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Chef Amber

10-Minute Pink Raspberry Mousse Pots (No-Bake Dessert)

Ultra-light raspberry mousse with cloud-like texture, topped with fresh raspberry sauce. No-bake, ready in 10 minutes, perfect elegant dessert for any occasion.
Print Recipe
Prep Time 10 minutes
Chill 1 hour
Total Time 1 hour 10 minutes
Servings: 4 mousse pots
Course: Dessert
Cuisine: French
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Mousse:

Heavy Whipping Cream: 1½ cups cold for whipping

Cream Cheese: 4 oz softened to room temperature

Powdered Sugar: ½ cup for sweetness

Fresh Raspberries: 1 cup for flavor and color

Vanilla Extract: 1 teaspoon for depth

Lemon Juice: 1 tablespoon for brightness

For the Raspberry Sauce:

Fresh Raspberries: ½ cup for topping

Granulated Sugar: 2 tablespoons for sweetness

Water: 1 tablespoon for consistency

For Garnish:

Fresh Raspberries: 8-12 whole berries

Fresh Mint Leaves: optional for color

Method
 

  1. Step 1: In a blender or food processor, combine 1 cup fresh raspberries with 1 tablespoon lemon juice and pulse until completely smooth. Pour raspberry puree through a fine-mesh strainer set over a bowl, using a spoon to press solids and extract as much liquid as possible while leaving seeds behind. Discard seeds and reserve the smooth raspberry puree.
    Step 2: In a large mixing bowl using an electric hand mixer or stand mixer fitted with whisk attachment, beat softened cream cheese on medium-high speed for 1-2 minutes until completely smooth and fluffy with no lumps remaining. Add powdered sugar, vanilla extract, and strained raspberry puree, then beat again for 1 minute until mixture is uniform pink color and silky smooth.
    Step 3: In a separate cold mixing bowl, pour cold heavy whipping cream. Beat on medium-high speed for 2-3 minutes, gradually increasing to high speed, until stiff peaks form and cream holds its shape when beaters are lifted. Be careful not to overbeat or cream will turn grainy and eventually separate into butter.
    Step 4: Add one-third of the whipped cream to the raspberry cream cheese mixture and gently fold together using a rubber spatula with wide, sweeping motions from bottom to top. This lightens the dense cream cheese base, making it easier to incorporate remaining cream without deflating air bubbles. Add remaining whipped cream in two additions, folding gently each time just until no white streaks remain and mixture is uniform pink throughout.
    Step 5: Divide mousse evenly among 4 small glass jars, ramekins, or serving glasses, filling each about ¾ full. Smooth tops with back of spoon. Cover with plastic wrap and refrigerate for at least 1 hour to set and firm up. Meanwhile, make raspberry sauce by crushing ½ cup fresh raspberries with 2 tablespoons sugar and 1 tablespoon water in a small bowl. Just before serving, spoon raspberry sauce over each mousse pot and garnish with fresh whole raspberries and mint leaves if desired.

Notes

Notes: Nutrition Facts (per serving): Carbs: 24g | Protein: 3g | Fat: 12g