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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.
Thisweekend I enjoyed some appetizers and this raspberry mousse cake.
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.
How to make a raspberry mousse cake?
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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.
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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.
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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.
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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.
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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.
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Fold in the cooled milk and gelatin mixture.
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Fold in raspberries.
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Pour mixture over the graham cracker crust and smooth the top. Chill for at least 1 hour.
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Combine 6 oz raspberry Jell-O with 1 cup hot water. Whisk for 1-2 minutes until dissolved.
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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).
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Refrigerate for a few hours until set.
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Garnish with mint leaves.
Raspberry Mousse Cake Recipe {No Bake}
Ingredients
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
Instructions
For the crust:
- 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.
- 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:
- 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.
- 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.
- 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.
- Fold in the cooled milk and gelatin mixture.
- Fold in raspberries.
- Pour mixture over the graham cracker crust and smooth the top. Chill for at least 1 hour.
For the Raspberry Jell-O layer:
- Combine 6 oz raspberry Jell-O with 1 cup hot water. Whisk for 1-2 minutes until dissolved.
- 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).
- Refrigerate for a few hours until set.
- Garnish with mint leaves.
Notes
This recipe is easily adaptable, use any layer of Jell-O and fruit.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
SIMILAR RECIPES
Strawberry White Chocolate Charlotte Cake
Blood Orange Cheesecake Squares
That is such a pretty cake! I love the jello layer, that’s a great idea, and it makes it so pretty, especially with the fresh raspberries. What a lovely dessert!
This is gorgeous! Thanks for linking up with What’s Cookin’ Wednesday!
This cake is gorgeous, Mira! I love the raspberry jello layer – so creative!
Mira – I am in awe of this cake. It is stunning. STUNNING. You are one of the blogs I look up to for sweet recipes, I think you’re so talented. Sharing! 🙂
Thanks Nagi! 🙂