Raspberry Cheesecake Mousse

 

Crust

1 cup (120g) graham cracker crumbs

2 tablespoons (26g) sugar

1/4 cup (56g) butter, melted

1. mix all ingredients together. Divide mixture into 8-10 dessert glasses and gently press down into an even layer. Refrigerate while preparing the mousse

Mousse

15 ounces (425g) raspberries 

2 teaspoons gelatin powder

3 tablespoons (45ml) cold water

1 1/2 cups (355ml) whipping cream

12 ounces (340g) cream cheese

2 1/4 cups (260g) powdered sugar divided

1 teaspoon vanilla extract

1. puree raspberries in a food processor. Sieve to remove seeds

2. whip the cream with 1/4 cup (30g) powdered sugar until soft peeks appear. Refrigerate

3. mix gelatin powder and water and let it stand for 5 minutes. Heat in a small saucepan until the gelatin has dissolved completely. Set aside to cool slightly

4. whip cream cheese with rest of powdered sugar until smooth and fluffy. Add vanilla extract and continue mixing. Pour in raspberry puree and mix. Add gelatin and mix until well incorporated

5. fold in whipped cream

6. pipe or spoon into prepared dessert glasses. Top with sweetened whipped cream and fresh raspberries if desired