Raspberry Cheesecake Mousse 2

Raspberry Cheesecake Mousse - 5 Smrt Points

This cheesecake mousse is just as delicious as the old fashioned cheesecake! It's quick and easy to make and is a beautiful finish for a meal. The whole family will love this treat!
Course Dessert
Cuisine American
Prep Time 30 minutes
Total Time 30 minutes
Servings 12 people


  • 1 cup graham cracker crumbs
  • 1/4 cup unsalted light butter melted
  • 3 1/2 cups fresh or frozen raspberries
  • 2 tsp unflavored or sugar free raspberry gelatin powder
  • 3 Tbsp hot water
  • 1 container fat free cool whip
  • 12 oz fat free cream cheese softened
  • 1 1/4 cups powdered sugar
  • 1 tsp vanilla extract
  • Red food coloring optional
  • leaves Fresh raspberries & mintfor garnish
  • Topping
  • leaves Fresh raspberries & mintfor garnish


For the Mousse:

  1. Puree the raspberries in a food processor and then strain to remove most of the seeds. Set the raspberry puree aside.
  2. Beat the cream cheese until fluffy and smooth.
  3. Add the powdered sugar and vanilla, beat until smooth.
  4. Fold in the cool whip and food coloring (if using).
  5. Refrigerate until using.
  6. Sprinkle the gelatin in the water and let it sit for about 5 minutes.
  7. Heat for 30 seconds in the microwave, then whisk for about 1 minute.
  8. Allow the gelatin to cool for 3-4 minutes, or until warm. Be careful not to let it begin to set up.
  9. Fold the gelatin mixture into the cream cheese mixture until well combined.
  10. Refrigerate until using.

For the Crust:

  1. Mix together the graham cracker crumbs and butter.
  2. Press the mixture into the pan or dessert cups.
  3. Pour or pipe the mousse mixture over the top of the crust.
  4. Refrigerate until set, about 3 hours.
  5. Add additional fresh raspberries and mint leaves before serving.