How to make the best light and creamy raspberry mousse at home with just 4 ingredients!
Why You’ll Love This Raspberry Mousse
- No gelatin, condensed milk or heavy cream.
- Each spoonful of rich creamy flavor Soft and airy texture.
- Naturally gluten-free and egg-free, these recipes can also be dairy-free, low-carb, and vegan.
- With just one bowl, it’s easy to make in minutes with minimal prep work.
- The gorgeous presentation of this simple raspberry dessert will impress all your dinner guests and is a great way to utilize fresh summer berries.
Be sure to try the healthy chocolate mousse
Step-by-step recipe video
Raspberry Mousse Ingredients
Raspberry – The fruit mousse recipe calls for 14 raspberries, or about half a cup. You can choose between fresh and frozen strawberries.
If you add extra raspberries, it will still be delicious but not as thick.
Feel free to vary the recipe by swapping some of the raspberries for blueberries, blackberries, sliced bananas, or other similarly sized berries or fruits. (Peach mousse, anyone?)
Cream Cheese – You will need a total of 16 ounces of cream cheese. To make vegan raspberry mousse, replace dairy cream cheese with plant-based cream cheese or drained coconut cream.
Yogurt – Four ounces of yogurt adds creaminess and numerous health benefits, including protein, calcium, and probiotics.
This ingredient can be plain, Greek, or non-dairy yogurt; thick yogurt is best. Or, increase the cream cheese or coconut cream to 20 ounces and omit the yogurt.
Powdered sweetener – Add two cups of traditional powdered sugar or a sugar-free alternative such as erythritol, allulose, or monk fruit blend. Liquid sweeteners such as pure maple syrup or honey are not recommended as they can produce a watery texture instead of a fluffy texture.
Vanilla Extract – A half teaspoon of pure vanilla extract perfectly complements the natural raspberry flavor. You can replace it with vanilla bean paste, and if you use vanilla yogurt, you can omit the vanilla extract.
How to make the recipe
- If using cream cheese, bring it to room temperature first.
- Place softened cream cheese, yogurt, powdered sugar, pure vanilla extract, and raspberries in a blender or food processor.
- Blend until thick and smooth, stopping occasionally to scrape down the sides with a spoon or spatula as needed.
- Transfer berry mousse to a bowl or cup. If time allows, refrigerate until cool. This is because the recipe will thicken considerably as it sits.
- Serve for brunch, afternoon tea, bridal showers, neighborhood potlucks, summer weddings and more.
Tips for Best Results
If time allows, leave the cream cheese out at room temperature. This step softens the cream cheese so it mixes smoother and more consistently, preventing a lumpy mousse.
Yogurt and raspberries can be used straight from the refrigerator. Or, if using frozen raspberries, thaw them completely and then wipe off any remaining moisture with a towel before using.
The mousse will thicken considerably as it sits. We recommend whipping it at least a few hours in advance and then chilling it in the refrigerator until ready to serve.
You can use low-fat cream cheese or yogurt, or some brands of dairy-free cream cheese, for a thinner texture. If the mousse is too thin, mix in more cream cheese or coconut cream. Do not add any more berries or yogurt.
– Top with fresh raspberries and whipped cream.
– Cover the top of each glass with dark chocolate ganache or chopped white chocolate.
– Or add mini chocolate chips before filling the glasses with mousse.
– Try making a raspberry custard mousse parfait topped with granola and berries for breakfast.
– Serve as a romantic Valentine’s Day dessert, Mother’s Day brunch, or a sweet ending to a summer meal under the stars.
Store leftovers in an airtight container in the refrigerator for up to 4 days. It is not recommended to freeze mousse because its texture becomes cold once thawed.
One of the great things about raspberry mousse is that you can easily make it a day ahead to save time when hosting a party or event.
A good alternative to a blender or food processor is to mash the raspberries by hand first. Then use a hand beater or stand mixer to whip to stiff peaks.
Stirring all the ingredients with a spoon or fork technically works, but the texture of the mousse will never come close to being light, whipped, and airy. The results are still delicious!
1. Take the cream cheese out to room temperature. This will help with smoother blending.
2. Place softened cream cheese, yogurt, sweetener powder, vanilla extract, and raspberries in a blender or food processor and grind.
3. Process until completely smooth and has a mousse consistency, stopping to scrape down the sides as needed.
4. Transfer to a bowl or cup and refrigerate until cold. The recipe will thicken considerably as it cools.
5. Enjoy homemade raspberry mousse for brunch or dessert!
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