Easy Raspberry Mousse Without Gelatin

Raspberry Mousse Recipe

Looking for a delicious, impressive dessert that doesn’t require hours in the kitchen? This easy raspberry mousse is your answer! Made with simple ingredients and no gelatin, it’s a velvety smooth, cloud-like treat that perfectly balances sweet and tart flavors. The vibrant pink color makes it a stunning addition to any table, whether you’re hosting a dinner party or simply craving something sweet. Best of all, it comes together in just minutes of active preparation!

How Do You Thicken Mousse Without Gelatin?

While we won’t use many of these methods, you can swap some ingredients in this recipe to suit your needs. Here are some ideas on how to make a thick and creamy mousse:

• Whipped cream is the star ingredient in this recipe, providing airy volume and structure
• Cream cheese adds richness and helps stabilize the mousse
• Egg whites can be whipped to stiff peaks to create structure
• Cottage Cheese adds thickness and protein.
• Coconut cream works well for dairy-free versions
• Cornstarch can be used in small amounts to thicken fruit purees
• Greek yogurt adds thickness while contributing protein and tangy flavor

For our raspberry mousse, we’ll use a combination of whipped cream and cream cheese to create a stable, luxurious texture that holds its shape without any gelatin at all.

Ingredients to Make Easy Raspberry Mousse

For the Mousse:

• Frozen raspberries
• Cream cheese
• Heavy whipping cream
• Powdered sugar
• Vanilla extract
• Fresh lemon juice
• Fresh raspberries (for garnish)

Fruit Variations:

This mousse recipe works wonderfully with many different fruits:

• Strawberry Mousse: Replace raspberries with strawberries for a classic, sweeter flavor
• Blackberry Mousse: Use blackberries for a deeper color and slightly more tart taste
• Mixed Berry: Combine raspberries with strawberries, blackberries, and blueberries
• Mango Mousse: Substitute frozen mango for a tropical twist
• Lemon Mousse: Use lemon juice and zest instead of berries for a bright, citrusy version
• Chocolate Raspberry: Add 2-3 tablespoons of cocoa powder to the cream cheese mixture

Healthier Variations:

Want to make this dessert a bit lighter? Try these modifications:

• Cream Swap: Replace half the cream cheese with Greek yogurt or blended cottage cheese for more protein and less fat
• Light Option: Use reduced-fat cream cheese and light whipping cream
• Keto-friendly: Substitute powdered erythritol or monk fruit sweetener for the powdered sugar for a low-carb dessert.
• Dairy-Free Version: Use coconut cream instead of heavy cream and dairy-free cream cheese
• Natural Sweetener: Replace sugar with honey or maple syrup (reduce amount by 25%)
• Extra Nutrition: Add a tablespoon of chia seeds to the fruit puree for omega-3s and fiber

How to Make Mousse Without Gelatin

Step 1: Prepare the Raspberry Puree

Place your frozen raspberries in a small saucepan over medium heat. Cook and stir occasionally until the berries break down and the mixture reduces slightly, about 5-7 minutes.

Remove from heat and allow to cool for 10 minutes. If desired, strain through a fine-mesh sieve to remove seeds (this is optional but recommended for a smoother texture).

Refrigerate until completely cool.

Step 2: Prepare the Cream Cheese Mixture

Beat the softened cream cheese in a large bowl until smooth and fluffy. Add half of the powdered sugar, vanilla extract, and lemon juice. Beat until well combined and smooth. Gradually incorporate the cooled raspberry puree, mixing until evenly blended.

Step 3: Make the Whipped Cream

Combine the cold heavy cream and remaining powdered sugar in a separate clean bowl. Beat with an electric mixer until stiff peaks form. Start at a low speed and gradually increase to medium-high.

The cream is ready when it holds shape and the beaters leave distinct trails.

Step 4: Combine and Chill

Using a rubber spatula, gently fold about one-third of the whipped cream into the raspberry mixture to lighten it. Carefully fold in the remaining whipped cream in two additions. Use a gentle up-and-over motion to maintain as much air as possible. Continue until no streaks remain and the mousse is uniform in color.

Spoon or pipe the mousse into serving dishes. Refrigerate for at least 2 hours or overnight to set.

Step 5: Garnish and Serve

Just before serving, top each mousse with fresh raspberries. Add a sprig of mint, a dusting of powdered sugar, or a drizzle of white chocolate if desired. Keep it covered in the fridge until ready to serve. 

Frequently Asked Questions

Can I make this mousse in advance?

Yes! This mousse can be prepared up to 2 days ahead of time. Store covered in the refrigerator for best results. Add fresh fruit garnishes just before serving to prevent the color from bleeding into the mousse.

Why did my mousse turn out runny?

The most common cause is under-whipped cream. Make sure to whip to stiff peaks. Warm ingredients can also prevent proper setting. Ensure your heavy cream is cold.

The raspberry puree must be completely cooled before mixing. Allow sufficient chilling time (at least 2 hours) for the mousse to set properly.

Do I need to strain the raspberry seeds?

Straining is optional but recommended for a smoother texture. If you enjoy a bit of texture or want to save time, you can skip this step. For formal occasions, straining creates a more refined final product.

How long will this mousse keep in the refrigerator?

The mousse will stay fresh for 3-4 days when properly refrigerated. For best texture and flavor, consume within 48 hours of preparation. Cover with plastic wrap pressed directly on the surface to prevent a skin from forming.

Final Thoughts

This raspberry mousse without gelatin proves that you don’t need complicated techniques or hard-to-find ingredients to create an impressive dessert. Combining tart raspberries with creamy, sweet whipped cream creates a perfect balance. It’s a gluten-free treat any guest can enjoy!

What I love most about this recipe is its versatility. You can easily switch up the fruit based on the season, or make it lighter with simple substitutions. Whether served in fancy glasses for a special occasion or in simple bowls for a weeknight treat, this mousse will bring smiles to the table.

More Fruit Recipes

• Berry Quinoa Salad Recipe
• Creamy Ambrosia with Vanilla Pudding
• Easy Blackberry Pie Bars
• Grilled Peaches in the Air Fryer
• Air Fryer Blueberry Lemon Oatmeal

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Raspberry Yogurt Pudding Salad

This light and airy raspberry mousse requires no gelatin, making it a perfect quick dessert for any occasion. With its beautiful color and fresh berry flavor, this mousse is sure to impress your family and friends!

4.56 / 5 ( 27 Reviews )

Print Pin Rate

Prep Time: 20 minutes minutes

Cook Time: 0 minutes minutes

Total Time: 10 minutes minutes

Serves: 6

Adjust Servings: 6

US CustomaryMetric

Ingredients

• ¾ cup powdered sugar divided
• 8 ounces cream cheese softened
• 1 ½ cups heavy whipping cream cold
• 2 cups frozen raspberries or any frozen fruit
• 1 teaspoon vanilla extract
• 1 tablespoon fresh lemon juice
• Fresh raspberries for garnish

Instructions

• Heat frozen raspberries in a saucepan over medium heat for 5-7 minutes until broken down. Cool, then strain if desired. Refrigerate until completely cool.
• Beat cream cheese until fluffy. Add half the powdered sugar, vanilla, and lemon juice, beating until smooth. Mix in cooled raspberry puree.
• In a separate bowl, whip heavy cream with remaining powdered sugar until stiff peaks form.
• Gently fold whipped cream into raspberry mixture in three additions until uniform in color.
• Spoon or pipe into serving dishes and refrigerate for at least 2 hours.
• Garnish with fresh raspberries before serving.

Recipe Notes

• For a smoother texture, strain the raspberry puree to remove seeds.
• Use cold equipment to help the mousse set properly.
• This mousse can be made up to 2 days in advance.

Nutrition

Serving: 0g | Calories: 412kcal | Carbohydrates: 29g | Protein: 5g | Fat: 32g | Sodium: 105mg | Fiber: 4g | Sugar: 24g