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- 1 cup fresh raspberries - 2 tablespoons granulated sugar - 1 tablespoon fresh lemon juice - 1 cup cream cheese, softened - 1/2 cup powdered sugar - 1 teaspoon pure vanilla extract - 1 cup heavy cream - Zest of 1 lemon - Optional garnishes To create the perfect Raspberry Lemon Cheesecake Mousse, you need fresh ingredients. Start with 1 cup of fresh raspberries. They give a bright flavor and vibrant color. Use 2 tablespoons of granulated sugar to sweeten the raspberries. The sugar helps bring out their natural juices. Add 1 tablespoon of fresh lemon juice. This adds a zesty kick that enhances flavor. Next, you’ll need 1 cup of cream cheese, which should be softened to room temperature. The cream cheese creates a rich, creamy base. For sweetness, use 1/2 cup of powdered sugar. This sugar blends well into the mixture. You’ll also need 1 teaspoon of pure vanilla extract for depth. Don’t forget the heavy cream. You will need 1 cup, whipped until it forms stiff peaks. This gives the mousse a light and airy texture. Lastly, add the zest of 1 lemon. This will brighten the dish with fresh citrus notes. Optional garnishes include fresh mint leaves. They add color and a touch of elegance to your mousse. These ingredients come together to make your dessert a delightful layered treat. {{ingredient_image_2}} - In a small bowl, combine 1 cup of fresh raspberries, 2 tablespoons of granulated sugar, and 1 tablespoon of fresh lemon juice. - Use a fork to mash the raspberries gently. This helps release their juices. Let the mixture sit for about 10 minutes to marinate and soften. - Take 1 cup of softened cream cheese and place it in a large bowl. - Beat the cream cheese with an electric mixer until it is smooth. - Gradually add in 1/2 cup of powdered sugar and 1 teaspoon of pure vanilla extract. Mix until well combined and lump-free. - Now, add the zest of 1 lemon into the cream cheese mixture. This adds a bright flavor. - In another bowl, whip 1 cup of heavy cream until stiff peaks form. This gives the mousse its light texture. - Carefully fold the whipped cream into the cream cheese mixture with a spatula. Do this gently to keep the mousse airy. - Next, fold in the marinated raspberries gently. Keep some raspberry chunks for texture. - Spoon the raspberry lemon cheesecake mousse into individual serving glasses. Distribute the mousse evenly among them. - Cover each glass with plastic wrap. - Refrigerate the mousse for at least 2 hours. This helps the flavors meld and the mousse to firm up. To get that light and airy mousse, whipped cream peaks are key. Stiff peaks mean the mousse will hold its shape. When you whip the cream, stop once you see peaks that stand tall. For gentle folding, use a spatula. Start from the bottom and lift the mixture. Turn the bowl as you fold. This keeps air in, giving your mousse a fluffy texture. To make your mousse look great, garnish with fresh mint leaves and whole raspberries. A drizzle of honey adds a sweet touch. You can use clear glasses to show the lovely layers. This makes for a pretty dessert. You can prepare this mousse a day in advance. Just cover it well and store it in the fridge. This lets the flavors blend nicely. Keep it in airtight containers to prevent drying out. Enjoy your delicious treat when you are ready! Pro Tips Use Fresh Ingredients: Always opt for fresh raspberries and lemons to enhance the flavor profile of your mousse. Chill Your Bowls: For an extra light and fluffy whipped cream, chill your mixing bowl and beaters before whipping. Layer for Presentation: When serving, consider layering the mousse with additional raspberry sauce or whole raspberries for a visually appealing dessert. Experiment with Flavors: Feel free to add a splash of liqueur, like limoncello, for an adult twist on this classic dessert. {{image_4}} You can change the flavor of your mousse easily. Instead of raspberries, use strawberries or blueberries. Both fruits add a sweet touch. They also pair well with lemon. You can also try different citrus flavors. Lime or orange zest can give a fresh twist. This helps create new taste experiences. If you want to make it lighter, consider using low-fat cream cheese. This option keeps the creamy texture but cuts calories. You can also swap granulated sugar for sugar substitutes. Options like stevia or monk fruit can help reduce sugar intake without losing taste. For a vegan version, use plant-based cream cheese. Coconut cream works great for a rich texture. If you need it gluten-free, check your sugar and cream cheese labels. Most brands are gluten-free. This way, everyone can enjoy this yummy dessert without worry. To keep your raspberry lemon cheesecake mousse fresh, refrigeration is key. Here are my best tips: - Use airtight containers. This helps prevent any odors from other foods affecting your mousse. - Cover with plastic wrap. Make sure the wrap touches the surface of the mousse to reduce air exposure. - Keep in the main part of the fridge. Avoid the door, where temperatures fluctuate more. If you want to freeze the mousse, here's how to do it: - Spoon into freezer-safe containers. Leave some space at the top for expansion. - Cover tightly. Use plastic wrap and a lid for extra protection. - Label and date. This helps you keep track of how long it's been stored. For the best flavor and texture, follow these guidelines: - In the fridge: Enjoy your mousse within 3 to 5 days. This timeframe helps maintain its creamy texture and fresh taste. - In the freezer: It can last for about 1 to 2 months. However, the texture may change slightly after thawing. Keep an eye out for signs of spoilage: - Unpleasant smell: If it smells off, it's best to discard it. - Changes in texture: If it looks watery or grainy, it may be spoiled. - Color changes: Any unusual spots or discoloration mean it’s time to throw it away. By following these tips, you ensure that your raspberry lemon cheesecake mousse stays delightful and delicious! To reduce sweetness, you can use less sugar. Try cutting the granulated sugar to 1 tablespoon. You can also add more lemon juice. The tartness from the lemon will balance the sweetness. If you want a richer flavor, consider adding more raspberries. Their natural tartness will help too. Yes, you can use frozen raspberries. Just be sure to thaw them first. Drain any excess liquid after thawing. This will help keep the mousse from becoming too watery. Frozen raspberries may be softer, so handle them gently to keep some chunks. If you want a different taste, try using mascarpone cheese. It has a rich and creamy flavor. You can also use Greek yogurt for a lighter option. It will still give you a nice texture and tang. Just keep in mind that the taste will change slightly with each substitute. This blog explained how to make a delightful raspberry mousse. You learned about the ingredients, preparing the raspberry mixture, and mixing the cream cheese. We covered tips for perfect texture and serving ideas. You also saw variations and storage best practices. Try this raspberry mousse for a fresh dessert. Enjoy it with your friends or family!

Raspberry Lemon Cheesecake Mousse

A light and airy dessert combining the flavors of raspberry and lemon in a creamy cheesecake mousse.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 2 hours 20 minutes
Course Dessert
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 cup fresh raspberries
  • 2 tablespoons granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 cup cream cheese, softened to room temperature
  • 1/2 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup heavy cream
  • 1 unit Zest of 1 lemon
  • optional unit Fresh mint leaves for garnish

Instructions
 

  • In a small mixing bowl, combine the fresh raspberries, granulated sugar, and lemon juice. Use a fork to gently mash the raspberries, allowing their juices to begin to flow. Set aside for about 10 minutes to let them marinate and soften.
  • In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it is smooth and creamy. Gradually add the powdered sugar and vanilla extract, continuing to mix until thoroughly combined and free of lumps.
  • Add the lemon zest to the cream cheese mixture and blend until it is fully incorporated, allowing the bright flavor to distribute evenly.
  • In a separate mixing bowl, whip the heavy cream using a hand or stand mixer until stiff peaks form. This process will give the mousse a light and airy texture.
  • Carefully fold the whipped cream into the cream cheese mixture, using a spatula to gently combine until the color is uniform but avoid overmixing.
  • Next, gently fold in the marinated raspberries, ensuring you maintain some raspberry chunks for added texture and flavor contrast.
  • Spoon the raspberry lemon cheesecake mousse into individual serving glasses or bowls, distributing it evenly among them.
  • Cover each serving with plastic wrap, and refrigerate for at least 2 hours to allow the mousse to firm up and the flavors to meld.

Notes

Before serving, top each mousse with a few whole raspberries and a sprig of fresh mint for an eye-catching presentation. For an added touch of sweetness, consider drizzling a little honey over the top.
Keyword cheesecake, dessert, lemon, mousse, raspberry