Olive Garden Raspberry Mousse Cheesecake Recipe

Name: Olive Garden Raspberry Mousse Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: RASPBERRY MOUSSE; 1 1/2 teaspoons gelatin; 1 1/2 tablespoons cold water; 1/2 cup raspberry preserves; 2 tablespoons sugar; 1 cup heavy whipping cream; FILLING; 1 lb cream cheese, softened; 1/2 cup sugar; 2 eggs; 1/2 teaspoon vanilla; 1 (9 inch) chocolate crumb crusts, prepared

Servings: persons

RASPBERRY MOUSSE
1 1/2 teaspoons gelatin
1 1/2 tablespoons cold water
1/2 cup raspberry preserves
2 tablespoons sugar
1 cup heavy whipping cream
FILLING
1 lb cream cheese, softened
1/2 cup sugar
2 eggs
1/2 teaspoon vanilla
1 (9 inch) chocolate crumb crusts, prepared

1
FILLING-Preheat oven to 325 degrees.
2
Mix cream cheese, sugar, eggs and vanilla with electric mixer on medium until thoroughly blended, about 3 to 4 minutes.
3
Pour into prepared crust.
4
Place on baking sheet and bake for 25 minutes.
5
Cool to refrigerated temperature.
6
MOUSSE-Sprinkle gelatin over cold water, stir and let stand 1 minute.
7
Micro on HIGH for 30 seconds or until gelatin is completely dissolved.
8
(Or heat on stove with 1 additional T of water.) Combine gelatin with preserves.
9
Chill 10 minutes.
10
CREAM-Whip cream until soft peaks form.
11
Add 2 T sugar and continue whipping until stiff peaks form.
12
Measure out 1-1/2 c of whipped cream for mousse and set aside.
13
Refrigerate remainder of cream for topping.
14
Gently fold raspberry mixture into measured whipped cream.
15
Spread raspberry mousse on top of chilled cheesecake, mounding slightly in the center.
16
Chill 1 hour before serving.
17
To serve, cut cheesecake into 6 servings and top each piece with a dollop of reserved whipped cream.

929

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: RASPBERRY MOUSSE, 1 1/2 teaspoons gelatin, 1 1/2 tablespoons cold water, 1/2 cup raspberry preserves, and more.

Yes, Olive Garden Raspberry Mousse Cheesecake 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.

That's it — enjoy your meal!

Olive Garden Raspberry Mousse Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions