Raspberry Cheesecake Mousse

I got this recipe from Delicious Inspiration, a great food blog I found online. It’s intended to be served as a dessert, but I paired it successfully as a filling with a Pink Champagne Cake recipe I found on Cake Cental. After several requests for it from other users, here it is for everyone to enjoy!

Taken from:


Valentine’s day is fast approaching, and I wanted to create a dessert that would be the perfect ending to a romantic meal. I chose raspberries because of their lovely deep color and at first thought about doing a raspberry fool, but thought that it was too simple. I thought of adding cream cheese and thus my raspberry cheesecake mousse was born! I think it’d be extra-lovely if chocolate hearts were used as a garnish instead of chocolate shavings. Of course, that part is all up to you!


  • 8 ounces frozen raspberries, thawed
  • 8 ounces cream cheese, room temperature
  • 1/2 cup confectioners’ sugar
  • 1/2 teaspoon vanilla
  • 1 tablespoon honey
  • 3/4 cup heavy cream
  • Whole raspberries (optional)
  • White chocolate (optional)


  1. Using a food processor, puree the raspberries until smooth. Set aside.

In a medium bowl, beat together the cream cheese, confectioners’ sugar and vanilla until smooth. Set aside.

In a large bowl, beat the heavy cream and honey together until soft peaks form. Gently fold in the cream cheese mixture. Fold in the raspberry puree.

(Since I was using it as a cake filling, I beat the cream until it was stiff.)

Spoon into individual serving bowls and garnish with raspberries and white chocolate. Cover and chill for at least 1 hour before serving.

Yields about 4 servings.

Comments (2)


After reading about this recipe in the comments for Pink Champagne cake I dedided to give it a try. It was a perfect pairing for the cake. I also beat the cream longer. I had plenty of leftover mousse, and my daughters gobbled it up with big smiles on their faces. The taste was great, and although I'm not personally a fan of mousse as a standalone dessert, this mousse is now my permanent filling for the Pink Champagne cake.


About how much of what size cakes will this fill? Like if I did a 1/4 sheet cake that was torted into 4 layers, would this one recipe be enough or would it need doubling?