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Raspberry Cheesecake Mousse

Raspberry Cheesecake Mousse Verrines

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These pretty desserts are surprisingly easy to make – set in glasses for home entertaining or in plastic verrines with lids for a picnic.

  • Makes : 6-8 |
  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 0 mins
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Biscuit Base

100 g Tennis Biscuits, crushed
50 g butter, melted

Raspberry Purée

1 heaped cup of raspberries
¼ C (60 ml) water
3 Tbsp (45 ml) sugar

Raspberry & Jelly Layer

extra raspberries for topping, whole or halved
1 box of raspberry jelly, mixed according to the packaging instructions and cooled

Cheesecake Mousse

250 g full-fat block of cream cheese
100 g icing sugar, sifted
200 ml fresh cream
2 drops of red food colouring
¼ C (60 ml) raspberry purée

Biscuit Base

Pour the melted butter into the crushed biscuits and mix well to combine. Spoon equal amounts of biscuits into your serving glasses and press down just slightly to compact.

Raspberry & Jelly Layer

Add all of the ingredients for the puree to a medium-sized pot over medium-high heat and bring to a boil. Reduce the heat and simmer to break down the fruit. Use the back of a spoon to mash the berries. Strain the mixture through a sieve and use a spatula to press as much juice as you can out of the berries. Discard the pulp and return the juice to the pot and bring to a boil. Reduce the heat and simmer to reduce the juice to roughly a quarter cup. Remove from the heat and allow to cool.

Cheesecake Mousse

Add the cream to a clean, dry bowl and whisk with a hand blender (with the whisk attachment) until you have stiff peaks. If you don’t have a hand blender, you can whip the cream in your stand mixer and then remove and set aside before the next steps of beating the cream cheese.

Add the cream cheese to the bowl of a stand mixer. Mix until smooth (having the cream cheese at room temperature makes this easier). Add the icing sugar in three batches, mixing in well. Tip: You can switch over to the whisk attachment after the paddle has creamed the cream cheese to remove lumps. Add the raspberry puree and whisk until smooth. Add in 2 small drops of red food colouring to add a pink hue to your puree, bearing in mind that the addition of the cream will lighten the colour.

Fold the cream into the cream cheese puree mixture until incorporated. Place the mousse into a large piping bag. Tip: If you don’t have a piping bag you can spoon the mixture straight into the glasses. Spoon or pipe the mousse onto the biscuit layer, leaving some space at the top for a layer of jelly. Smooth the surface down as best you can with the back of a teaspoon or tap lightly on the counter to level it out. Refrigerate for 30 minutes to firm up the mousse.

Once the mousse is firm, top with whole or halved raspberries, then carefully pour the jelly mix in over the back of a teaspoon. Refrigerate immediately until the jelly has set.