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This 5 Ingredient Raspberry Cheesecake Mousse is the perfect last minute Valentine’s Day dessert! It’s creamy, simple, classic, and fancy all at the same time. Even better: it fits perfectly into your THM S / low carb meal! The mousse is pretty rich so it’s not something you’ll need a whole bowl of: just a cute goblet will do. It’s perfect for special occasions!
PS: don’t miss the Ganache-Covered Strawberries and Valentine’s Day Dinner posts I published today as well!
Raspberries were a luxury I didn’t experience much while growing up because of the price, but yesterday I bought a small bag of frozen red raspberries at Walmart for less than $3 and didn’t even use them all in this recipe…. It’s doable, folks.
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Let’s talk about décor. You can garnish the mousse as extravagantly as you like to make it even more special! Here are some options:
- homemade sugar-free whipped cream
- fresh raspberries/strawberries
- 85% dark chocolate shavings
- heart decorations made by melting 85% dark chocolate and piping/spooning it onto a foil-lined pan, then chilling it until firm
Stevia extract powder tends to pair well with fruity and cheesecakey desserts, so I used it here because I didn’t want to worry about a granulated sweetener dissolving + it’s cheap! The result is a balanced sweetness to my taste buds, but as always, feel free to increase the sweetener and/or use more of a less concentrated sweetener like THM Gentle Sweet.
You’re welcome to try substituting other berries for the raspberries, but I chose to make this mousse with raspberries because they have a nice strong flavor. Other berries may not pack as much flavor punch.
I would love to experiment with using this mousse as a frosting! Let me know if you give it a try! I think it would be a good idea to let it chill in the fridge for awhile to firm up (for a cleaner finish) before applying it to a chilled cake or piping it onto cupcakes, but I haven’t tried this yet.
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As always, check out the Notes section of the recipe for extra info. Check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission (but your price doesn’t change).
- 1½ cups red raspberries (thawed if frozen)
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- 1 (8 oz.) pkg. reduced-fat cream cheese (softened)
- 7 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 teaspoon)(or more, to taste)
- Dash vanilla extract
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- ¾ cup heavy whipping cream
- Blend the raspberries using a regular blender or an immersion blender. You should have about ¾ cup of puree. Strain the seeds out using a mesh strainer or colander with small holes (fine enough that it takes out most of the seeds but not so fine that all you're left with is raspberry juice). Set the strained puree aside.
- Beat the cream cheese, stevia or other desired sweetener, and vanilla until smooth. Add the raspberry puree a little at a time and continue beating until the mixture is smooth again. Add the cream and beat until thick and fluffy.
- Spoon or pipe the mousse into individual goblets or ramekins, cover, and refrigerate for several hours or overnight to chill completely before serving. (The mousse will thicken when chilled.)
- Right before serving, garnish as desired with homemade sugar-free whipped cream, fresh raspberries/strawberries, 85% dark chocolate shavings, and/or heart decorations made by melting 85% dark chocolate and piping/spooning it onto a foil-lined pan, then chilling it until firm.
-Stevia extract powder tends to pair well with fruity and cheesecakey desserts, so I used it here because I didn't want to worry about a granulated sweetener dissolving + it's cheap! The result is a nice, balanced sweetness to my taste buds, but as always, feel free to increase the sweetener and/or use more of a less concentrated sweetener.
-This mousse is great made a day in advance so it has plenty of time to chill, but I don't recommend making it too far ahead. Things made with berry puree like this can start getting watery if kept around for more than a day or so. Edited to add: I made this Tuesday night and Thursday night at our Valentine's supper it was still great!
-Hey, this mousse could even double as frosting! I think it would be a good idea to let it chill in the fridge for awhile to firm up (for a cleaner finish) before applying it to a chilled cake or piping it onto cupcakes, but I haven't tried this yet.
-You're welcome to try substituting other berries for the raspberries, but I chose to make this mousse with raspberries because they have a nice strong flavor. Other berries may not pack as much flavor punch.
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My cookbooks Necessary Food and Convenient Food contain about 400 low-glycemic recipes each, separated by carbs and fats and free of refined sugar and flour (like all the recipes here on my website). I grew up on my momma’s good cooking, and the recipes in these books are mostly just old family favorites made healthy! Now that I’m married, I’m gravitating even more toward quick and easy, and my newest cookbook definitely reflects that! CLICK HERE to check out my cookbooks in more detail and purchase.
Check out these new posts!
Ganache-Covered Strawberries
The Perfect Valentine Dinner
You can pin this recipe here:
So quick, easy, and delicious!! I actually subbed a few spoonfuls of lemon curd for the raspberries as I was just in a lemon mood. Will definitely make this again. Thanks for a great recipe!
This was a huge hit at today’s family and friends BBQ with several watching their sugar intake and I was happy to come across this recipe to offer as an alternative to the traditional strawberry-rhubarb crisp and this mousse was enjoyed by everyone who tried it and they requested the recipe. I did not have any fresh raspberries and only had the frozen triple berry mix (raspberry, blackberry, blueberry) and it was yummy! So easy and I had all the ingredients on hand for this last minute addition to the menu (made it in the morning and served in the afternoon, put in mason jars for easy transportation in cooler). Definitely a keeper!
I made these on Valentine’s Day, except I used strawberries. It was so delicious! Hubby and I both loved it! I added some erythritol and the amount of stevia asked, for a sweeter mousse. I will definitely be making this again!
I’m glad you liked it with the strawberries, Kim!
Looking forward to trying! If you were using THM gentle sweet, approximately how much do you think you’d use? Thanks!
I would just sweeten to taste because preferences vary so much, but here’s a chart you can look off of for guidance if you like. 🙂 https://media.trimhealthymama.com/wp-content/uploads/sites/4/2017/05/07222306/THM.Sweetener-Conversion-Chart.pdf
Thank you for such a simple delish recipe! I have strawberries from this last summer. I blended them in my bullet. They came out very smooth. I used Swerve for my sweetener. I shaved and cut up some Lily’s Salted Almond Dark Chocolate, it gave it a nice balance. My husband gave it two thumbs up! 🙂 I will have more time next time and will definitely be making it again, except use the raspberries from our garden.
That sounds delicious, Dee! I’m so glad you both enjoyed it!
Briana this looks stunning and delicious. My family is a family of chocolate lovers so I am going to make a slight alteration based on ingredients I have on hand. I plan to use strawberries and make the mouse then use my recipe for a chocolate mouse. When I put them in the glasses I will alternate the chocolate and strawberry, or I may try to put them in a piping back and make a swirl. If they turn out the way I picture them in my mind, I will take a picture to show you.
Oh wow, if you could get that swirl to work it would be incredible!! I will definitely have to try that sometime. What a terrific idea!
This looks delicious! You’ve been busy! Can’t wait to try it!
Thank you, Jennifer! I didn’t get any recipes posted over Christmas and I didn’t want another holiday to pass me by. 😛
Can’t wait to try this tomorrow! Thank you!!!
You bet! I hope you enjoy it!