5 Ingredient Raspberry Cheesecake Mousse
This easy mousse looks and tastes fancy but only takes 5 ingredients! It's pretty rich so you don't need a big serving. Great for special occasions! THM S, low carb, sugar free, gluten free, egg free, nut free (allergy info for mousse only)
Serves: 3-4 servings
  • 1½ cups red raspberries (thawed if frozen)
  • -
  • 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
  • -
  • ¾ cup heavy whipping cream
  1. 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.
  2. 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.
  3. 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.)
  4. 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.
-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.
Recipe by Briana Thomas at https://www.briana-thomas.com/5-ingredient-raspberry-cheesecake-mousse/