Are you craving something indulgent and fruity? Try this Cream Cheesecake Raspberry Mousse, it’s a creamy, dreamy dessert that’s 100% gelatin-free.

Berry Delight: Crafting the Perfect Mousse and Crust

Decadent Crust Preparation

I start by creating a solid foundation for my dessert with a combination of Arrowroot cookies and melted butter. These two components are pivotal in crafting the dessert’s satisfying texture. Arrowroot cookies, subtle in flavor, possess a unique property that lends a light, yet structured base when ground finely. Once I’ve pulverized them into a fine consistency using a blender, I introduce the melted butter, which acts as the binding agent, merging with the cookie crumbs to create a mixture that presses beautifully into a cohesive crust.

Attention to detail is key in this process. I ensure the melted butter is evenly distributed amongst the cookie crumbs to guarantee the crust will hold its form once set. Using a spatula, I carefully press the mixture into a container, sized appropriately at 17cm wide by 24cm long, to accommodate the quantity of the ingredients and the expected thickness of the crust. It’s a delicate balance to achieve a crust that’s neither too thick nor too thin. The container size matters as it influences the ratio of crust to the creamy mousse that follows. I sometimes opt for setting the crust in the freezer, a choice that speeds up the process and provides a firmer base by the time the mousse is ready to layer on top.

The main points to remember about this Silky Smooth Cream Cheesecake Raspberry Mousse (No Gelatin):

• Crust as the Foundation: The blend of Arrowroot cookies and melted butter forms a sturdy yet delicate base.
• Simple Blending Technique: Mixing the ingredients until they bind ensures an even, moldable crust.
• Smart Container Sizing: Choosing the right container is essential for proper crust thickness and dessert structure.

this For later use

Whipping Up the Mousse

I always begin by chilling my mixing bowl. This step helps the whipping cream to incorporate air effectively. A cold bowl means a fluffier mousse, a simple secret that has never failed me. When I’m ready, I place room-temperature cream cheese in the bowl. Cream cheese blends more smoothly at this temperature. Then, I add the condensed milk. Mixing these two ingredients, I look for a seamless, lump-free base before proceeding.

The whipping cream should be very cold. Not just out of the fridge but almost shivering. Its temperature plays a pivotal role in creating that luxurious creamy texture we all crave in a mousse. With my chilled cream, I start whipping—first on low to avoid splashes, then ramping up the speed. I watch as it transforms, the volume doubles, and ridges begin to form. This process doesn’t just mix; it infuses air, the lifeline of fluffiness in any mousse.

For the perfect layering, I gently spoon the mousse over the crust, taking care to cover it evenly. Gravity does its work, but patience is my true assistant here. I ensure every inch of the crust is blanketed, giving a brief tilt and gentle shake to settle the mousse just right. Then, it’s into the fridge to solidify our delicate creation. The contrast in textures between the smooth mousse and the crunchy crust is a delightful experience, a testament to why every step in this process matters.

Fruity Topping Twist

Creating a luscious raspberry topping for our mousse is both straightforward and transformative. Begin by combining the fresh raspberries and fine berry sugar in a microwave-safe dish. The goal here is to coax the sugar into melting seamlessly among the berries, enhancing their natural tartness with a hint of sweetness.

Adjust your microwave to a high setting and heat the berry mixture for approximately one minute. This duration is typically sufficient for the sugar crystals to dissolve and marry into the juicy raspberries. Keep a close eye on the process, as microwaves vary in power, and you want to avoid overcooking the fruit. Your aim is a glossy, fragrant sauce that teases out the essence of each raspberry.

Once completed, immediately transfer the dish to the freezer to cool down the topping. A speedy chill prevents the delicate raspberries from breaking down further and ensures that your sauce thickens to the ideal, spoonable consistency.

After the topping reaches a cooler temperature, it’s time to impart some artistic flair to the dessert. Spoon the raspberry mixture onto the mousse, then lightly swirl it in with a knife or the back of the spoon. Aim for a marbled effect, creating an eye-catching design that beckons with vivid streaks of red amidst the creamy backdrop. If you prefer a uniform flavor throughout, blend the topping gently into the mousse until you achieve your desired berry-infused delight. The result is a visually stunning and tantalizingly flavored dessert that balances the creamy texture of the mousse with the zingy punch of ripe raspberries.

A Spoonful of Tips and Variations

I adore the flexibility this berry mousse recipe offers. You can let your creativity flow and tailor it with different fruits to suit your tastes. The use of fresh berries, directly from our berry-picking adventure, ups the authenticity and infuses the dessert with unparalleled taste. Don’t hesitate to experiment — I’ve found that strawberries, blueberries, or even a medley can elevate the mousse to new heights.

If you need a lighter treat, feel free to skip the crust. Yet, I must say, the crunch it provides contrasts delightfully with the silky mousse, enhancing the overall experience with a welcome textural surprise. Trust me, whether you go with the full ensemble or just the mousse, your sweet cravings will be more than satisfied.

Silky Smooth Cream Cheesecake Raspberry Mousse (No Gelatin)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

• Author: EsmeSalon
• Prep Time: 15 minutes
• Assembling and resting: 2 hours
• Cook Time: 1
• Total Time: 2 hours 16 minutes
• Yield: 12 servings depending on size 1x
• Category: Dessert
• Method: Easy

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Description

Indulge in the heavenly blend of creamy cheesecake and tangy raspberry mousse with our Silky-Smooth Cream Cheesecake Raspberry Mousse. No gelatin is used, making it perfect for all dietary preferences.

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Ingredients

Units MUS Scale 1x2x3x

Crust Ingredients

• 1 sleeve (175g) Arrowroot Cookies (1 box equals 350g)
• 80 g Melted butter

Mousse Ingredients

• 250 g (1 brick) PHILADELPHIA® Cream Cheese – room temperature
• 473 ml 33 M.F. (1 carton) whipping cream – very cold
• 300 ml (1 tin) condensed milk – room temperature

Topping

• 120 g fresh raspberries
• 60 grams of fine berry sugar are required (any fine sugar will work)

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Instructions

Crust

1. Add all the cookies to a blender and blend until very fine.
2. Melt the butter, add to the cookies, and blend until mixed and starting to bind.
3. Spoon out in a large enough container (W – 17cm and L – 24cm: see image below) and press down with a spatula and set aside or in the freezer to set.

Mousse

1. Leave a large glass or ceramic bowl in the fridge or freezer for at least 30 minutes.
2. Place the room-temperature cream cheese in the bowl and add the condensed milk.
3. Whip with a handheld mixer until smooth and fully blended.
4. Add the cold whipping cream and whip with the blender until it doubles in volume and starts to get thick and creamy.
5. Spoon the mousse on the base and place in the fridge to set further.

Topping

1. Mix the raspberries and sugar and place in the microwave for ± 1 minute. All you need would be for the sugar to melt and mix it through the raspberries.
2. Place it in the freezer to cool down. Once ready, spoon it into the mousse and mix it in swirls or blend it into the mixture.
3. Return to the fridge if necessary.
4. PS: If you prefer, no need to make the crust, but I thought it does provide a nice crunch to the mousse.

Personal Notes:

• I made this by the seat of my pants, as I did not have a recipe, I just winged it and decided to try my hand at a mousse using what I had available.
• You can use any other fruit of your choice, but as we went berry picking.  I wanted to use the best of the best I had ever eaten.

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Equipment

Silicone Spatula Turner Set of 3

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Stainless Steel Mixing Bowls

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handheld mixer

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Panasonic Microwave Oven

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Notes

I created this by the seat of my pants, as I had no recipe, Prepared by Esme Slabs from The Recipe Hunter: Tried and Tested Recipes from Home Chefs; SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes 

Nutrition

• Serving Size: 1 block
• Calories: 379
• Sugar: 24.4 g
• Sodium: 159.2 mg
• Fat: 24.1 g
• Saturated Fat: 14.1 g
• Trans Fat: 0.2 g
• Carbohydrates: 36.5 g
• Fiber: 0.7 g
• Protein: 5.7 g
• Cholesterol: 68.9 mg

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The nutrition facts provided are automatically calculated. They might change depending on the specific ingredients you use or any adjustments you make to the recipe. If these numbers are significant to you, it’s best to calculate them yourself.

What’s the difference between cream cheese and Philadelphia cream cheese?

Philadelphia is different from other cream cheeses due to its unique process of blending milk, cream, starter culture, and coagulating enzymes. This creates a smooth and creamy texture with a mild, slightly sweet flavor that makes it versatile and perfect for a wide range of dishes and desserts.

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