place of graham crackers. For a dairy-free version, use vegan cream cheese and coconut cream. This way, you can still enjoy a creamy texture without dairy. Want to spice things up? Add chocolate chips or a drizzle of chocolate sauce to the mousse. You can also mix in some citrus zest, like lemon or lime, for a fresh twist. A dash of cinnamon or nutmeg can elevate the flavor too. These small changes can make a big difference in taste! Raspberry cheesecake mousse cups last up to three days in the fridge. Make sure you cover them well. Use plastic wrap or a lid for best results. This keeps them fresh and prevents odors from other foods. Yes, you can freeze raspberry cheesecake mousse. However, it’s best to freeze them before you add the garnish. To freeze them properly, place the cups in an airtight container. If you stack them, use parchment paper between layers. To thaw, move the mousse cups to the fridge for several hours. This keeps the texture creamy and smooth. Do not thaw them at room temperature, as that can ruin their texture. Enjoy your mousse cups straight from the freezer for a cool treat! To make raspberry cheesecake mousse cups, you need a few simple steps. First, gather your ingredients: - 1 cup fresh raspberries (plus extra for garnish) - 1 tablespoon sugar - 1 cup cream cheese, softened - 1/2 cup powdered sugar - 1 teaspoon vanilla extract - 1 cup heavy cream - 1/2 cup crushed graham crackers - 2 tablespoons unsalted butter, melted - Pinch of salt Start by mixing the raspberries with sugar in a bowl. Let them sit for about 10 minutes. Next, beat the cream cheese, powdered sugar, and vanilla until smooth. In another bowl, whip the heavy cream until it forms stiff peaks. Gently fold the whipped cream into the cream cheese mixture. Then, fold in the mashed raspberries. For the crust, mix graham crackers with melted butter and salt. Layer this at the bottom of your cups, then add the mousse on top. Chill for at least 2 hours before serving. Yes, you can make these mousse cups ahead of time. They stay fresh in the fridge for about 2-3 days. Just cover them tightly with plastic wrap or a lid. This way, the mousse stays creamy and delicious. I recommend making them the night before a gathering. This gives the flavors time to blend well and ensures a perfect dessert for your guests. If you need to replace cream cheese, you have some options. You can use Greek yogurt or mascarpone cheese. Greek yogurt adds a tangy flavor and keeps it creamy. Mascarpone is rich and smooth, giving a lovely texture. Keep in mind that these substitutes may change the taste slightly. Adjust your sugar if needed to balance the flavors. Choose what works best for your diet or preference. This blog post covered how to make delicious raspberry cheesecake mousse cups. We explored the fresh and dry ingredients needed, the process of creating your mousse, and tips to get it just right. Remember to consider your variations for dietary needs and flavor options. With the right techniques, you can impress anyone with these treats. Enjoy making them, and don’t forget to share your creations!

Raspberry Cheesecake Mousse Cups

Delicious and creamy raspberry cheesecake mousse served in individual cups with a graham cracker crust.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 2 hours 20 minutes
Course Dessert
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup fresh raspberries (plus extra for garnish)
  • 1 tablespoon sugar
  • 1 cup cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • 1/2 cup crushed graham crackers
  • 2 tablespoons unsalted butter, melted
  • 1 pinch salt

Instructions
 

  • In a small bowl, combine the fresh raspberries and sugar. Gently mash a few raspberries with a fork to release juices, then set aside to macerate for about 10 minutes.
  • In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
  • In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
  • Carefully fold in the mashed raspberries (with their juices) into the mousse mixture, being sure to leave some small chunks for texture.
  • In small dessert cups, layer the graham cracker crust mixture (mix crushed graham crackers, melted butter, and a pinch of salt) at the bottom, pressing down slightly.
  • Spoon the raspberry cheesecake mousse over the graham cracker layer, filling the cups almost to the top.
  • Refrigerate the mousse cups for at least 2 hours to set.
  • Before serving, garnish with fresh raspberries and a sprinkle of crushed graham crackers on top.

Notes

Serve in clear dessert cups to showcase the layers, and top with a sprig of mint for a pop of color.
Keyword cheesecake, dessert cups, mousse, raspberry