Raspberry Mousse – Easy, 5 Minute Recipe! (+ NO Gelatin!)

How to make the best light and creamy raspberry mousse at home, with just four ingredients!

Why you will love this raspberry mousse

No gelatin, no condensed milk, and no heavy cream.
Each spoonful features a rich cream flavor and smooth, airy texture.
The naturally gluten free and eggless recipe can also be dairy free, low carb, and vegan.
Easy to make in minutes, with just one bowl and minimal prep work required.
The fancy presentation of this simple raspberry dessert will impress all of your dinner guests, and it’s a great way to use up fresh summer berries.

Also be sure to try this Healthy Chocolate Mousse

Step by step recipe video

Raspberry mousse ingredients

Raspberries – The fruit mousse recipe calls for 14 raspberries, or about half a cup. You may choose either fresh or frozen berries.

If you want to add extra raspberries, it will still turn out delicious but not nearly as thick.

Feel free to vary the recipe by exchanging some of the raspberries for blueberries, blackberries, sliced banana, or another similar sized berry or fruit. (Peach mousse, anyone?)

Cream cheese – You need a total of 16 ounces of cream cheese. For a vegan raspberry mousse, swap out dairy cream cheese for plant based cream cheese or drained coconut cream.

Yogurt – Four ounces of yogurt adds creaminess and a myriad of health benefits, including protein, calcium, and probiotics.

This ingredient can be plain or Greek yogurt or nondairy yogurt, and thicker yogurts work best. Alternatively, increase the cream cheese or coconut cream to 20 ounces and omit the yogurt.

Powdered sweetener – Add two cups classic powdered sugar or a sugar free substitute like erythritol or an allulose or monk fruit blend. Liquid sweeteners like pure maple syrup or honey are not recommended because they may yield a runny texture instead of a fluffy one.

Vanilla extract – Half a teaspoon of pure vanilla extract perfectly compliments the natural raspberry flavor. You can also substitute vanilla bean paste, or leave the vanilla extract out if using vanilla yogurt.

Brunch Party Raspberry Dessert Chocolate Covered Katie

How to make the recipe

If using cream cheese, start by allowing it to come to room temperature.
Add the softened cream cheese, yogurt, powdered sugar, pure vanilla extract, and raspberries to a blender or food processor.
Blend until thick and smooth, stopping occasionally to scrape down the sides with a spoon or spatula as needed.
Transfer the berry mousse to bowls or cups. Refrigerate until chilled if time permits, because the recipe will thicken considerably as it sits.
Serve for brunch, afternoon tea, bridal showers, neighborhood potlucks, summer weddings, or just because!

Tips for best results

Should ingredients be cold or warm?

If time permits, allow the cream cheese to come to room temperature. This step helps soften the cream cheese so it will blend more smoothly and consistently, preventing prevent against a lumpy mousse.

The yogurt and raspberries can be used straight from the refrigerator. Or if using frozen raspberries, thaw them fully and blot away excess water with a towel before use.

How do I fix a thin mousse?

The mousse will thicken considerably as it sits. I recommend whipping it up at least a few hours in advance and then chilling in the refrigerator until ready to serve.

Using low fat cream cheese or yogurt, or some brands of dairy free cream cheese, may result in a thinner texture. If your mousse is too thin, simply blend in more cream cheese or coconut cream. Do not add more berries or yogurt.

Serving suggestions?

– Top with fresh raspberries and whipped cream.
– Cover the tops of each glass in dark chocolate ganache or shaved white chocolate.
– Or add mini chocolate chips before filling the glasses with mousse.
– Make raspberry custard mousse parfaits for breakfast, layered with granola and berries.
– Serve as a romantic Valentine’s Day dessert, Mother’s Day brunch, or a sweet ending to a summer meal under the stars.

How should you store this recipe?

When refrigerated in an airtight covered container, leftovers should last up to four days. I do not recommend freezing the mousse because the texture will be icy once thawed.

One of the best things about the raspberry mousse is that you can easily make it a day in advance to save time when throwing a party or hosting an event.

What if I do not own a food processor?

A good alternative to a blender or food processor is to first mash the raspberries by hand. Then use hand beaters or a stand mixer to whip stiff peaks.

Stirring all ingredients with a spoon or fork will technically also work, although the mousse texture will never be anywhere near as light, whipped, and airy. The results are still tasty!

Whipped Raspberry Mousse (Light & Airy Texture)

1. Allow cream cheese to come to room temperature. This will help with smoother blending.
2. Add softened cream cheese, yogurt, powdered sweetener, vanilla extract, and raspberries to a blender or food processor.
3. Process until completely smooth with a mousse texture, stopping as needed to scrape down the sides.
4. Transfer to bowls or cups, and refrigerate until cold. The recipe thickens considerably as it chills.
5. Serve the homemade raspberry mousse for brunch or dessert, and enjoy!