Raspberry Cheesecake Yogurt Mousse

Name: Raspberry Cheesecake Yogurt Mousse
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 oz (225 g) cream cheese, softened, at room temperature; 1½ cups (360 ml) plain Greek yogurt, full-fat, at room temperature; 3 tablespoons (45 ml) raw honey or clover honey; 1 teaspoon (5 ml) pure vanilla extract; ⅛ teaspoon (½ g) fine sea salt; 8 oz (225 g) fresh raspberries, whole, divided; ½ teaspoon (1 g) lemon zest, finely grated (optional)

From the MyKitchenBank Kitchen

A light, creamy no-cook mousse that tastes like raspberry cheesecake in a glass. Greek yogurt and smooth cream cheese are whipped with honey and vanilla, then layered or swirled with fresh raspberries. Serve chilled for an elegant dessert that comes together in minutes.

Prep: 15 min
Cook: —
Wait: 30 min
Total: 45 min
Makes: 4 servings (about 1 cup each)

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Steps

Before you start

Have all ingredients at room temperature for easiest mixing
Chill serving glasses in the refrigerator for 15 minutes
Gently rinse and dry raspberries just before use

1
Beat cream cheese smooth
- In a medium bowl, beat the softened cream cheese with an electric mixer on medium speed for 2–3 minutes until pale, fluffy, and free of lumps.
- Scrape the sides of the bowl halfway through.
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Ready when: Cream cheese is light, fluffy, and no visible lumps remain
Tip: Cold cream cheese will create a grainy texture; make sure it is truly softened (should dent easily when pressed)
2
Fold in yogurt and sweetener
- Switch to a rubber spatula.
- Gently fold in the Greek yogurt, honey, vanilla extract, salt, and lemon zest (if using) in one or two additions, using a folding motion until just combined.
- Do not overmix, which deflates the mousse.
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Ready when: All ingredients are blended with no cream cheese streaks, but still light and airy
Tip: Gentle folding keeps the mousse pillowy; aggressive stirring makes it dense and heavy
3
Divide raspberries and layer
- Set aside 8 raspberries for garnish.
- Reserve another 3–4 tablespoons (about 45–60 g) of raspberries.
- Divide half of the remaining raspberries among the four chilled glasses (about 2–3 raspberries per glass, roughly 45 g total).
- Spoon half of the mousse evenly over the raspberries.
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Ready when: Glasses are layered with visible fruit and mousse in even portions
Tip: Reserve the best raspberries for the top so the mousse looks beautiful
4
Top and garnish
- Distribute the remaining mousse evenly among the four glasses.
- Top each with the reserved whole raspberries (2 per serving) and scatter the reserved crushed or broken raspberries around them.
- If using lemon zest, add a pinch to each glass.
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Ready when: Each glass is evenly filled and garnished with 2 whole raspberries and fruit crumbles
Tip: Layer the raspberries so they are visible from the side of the glass for visual appeal
5
Chill and serve
- Refrigerate the mousse for at least 30 minutes (or up to 4 hours) before serving.
- The mousse will firm up slightly and flavors will meld.
- Serve straight from the refrigerator.
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Ready when: Mousse is cold, set, and flavors are cohesive
Tip: Do not skip chilling; a cold mousse has better texture and cleaner flavor than one served warm

Good to know

Tips

For the creamiest mousse, use full-fat Greek yogurt, not nonfat, which can taste thin and grainy
If your cream cheese is too firm to beat, cut it into cubes and let them sit for 5 minutes before mixing
Gently rinse raspberries just before assembly and pat dry with a paper towel so they don't water down the mousse
For a decorative touch, drizzle a teaspoon of honey over the top of each mousse just before serving

Make ahead

The mousse can be prepared up to 6 hours ahead and refrigerated in individual glasses, covered loosely with plastic wrap. Assemble garnish just before serving for maximum visual appeal.

Storage & reheating

Store covered in the refrigerator for up to 2 days. The mousse may weep slightly as the berries release juice; simply stir gently before eating. Do not freeze, as the texture becomes grainy when thawed.

Substitutions

plain Greek yogurt, full-fat → Crème fraîche or sour cream. Use 1½ cups (360 ml). The mousse will be slightly tangier and richer; reduce honey to 2 tablespoons (30 ml) if you prefer less sweetness.
fresh raspberries → Frozen raspberries (thawed and drained). Use 8 oz (225 g). Thaw completely and drain off excess liquid to prevent the mousse from becoming watery. Flavor is slightly less bright than fresh.
raw honey or clover honey → Maple syrup or agave nectar. Use 3 tablespoons (45 ml) of either. Maple adds earthiness; agave creates a more neutral sweetness.
fresh raspberries → Blackberries or blueberries. Use 8 oz (225 g). Flavor profile changes; blackberries are slightly tart and earthy, blueberries sweeter.