Raspberry Cheesecake Mousse

1

For the mousse: Pulse raspberries in a food processor until well pureed. Force puree through a fine mesh strainer into a bowl to remove seeds (you should have 1 1/3 cups puree). Set aside.

(3.5 cups) fresh raspberries15 oz(45ml) cold water3 Tbspcups (355ml) heavy cream1 1/2(340g) cream cheese, (softened)12 ozcups (260g) powdered sugar, (divided)2 1/4(120g) graham cracker crumbs ( (8 full sheets))1 cup(26g) granulated sugar2 Tbspcup (56g) unsalted butter, (melted)1/4cup (175ml) heavy cream3/4

2

Pour 3 Tbsp water into a small microwave safe bowl, sprinkle gelatin evenly over water then let rest ⏱️ 5 minutes.

3

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).

4

Between stages of gelatin resting prepare whipped cream and cream cheese mixture as listed here - In a medium mixing bowl using an electric hand mixer whip heavy cream on high speed until soft peaks form.

5

Add in 1/4 cup powdered sugar and whip until stiff peaks form (just shake excess from beater blades, no need to wash for next step).

(3.5 cups) fresh raspberries15 oz(45ml) cold water3 Tbspcups (355ml) heavy cream1 1/2(340g) cream cheese, (softened)12 ozcups (260g) powdered sugar, (divided)2 1/4(120g) graham cracker crumbs ( (8 full sheets))1 cup(26g) granulated sugar2 Tbspcup (56g) unsalted butter, (melted)1/4cup (175ml) heavy cream3/4

6

In a separate large mixing bowl using hand mixer, blend cream cheese and 2 cups powdered sugar until combined. Add in vanilla and red food coloring if using (I think I used about 14 drops liquid coloring) and mix until combined.

(3.5 cups) fresh raspberries15 oz(45ml) cold water3 Tbspcups (355ml) heavy cream1 1/2(340g) cream cheese, (softened)12 ozcups (260g) powdered sugar, (divided)2 1/4(120g) graham cracker crumbs ( (8 full sheets))1 cup(26g) granulated sugar2 Tbspcup (56g) unsalted butter, (melted)1/4cup (175ml) heavy cream3/4Red food coloring, (optional)

7

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 and mix until well combined.

8

Fold in 1/3 of the whipped cream mixture, then add remaining 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).

9

For 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.

(3.5 cups) fresh raspberries15 oz(45ml) cold water3 Tbspcups (355ml) heavy cream1 1/2(340g) cream cheese, (softened)12 ozcups (260g) powdered sugar, (divided)2 1/4(120g) graham cracker crumbs ( (8 full sheets))1 cup(26g) granulated sugar2 Tbspcup (56g) unsalted butter, (melted)1/4cup (175ml) heavy cream3/4

10

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.

(3.5 cups) fresh raspberries15 oz(45ml) cold water3 Tbspcups (355ml) heavy cream1 1/2(340g) cream cheese, (softened)12 ozcups (260g) powdered sugar, (divided)2 1/4(120g) graham cracker crumbs ( (8 full sheets))1 cup(26g) granulated sugar2 Tbspcup (56g) unsalted butter, (melted)1/4cup (175ml) heavy cream3/4

11

Optional toppings: 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.

12

Transfer to a piping bag fitted with a large star tip then pipe cream over mousse. Add 1 - 2 raspberries to each then garnish with mint leaves.

(3.5 cups) fresh raspberries15 oz(45ml) cold water3 Tbsp(340g) cream cheese, (softened)12 oz(120g) graham cracker crumbs ( (8 full sheets))1 cup(26g) granulated sugar2 TbspMint leaves

Raspberry Cheesecake Mousse

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