Raspberry Cheesecake Mousse
featuringHoney Nut Granola
Raspberry Cheesecake Mousse
Jaimie Gomes
6
15 minutes
10 minutes
338
Raspberry cheesecake mousse is the ultimate go-to dessert for busy days. It combines the tangy flavors of raspberries with the creamy, decadent texture of cheesecake. This easy dessert offers lots of fruit flavor and is perfect for any occasion. With a crust made from Nutrail granola, this cheesecake is low in sugar and excellent for those following a low-carb diet but who still want to enjoy a sweet treat.
One of the best parts of this recipe is its customizability. Tailor it to your preferences by using your favorite sweet toppings. You can also use this recipe as a base to experiment with different crust variations using our range of granola flavors. With less than 20 minutes of prep time, you can make this delicious treat and have it ready to chill in the fridge for a refreshing and satisfying dessert when the time is right.
Ingredients
12 ounces fresh raspberries
3/4 cup powdered low-carb sweetener, divided
1 medium lemon, zested and juiced
8 ounces cream cheese, softened
1 teaspoon vanilla extract
1/3 cup cold heavy whipping cream
1 cup Honey Nut Nutrail Granola
2 tablespoons unsalted butter, melted
Directions
Place the raspberries into a small saucepan over medium heat. Add 1/4 cup of the sweetener to the pan. Gently stir to combine. Stir occasionally as the raspberries heat and begin to break down. Use a wooden spoon or similar utensil to mash the raspberries gently, then add the lemon juice.
The juices will release, and a thick sauce should form in about 5 minutes. When done, it should be able to coat the back of a spoon without being overly runny.
Scrape the mixture into a blender or food processor and pulse 20 times until the raspberries are pureed.
Strain the puree into a medium mixing bowl and set aside to cool.
In a large bowl, beat cream cheese and the remaining 1/2 cup of sweetener until light and fluffy, about 3 minutes. Add in the lemon zest and vanilla, then mix to combine.
In a separate large mixing bowl, whip the heavy cream until stiff peaks form. Be careful not to overbeat the heavy cream because it can start to turn into butter.
Stir in the cooled raspberry puree to the cream cheese mixture. Then, fold the whipped cream into the cream cheese mixture, working in small batches until well combined.
Place a layer of plastic wrap directly on the mousse and refrigerate until chilled for about 2 hours.
To make the crust: Place the granola and butter into a food processor. Pulse until the granola is broken down into a sand-like consistency and keeps form when pressed between fingers.
To serve, scoop into bowls and top with granola. Alternatively, place a generous layer of the granola crust into the bottom of a dessert dish or jar and pipe mousse on top. Garnish with fresh berries and mint leaves if desired. Serve chilled.