This Raspberry Mousse Cheesecake recipe is so easy to make and it’s absolutely delicious! The creamy cheesecake filling is loaded with fresh raspberries and the fluffy mousse on top adds the perfect amount of sweetness. Serve this cheesecake at your next party and you’ll be sure to impress your guests!
Raspberry Mousse Cheesecake
Not only is this Raspberry Mousse Cheesecake beautiful to look at, it is absolutely delicious too. There is a thick, rich, white cake layer with raspberries and a smooth, creamy cheesecake layer. Then it is topped with the most amazing raspberry mousse that is sweet and tangy. Top it off with Buttercream Frosting in billowy dollops and Sugared Raspberries, and you have an absolutely stunning dessert to serve on any occasion, that everyone is sure to love.
Key Ingredients You Need to Make Raspberry Mousse Cheesecake
- White Cake Mix- You can use whatever white cake mix you like. Using the cake mix saves time since you need to add less ingredients. You can also make the white cake from scratch if you want.
- Raspberries- You want to use fresh raspberries for the best appearance. Frozen raspberries shouldn’t used as it will not give the same look or texture.
- Knox Unflavored Gelatin- This is not the gelatin that you eat as a simple dessert. This is the unflavored clear gelatin.
- Decorating Sugars– You want to use red and white decorating sugar. You can find this sanding sugar in the baking aisle near the sprinkles.
Can you use frozen raspberries?
You do not want to use frozen berries. The texture of frozen berries do not work well with this cheesecake. You want to use fresh berries.
Can you make raspberry mousse without gelatin?
The simple answer is yes, you can make raspberry mousse without gelatin, but it will not be as firm or stable as if you used gelatin. One way to make raspberry mousse without gelatin is to use agar agar. The set of agar agar raspberry mousse will be firmer than if you use gelatin, but it is still not exactly the same as using gelatin. Another method to making raspberry mousse without gelatin is to use carrageenan. Carrageenan is derived from seaweed and forms a gel when mixed with water. The set of carrageenan raspberry mousse will be softer than if you use gelatin, but it is still a viable option for those looking to avoid gelatin.
While you can make it without gelatin, if you can I recommend using it.
How to Make Raspberry Mousse Cheesecake
Step 1- Washing the Berries.
Use a colander to clean the raspberries under cool water. Use a paper towel to dry the raspberries, and any berries not used can be stored in the fridge until they are needed to keep them fresh.
Step 2- Wet Ingredients.
Add the cake mix, milk, oil, and eggs into the mixing bowl of a standing mixer and combine until fully incorporated. Switch the speed to medium-high and combine for 2 minutes. (stop halfway to scrape the bowl with a spatula until combined) Use parchment paper to line a spring-form pan.
Step 3- Coating the Raspberries.
In a bowl, toss the raspberries and 1 cup of sugar until fully coated. Add the berries into the batter and use a spatula to fold and combine.
Step 4- Baking.
Add the batter into the prepared pan and bake for 20 minutes at 350 degrees or until a toothpick tester comes out clean of batter. (Any remaining batter can be used to make muffins, a small cake, or can be discarded) Remove the pan when done and transfer to a wire rack. Use a flat-bottomed glass to flatten and remove the puffiness of the cake, so when you pour the layers it will be smooth and even. Let the cake cool thoroughly.
Step 1- Wet Ingredients.
Add the cream cheese, sugar, powdered sugar, heavy whipping cream, and vanilla into a clean mixing bowl and combine on low. Switch the speed to medium and combine until smooth and creamy. Use a spatula to scrape the sides of the bowl and combine until smooth and thick.
Step 2- Layering.
Once the cake is cooled, add the cheesecake batter on top of the cake and set it in the freezer to chill for at least 4 hours.
Step 3- Raspberry Puree.
While the cake is in the freezer. In a blender, add in 2 cups of cleaned raspberries and 1 cup of sugar and pulse until pureed. Pour the mixture into a strainer or sieve and use the back of a spoon to press the berries through the strainer leaving the seeds behind, and the pureed raspberries in a bowl. Set aside.
Raspberry Mousse Layer
Step 1- Whipped Cream.
In a blender, add the whipped cream, and powdered sugar and combine on high until thick and creamy. Set in the fridge to chill.
Step 2- Gelatin.
Add 1/2 cup of water and sprinkle the unflavored gelatin in a small bowl and allow the gelatin to soak up the water (bloom) for at least 5 minutes. Once the 5 minutes are up, mix the gelatin and take the whipped cream out of the fridge. Combine the Raspberry Puree and gelatin, then combine the raspberry mixture with the whipped cream and fold carefully with a spatula until fully incorporated. Set in the fridge to chill.
Step 3- Layering.
After the cheesecake/cake has a freezer for 4 hours, take it out along with the raspberry mousse from the fridge. Pour the raspberry mouse on the cheesecake layer and spread evenly, then put the springform in the freezer overnight for the best results.
Step 1- Simple Syrup.
In a saucepan, add the sugar and allow it to come to a boil, then set aside to cool thoroughly. (this can be placed into a small bowl and set it the fridge to cool) Once done, put the syrup on the counter and use parchment paper to line a cookie sheet, and place the cooled syrup next to it.
Step 2- Sugaring the Raspberries.
On a large plate or tray, add the red and white decorating sugars. (if preferred, you can use just red sugars – I combined red and white on some and just red on others – if you prefer one color, you need 2 jars of that color) Dip the whole raspberries into the simple syrup 2 at a time, then straight into the decorating sugars and coat. Continue until all the berries have been sugared. Place the sugared berries onto the lined cookie sheet and set them in the freezer to chill. (to keep the berries from being too sticky, dip them in sugar multiple times – Once I dipped my berries in the syrup, I poured the sugar onto the berries directly to make sure they are fully coated)
Step 1- Buttercream Frosting.
Add the heavy whipping cream, vanilla, and sugar into a mixing bowl of a standing mixer and combine on high until thick and stiff with peaks. Cut the room temperature cream cheese into small pieces, add to the mixture and combine until smooth. One cup at a time, add in 4 cups of powdered sugar to thicken the frosting, and combine after each addition while using a spatula to scrape the sides of the bowl until smooth and creamy.
Step 2- Frosting the Cheesecake.
Scoop the frosting into a pastry bag with a whipped cream tip and begin placing dollops of the frosting along the edge of the cheesecake. (use back and forth motions as you add the frosting – use parchment paper to practice if you haven’t used this type of tip before frosting the cheesecake – press the bag of frosting until it comes out of the tip, then begin twisting the bag as you frost the cheesecake creating a billowy ribbon-like dollop) If you are practicing, do not throw away the frosting on the sheet of parchment paper, just scoop it back into the piping bag.
Step 3- Sugared Raspberry Topping.
After frosting, take the sugared berries out of the freezer and put them in the middle of every dollop of frosting that you made, then add to the middle of the cheesecake (see photo). Slice into 2-inch pieces, serve, and enjoy!
How long will it last in the fridge?
The raspberry mousse cheesecake will last up to a week in the fridge. However, I recommend consuming it within 2-3 days to ensure a perfect texture and taste.
More No Bake Cheesecake Recipes:
Raspberry Mousse Cheesecake
BOTTOM LAYER – CAKE MIX:
MIDDLE LAYER – CHEESECAKE:
TOP LAYER – RASPBERRY MOUSSE:
TO SUGAR WHOLE RASPBERRIES:
- 1 cup Water
- 1 cup Sugar
- 2 cups Whole Fresh Raspberries
- 1 Large Jar of Red decorating Sugars
- 1 Large Jar of White Decorating Sugars
- Wash the Raspberries in a colander under cool running water, and lay them on paper towels to dry. Place any unused berries in the refrigerator, until time to use them, to maintain freshness.
- In the mixing bowl of a stand mixer, place the Cake mix, Milk, Oil, and Eggs, and mix until all ingredients are well blended. Turn the mixer up to Medium-High, and mix for 2 minutes, stopping about halfway through to scrape down the sides of the bowl, and mix until done. Line the bottom of the Spring-form Pan with Parchment paper. Place the raspberries in a bowl, and sprinkle 1 cup of sugar over the berries, and toss lightly with a spoon, to coat. Fold in the Fresh (washed and sweetened) Raspberries into the cake batter. Pour about half of the cake batter into the Spring-form pan, and place the pan in the oven at 350 degrees for about 20 minutes, or until a toothpick inserted in the center comes out clean.
- (You can make muffins out of the leftover cake batter, or a small cake, or discard if you choose – I made muffins, they were great)
- When the cake is done, remove it from the oven to a wire rack, and with a smooth bottom glass, press down gently on the top of the cake, making it level, and not puffed up, so when you add your other layers they will be smooth and even. Allow the Cake to cool completely.
- Rinse out the mixing bowl, and add the Cream Cheese, Sugar, Powdered Sugar, Heavy Whipping Cream, and Vanilla. Mix on low until ingredients are well blended, then turn up the Mixer to Medium, and mix until smooth and creamy, scraping down the sides of the mixing bowl, and blending again until thick and smooth. Make sure the Cake layer in the pan is cool, and pour the Cheesecake layer on top of the Cake layer, and place the Spring-form pan in the Freezer. Allow the cake to sit in the freezer for at least 4 hours.
- While the Cake is freezing, prepare the Raspberries for the Mousse; place 2 cups of whole-washed Raspberries in a blender, add 1 cup of sugar, and pulse until the berries are pureed. Place a Strainer/Sieve over a bowl, and press the Smashed/pureed Berries (with the back of a spoon) through the Strainer/Sieve, leaving the seeds in the Strainer, and the pureed Berries in the Bowl. Set aside.
RASPBERRY MOUSSE LAYER:
- Place the Whipping Cream in the Blender, and add the Powdered Sugar, and blend on high speed until thick and creamy. Place in the Refrigerator. In a small bowl, add the 1/2 cup of Water, and Sprinkle one Envelope of the Unflavored Gelatin over the water, and let the Gelatin sit, or bloom – it will soak up the water, and this takes about 5 minutes. After 5 minutes, stir the gelatin. Remove the Whipped Cream from the Refrigerator. Add the Gelatin to the Raspberry Puree in the Bowl, and stir well. Add the Raspberry Mixture to the Whipped Cream, and fold in gently. and place in the Refrigerator.
- When the Cheesecake/Cake has been in the freezer for 4 hours, remove it from the Freezer, and remove the Raspberry Mouse from the Refrigerator. Place the Raspberry Mousse on top of the Cheesecake layer, making the top layer to the dessert. Place the pan back in the freezer, and leave it overnight.
SUGAR THE RASPBERRIES:
- Make the Simple Syrup by adding the Water, and Sugar to a saucepan, and bringing it to a boil. Set aside, and let cool completely – you can pour this into a small dish, or bowl, and place it in the refrigerator to cool. When the Simple Syrup is cool, place it on your counter, and line a cookie sheet with Parchment Paper, and place it next to the cooled Syrup. Pour the Red, and White Decorating Sugars out on a large paper plate, or tray. YOU CAN JUST USE RED SUGARS IF YOU PREFER – I USED A MIXTURE OF RED AND WHITE ON SOME BERRIES, AND JUST RED SUGARS ON SOME BERRIES – IF YOU’RE JUST USING ONE COLOR, YOU’LL NEED 2 JARS OF THAT COLOR OF SUGARS. Take the Whole Raspberries, two at a time, and dip them in the Syrup, and immediately into the Decorating Sugars, Coating the berries in the Sugars. Repeat until you have Sugared all the Berries. Lay the Berries on the Parchment lined Cookie Sheet, and when all berries are Sugared, place them in the Freezer. (Note – the Sugars become sticky with the Syrup after a few dips, so you’ll need to keep adding more sugars to stick to the Berries – I dipped the Berries into the sugars and poured the sugars right onto the Berries to make sure they were well coated with the Sugars).
TO DECORATE THE TOP OF THE CHEESECAKE:
- In the mixing bowl of a Stand Mixer, add the Heavy Whipping Cream, Vanilla, and Sugar, and mix on high until thick, and stiff peaks form. Add the Softened Cream Cheese, cut it into small pieces, and blend. Add the Softened Butter, cut into small pieces, and blend until smooth. Add the 4 cups of Powdered Sugar, one cup at a time, mixing well between additions, and scraping down the sides of the mixing bowl when needed. Blend until smooth and creamy. Place the Butter Cream Frosting in a Pastry bag with the Whipped Cream Tip – see link – and Pipe big dollops of the frosting around the edge of the Cheesecake, using a back and forth twisting motion, as you pipe the dollops onto the edge. (If you haven’t used this tip before, practice piping the Frosting on Parchment Paper before piping on the edge of the Cheesecake. You’ll start by pressing on the pastry bag to press the frosting through the tip, and you’ll twist the bag as the Frosting comes out of the bag, making a billowy ribbon-like dollop. Don’t discard the Frosting on the Parchment paper, simply place it back in the Pastry bag. When you’ve finished with the Frosting, remove the Sugared Raspberries from the Freezer, and place a Sugared Raspberry in the Center of each Dollop, and then place the Raspberries in the center of the Cheesecake – see photo. Cut into 2-inch pieces, serve, and Enjoy!