I originally made these with strawberries when I had a big family get-together at my house and decided to try a dessert I’d never made before. I love strawberries, but it ended up not having enough flavor for me (even after simmering and reducing the strawberries to concentrate the strawberry flavor) so I ended up having to add a strawberry sauce to the top of them. Strawberry Cheesecake Mousse was good, just not as good as I knew raspberry would be! Plus, they took more effort to get the flavor we needed—I prefer something easier.
Raspberry Cheesecake Mousse
These still have a few steps with all their layers but the result is so worth it! My husband said they reminded him of his favorite fresh raspberry shake, and that’s what I love so much about these—the fresh raspberry flavor in them. I think raspberry works a little better than strawberries because they have a stronger flavor, but also because they’re slightly more tart. Combined with the sweetness of the cheesecake, it’s perfect! These are the perfect dessert to welcome summer or for Mother’s Day, both of which are not too far around the corner. I don’t know of anyone who wouldn’t love these! I know I’ll be wanting to make them more than I should this summer :). So much goodness in one little dessert cup!
Aren’t these Azaleas pretty? I love that they are nearly the same color as the mousse. If only I could get them to survive longer than 2 weeks in my house. Does anyone know any tricks?
