Best Raspberry Cheesecake Mousse Recipe (No-Bake, Creamy & Bursting with Fresh Flavor)

One bite and you'll be hooked: intense raspberry flavor balanced with creamy sweetness, in a texture that's somehow both airy and decadent. Trust me — this raspberry cheesecake mousse disappears fast whenever I serve it!

Why This Raspberry Cheesecake Mousse Recipe Is a Total Winner

Unlike traditional baked cheesecakes that can crack or take hours to set, this version is completely no-bake (except for 30 seconds in the microwave for the gelatin). It's foolproof, make-ahead friendly, and naturally gluten-free if you skip the crust or use gluten-free graham crackers.

Fresh raspberries give it that vibrant color and tartness that pairs perfectly with the sweetened cream cheese — way better than artificial flavors or frozen berries (though frozen work in a pinch). The result tastes like the most luxurious raspberry milkshake met the creamiest cheesecake and decided to live happily ever after.

Ingredients You'll Need

Graham Cracker Crust (optional but highly recommended)

• 1½ cups (180g) graham cracker crumbs (about 12 full sheets)
• 2 Tbsp (26g) granulated sugar
• 6 Tbsp (85g) unsalted butter, melted

Raspberry Cheesecake Mousse

• 15 oz (about 3½ cups) fresh raspberries + extra for garnish
• 2 tsp unflavored gelatin powder
• 3 Tbsp cold water
• 1½ cups (355ml) cold heavy whipping cream
• 12 oz (340g) cream cheese, softened to room temperature
• 2¼ cups (260g) powdered sugar, divided
• 1 tsp pure vanilla extract
• Optional: few drops red food coloring for extra vibrancy

Whipped Cream Topping

• 1 cup (235ml) cold heavy whipping cream
• 2–3 Tbsp powdered sugar (to taste)
• Fresh raspberries and mint leaves for garnish

Step-by-Step Instructions

1. Make the Raspberry Puree

Pulse the 15 oz raspberries in a food processor or blender until completely smooth. Pass the puree through a fine-mesh strainer into a bowl to remove all the seeds — you'll end up with about 1⅓ cups gorgeous, seedless puree. This step is key for that silky mousse texture!

2. Bloom & Melt the Gelatin

Sprinkle 2 tsp gelatin evenly over 3 Tbsp cold water in a small microwave-safe bowl. Let it sit for 5 minutes to bloom. Microwave for 30 seconds on high, then whisk vigorously for 1 minute. Let it cool for about 4–5 minutes until just warm (not hot, and definitely not set).

3. Whip the Cream

While the gelatin is cooling, whip 1½ cups heavy cream with an electric mixer until soft peaks form. Add ¼ cup of the powdered sugar and continue whipping to stiff peaks. Set aside — this will give your mousse that dreamy lightness.

4. Make the Cheesecake Base

In a separate large bowl, beat the softened cream cheese with the remaining 2 cups powdered sugar and vanilla extract until smooth and fluffy (about 2 minutes on medium-high). Add the raspberry puree, lukewarm gelatin mixture, and a few drops of red food coloring if desired. Mix until fully combined.

5. Fold Everything Together

Gently fold one-third of the whipped cream into the raspberry mixture to lighten it, then fold in the rest. Be gentle — you want to keep as much air as possible for that perfect mousse texture. Chill the mousse in the fridge for 15–30 minutes while you prepare the crust (don't let it chill longer or it might start setting).

6. Assemble the Crust Layer

Mix graham cracker crumbs with sugar, then stir in melted butter until evenly moistened. Divide mixture between 8–10 dessert glasses (depending on size) and press lightly into the bottom. This crunchy layer is what makes it taste like actual cheesecake!

7. Pipe the Mousse

Transfer the mousse to a piping bag fitted with a large round or star tip (or use a zip-top bag with the corner snipped). Pipe beautifully over the crust layers. Chill the assembled desserts for at least 3 hours (overnight is even better).

8. Top & Serve

Just before serving, whip 1 cup heavy cream with 2–3 Tbsp powdered sugar to stiff peaks. Pipe or dollop on top, then garnish with fresh raspberries and a mint sprig for that magazine-worthy look.

Pro Tips for Perfect Raspberry Cheesecake Mousse Every Time

• Room temperature cream cheese is non-negotiable — cold cream cheese = lumps.
• Don't let the gelatin cool too long or it will set into rubbery blobs. If it does, just gently rewarm for 5–10 seconds.
• Make it ahead: Assemble up to 2 days in advance. Add whipped cream topping the day you serve.
• Serving size: Recipe makes 8 generous or 10 lighter portions.
• Storage: Keeps beautifully in the fridge for up to 4 days (cover with plastic wrap).

Delicious Variations

• Strawberry Cheesecake Mousse – swap raspberries for strawberries (you may want to reduce the puree slightly more for intensity).
• Chocolate Version – add ½ cup melted dark chocolate to the cream cheese mixture.
• Lemon Raspberry – add 1 tsp lemon zest to the mousse for extra brightness.
• Boozy Twist – stir 1–2 Tbsp raspberry liqueur (Chambord) into the puree.

Frequently Asked Questions

Can I make this without gelatin? Yes! Replace gelatin with 8 oz mascarpone cheese for a slightly denser but still delicious result, or simply serve it softer as a "cheesecake cup."

Can I use frozen raspberries? Absolutely — thaw first and drain excess liquid. Fresh gives the best flavor and color though.

Is this recipe gluten-free? Yes! Just use gluten-free graham crackers or skip the crust entirely.

This raspberry cheesecake mousse truly is one of those desserts that tastes like it came from a fancy restaurant but is secretly super simple. Light enough for summer, pretty enough for special occasions, and universally loved.

Make it once and it will become your signature dessert — I promise!

Prep Time: 45 minutes | Chill Time: 3 hours | Total Time: ~4 hours Servings: 8–10 | Calories: ~537 per serving