-You can use full fat cream cheese if you don't mind the extra calories.
-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.