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Raspberry Cheesecake Mousse


A rich and creamy (but slightly tart) mousse.

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Rate this recipe 4.7/5 (28 Votes)


  • 200 g full fat cream cheese
  • 75 g caster sugar
  • 2 large egg yolks
  • 200 g fresh raspberries
  • 125 ml double cream
  • 6 tbsp. of good quality raspberry preserves


Preparation time 30mins
Cooking time 30mins


Step 1

1. Mix the cream cheese, sugar and egg yolks together until smooth
2. Heat the raspberries on a slow heat until they are broken down
3. Add the raspberries into the cream cheese mixture
4. Whip the cream until it has formed soft peaks and then mix into the cream cheese mixture
5. Pour into serving dishes (about the size of a teacup - in fact, I often serve mine in teacups - the heart shaped dish in the picture is because I'd made them for a special occasion)
6. In total, the mouse will take 4 hours to set. After a couple of hours, however, you can add the topping (step 7)
7. Warm the raspberry preserve in a pan until runny. Pour over the mouse. Leave to set for at least 10 minutes.


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