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- 1 cup fresh raspberries - 2 tablespoons sugar - 1 tablespoon lemon juice Fresh raspberries bring a burst of flavor to this mousse. I love using ripe, juicy berries for the best taste. The sugar helps balance the tartness. A touch of lemon juice adds a bright kick, enhancing that raspberry flavor. - 1 cup cream cheese, softened - 1/2 cup powdered sugar - 1 teaspoon vanilla extract For the base, I use softened cream cheese. It gives the mousse a rich, creamy texture. Powdered sugar sweetens the mix smoothly. A hint of vanilla extract adds warmth and depth. - 1 cup heavy cream - Zest of 1 lemon - Optional: mint leaves for garnish Heavy cream is key for fluffiness. I whip it until stiff peaks form for the perfect airy texture. Lemon zest brightens the flavor, making it fresh. If you want, mint leaves make a lovely garnish, adding color and an herbal note. {{ingredient_image_1}} First, gather your ingredients. You will need fresh raspberries, sugar, and lemon juice. In a small bowl, combine 1 cup of fresh raspberries, 2 tablespoons of sugar, and 1 tablespoon of lemon juice. Use a fork to gently mash the raspberries. This helps release their juices. Let this mixture sit for about 10 minutes. This marinating time boosts the flavor and makes the raspberries sweet and tangy. Now, let’s make the creamy base. In a large mixing bowl, take 1 cup of softened cream cheese. Add 1/2 cup of powdered sugar and 1 teaspoon of vanilla extract. Beat these together until the mixture is smooth and creamy. Next, add the zest of 1 lemon. This will give your mousse a bright taste. Mix it until everything is well blended. Next, we need to whip the cream. In another bowl, pour in 1 cup of heavy cream. Use an electric mixer to whip it until stiff peaks form. This means the cream should hold its shape. Now, it’s time to fold. Carefully add the whipped cream into the cream cheese mixture. Use a spatula and fold gently to keep the air in the whipped cream. This makes your mousse light and airy. Now for the fun part! Gently fold in the marinated raspberries. Make sure to leave some chunks for texture. Once mixed, spoon the mousse into serving glasses or bowls. For the best results, chill the mousse in the refrigerator for at least 2 hours. This helps it firm up nicely. To get the best texture for your mousse, start with the right cream cheese. I prefer using full-fat cream cheese. It gives the mousse a rich and smooth base. Look for a brand that you love, as it greatly impacts the taste. Make sure your cream cheese is at room temperature. This step is key. Cold cream cheese does not blend well. It can create lumps in your mousse. Leave it out for about 30 minutes before you start mixing. You can boost the flavors of your mousse by adding more citrus or berries. Try adding a splash of orange juice or zest for a fresh twist. Blueberries also work great if you want to switch things up. They add a sweet and tangy layer to your dish. Before serving, drizzle honey on top. This extra touch adds sweetness and a lovely shine. It makes your mousse look even more tempting. How you serve your mousse can make a big difference. Use clear glasses or jars to show off those beautiful layers. You can also use small cups for a fun twist. This style is great for parties or brunch. Garnish your mousse for a gourmet touch. Place a few whole raspberries on top. Add a mint leaf for color. This simple trick makes your dish look fancy and inviting. Pro Tips Use Room Temperature Cream Cheese: Ensuring your cream cheese is at room temperature will help achieve a smooth consistency without lumps. Whip Cream to Stiff Peaks: Make sure to whip the heavy cream until stiff peaks form, as this will give your mousse a light and airy texture. Experiment with Citrus: Feel free to add more citrus zest or juice according to your taste preference, as it enhances the overall flavor profile. Chill for Best Results: Allowing the mousse to chill for at least 2 hours helps it to set properly and improves the flavors. {{image_2}} You can easily switch up the flavors of this mousse. Try using blueberries or strawberries instead of raspberries. Both fruits add a unique taste and color. You can blend these fruits into the cream cheese base just like the raspberries. Adding citrus zest can also enhance the flavor. Consider using lime or orange zest for a fresh twist. This will give your mousse a bright and zesty kick. If you need to make it gluten-free, you’re in luck! All the ingredients in this recipe are naturally gluten-free. Just double-check your sugar and vanilla extract for any hidden gluten. For a dairy-free option, replace cream cheese with a dairy-free cream cheese. Use coconut cream instead of heavy cream for a rich texture. You can also swap regular sugar for sugar substitutes. Options like stevia or monk fruit work well. This keeps the mousse sweet without the extra calories. You can easily scale this recipe to serve more people. Simply double or triple the ingredients. This makes it perfect for larger gatherings or parties. If you want mini versions, use small cups or jars. These are great for appetizers or brunch. Each guest can enjoy their own little treat! Raspberry Lemon Cheesecake Mousse lasts for about 3 days in the fridge. Store it in an airtight container to keep it fresh. This helps prevent the mousse from absorbing any strange smells. If you use glass or plastic containers, ensure they are clean and dry before adding the mousse. You can freeze Raspberry Lemon Cheesecake Mousse, but it may change the texture. To freeze, place the mousse in a freezer-safe container. Leave some space at the top for expansion. When you want to enjoy it, thaw the mousse overnight in the fridge. This keeps it creamy. Avoid thawing it in the microwave, as it can ruin the texture. Re-serve it chilled, and it will be just as delightful! Yes, you can make this mousse ahead of time. It tastes even better after chilling. I recommend chilling it for at least 2 hours. This allows the flavors to mix well. You can store it in the fridge for up to 2 days before serving. Just be sure to cover it well to keep it fresh. If you can't find fresh raspberries, frozen ones work well too. Just let them thaw before adding them to the recipe. You can also use raspberry puree. This gives a smooth texture and strong flavor. Other fruits like strawberries or blueberries can be fun alternatives too. To lighten the mousse, try using less heavy cream. You can replace some of the cream with yogurt or mascarpone. This keeps the creaminess while cutting down on fat. Another option is to fold in more whipped egg whites. This adds air and makes the mousse fluffy. This mousse combines fresh raspberries with a creamy cheese base, creating a delightful treat. Following the simple steps ensures perfect results every time. You can adjust flavors and portion sizes to fit your needs. Remember, proper storage keeps it fresh longer. So, whip up this easy and tasty dessert for any occasion. Enjoy sharing it with friends and family!

Raspberry Lemon Cheesecake Mousse

A light and fluffy dessert combining the tartness of raspberries and the brightness of lemon with creamy cheesecake flavors.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 2 hours 20 minutes
Course Dessert
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup fresh raspberries
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice
  • 1 cup cream cheese, softened
  • 1 2 powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • 1 unit Zest of 1 lemon
  • unit Optional: mint leaves for garnish

Instructions
 

  • In a small bowl, combine the fresh raspberries, sugar, and lemon juice. Gently mash the raspberries with a fork to release their juices, then set aside to marinate for about 10 minutes.
  • In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
  • Add the zest of one lemon to the cream cheese mixture and mix until fully incorporated.
  • In another bowl, whip the heavy cream until stiff peaks form. Carefully fold the whipped cream into the cream cheese mixture until well blended.
  • Gently fold in the marinated raspberries, making sure to leave some chunks for texture.
  • Spoon the mousse mixture into serving glasses or bowls.
  • Chill in the refrigerator for at least 2 hours to firm up before serving.

Notes

Before serving, top with a few whole raspberries and a small mint leaf for a pop of color. Optionally, drizzle with honey for added sweetness.
Keyword cheesecake, lemon, mousse, raspberry