Raspberry Cheesecake Mousse

A truly delicious treat! These irresistible mousse cups are layered with a no-bake graham cracker crust and a decadent cheesecake flavored mousse made with fresh raspberries, cream and cream cheese. What more could you want in a dessert!

INGREDIENTS

Mousse

• 15 oz (3.5 cups) fresh raspberries
• 2 tsp gelatin powder
• 3 Tbsp (45ml) cold water
• 1 1/2 cups (355ml) heavy cream
• 12 oz (340g) cream cheese, softened
• 2 1/4 cups (260g) powdered sugar, divided
• 1 tsp vanilla extract
• Red food coloring, optional

Crust

• 1 cup (120g) graham cracker crumbs (8 full sheets)
• 2 Tbsp (26g) granulated sugar
• 1/4 cup (56g) unsalted butter, melted

Topping (optional)

• 3/4 cup (175ml) heavy cream
• 2 Tbsp (26g) granulated sugar
• 10 - 20 fresh raspberries
• Mint leaves

INSTRUCTIONS

1. For the mousse: Pulse raspberries in a food processor until well pureed. Force puree through a fine mesh strainer into a bowl to remove seeds (you should have 1 1/3 cups puree). Set asid
2. Pour 3 Tbsp water into a small microwave safe bowl, sprinkle gelatin evenly over water then let rest 5 minutes. 
3. Heat gelatin mixture in microwave on high power for 30 seconds. Remove and whisk for 1 minute, let cool 4 minutes until just warm (don't let it cool completely or it may start to set).
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