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No-Bake Raspberry Mousse Cake

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This no-bake raspberry mousse cake is a light, airy dessert with a crisp cookie crust, creamy mousse filling, and vibrant raspberry flavor—perfect for warm-weather gatherings or elegant occasions.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs or digestive biscuits, crushed
  • 1/4 cup melted butter
  • 2 cups fresh or frozen raspberries
  • 1/2 cup granulated sugar
  • 2 tbsp lemon juice
  • 2 tsp unflavored gelatin
  • 2 tbsp cold water
  • 1 1/2 cups heavy whipping cream
  • 1/2 tsp vanilla extract
  • Extra raspberries and mint leaves for garnish (optional)

Instructions

  1. Combine crushed graham crackers and melted butter. Press into the base of a springform pan. Chill in refrigerator for 20 minutes.
  2. In a saucepan, combine raspberries, sugar, and lemon juice. Simmer over medium heat until raspberries break down, about 5–7 minutes.
  3. Strain the raspberry mixture through a fine mesh sieve to remove seeds. Let cool slightly.
  4. In a small bowl, sprinkle gelatin over cold water and let bloom for 5 minutes. Microwave for 10–15 seconds to dissolve, then stir into the warm raspberry puree.
  5. Whip the heavy cream and vanilla until soft peaks form. Gently fold in the raspberry mixture until smooth and well combined.
  6. Pour mousse over the chilled crust and smooth the top. Refrigerate at least 4 hours or overnight until set.
  7. Before serving, garnish with fresh raspberries and mint leaves if desired. Slice and enjoy!

Notes

  • Use gluten-free cookies for a gluten-free crust.
  • Frozen raspberries work well; thaw and drain excess water first.
  • To unmold cleanly, run a warm knife around the edge of the pan before releasing the springform.
  • Add a layer of raspberry jelly or coulis on top for extra flavor and shine.

Nutrition

Keywords: raspberry mousse cake, no-bake dessert, berry mousse, summer cake, easy mousse cake

Find it online: https://yumcove.com/no-bake-raspberry-mousse-cake/