Easy Raspberry Mousse Recipe
Welcome to the most simple and easy mousse recipe!
This fresh raspberry mousse recipe doesn’t take long to whip up! You basically just throw some raspberries and cream cheese in a blender, then fold it into whipped cream and let it chill to set. No eggs and no cooking! A yummy no-bake summer dessert option, for sure.
While this easy mousse recipe is perfect for summer, it is also totally enjoyable year-round because you can use frozen raspberries instead of fresh. Hooray!
Mousse dessert reminds me of pudding, but it is lighter and fluffier. Light, fluffy, fresh, and creamy! But mousse is usually not this easy to make. A lot of recipes require eggs and some cooking – not this one. Only a few simple ingredients needed!
I knew this would be a good recipe as soon as I spotted it in the awesome cookbook: The Everyday Ketogenic Kitchen. So easy to make and easy to adapt too. Simply use powdered erythritol sweetener for low carb and keto (I use this one) or use good old powdered sugar if you don’t want it low carb. I’ve tried it both ways and it is easy and delicious either way!
If desired, you can serve this easy raspberry mousse in individual cups or bowls with fresh berries and whipped cream. Feel free to add a drizzle of chocolate! Or serve it in small cups made of chocolate, use it as a filling for shortbread or sugar cookie cups, or trifle-style with pieces of angel food cake and berries. Yum! Thinking about all of these ideas is making me hungry!
In what other delicious ways would you serve raspberry mousse? Share your ideas with us in the comments!
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Easy Raspberry Mousse Recipe
Ingredients
- ¾ cup raspberries fresh or frozen and thawed
- 2 tablespoons water
- 8 ounces cream cheese softened
- ¼ cup plus 2 tablespoons powdered erythritol sweetener divided, or powdered sugar
- 1 cup heavy cream
- ½ teaspoon vanilla extract
Instructions
- In a blender, blend together the raspberries and water until smooth. Add the cream cheese and 1/4 cup sweetener and blend again until well combined.
- In a large bowl, beat the heavy cream, 2 tablespoons of sweetener, and vanilla until stiff peaks form.
- Fold the raspberry mixture into the whipped cream until combined. Divide the mousse among 6 dessert cups, cover, and chill until set, about 1 hour.
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In step 2 of the instructions, I think you mean to say “whipping cream” instead of cream cheese. Right?
Yes! You are right. I fixed the recipe. Thank you!
Very easy to pull together and beautiful to serve. I would like a bit more raspberry flavor. Would adding more raspberries upset the texture?
Great question! I haven’t tried this raspberry mousse recipe with more raspberries before, so I don’t know for sure. I think it would be worth trying though! Let us know how it goes. Thank you, Pam!
I just noticed the same thing. Needs to be Heavy Whipping Cream with sweetener and vanilla to form stiff peaks instead of cream cheese.
Yes! Thank you, Jill! I fixed the recipe.
Can you freeze these after made? For a later treat
Great question, Taylar. I haven’t tried doing that before, so I’m not sure. I think freezing it could change up the texture a bit though. If you try it, let me know how it goes!
Do you think it would be firm enough to use between layers on a cake?
Good question. I haven’t made a cake with mousse between layers before, so I really don’t know! Will you please let us know how it goes if you try it?
Can you tell me what size cups (ozs) you were using please ?
You can use any size of cups or even a bowl.