Raspberry Mousse Cake Recipe {No Bake}

Raspberry Mousse Cake Recipe {No Bake} – luscious and elegant cake made with cream cheese and condensed milk white mousse and a layer of raspberry Jell-O. Perfect for any occasion, fruit lover’s favorite.


Happy Monday!

Did you watch the Academy Awards last night? We sure did! And enjoyed some appetizers and this mousse cake. Leo got it!!!

It tastes amazing, with the creamy mousse layer which balances perfectly with the light raspberry Jell-O layer. And I almost forgot – it comes with graham cracker crust.


I hope you are not getting overwhelmed by the Jell-O topped desserts I posted recently. I promise not to do it for at least a few months. But I couldn’t resist! I made this cake for Valentine’s Day and we loved it.


I didn’t get to take photos of the whole cake, because when I took it out of the springform pan, it didn’t look picture perfect. I mean not “food blogger approved”! The sides of the cake stuck to the walls of the pan just a little, but this is what happens with no bake desserts sometimes.

This time I did not make my gelee from scratch, but used Raspberry Jell-O. It worked great. The recipe is inspired and adapted from this one.


This no bake raspberry mousse cake is super easy to make, all you need to do is get your ingredients ready, follow the instructions and be patient.

The white mousse is set with gelatin and sweetened with sweetened condensed milk.

This cake is perfect for any holiday throughout the year and I also see it as the perfect dessert for a barbecue in the summer.


Thanks for reading CookingLSL! To stay up on what’s going on in my kitchen, you can follow me on:  PinterestInstagramTwitterFacebookGoogle+    and sign up for e-mail updates, to receive more recipes and a copy of my FREE e-cookbook 15+ Most Popular Recipes On CookingLSL.

Raspberry Mousse Cake Recipe {No Bake}
Author: Lyubomira from CookingLSL
Prep time:
Total time:
Serves: 12
  • For the graham cracker crust:
  • 2 cups graham cracker crumbs
  • 1 tbsp sugar (or 1-2 tbsp more, if you like it more sweet)
  • 1/2 cup (1 stick/113 grams) melted butter
  • For the mousse layer:
  • 8 oz cream cheese at room temperature
  • 12 oz sweetened condensed milk
  • 2 cups heavy cream
  • 3-4 tbsp sugar
  • 1 cup milk
  • 1 oz Knox unflavored gelatin
  • 2 cups raspberries
  • For the Raspberry Jell-O layer:
  • 1 pack (6 oz ) raspberry Jell-O
  • 1 cup hot water
  • 1 cup cold water
  • raspberries for garnishing
For the crust:
  1. Preheat oven to 350 F. Prepare a 10-inch springform pan (you might be able to fit all ingredients in a 9-inch pan, but I would use a 10-inch one to play it safe.
  2. Combine cookie crumbs, sugar and butter and mix well. Press onto the bottom of the prepared pan and pack firmly. Bake for 10 minutes, then let it cool completely.
For the mousse layer:
  1. Heat milk until lukewarm. Sprinkle unflavored gelatin on top and whisk to dissolve. Let it stand for 20 minutes. There should be no clumps in the mixture. If there are any, strain the mixture.
  2. In the bowl of a stand mixer beat cream cheese and condensed milk, until well combined. Scrape down the sides and bottom of the bowl a couple times.
  3. In a clean mixer bowl beat heavy cream and sugar, until stiff peaks form. Slowly add the cream cheese and condensed milk mixture, beating on low speed.
  4. Fold in the cooled milk and gelatin mixture.
  5. Fold in raspberries.
  6. Pour mixture over the graham cracker crust and smooth the top. Chill for at least 1 hour.
For the Raspberry Jell-O layer:
  1. Combine 6 oz raspberry Jell-O with 1 cup hot water. Whisk for 1-2 minutes until dissolved.
  2. Add cold water. Let the mixture sit for 15 minutes at room temperature. Carefully pour on top of the mousse layer, until it reaches the top of the rim. You might not need the whole mixture. Add fresh raspberries on top (keep in mind that they might not stay where you place them, while the layer is setting).
  3. Refrigerate for a few hours until set.
  4. Garnish with mint leaves.
Adapted from [url href=”http://tatyanaseverydayfood.com/recipe-items/peach-mousse-cake/” target=”_blank” rel=”nofollow”]Tatyanaseverydayfood.com[/url].[br]This recipe is easily adaptable, use any layer of Jell-O and fruit.





Strawberry White Chocolate Charlotte Cake

strawberry white chocolate blueberry charlotte 1-1


Triple Chocolate Mousse Cake



Blood Orange Cheesecake Squares