There’s something magical about a dessert that requires no baking—it’s almost like a sweet secret whispered between the ingredients. This no-bake cheesecake mousse with raspberry sauce is a dreamy delight, so velvety and indulgent, it feels like a guilty pleasure. Imagine biting into a cloud, with the tangy raspberry sauce swirling around like a symphony of flavors—pure bliss, right?
Steps
- To make the raspberry sauce, combine granulated sugar and cornstarch in a small saucepan. Add cold water, lime juice, and raspberries, then cook over medium heat, whisking until it boils. Reduce the heat and simmer for about 5 minutes, whisking until thickened, then strain to remove seeds and refrigerate.
- For the cheesecake mousse, whip heavy cream in a bowl using an electric mixer on high speed until soft peaks form. Add corn syrup and continue whipping until stiff peaks are achieved, then set aside.
- In another bowl, use an electric mixer on medium-high speed to whip cream cheese until smooth and fluffy, about 3 minutes. Mix in powdered sugar and vanilla, then gently fold in the whipped cream mixture in two parts. Cover and refrigerate for at least 2 hours.
- To prepare the graham cracker crust, combine crushed graham crackers, light-brown sugar, and cinnamon in a bowl. Mix in melted butter until evenly moistened, then refrigerate until assembly.
- Assemble the dessert just before serving. Divide the graham cracker mixture among four glasses, pressing lightly into the bottom. Pipe cheesecake mousse on top using a resealable bag with a corner cut off.
- Pour raspberry sauce into a small bag, cut a corner, and drizzle over the mousse in each glass. Optionally, garnish with mint leaves before serving.
Ingredients
- 4 tablespoons granulated sugar
- 1 1/2 teaspoons cornstarch
- 1/3 cup cold water
- 1/2 teaspoon lime or lemon juice
- 1 1/2 cups fresh or frozen raspberries
- 1 cup heavy cream
- 1 tablespoon corn syrup
- 8 ounces cream cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 3/4 cup crushed graham crackers
- 1 tablespoon light-brown sugar
- 1/4 teaspoon ground cinnamon
- 3 tablespoons unsalted butter, melted
- Fresh mint leaves
Nutritional Values
Calories 2504 | Calories from Fat 1512 | Fat 168g | Saturated Fat 96g | Cholesterol 528mg | Sodium 1452mg | Potassium 824mg | Carbohydrates 240g | Fiber 16g | Sugar 180g | Protein 24g | Vitamin A 6148IU | Vitamin C 48mg | Calcium 440mg | Iron 4mg
FAQ
- What makes this no-bake cheesecake mousse different from others?
- This recipe doesn’t use frozen whipped topping like some other no-bake cheesecakes. Instead, it relies on real cream for a more authentic taste and mousse-like texture.
- Why is corn syrup included in the recipe?
- Corn syrup is used to stabilize the whipped cream, helping it maintain its airy and fluffy consistency.
- How should the dessert be assembled for the best results?
- It’s recommended to assemble the dessert just before serving. This ensures the layers remain distinct and the texture is at its best.
- Can the raspberry sauce be made in advance?
- Yes, the raspberry sauce can be prepared ahead of time and stored in the refrigerator until you’re ready to use it.
- What can be done with leftover raspberry sauce?
- Leftover raspberry sauce can be used creatively, such as in smoothies, drizzled over oatmeal, or even enjoyed on its own.
Tips
- Stabilize Your Whipped Cream: To maintain the airy texture of the cheesecake mousse, consider adding a small amount of corn syrup. This helps stabilize the whipped cream, preventing it from deflating over time.
- Strain the Raspberry Sauce: After cooking the raspberry sauce, make sure to strain it through a fine mesh sieve to remove any seeds. This ensures a smooth, seedless sauce that enhances the dessert’s texture.
- Assemble Just Before Serving: For the best results, assemble the dessert right before serving. This helps maintain the crispness of the graham cracker layer and keeps the mousse light and fluffy.
- Use Real Cream for Authentic Taste: To avoid an artificial aftertaste that can come from using frozen whipped toppings, opt for real heavy cream. This choice enhances the flavor and texture of your cheesecake mousse.
Equipment
- Electric Hand Mixer
- Fine Mesh Strainer
- Small Saucepan
- Mixing Bowls
- Resealable Bags (for piping)
