Raspberry Cheesecake Mousse

I have been on a mousse kick lately and it started because I needed to use up some heavy whipping cream. I felt like a mousse was a good choice because it does not take a lot of time to prepare, you just have to plan a head because of the time it needs to chill in the refrigerator. Plus with a mousse being a light dessert, I do not feel as guilty for eating it. I am not sure if mousse is any better than a slice of cake or cupcake, but I sure feel like it is. Although that could be my minds way of rationalizing the fact that I am giving in to my sweets craving.

This mousse had the perfect light and airy consistency with the most delicious cheesecake and raspberry flavor. The original recipe called for a graham cracker crumb mixture to go at the bottom of the bowl, but my husband and I firmly believe that the best part of a pie or cheesecake is the filling, not the crust. Plus I wanted the smooth texture of the mousse not to be interrupted by the crunchy graham crackers.

Raspberry Cheesecake Mousse

Ingredients:

• 1 cup frozen raspberries, slightly thawed
• 1 tablespoon lemon juice
• 1 tablespoon granulated sugar
• 2/3 cup heavy whipping cream
• 3/4 cup powdered sugar, divided
• 8 ounces cream cheese, room temperature
• 1 teaspoon vanilla extract

Directions:

1. In a blender or food processor, add in the raspberries, lemon juice and sugar.
2. Purée until the mixture is smooth.
3. In a large bowl, using an electric mixer with whisk attachment, beat the heavy cream until it begins to thicken.
4. Add in 1/4 cup of powdered sugar and beat until stiff peaks form. Set aside.
5. In a medium bowl, using an electric mixer, beat the cream cheese until smooth.
6. Add in the remaining 1/2 cup powdered sugar, vanilla extract and raspberry purée, beat until smooth.
7. Gently fold the cream cheese mixture into the whipped cream.
8. Refrigerate until ready to serve or transfer into individual servings and then refrigerate.

Enjoy!!!

Notes:
If you do not want the raspberry seeds in the mousse, just push the raspberry purée through a mesh sieve. You may need increase the amount of purée ingredients in order to get a full 1/2 cup of purée after straining the seeds.
*Adapted from Real Housemoms.