Berry Cheesecake Mousse

I am loving summer for all the berries that are in season! I went to my local farmers stand today and was able to score 4 pints of black raspberries for $5.00! Today also happens to be my husband’s birthday, I decided to treat him to a fantastic dessert!

For the Graham Cracker base:

Take a handful of teddy grahams and process them for a minute to get 1c of powdered graham. I actually used teddy grahams for this because they are more than a dollar cheaper than getting a box of graham crackers. I chose honey flavor.

Once powdered, melt 4tbsp of butter and pour into the powder. I also added 2tsp of cane sugar to this as well, however you do not need to add the sugar.

Spread onto a baking sheet and bake at 350d for 8minutes. Once baked set aside.

For the Berry Puree:

Place one cup of berries into a food processor. I chose black raspberries, regular raspberries would also be delicious!

Add 1tbsp of lemon juice and 1tbsp of cane sugar. Process this mixture until smooth.


For Cheesecake Mousse:

Add 2/3c heavy cream to a bowl. Beat this cream until it thickens.

Add 1/4c of powdered sugar to the heavy cream. Beat this until the cream is able to stand at peaks when moved around.

Set Mousse aside.

Take the 8oz pack of cream cheese, place in a separate bowl and beat until smooth.

Add 1tsp of vanilla and 1/2c of powdered sugar. Mix this well.

Add the berry puree to the cream cheese mixture, continue to beat well.


Take a spatula and fold the Mousse into the cream cheese mixture gently.


Now you can take a few scoops of the Graham Cracker base and place them on the bottom of your cups, filling the rest of the space with the mousse, and garnishing with the berry of your choice!



Graham Crumble:

  • 1c graham crumbs
  • 4tbsp butter, melted
  • 2tsp sugar, optional

Berry Puree:

  • 1c berries
  • 1tsp lemon juice
  • 1tbsp sugar

Cheesecake Mousse:

  • 2/3c heavy whipping cream
  • 3/4c powdered sugar
  • 8ounces cream cheese
  • 1tsp vanilla


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