Raspberry Mousse Cakes



  • 6 oz Graham cracker crumbs
  • 8 oz Butter, melted
  • 2 tsp Gelatin powder
  • 3 tbsp Water
  • 15 oz Raspberries
  • 1 1/2 cup Heavy whipping cream
  • 12 oz Cream cheese, softened
  • 2 1/4 cup Powdered sugar
  • 1 tsp Vanilla extract
  • 10 drops Red food coloring


  1. In a medium mixing bowl combine graham cracker crumbs and butter
  2. Press evenly into 12 serving cups
  3. In a microwave safe bowl, combine gelatin and water
  4. Place into microwave for 3 minutes, then stir and let cool slightly
  5. Puree raspberries, set aside
  6. In a medium mixing bowl blend heavy cream on high speed until soft peaks form
  7. Add in 1/4 cup powdered sugar and beat until stiff peaks form
  8. In a large mixing bowl blend cream cheese and remaining powdered sugar until smooth
  9. Add vanilla and food coloring
  10. On high speed, blend until light and fluffy
  11. Mix in raspberry puree and gelatin mixture
  12. Once combine, fold in whipped cream mixture
  13. Layer mousse mixture on top of graham crackers
  14. Refrigerate for at least 3 hours
  15. Top with whip cream, mint leaf, and raspberry


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