This Raspberry White Chocolate Mousse Cake is a dream come true for dessert lovers, offering a luxurious taste without ever needing to turn on your oven. You’ll love this elegant no bake cake recipe because it’s incredibly simple to prepare, yet looks and tastes impressively gourmet. Get ready to create a show-stopping dessert that’s perfect for any occasion.
Key Ingredients & Substitutions
- Cream Cheese: Use full-fat for best texture. Low-fat can be substituted but may result in a slightly softer mousse.
- White Chocolate: High-quality baking bars melt smoother than chocolate chips.
- Heavy Cream: Essential for the mousse texture. Do not substitute with milk.
- Fresh Raspberries: Frozen raspberries can be used but thaw and drain thoroughly first.
- Graham Cracker Crumbs: Digestive biscuits or vanilla wafers can be used instead.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Raspberry White Chocolate Mousse:
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 6 oz white chocolate, melted and slightly cooled
- 1 ½ cups heavy cream
- 1 cup fresh raspberries, plus more for garnish
For the Raspberry Topping:
- 1 cup fresh raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
How Much Time Will You Need?
- Total Time: 4 hours 30 minutes (includes chilling)
- Prep Time: 30 minutes
- Chill Time: 4 hours
- Servings: 8
- Tools Needed: 9-inch springform pan, mixing bowls, electric mixer, small saucepan.
Step-by-Step Instructions
1. Prepare the Crust
Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press this mixture firmly into the bottom of a 9-inch springform pan. Place the pan in the refrigerator to chill while you prepare the mousse.
2. Melt the White Chocolate
Gently melt the white chocolate using a microwave or a double boiler. Stir until smooth, then set aside to cool slightly. You want it warm enough to be liquid, but not hot.
3. Make the Cream Cheese Mixture
In a large bowl, beat the softened cream cheese with sugar and vanilla extract until smooth and creamy. Slowly pour in the cooled melted white chocolate, mixing until just combined. Be careful not to overmix.
4. Whip the Heavy Cream
In a separate cold bowl, whip the heavy cream until stiff peaks form. Use an electric mixer for the best results. This creates the airy texture for your no bake cake.
5. Fold in Raspberries and Cream
Gently fold the whipped cream into the cream cheese mixture until no streaks remain. Then, carefully fold in 1 cup of fresh raspberries. This ensures the berries are evenly distributed throughout the mousse.
6. Assemble the Cake
Pour the mousse mixture over your chilled graham cracker crust in the springform pan. Smooth the top with a spatula. Cover the pan loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until firm. This allows your no bake cake to set properly.
7. Create the Raspberry Topping
In a small saucepan, combine 1 cup of raspberries, 2 tablespoons of sugar, and lemon juice. Cook over medium heat for about 5-7 minutes, stirring occasionally, until the raspberries break down and the sauce slightly thickens. Let it cool completely.
8. Serve Your No Bake Masterpiece
Carefully remove the sides of the springform pan. Pour the cooled raspberry topping over the cake and garnish with extra fresh raspberries. Slice and serve this delightful no bake cake.
Variation Ideas
- Chocolate Drizzle: Drizzle with melted dark chocolate before serving for an extra layer of flavor.
- Other Berries: Use fresh strawberries or blueberries instead of raspberries for a different fruity twist.
- Nutty Crust: Add 2 tablespoons of finely chopped pecans or almonds to the graham cracker crust.
- Lemon Zest: Incorporate 1 teaspoon of lemon zest into the mousse for a brighter flavor.
Storage Instructions
Store leftover Raspberry White Chocolate Mousse Cake in an airtight container in the refrigerator for up to 3-4 days. This no bake cake recipe is best enjoyed chilled. Do not freeze, as the texture of the mousse may change upon thawing.
Frequently Asked Questions (FAQ)
Can I make this no bake cake ahead of time?
Yes, you can prepare this cake up to 2 days in advance.
Why is my mousse not setting?
Ensure your cream cheese is softened, but not warm, and your heavy cream is very cold before whipping. Also, make sure the white chocolate has cooled slightly before adding. Adequate chilling time is crucial.
Can I use frozen raspberries for the mousse?
Yes, but thaw them first and drain any excess liquid thoroughly to prevent watering down the mousse.
What kind of white chocolate should I use?
Use a good quality white chocolate baking bar for the best flavor and melt consistency. Avoid white chocolate chips if possible, as they often contain stabilizers that can affect melting.
Can I make individual servings?
Yes, you can press the crust into muffin liners or small dessert cups, then top with the mousse. Chill as directed.
Is this recipe gluten-free?
To make it gluten-free, use gluten-free graham cracker crumbs for the crust. The rest of the ingredients are typically gluten-free.