Raspberry cheesecake mousse is the ultimate go-to dessert for busy days. It combines the tangy flavors of raspberries with the creamy, decadent texture of cheesecake. This easy dessert offers lots of fruit flavor and is perfect for any occasion. With a crust made from Nutrail granola, this cheesecake is low in sugar and excellent for those following a low-carb diet but who still want to enjoy a sweet treat.
One of the best parts of this recipe is its customizability. Tailor it to your preferences by using your favorite sweet toppings. You can also use this recipe as a base to experiment with different crust variations using our range of granola flavors. With less than 20 minutes of prep time, you can make this delicious treat and have it ready to chill in the fridge for a refreshing and satisfying dessert when the time is right.
What is cheesecake mousse?
Cheesecake mousse is a no-bake recipe that uses similar ingredients to a traditional cheesecake. One of the main differences is that cheesecake mousse does not use eggs, which baked cheesecakes rely on for a deep, rich flavor. This cheesecake mousse is an easy and sugar-free cheesecake alternative that is ready in just a fraction of the time. To achieve a light and airy texture, the mousse is made with whipped cream that is folded into a sweetened cream cheese mixture for a deliciously smooth bite.
Many cheesecake mousse recipes use graham cracker crumbs for a crust replacement, but this recipe uses crushed granola. Not only does it give you a textured bite, but it also is loaded with nuts and doesn't contain added sugar giving you even more reason to love this dessert.
Why You'll Love It
Light and refreshing: While rich, dense cheesecake has its place, sometimes you want something lighter. With whipped cream in the base, it’s both irresistibly fluffy and delightfully indulgent. This simple cheesecake mousse recipe is perfect for warm Summer days and is loaded with sweet-tangy flavors that will refresh your taste buds.
Easy to customize: This recipe is written using raspberries, but you can also use blackberries, strawberries, and even blueberries following the same method. Alternatively, you can enjoy it as a plain vanilla cheesecake mousse without a fruit puree. Sugar-free chocolate chips or caramel, whipped cream, or simply fresh fruit will all taste amazing with this raspberry mousse.
No bake: Regular cheesecakes can take almost 40 minutes to bake and can still leave you disappointed if they crack. This recipe only requires a simple puree made on the stovetop and then a couple of hours of chilling for a firm and smooth texture. It’s perfect for all ages and skill levels and great for days when you don’t want to turn on the oven.
Nutrail Granola- Our wonderfully crunchy granola makes up the cheesecake crust layer. Using a food processor, our granola is transformed into the perfect graham cracker crumb substitute but with much less sugar. You'll still get a great texture to complement the creamy cheesecake, and you can choose from all our delicious flavors. For this recipe, we used our Honey Nut flavor.
Butter- Melted butter helps hold the granola crust together. Melted coconut oil will also work.
Cream cheese- Cream cheese is the main component of this mousse, so make sure you choose a brand with a great flavor and be sure to let it soften before attempting to mix.
Heavy whipping cream- A simple whipped cream is folded into the cream cheese mixture for an airy and crowd-pleasing dessert.
Lemon- Lemon juice and lemon zest help brighten the silky mousse and add a fresh citrus flavor that uplifts the natural flavors in the raspberries.
Fresh raspberries- Fresh raspberries add sweetness and beautiful bright pink color to the mousse. While vanilla mousse is delicious and can be made by simply skipping the fruit, the strained raspberry puree adds a natural tart-sweet quality that elevates the dessert.
Low-carb sweetener- You can use your sweetener of choice for this raspberry cheesecake mousse recipe. Erythritol, allulose, and monk fruit are great options. Be sure to note how your sweetener is measured compared to sugar. Some are 1:1 replacements, but others may differ. This recipe was developed with erythritol, which replaces sugar cup for cup. Powdered or "confectioners" style sweetener is preferred to ensure a smooth texture, but granular will work too.
Vanilla extract- Vanilla works to enhance the flavors in the cheesecake and provides a warm smell that balances the dessert.
Tips and Substitutions
- Be sure to strain the raspberry puree to remove the seeds. They can leave an unpleasant gritty texture when mixed into an otherwise very creamy dessert. A fine mesh strainer is ideal for this.
- Softened cream cheese is essential for a proper texture. Usually, this can take 30-60 minutes on the countertop, but you can speed up the process by cutting the cream cheese into cubes and placing it into a large bowl on the counter.
- Be gentle when folding in the whipped cream. Vigorous mixing, such as with a beater can deflate the whipped cream.
- For the fluffiest whipped cream, use very cold heavy cream. Leave the cream in the fridge until just before you use it.
- For a more vibrant mousse, you can add a drop of natural red food coloring.
- Swap the Nutrail granola flavor and get creative. Our birthday cake flavor is perfect for special occasions, and you can even add a 1/2 teaspoon of cake batter extract to the recipe for a cake-like flavor. Our Cacao granola makes the perfect chocolate base, and our Vanilla Strawberry granola can be used for a strawberry lover's delight. Simply swap the raspberries in this recipe for strawberries and even add fresh strawberry slices on top.
- For an elegant presentation, garnish individual servings with a fresh mint leaf and a fresh raspberry.
FAQ Raspberry Cheesecake Mousse
How long does cheesecake mousse last in the fridge?
This mousse will last 2-3 days for the best texture and taste. If the servings are more than you can finish in a few days, feel free to half the recipe; just be sure to half every ingredient.
How to store?
Store leftover mousse in the refrigerator in an airtight container or jar with a lid.
How to serve cheesecake mousse?
Serve this mousse scooped into bowls with the granola on top, or place the mousse into a piping bag fitted with your preferred tip and pipe it into small jars or dessert dishes.
How to pick the best fresh raspberries?
When choosing raspberries, look for plump berries that are vibrant and free from blemishes. This recipe will work with frozen berries as well, just be sure to thaw them under cool water and cook them down for an extra 3-5 minutes to account for excess moisture.
More gluten-free recipes:
Raspberry Cheesecake Mousse
Prep time: 15 minutes
Cook time: 10 minutes
12 ounces fresh raspberries
3/4 cup powdered low-carb sweetener, divided
1 medium lemon, zested and juiced
8 ounces cream cheese, softened
1 teaspoon vanilla extract
1/3 cup cold heavy whipping cream
1 cup Honey Nut Nutrail Granola
2 tablespoons unsalted butter, melted
1. Place the raspberries into a small saucepan over medium heat. Add 1/4 cup of the sweetener to the pan. Gently stir to combine. Stir occasionally as the raspberries heat and begin to break down. Use a wooden spoon or similar utensil to mash the raspberries gently, then add the lemon juice.
2. The juices will release, and a thick sauce should form in about 5 minutes. When done, it should be able to coat the back of a spoon without being overly runny.
3. Scrape the mixture into a blender or food processor and pulse 20 times until the raspberries are pureed.
4. Strain the puree into a medium mixing bowl and set aside to cool.
5. In a large bowl, beat cream cheese and the remaining 1/2 cup of sweetener until light and fluffy, about 3 minutes. Add in the lemon zest and vanilla, then mix to combine.
6. In a separate large mixing bowl, whip the heavy cream until stiff peaks form. Be careful not to overbeat the heavy cream because it can start to turn into butter.
7. Stir in the cooled raspberry puree to the cream cheese mixture. Then, fold the whipped cream into the cream cheese mixture, working in small batches until well combined.
8. Place a layer of plastic wrap directly on the mousse and refrigerate until chilled for about 2 hours.
9. To make the crust: Place the granola and butter into a food processor. Pulse until the granola is broken down into a sand-like consistency and keeps form when pressed between fingers.
10. To serve, scoop into bowls and top with granola. Alternatively, place a generous layer of the granola crust into the bottom of a dessert dish or jar and pipe mousse on top. Garnish with fresh berries and mint leaves if desired. Serve chilled.