Fruity, light, creamy, cool, sweet but tangy, and just fabulous! This delicious cheesecake mousse is an easy to make dessert that’s sure to impress!
Have you ever had a total recipe disaster? A no-holds-barred, completely inedible, apocalypse of a dish? I have.
It was a long time ago, and it was a recipe for a simple no-bake cheesecake made by beating flavoured jelly into cream cheese. I made it, and it was completely and utterly disgusting. Straight in the bin. Awful.
Gone but not forgotten
But the memory of it stayed with me. Haunted me. Nagged away for years and years. Because something told me that this method should work. So it’s simmered on the edge of my consciousness, for 20+ years, waiting for its moment, its second chance.
And finally its time has come.
Second chances…
So how did it turn out, given its second chance? Was I wasting yet more time, effort and ingredients? Had I learned nothing from my experience? Well? Well?!
I’m delighted to report, that this time the method produced a spectacular result! This cheesecake mousse more than made up for my earlier mishaps. It is everything you want from a summer dessert – fruity, light, creamy, cool, sweet but tangy, and just about fabulous in every way.
The biscuit base adds crunch, the fruit and jelly topping gives a wonderful texture and a punch of flavour. Oh boy, I might just have to go and eat another one…
Inexplicable
I’m still not sure what went wrong all those years ago, because this cheesecake mousse recipe couldn’t have been simpler to make. However, the ghost of pudding past has been well and truly exorcised by this wonderful fluffy cloud of deliciousness. Mmmm.
Cheesecake mousse ingredients
This delicious dessert uses straightforward, easy-to-find, basic ingredients. To make it you will need:
- Biscuits – for the base
- Butter
- Cream cheese – can’t make a cheesecake without it!
- Double cream
- Sugar
- Raspberry jelly – I used a sugar free, vegetarian one, but any jelly will do
- Fresh raspberries
Cheesecake mousse – Flavour choices
I used ginger biscuits for the base, because I love the combination of ginger and raspberry, but digestive biscuits or other plain biscuits would work just as well. Alternatively you can skip the base altogether, and just serve the cheesecake mousse with a biscuit on the side for scooping and dunking. Or no biscuit. Your choice.
Equally, you can change the flavour easily by using a different flavour of jelly, and a different fruit on the top. I’m already considering using a lemon jelly and topping with mandarin segments for a citrussy version next time – and I won’t wait 20 years for the next time!
This made four cheesecake mousses. I’ll leave it to you whether that serves 4 (or 3, or 2….)
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📖 Recipe
No-bake raspberry cheesecake mousse
Ingredients
For the base
- 75 g ginger biscuits (approx. 6-7 biscuits)
- 20 g butter, melted
For the cheesecake mousse
- 150 ml double cream
- 150 g cream cheese
- 20 g golden caster sugar
- 1 packet raspberry jelly made up to 400ml (approx. 1¾ cups) of hot liquid jelly
For the topping
- 100 g fresh raspberries (approx. ¾ cup)
Instructions
- Crush the biscuits into fine crumbs – you can use a food processor or simply seal in a bag and bash with a rolling pin. Tip the crumbs into a bowl, pour on the melted butter and mix thoroughly. Divide the mixture between four serving glasses or dishes and press down to compact. Chill in the fridge while you make the mousse layer.
- Whip the cream until thick and peaking, and set aside.
- Beat the cream cheese and sugar together using a stand mixer with the whisk attachment, or an electric whisk. With the motor running, slowly pour in half of the jelly (200ml/scant 1 cup) and whisk very thoroughly to combine. Whisk for a further minute. Set aside the remaining jelly for the topping.
- Carefully fold the whipped cream into the cream cheese mixture. Spoon a quarter of the mixture into each glass/dish, on top of the biscuit base.
- Divide the raspberries between the mousses. Carefully spoon the remaining jelly over the raspberries.
- Chill the mousses in the fridge for at least an hour before serving. Enjoy!
Nutrition
More delicious cheesecake ideas
If you love cheesecake you’ll also enjoy
- these fabulous inside-out cheesecake cookies
- these quick and easy cheesecake popcorn cups
- this awesome biscoff cheesecake dip
- these gorgeous individual berry cheesecakes
- this sumptuous strawberry cheesecake flan
The Dead Easy Desserts challenge (hosted by Maison Cupcake) is seeking yummy puddings that can be made in under 30 minutes and feature RASPBERRIES. I shall certainly be putting this fabulous fruity mousse forward.
Sarah, Maison Cupcake
These look lovely – I’ve just made something similar myself although my filling involved straining Greek yogurt overnight so not a 30 minuter! If I want the same effect in a hurry I know what to do now!
FFF
LOL! I must admit that anything that involves overnight stages usually gets abandoned at the recipe-reading stage here! I must work on my patience…