Raspberry Mousse Cups

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These Raspberry Mousse Cups are incredibly delicious, smooth, and easy to make. There are NO artificial colors or flavors. Just look at this color! This dessert you can make a day ahead and enjoy the next day. Perfect for any occasion!

Why we love this recipe

• the perfect dessert to make ahead of time and serve the next day.
• this dessert is gluten-free.
• no baking skills are needed to make this dessert, like my Blueberry Cheesecake or Cheesecake in a Jar.
• this is a light and flavorful dessert that you can enjoy anytime.

Ingredients note

• granulated sugar. Do not substitute with powdered sugar.
• cream cheese. Philadelphia Cream cheese was used in this recipe.
• cold heavy whipping cream. Do not use half and half or milk.
• raspberry purée. Whether you’re using homemade or store-bought raspberry purée, you can find instructions on how to make your own on my YouTube Channel.
• unflavored gelatin. Knox or a vegan version will work for this recipe.
• cold water. Make sure you use cold water to bloom gelatin.

How to make this recipe

In a medium saucepan cook frozen or fresh raspberries for a few minutes. Remove from the heat and strain through the sieve, pushing on the back with a spatula. You need to get all of the juice (purée) as much as possible. Sometimes I make purée ahead of time and keep it in the plastic bag in the freezer.

Tip from Marina: always make a note on the plastic bag with the date and name of the purée before putting it into the freezer.

Mix gelatin powder with cold water and set aside.

In the bowl of the stand mixer fitted with the whisk attachment, or in a large mixing bowl using a hand mixer, beat cream cheese (room temperature)  and granulated sugar until no clumps are left.

Warm up the raspberry purée in the microwave or small saucepan. Whisk the gelatin mixture until the gelatin is dissolved. Combine the raspberry purée with the cream cheese and whisk together for a few seconds.

In a separate mixing bowl beat cold heavy whipping cream until fluffy, but do not over whip or it will turn buttery.

Gradually and gently mix in about one-third of the whipped cream into the cream cheese mixture until well combined. Then, add the remaining whipped cream and mix again until fully incorporated. Next, spoon the mixture evenly into cups or ramekins, and refrigerate for at least two hours or overnight.

How to make the whipped cream topping

When you are ready to serve mousse cups, you can decorate them with whipped cream and fresh raspberries. Cream Cheese Whipped cream will also work.

In the bowl of a stand mixer or large mixing bowl, whip heavy whipping cream and powdered sugar until stiff peaks form.

Pipe over mousse and decorate with fresh raspberries and fresh mint if desired.

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Expert Tips

• There are many variations in this recipe. Swap raspberry puree for blueberry, blackberry, or mixed berries.
• Toppings for this mousse can include chopped nuts, caramel, crumbs, or chocolate.
• If you use mango or passion fruit puree for this recipe, then I would recommend using whipped coconut cream as a topping.

Recipe FAQs

If you make these Raspberry Mousse Cups, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!

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