No Bake Cheesecake Mousse Recipe

No Bake Cheesecake Mousse Recipe

How To Make No Bake Cheesecake Mousse

Whip up a fuss-free sweet treat with these no bake cheesecake mousses, served with a rich raspberry sauce over creamy cream cheese filling!

Preparation: 25 minutes
Cooking:
Total: 25 minutes

Serves:

Ingredients

For Raspberry Sauce:

  • 4tbspgranulated sugar
  • tspcornstarch
  • ¼cupcold water
  • ½tsplime juice,or lemon juice
  • cupsraspberries,fresh or frozen

For Cheesecake Mousse:

  • 8ozcream cheese,softened
  • cuppowdered sugar
  • cupheavy whipping cream
  • ½tspcorn syrup
  • ½tspvanilla extract

For Graham Cracker Crust:

  • ¾cupgraham crackers,crushed
  • tbsplight-brown sugar,packed
  • 2tbspsalted butter,melted

Instructions

Raspberry Sauce:

  1. In a small saucepan, whisk together the granulated sugar and cornstarch until well blended. Stir in the cold water, lime juice, and raspberries.

  2. Cook over medium heat whisking frequently until the mixture reaches a boil. Reduce to a simmer and cook for about 5 minutes, whisking frequently until the sauce has thickened.

  3. Remove from heat and force the sauce through a fine-mesh strainer into a bowl or airtight container. Cover and refrigerate.

Cheesecake Mousse:

  1. In a mixing bowl, using an electric hand mixer set at high speed, whip the heavy cream until soft peaks form. Add in the corn syrup and whip until stiff peaks form, then set aside.

  2. In a separate mixing bowl, using an electric hand mixer set on medium-high speed, whip the cream cheese for about 3 minutes until very smooth and fluffy. Mix in the powdered sugar and vanilla.

  3. Fold half of the whipped cream mixture into the cream cheese mixture and fold until combined, then fold in the remaining half of the whipped cream.

  4. Cover the bowl with plastic wrap and refrigerate for 2 hours or up to 8 hours.

Graham Cracker Crust:

  1. In a small mixing bowl, whisk together the crushed graham crackers, light-brown sugar, and cinnamon. Using a fork or clean fingertips, blend in the melted butter until the mixture is evenly moistened.

  2. Cover the bowl and refrigerate until ready to assemble.

To Assemble:

  1. Spoon the cheesecake mousse into a large resealable bag, seal the bag, and cut a 1-inch edge off one corner of the bag. Pipe the mousse over the graham cracker crusts.

  2. Pour raspberry sauce into a small Ziploc bag, seal bag, and cut a small tip off one corner. Pipe the raspberry sauce over tops.

  3. Garnish with mint leaves, serve, and enjoy!

Nutrition

  • Calories: 620.46kcal
  • Fat: 41.82g
  • Saturated Fat: 23.99g
  • Trans Fat: 0.24g
  • Monounsaturated Fat: 11.04g
  • Polyunsaturated Fat: 2.60g
  • Carbohydrates: 58.66g
  • Fiber: 3.55g
  • Sugar: 44.98g
  • Protein: 5.85g
  • Cholesterol: 131.98mg
  • Sodium: 343.20mg
  • Calcium: 110.58mg
  • Potassium: 212.86mg
  • Iron: 1.19mg
  • Vitamin A: 420.05µg
  • Vitamin C: 12.52mg
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