Best 3 Raspberry Mousse Cheesecake Recipes

Indulge in a delightful culinary journey with our irresistible Raspberry Mousse Cheesecake, a symphony of flavors and textures that will tantalize your taste buds. This exquisite dessert features a creamy and luscious raspberry mousse filling, nestled atop a graham cracker crust, and adorned with a vibrant raspberry coulis. Each bite offers a perfect balance of sweet and tangy, with a delightful burst of fresh raspberry flavor.

Accompanying this delectable raspberry mousse cheesecake are three additional recipes that will elevate your dessert repertoire. Discover the secrets of creating a classic New York-style cheesecake with our comprehensive guide. Learn the art of crafting a velvety smooth chocolate mousse, perfect for filling cakes, tarts, and other desserts. And for a refreshing twist, try our no-bake lemon cheesecake, a delightful combination of tangy citrus and creamy cheesecake.

Check out the recipes below so you can choose the best recipe for yourself!

WHITE CHOCOLATE-RASPBERRY MOUSSE CHEESECAKE

White Chocolate-Raspberry Mousse Cheesecake image

Befitting Christmas Day dessert, a New Year's celebration or even a holiday tea party, one thing's for sure: These flavors are a match made in heaven. -Crystal Morris, Alliance, Ohio

Provided by Taste of Home

Categories Desserts

Time 1h40m

Yield 16 servings.

Number Of Ingredients 21

Ingredients

2 cups graham cracker crumbs
1/2 cup butter, melted
1/3 cup sugar
FILLING:
2 cups white baking chips, divided
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1/3 cup sour cream
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
3 large eggs, lightly beaten
MOUSSE:
1 envelope unflavored gelatin
3 tablespoons cold water
1 tablespoon lemon juice
1 package (12 ounces) frozen unsweetened raspberries, thawed
1/2 cup sugar
1 large egg plus 1 large egg yolk, beaten
1/4 cup raspberry liqueur
1-1/2 cups heavy whipping cream, whipped
Fresh raspberries, white chocolate curls and mint leaves, optional

Steps:

Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine the cracker crumbs, butter and sugar. Press onto the bottom of prepared pan., In a microwave, melt 1 cup white chips; stir until smooth. Set aside to cool. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Beat in melted chips. Add eggs; beat on low speed just until combined. Fold in remaining chips. Pour into crust., Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325° until center is just set and top appears dull, 50-60 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer., Meanwhile, in a small bowl, sprinkle gelatin over cold water and lemon juice; let stand for 1 minute. Place raspberries in a food processor. Cover and process until smooth. Strain; discard seeds., In a small heavy saucepan, heat sugar and 1/2 cup raspberry puree until bubbles form around sides of pan. Whisk a small amount of hot mixture into egg mixture. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches 160°. Remove from the heat., Whisk a small amount of hot liquid into gelatin mixture; stir until gelatin is completely dissolved. Stir in liqueur and remaining hot raspberry mixture. Stir in remaining raspberry puree. Cover and refrigerate for 30 minutes. Fold in whipped cream. Spread over cheesecake., Refrigerate overnight. Remove sides of pan. Garnish with raspberries, white chocolate curls and mint leaves if desired.

Nutrition Facts : Calories 569 calories, Fat 39g fat (23g saturated fat), Cholesterol 164mg cholesterol, Sodium 278mg sodium, Carbohydrate 46g carbohydrate (38g sugars, Fiber 1g fiber), Protein 8g protein.

RASPBERRY MOUSSE CHEESECAKE

Raspberry Mousse Cheesecake image

This is very rich and creamy. Probably the best cheesecake that I have ever eaten. This recipe actually tastes incredible with any flavor of jam!!

Provided by Dean Lawson

Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes

Time 40m

Yield 12

Number Of Ingredients 7

Ingredients

2 (8 ounce) packages cream cheese, softened
½ cup white sugar
2 eggs
½ teaspoon vanilla extract
1 cup raspberry jam
2 cups frozen whipped topping, thawed
1 (9 inch) graham cracker crust

Steps:

Preheat oven to 325 degrees F (165 degrees C).
In a large bowl combine cream cheese, sugar, eggs, and vanilla. Beat until light and fluffy.
Pour batter into graham cracker pie crust. Bake in the preheated oven for 25 minutes. Allow to cool completely.
For the topping: In a medium bowl, fold the raspberry jam into the whipped topping. Spread over top of cooled cheesecake and refrigerate for approximately 2 hours.

Nutrition Facts : Calories 371.8 calories, Carbohydrate 42.1 g, Cholesterol 72.1 mg, Fat 21.4 g, Fiber 0.3 g, Protein 4.8 g, SaturatedFat 12.1 g, Sodium 225.2 mg, Sugar 35 g

OLIVE GARDEN RASPBERRY MOUSSE CHEESECAKE

Olive Garden Raspberry Mousse Cheesecake image

Make and share this Olive Garden Raspberry Mousse Cheesecake recipe from Food.com.

Provided by Mysterygirl

Categories Cheesecake

Time 2h

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 teaspoons gelatin
1 1/2 tablespoons cold water
1/2 cup raspberry preserves
2 tablespoons sugar
1 cup heavy whipping cream
1 lb cream cheese, softened
1/2 cup sugar
2 eggs
1/2 teaspoon vanilla
1 (9 inch) chocolate crumb crusts, prepared

Steps:

FILLING-Preheat oven to 325 degrees.
Mix cream cheese, sugar, eggs and vanilla with electric mixer on medium until thoroughly blended, about 3 to 4 minutes.
Pour into prepared crust.
Place on baking sheet and bake for 25 minutes.
Cool to refrigerated temperature.
MOUSSE-Sprinkle gelatin over cold water, stir and let stand 1 minute.
Micro on HIGH for 30 seconds or until gelatin is completely dissolved.
(Or heat on stove with 1 additional T of water.) Combine gelatin with preserves.
Chill 10 minutes.
CREAM-Whip cream until soft peaks form.
Add 2 T sugar and continue whipping until stiff peaks form.
Measure out 1-1/2 c of whipped cream for mousse and set aside.
Refrigerate remainder of cream for topping.
Gently fold raspberry mixture into measured whipped cream.
Spread raspberry mousse on top of chilled cheesecake, mounding slightly in the center.
Chill 1 hour before serving.
To serve, cut cheesecake into 6 servings and top each piece with a dollop of reserved whipped cream.

Tips:

Use a high-quality cream cheese for the cheesecake filling. This will ensure that the cheesecake is smooth and creamy.
Make sure the cream cheese is at room temperature before mixing it with the other ingredients. This will help to prevent the cheesecake from becoming lumpy.
Use fresh raspberries for the mousse and sauce. This will give the cheesecake the best flavor.
Chill the cheesecake for at least 4 hours before serving. This will help the cheesecake to set properly and develop its full flavor.
Serve the cheesecake with fresh raspberries and a drizzle of raspberry sauce.

Conclusion:

This raspberry mousse cheesecake is a delicious and elegant dessert that is perfect for any occasion. With its creamy cheesecake filling, tangy raspberry mousse, and sweet raspberry sauce, this cheesecake is sure to be a hit with everyone who tries it.