Chocolate Cheesecake Mousse With Raspberries – a delicious recipe with weight Semisweet Chocolate, Cream, weight Cream Cheese, Vanilla, Powdered Sugar, Fresh Raspberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Melt chocolate in the top of a double boiler (or use a stainless steel bowl over a saucepan of simmering water) until smooth. Once melted, remove from heat while you do the next steps.", "Add the cold whipping cream to the bowl of a stand mixer fitted with the whisk attachment. Whisk on high speed until the cream holds a stiff peak. Add the softened cream cheese and beat on medium speed until combined and smooth. Gradually pour in the melted chocolate followed by the vanilla. Finally, add the powdered sugar and mix until it all comes together.", "Pipe (using a piping bag fitted with a large tip) or pour the mixture into four 6-ounce ramekins or other small dessert vessels. Top with raspberries, reserving leftover raspberries for serving. Refrigerate until set, about 2 hours.", "Serve chilled with additional raspberries on the side.", "Notes:", "I wouldn't call this mousse ""light and fluffy."" It's more of a thick and creamy mousse due to the cream cheese. It's rich and indulgent, but not too sweet."]
633
kcal
Calories
47
g
Fat
47
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 ounces, weight Semisweet Chocolate Squares, 1 cup Heavy Whipping Cream, 8 ounces, weight Cream Cheese, Softened, 1/2 teaspoons Vanilla, and more.
Yes, Chocolate Cheesecake Mousse With Raspberries falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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